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Rail_Jockey1
Posts: 3 ✭
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Rail_Jockey1
Posts: 3 ✭
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I noticed in another thread R_J has 700+ post, and in this thread you're down to 3; what's up with that?
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
-- Winston Churchill
"LET'S GO FRANCIS" Peter
iufkyfx
kuh
iug
* I have a new address as of 3/24/18 *
-- Winston Churchill
"LET'S GO FRANCIS" Peter
yromaniac
#disrespectful
-- Winston Churchill
"LET'S GO FRANCIS" Peter
* I have a new address as of 3/24/18 *
ig
* I have a new address as of 3/24/18 *
Ingredients1 (4-pound) whole chicken2 tablespoons vegetable oil2 tablespoons salt1 teaspoon black pepper3 tablespoons of your favorite dry spice rub1 can beerDirectionsRemove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
* I have a new address as of 3/24/18 *
Oh well. It is what it is. Sad