Beer in the Reer Chicken

We tried this for the first time last summer and I am convinced that this is "THE BEST" Method for grilling a whole chicken. If you are not a beer drinker, then just pick up a can of cheep beer at the gas station. You will not taste the beer on the chicken, but I promise that it will be the most succulent chicken you have ever grilled. This is also a big hit with the guys.

1 (3-pound) chicken
Seasoned salt
Lawry' Garlic Salt
1 (12-ounce) can beer
1 sprig rosemary
Assorted barbecue and hot sauces, your choice

Wash and drain the chicken and pat dry. Season the chicken inside and out with the seasoned salt and House Seasoning. Refrigerate until ready to cook.

Prepare the charcoal grill. When the coals are hot and glowing, carefully push them over to the sides of the grill, leaving an open space in the middle of the grill. Open the can of beer and pour off approximately 1/4 cup. Insert the sprig of rosemary into the can, then place the beer can, keeping it upright, into the rear cavity of the chicken. Carefully place the chicken, standing up on the beer can, in the center of the grill, making sure not to spill the beer. Cover the grill and cook the chicken for approximately 1 hour, rotating the chicken as necessary. The chicken is done when the juice runs clear when pierced with a fork.

Carefully remove the beer can from the chicken using mitts and discard the can. Cut the chicken into halves or quarters.

Note: 1 chicken serves 2 to 4, depending on appetites.