Beerbird™

Barbeque Beer Bird (The Triple B)

1 whole chicken

1 can beer

1/4 cup coarse salt

1/4 cup dark brown sugar

1/4 cup sweet paprika

2 tablespoons freshly ground black pepper

2 tablespoons cooking oil

Preparation

• Ensure you have an adequate stock of your favourite beer
• Open a can and quench your thirst
• Remove neck, giblets and excess fat from the chicken and discard
• Rinse the chicken inside and out and pat dry with paper towels

• Put the salt, brown sugar, paprika and pepper in a small bowl and stir to mix
• Rub the chicken lightly with a thin layer of cooking oil both inside and out
• Sprinkle your braai mix over the chicken and dry rub to ensure an even covering of the spice
• Open another beer can and take several gulps (make them small gulps so that the can is still two thirds full)
• Place beer can on a solid surface
• Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can
• Transfer the bird-on-a-can to your Beerbird™ grill and place in the centre of your grill or in your oven (If you are using an oven, don’t forget to place a drip tray under the chicken.)
• Once the oven is closed or you have put the lid on your grill, crack open another beer, sit back and wait for the juiciest, most tender and flavourful chicken you will ever taste.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners directly under the bird), with the grill cover on, for approximately 1 3/4 hours or until the internal temperature registers 165 degrees F (73 degrees C) in the breast area and 180 degrees F (82 degrees C) in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from the grill or oven and let rest for 10 minutes before carving. Enjoy with more beer!