Beer Can Chicken

My brother Phil was very proud of this dish! I actually did try it myself and it is good but pretty messy.

1. Choose a medium whole chicken, 4 or 5 pounds.
2. Put out and discard the fat inside the body cavity. Remove giblets.
3. Rinse chicken inside and out, drain and pat dry.
4. Make Memphis rub below.
5. Sprinkle a TB of rub inside the body and rub another TB all over the skin.
6. Pop the tab on a can of beer and make a couple extra holes in the top of the can.
7. Drink or pour out the top inch of beer, then spoon any remaining dry rub through the holes into the beer.
8. Hold the chicken upright, with the opening of the body cavity aiming south and push the chicken down onto the beer can.
9. Put on a roasting pan until steady.
10. Roast at 350 degrees about 2 hours until skin is crisp and juices run clear when bird is poked with a knife.
11. It’s easier and safer to just carve the chicken right in the pan. If the spcies didn’t burn in the bottom of the pan, use them to make gravy.

Gravy:

1. Add 1/4 C flour to the fat and cook while stirring for two minutes. 
2. Pour about 1/4 C drippings into glass measure, and add chicken broth to make 2 cups. 
3. Slowly whisk this liquid into the roasting pan. 
4. Cook for a few minutes until gravy is thick and smooth.

Mempis Rub
2 TB paprika
1 1/2 tsp dark brown sugar
1 1/2 tsp sugar
1 tsp salt
1 tsp cayenne
1/2 tsp celery salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 tsp garlic powder
1/2 tsp onion powder
May be stored away from heat for up to 6 mo. Makes about 1/4 C, enough for two chickens.

From the ShaBarbecue Bible, demonstrated by my brother, Phil Daulton, Seymour, TN