CITRUS & GARLIC BEER CAN CHICKEN
Steps:
- The Rub - Heat oven to 200 degrees. Spread the grated fruits and garlic on a cookie sheet. Turn off the heat of the oven and place the cookie sheet in the oven for 3 to 4 hours to dry. With a mortar and pestle blend the dried fruit and garlic with cumin, red pepper flakes, pepper and salt. Wash the chicken inside and out and dry well. Sprinkle some rub inside chicken and then rub 2 or 3 tbsp evenly over the skin. Reserve at least 1 tablespoon for the sauce. Wrap in foil or large plastic baggie and refrigerate for a minimum of 4 hours. In a small saucepan whisk together 6 oz of the beer, orange juice, ketchup, mustard, honey, vinegar and 1 tbsp of the rub. Bring to a boil and lower heat and simmer for 5 minutes. Reserve. Heat grill to 350 degrees. Soak the wood chips in water for 30 minutes then place in smoker tray or seal in aluminum foil with a couple holes in the top. Place the chips as close to the heat as possible. In a rectangular cake pan, pour in the beer mixture. Place the can of remaining beer in the holder and place the chicken over the can with body cavity facing down. With foil, seal the top of the body cavity. Place the pan on the grill and if possible turn of middle burners and lower side burners to medium low. Keep temperature at around 275 degrees. Using foil "tent" the chicken. Remove after 40 minutes and continue cooking the chicken for about 60 more minutes or until thermometer reads 155 degrees. Remove the bird from the grill and let rest for 5 minutes. Carefully remove from the beer can holder. While bird is cooling pour remaining beer from the can into the pan drippings and sauce. Place on the grill simmer for 3 minutes. Carve the bird for plates and top with the sauce.
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