Beer Can Chicken
(our bird dancing on the grill alongside some sweet potatoes for Grilled Sweet Potato Salad…)
Our bird got a little charred while on the grill…what we learned that it’s best to keep the burners turned off under the chicken…the heat from the other two burners was more than enough to cook the chicken up nicely. We all got a kick out of checking on the bird…he looked quite happy dancing on that grill…:)
Basic Barbeque Rub
Yield: 1 cup
- 1/4 cup coarse salt (kosher or sea)
- 1/4 cup (packed) dark brown sugar
- 1/4 cup paprika
- 3 tablespoons freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried onion flakes
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon celery seeds
- Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months.
Recipe from Steven Raichlen's How To Grill cookbook
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