1(4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoonssalt
1 teaspoon black pepper
3 tablespoons of your favorite dry spicerub
1 can beer 

Directions

Remove neck andgiblets from chicken and discard. Rinse chicken inside and out, and pat dry withpaper towels. Rub chicken lightly with oil then rub inside and out with salt,pepper and dry rub. Set aside.

Open beer can and take several gulps (make them biggulps so that the can is half full). Place beer can on a solid surface. Grabbing a chickenleg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to yourgrill and place in the center of the grate, balancing the bird on its 2 legs andthe can like a tripod.

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

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