Beer Can Chicken
From Josh, 7/27/2009

"For the record, beer can chicken is just about the easiest thing I make on the grill that isn't a burger or sausage. Just fire up the grill to medium heat (350-400 or so, or if you can hold your hand over the grate for about five seconds) and while it warms up, prep the chicken. Throw together a rub, any rub will do (the one I used was mostly paprika, brown sugar, mustard powder and salt). Loosen the skin on the chicken, and work your fingers up under the skin, loosening it from the meat. Add plenty of run under the skin, trying to get it as far as you can up into the chicken. Open a can of beer, drink about a quarter of it, pop a couple more holes in it with a church key and put any remaining rub in the beer. Careful, it will foam up like crazy (I always forget this). Stand up the chicken on the beer, it'll fit perfectly in the caboose of your average 4.5 to 5 lb chicken (the two from this weekend were 4.6 and 4.73 pounds). Off it goes onto the grill for an hour and a half or so, standing on the can. That's it - just maintain temperature and roast that sucker. It works because the beer keeps things moist as well as shielding the chicken from the direct heat of the grill. It's pretty much foolproof in my experience, as long as you don't let your grill get too ridiculously hot, but with the beer helping shield the chicken, it's pretty forgiving for some heat fluctuation."