Beer Can Chicken

My brother John first introduced us to this recipe. The idea is to impale a whole chicken on a beer can from which about 1/2 of the beer has been removed. The chickens are then placed upright on the grill (in this case a Weber, using the indirect cooking method) with a drip pan under the chicken. It creates a very moist chicken; steaming it from the inside. The dripping make a wonderful gravy to serve with mashed potatoes. Interesting flavors can be imparted to the gravy depending on the beer you use. For example, we have used Samual Adams Cherry.