beer can chicken

Try this next time you want a nice chicken dinner, AND a convo starter!

You will need:
A chicken. I suggest a fryer, @ 3 Lbs. (1.5 Kilos or so)
A can of beer. 12 oz. (355 ml) I suggest something in the lager family; ales and stouts may have too much flavor. You want the moisture, not the flavor so much.
An old-fashioned can opener.
Some aluminum foil.
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Seasonings as desired. In this example, I have used lemon, salt, pepper garlic and oregano.

First, open the beer and drink about a third of it. Using the can opener, put more holes in the lid.
Season your chicken as desired. Add some of the seasonings you use to the beer.
Lightly oil the outside of the can.

Now comes the fun part. Set the chicken atop the can of beer, using the legs to form a tripod sort of arrangement.

Form your aluminum foil into a small pan. Light the charcoal and when it's all grey and going well, move it to the outside edges of the grill and place your pan in the center...

This next part is a bit tricky. You have to place the bird on the grill. I'd suggest this is best handled by 2 people. Stand it up like you did on the tray. Oh, yes, place a small potato or half a lemon in the neck cavity to keep the steam in...

Put the lid on and walk away for an hour. Check the bird for doneness using a thermometer in the thigh, without contacting bone, should be @ 170 F.
Getting the bird off the grill is a bit tricky, too. Again, 2 people, one holding the tray, one with oven mitts hoisting the bird and placing it UPRIGHT on the tray.
Removing the can is prolly easiest if you place it in a square baking pan and pierce the bottom of the can with a carving fork, draining the beer. Now you can turn the bird on it's side on your serving platter and remove the can from it's arse.
This method will produce the most flavorful, juicy bird on the planet!
This may also be done indoors with the same results! Just place the bird in a square metal baking dish.