Name:   Pontoonfisher - Subject:   beer chicken Date:   7/1/2014 1:01:45 PM

I am an expert on this one.  Washing the chickens optional.  Not really recommended as you will just spread any bacteria.  Just a side note.

Rub the chickens very heavily with Tony Chachere's Creole Seasoning.  I usually do them on a gas grill.  Cover entire grill rack with one piece of heavy duty aluminum foil.  Fold the edges up so the grease will stay on the foil on not drip into the grill.  This will cook the chickens with indirect heat and catch all the chicken grease.  If you don't do this your chickens will be black from all the flare ups especially if you cook over direct heat.  I can do 3 at once on a large gas grill.  Don't get the silly can holder.  Be a purest and only use the beer can.  Fill can half full with beer.  I pour some seasoning into the beer as well and also inside the chicken.  Cooking three chickens takes about an hour and a half.  Check internal temperature to make sure they are done.  Cook on medium heat to medium-low heat.  And whatever you do, do not throw the beer out after cooking.  Let the chickens sit on a broiling pan to catch all the juices when cutting them up.  Take these drippings from the chicken and mix it with the beer left in the cans.  The rendered chicken fat, beer, and creole seasoning makes a knock out dipping sauce for the chicken.  I have made them this way and I am constantly told they its the best chicken they have ever tasted.  Tried different seasonings but Tony's seems to give the best flavor.