Bobs Beer Can Chicken

Our family and all of our older friends know that Bob Small invented the beer can chicken long before it became popular and in all the recipe books. I am sure someone stole the recipe from him and away it went!  The beer can chicken has been the star of many barbeque's and beach parties. Old friends will remember the time we had 8 chickens are seasoned and standing in their little cans on a plank at the beach, ready to put on the grill for cooking when someone ran into the plank and knocked them all into the sand. They were all rescued, washed, re seasoned and quickly put over the fire!

 If you haven't made one.........it is the crispiest, moistest chicken you will ever eat. So easy, rub your chicken all over with a dry rub.......ours is always different.......but basically......chili powder, garlic salt, cumin, pepper, a little cayenne and more salt. Rub all over in all the crevices, open a can of beer and sit the chicken up right on the can. You could use 7up if you don't care to use the beer.  If you choose to do this in the oven.......set the chicken on the beer can in an 9 x 13 pan (just to catch the drippings) 325 degrees for about 1 1/2 hours. You can tell when done by the crispy browned skin. That's it! Carefully lift the chicken off the beer can with a towel that will go straight to the laundry and place the chicken on a platter. Toss the can of beer!

This is great to serve with potato salad and baked beans. After a "heated" discussion over the potato salad side. He wanted one type and I wanted another.  I decided to make a hot vinegar potato salad. Not sure if this is a German  potato salad or not but here is how I make it. Slice about 1/4 of a red onion into thin slices. Then cut the slices in half. Put them in a bowl with about 1 Tblsp of vinegar and 1 tsp of salt. Toss them around and let them just sit there while you prepare the chicken and cook the potatoes. This just softens the onions. Boil a couple potatoes. When cooked through, remove and slice each into about 8 bite size pieces. Dump those in with the onions. Then in a small bowl mix about 1/4 cup of vinegar with 1 tsp Old Bay Seasoning, a sprinkle of sugar and a sprinkle of salt. Stir and add to the potatoes and onions. Lastly just pour a little olive oil all over, stir and serve with the chicken. Its a nice break from regular potato salad and the tartness goes well with the chicken and beans.  I won that heated discussion!  Enjoy your chicken and remember you can also do this on your grill........usually takes a little longer.......sit back and enjoy the rest of your six-pack!