BEER CAN CHICKEN
Now that you know the difference between direct and indirect cooking, I can't think of any better recipe than beer can chicken to test it out. I guarantee that if you make it once, you'll make it over and over again.
When preparing this recipe, I use a porcelain chicken "sitter" because it stabilizes the chicken as it grills. Some kitchenware companies also sell metal and wire versions. They all serve the same purpose — an easy and stable way to prop a whole chicken upright and over a can or container of beer during cooking. You can do it without a sitter, but take care to position the chicken steadily during grilling.
If you prefer a more classic roasted chicken flavor, use only kosher salt and black pepper to season the chicken. If you want it to have a "barbecued" flavor, use your favorite dry rub.
Start to finish: 1 1/2 hours
4- to 5-pound whole chicken, patted dry
2 tablespoons favorite dry rub for meat (or a blend of kosher salt and ground black pepper), divided
12-ounce can beer
Heat the grill to high, then prepare it for cooking over indirect heat (as described above depending on the style of grill you have).
Coat the chicken lightly with oil, then season it inside and out with 1 tablespoon of the dry rub. Set aside.
Open the beer can and pour out about 1?4 cup of the beer. Make an extra hole in the top of the can using a church key-style can opener. Sprinkle the remaining tablespoon of the dry rub inside the beer can. Place the beer can in the center of the cooking grate (or in the sitter, according to product directions) over indirect medium heat.
Sit the chicken on top of the beer can. The chicken will appear to be sitting on the grate.