CAJOHN & BUD’S ROASTED CHICKEN

1 whole chicken

1 can Budweiser

6 cloves garlic

Olive Oil

Fire Dust Rub

 

Pat chicken dry. Rub oil all over chicken, inside & out. Season the chicken by rubbing Fire Dust Rub over the entire bird inside & out. Pour 1/4 of the beer into a 9” pie or cooking pan. Poke 4 holes around the rim of the beer can(4-6). Crush garlic cloves and place in can. Seal can with the gizzard. Place can in cavity of chicken and set in pan vertically with legs spread. Cook on medium-hot grill using indirect heat for 1 1/4 hours. Wing should pull off when done. Remove can & discard (caution, can will be hot!). Serves 4