Chook Me!

Any good recipes for beer can chicken?

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1. fresh rosemary, garlic, tb salt and pepp. 1/4 cup unsalted butter.
2. buy a whole chicken rinse it out rub it with soem of your favorite seasonings (i use sesson salt, onion powder and garlic powder) stretch the chickens butt open place it on top of a can of beer that u have taken 4 or 5 drinks out of and put it on the frill for about three hours on medium heat. mmmmmmmm good stuff
3. 1 (3-pound) chicken Seasoned salt House seasoning, recipe follows 1 (12-ounce) can beer 1 sprig rosemary Preheat a charcoal grill over high heat. 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. Wash and drain chicken. Coat the chicken inside and out with seasoned salt and House Seasoning. Open the can of beer and carefully insert a sprig of rosemary. Then, place the beer can into the body cavity starting at the rear of the chicken. Carefully place the chicken on the center of the grill, facing 1 of the banks of the coals, making sure not to spill the beer. Cover the grill and cook until chicken is done, approximately 45 minutes to 1 hour, turning the chicken as necessary. The chicken is done when the juice runs clear. Serve chicken with favorite BBQ sides. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder not quite the recipe I've used before, but pretty close...turned out really well too
4. http://www.uktvfood.co.uk/index.cfm?uktv=recipes.recipe&iID=529499 i have never tried this recipe, but i have tried many of this chefs and they do work and there is also a video demonstration of the recipe.
5. Memphis rub 1/4 cup paprika 1 tablespoon firmly packed dark brown sugar 1 tablespoon granulated sugar 2 teaspoons salt 1 teaspoon celery salt 1 teaspoon freshly ground black pepper 1 to 3 teaspoons cayenne pepper, or to taste 1 teaspoon dry mustard 1 teaspoon garlic powder 1 teaspoon onion powder Combine all ingredients in a jar, twist lid on airtight, and shake to mix. Store away form heat and light ofr up to 6 months. 1 large whole chicken (4 to 5 pounds) 1 tablespoon oil 3 tablespoons Memphis Rub 1 can (12 ounces) beer Rinse chicken in cold water and pat dry. Rub oil on outside skin of chicken. Sprinkle 1 tablespoon of rub inside the body and neck cavities. Sprikle 1 tablespoon rub all over the skin of the bird. Pop the tab on the beer. Using "church-key" style can opener make 6 holes in top of the beer can. Pour out the top inch of beer and slowly spoon remaining rub through the holes into the beer. Hold chicken upright and insert beer can into the cavity. Placed chicken upright (spread legs to act as a tripod) in a 350 Degree preheated grill (in-direct heat),or place chicken upright on a jelly-roll pan and place in a 350 Degree oven. Cook chicken for 2 hours. Using tongs, lift bird to cutting board or platter, holding beer can underneath with a large metal spatula. Let stand for 5 minutes before carving. If you wish you can carefully remove chicken from beer can to carve.