Barbecued Chicken.

Barbecued Chicken

• 1 Whole (4-5 pound) Chicken
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1-1/2 teaspoons onion salt
• 1/2 teaspoon garlic salt
• 1-1/2 teaspoons paprika
• 3/4 teaspoon chilli powder
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon dry basil
• 1/2 teaspoon dry sage
• Charcoal (About 84 coals)
• 1 Can Beer
• Several Apple or Mesquite Sticks
• Barbecue Suace

Trim fat and clean out the inside of the chicken. Rinse the chicken, inside and out, with cold water.

Combine the spices. Sprinkle about 1/3 of the spice mixture inside the chicken, rub about 1/6 of the spice mixture between the sin and the meat, rub the remaining 1/3 over the skin of the chicken. Cover and place in the fridge, while the grill preheats.

Place a drip pan directly in the grill. Stack the coals (about 60) on either side of the pan. Heat up the coals, until it's hot enough that if you hold your open palm just above the grill you feel you have to pull it away in about 3 seconds.

Open the beer can. Pierce the top several times with a can opener. Pour out a couple ounces of the beer. Drop the remaining spice mixture into the beer can. Stand the chicken upright, and stuff the mostly-full can into it, so that the beer can be used as a stand for the chicken.

When ready to cook, throw about half your wood onto the coals, oil the grill grate and place over the grill. Stand the chicken up over the drip pan. Cover the grill.

Cook for two hours total. After about an hour, add the remaining charcoal and wood and close the grill again.

For the last 5-10 minutes of cooking, open the grill and gently add some barbecue sauce.

Take off the carcass, stood upright beer can and all, and stand for about 5 minutes before carving. Don't try to extract the beer can -- leave it in the chicken.

Serves: 4

Preparation time: 180 minutes