Beer in the Butt Chicken

Ingredients:

1 whole chicken

1 can of beer (your choice)

½ lemon

For the rub:

1 tsp sea salt

1 tsp Lawry’s seasoning salt

1 pinch of cayenne

1 pinch of paprika

Cracked black pepper

1 tsp sugar

Directions

1. Rinse chicken well inside and out and dry completely.
2. Put all ingredients for the rub into a bowl and set aside.
3. Pour out (or drink!) about half of the beer. I used my can opener to open the entire top of the can. Add half the lemon (cut in two) to the beer can.
4. Massage the rub into the outside of the chicken.
   
5. Apologize to the chicken for what you are about to do and then place the chicken on top of the open can, making the bird stand upright.
6. Preheat grill with all burners on high until grill is heated to 350.
7. You must cook indirectly; so if you have 2 burners on your grill, turn one off (for 3 burners turn 1 off, for 4 burners turn 2 off, etc.) and place the standing bird on the cooler or "off" burner side of the grill.
8. Close lid and cook for 30 minutes, then rotate bird so that the opposite side. Do this one more time.
9. Total cooking time is about 2 hours. Remove the chicken from the grill, remove the beer can from the butt and let it sit for about 10-15 minutes, then carve and enjoy!

*About an hour in, I put some baby potatoes in foil with some butter and garlic and wrapped them up, threw them on the grill as well. I also wrapped up some carrots in foil and threw those on as well.