Beer Can Chicken

There are so many variations to the recipe that I think it really doesn't matter how you make this bird.  It's always going to turn out great.  It is a summer staple in my house. 

Here's the recipe:

1. One roaster chicken with insides (neck and gizzards) removed. Wash and pat dry with a paper towel.
2. Get a can of beer (and take several swigs out of it and put fresh rosemary sprigs inside the beer can...it doesn't matter how much you put in there.  It's a matter of personal taste.  I always stick a lot in my beer can).
3. Spray the chicken with some canola spray and rub it down with equal parts kosher salt, pepper and garlic powder. Make sure you cover every inch with the rub so it can flavor up the meat.
4. Go underneath the chicken skin with a sharp knife and separate the skin from the chick and stick pats of butter under the skin as well as sprigs of rosemary, and sliced lemon.  Again, it's all about your personal taste, so put as much or as little as you like. 

Once this is done, put the chicken on the can of beer and put it in a sturdy, grill proof pan ( I use a cast iron skillet and line it with aluminum foil). If you have a meat thermometer, place it in the meatiest part of the breast.  Preheat your grill to about medium in temperature. Place the cast iron skillet with beer and chicken intact, cover and cook until the thermometer reads 160 degrees (* I have found that if I go higher than 160, I will have a dry chicken). If the skin gets dark or black, be sure to lightly cover  the chicken with aluminum foil.  Depending on your grill....the cook time could range from 25 minutes to an hour.  Just keep a watch on the thermometer.   Take the chicken off of the grill and allow the chicken to rest for about 10 minutes. Carefully pull the chicken off of the beer can with tongs (you will probably need someone to help you with this), carve and eat.