BBQ Croc® Beer Can Chicken
- 1 3-4 lbs. (1,36-1,82 kg) whole chicken
- 1 large resealable plastic bag
- 1 can of beer (of your choice)
- 1 Beer Can Chicken cooking accessory
- 1/2 cup smoking wood chips (small)
- Barbecue sauce (of your choice)
BBQ Croc® Rub
- 1/4 cup coarse sea salt
- 1/4 cup brown sugar
- 1 tbsp ground paprika
- 1 tbsp garlic granules
- 3 tbsp steak spices
Remove the giblets from chicken. Cut excess skin from each end. Rinse under cold water, and pat dry with paper towels. Cover chicken with 3/4 of the BBQ Croc® rub and seal in the plastic bag. Refrigerate 12-48 hours.
Remove the chicken from refrigerator and set aside. Open the beer and fill the Beer Can Chicken accessory cylinder to two thirds. Add the wood chips and the rest of the BBQ Croc® Rub. Place the bird cavity over the cylinder so that it is supported by its two legs and the cylinder. Brush with barbecue sauce.
Preheat the barbecue to medium. Clean the grill and place the standing chicken in the centre of the grill. Cook the chicken over indirect heat. Close the barbecue cover, leaving a little opening, and lower the heat to low. Cook 60-70 minutes, checking the chicken often. Brush with barbecue sauce after 30 minutes.
Remove from the grill and let rest 10 minutes before carving. Serve immediately with barbecue sauce, grilled potatoes and a salad of your choice.
BBQ Croc® Rub
Mix all ingredients in a bowl with a fork. Cover and set aside. Rub on your favourite meats and vegetables before grilling.