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Beer Can Chicken with Petite Sirah

Ingredients:
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub, we suggest Susie Q
1 can of your favorite beer
2 sprigs rosemary and thyme

Note: add ½ teaspoon cayenne pepper to rub for a nice subtle spice.

Directions:
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and empty half of the beer out. Place beer can on a solid surface, using a can opener, remove lid of can and place rosemary and thyme in beer. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Note- check to make sure grease trap is empty, as this cooking style releases abundant drippings.

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 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Modified from www.foodnetwork.com