DRAFT Magazine

Instructions:

Memphis Rub

• Combine all ingredients in a jar. Twist the lid shut and shake to mix.
• Store away from heat and ligh for up to six months.

Beer Can Chicken

• Remove and discard the fat and giblets inside the chicken's body cavity. Rince chicken, inside and out, under cold water; drain and blot dry with paper towels.
• Sprinkle 1 tablespoon of rub inside the body and neck cavities, then rub 1 tablespoon all over the skin of the bird. Rub another 1/2 tablespoon between the flesh and the skin, if desired.
• Cover chicken and refrigerate.
• Set up a grill for indirect grilling. If using a charcoal grill, preheat it to medium. For gas, place wood chips in a smoker box, preheat the grill to high, and lower heat to medium when smoke appears.
• Pop the beer can's tab, then, using a churchkey can opener, make six or seven holes in the top of the can. Discard the top inch of beer and spoon the remaining dry rub into the can through the holes.
• Holding the chicken upright, with the opening of the cavity facing down, insert the beer can into the cavity.
• If using charcoal, spread a coating of wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a tripod.
• Cover the grill and cook for 2 hours, until chickent is falling-off-the-bone tender. If using charcoal, add 10 to 12 fresh coals per side and re-cover with wood chips after 1 hour.
• Using tongs, lift the bird to a cutting board or platter, holding a metal spatula underneath the beer can for support. Let stand for 5 minutes before carving, keeping the bird upright.