* 1 4-pound whole chicken
* 3 tablespoons olive oil
* 2 tablespoons salt
* 1 teaspoon black pepper
* 3 tablespoons of your favorite dry spice rub
* 1 can of beer
1. Remove neck and giblets from chicken and discard.
2. Rinse chicken inside and out, and pat dry with a paper towel.
3. Mix together the olive oil, salt, pepper and dry rub.
4. Rub the mixture on the chicken, inside and out.
5. Open the beer can and drink until the can is half full.
6. Grab a chicken leg in each hand and plunk the bird cavity over the beer can.
7. Place a large disposable foil tray on the grill.
8. Transfer the bird-on-a-can to the tray, balancing the bird on its two legs and the can like a tripod.
9. Cook the chicken over a medium-high indirect heat with the grill cover on for approximately 1 ¼ hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh area.
10. Remove the chicken from the grill and let rest for 10 minutes.
11. Carve chicken and serve with your favorite salad
Chef Frank (Frank Sauer) started his cooking career by the age of 16 making pizzas and washing dishes at local restaurants. Throughout high school and college he developed his skills with a focus on French and American cuisines. By the age of 21 he started working full time as an Executive Chef at Sierra Food Service. Career highlights included serving at The Netherland Club in NYC and the AT&T world headquarters executive dining. After many years cooking, he began catering and consulting for the independent film industry, credits include the movies “Ten Benny” and “Restaurant.”