Beer Can Chicken

See the video here!

Here's my take on an easy way to make the moistest chicken you've ever tasted.  Clean your chickens removing any excess fat.  Rinse and dry them.  Now rub them with mayonnaise or salad dressing and sprinkle with Tony Chachere's Creole seasoning, lemon pepper, or just coat with your favorite BBQ sauce without the mayo.  Open a regular, 12 oz, aluminum beer and empty half out.  Insert it up the chickens butt, open end first, so it forms a stand.  You can also buy stands for making this.

Plug the neck opening with a small potato or onion or, if it's present, pull the neck skin over the opening to close it.  Set on the grill, or in the oven on a tray, at 300° F for 3 hours.  Face the breasts towards the center of the grill.

If you turn the center burner on your Char-Griller Duo to low and leave the two outside ones off it will hold at 300°.

No need to check on it.  These turn out delicious.  Just one note, if you do these on a charcoal grill hold up on the wood smoke as it can turn the skin like leather.

For a special treat replace the mayo and seasoning with Chris Lilly's "White Sauce."  Brush it on an hour before cooking and use to baste during the cooking process.

Big Bob Gibson’s White BBQ Sauce

**taken from Big Bob Gibsons BBQ Book by Chris Lilly

• 2 cups mayo
• 1 cup distilled white vinegar
• 1/2 cup apple juice
• 2 teaspoons prepared horseradish
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper

Combine the above ingredients and mix well. This can be used as a marinade, baste or dipping sauce.