Small piece of hickory wood chunk/handful of chips.
For the rub:
2 teaspoons onion granules
2 teaspoons paprika
1 teaspoon garlic granules
1 teaspoon light brown sugar
½ teaspoon fresh ground black pepper
Time: 1 hour 30 mins
For this recipe, we recommend using a local beer. We used a craft beer from Bullhouse Brewing Company.
Combine the spices for the rub in a bowl. Lightly brush the chicken with oil, and season all over with the rub.
Discard (or drink) ⅔ of the beer. Get someone to hold the beer can in place. Lower the seasoned chicken onto the can, legs at the bottom and fold back the chicken wings.
Set up the BBQ for indirect cooking (basket either side with a space in the middle works well). Add hickory wood or chips to the charcoal. Once it begins to smoke, stand the chicken upright inside your grill.
Close the lid and cook until the internal chicken temperature reaches 75 °C in the thickest part (the thigh usually). This usually takes about 1 hour.
Remove the Potato Cakes from their packaging and place on a foil tray. Cook on the BBQ for about 15-20 minutes. Remove from the BBQ.
Once cooked, carefully remove the chicken from the BBQ - the contents of the can will be very hot! Remove the chicken from the can and allow it to rest under some foil and a couple of towels for a few minutes.
We recommend serving the Beer Can Chicken and Potato Cakes with a fresh summer salad and a spicy dipping sauce.