Chicken on a can with Coke BBQ sauce

Ingredients:

Chicken on a beer can

• 1 (340 g) can of beer
• 1 (1.5 - 1.8 kg) chicken
• 2 tbsp. l. dry marinade, see recipe below
• 2 cups cola barbecue sauce, for serving, see recipe below
• Additionally: 3-4 handfuls of apple or hickory wood chips soaked in water for 30 minutes

Dry marinade for rubbing

• 1/4 cup brown sugar (packed firmly)
• 1/4 cup sweet paprika
• 3 tablespoons freshly ground black pepper
• 3 tbsp coarse or sea salt
• 1 tbsp hickory smoked salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 teaspoons celery seeds
• 1 teaspoon cayenne pepper

BBQ sauce with cola

• 1 tbsp. cola
• 1 cup ketchup
• 1/4 cup Worcestershire sauce
• 1 teaspoon liquid smoke
• 3 tablespoons steak sauce
• 1 tsp granulated onion
• 1 teaspoon granulated garlic
• 1/2 tsp freshly ground black pepper

Preparation:

1. Open the beer can. Use the opener to poke a few more holes in the top of the can. Pour half the beer into the water you've been soaking the wood chips in.
2. Set grill to indirect cooking and preheat to medium.
   
   If you have a charcoal grill, place a large container in the center to collect the juice.
   
   If you have a gas grill, place wood chips in the smoker and heat the grill to high until smoke appears, then reduce the heat to medium.
3. Remove the chicken's entrails and reserve them for another use. Remove and discard any internal fat and fat from the neck area.
   
   Rinse the chicken inside and out with cold running water, drain, and pat dry with paper towels. Sprinkle with 2 tsp. dry spices inside the carcass and into the hole near the neck.
   
   Rub 2 teaspoons of the mixture all over the chicken. If you're patient, you can even rub the mixture under the skin, being careful not to tear it.
4. Pour the remaining 2 teaspoons of the mixture through the holes in the beer can. Don't worry if it starts to foam; that's okay. Insert the beer can into the hole in the chicken and position the legs to form a tripod. Tuck the wingtips back.
5. Just before cooking, if using a charcoal grill, stir the wood chips in the coals. Place the chicken in the center of the hot grate over a pan to catch the drippings, away from the heat source.
   
   Close the grill and cook the chicken until the skin is nicely browned and crispy and the internal temperature reaches 180°F (82°C), about 1 1/4 to 1 1/2 hours. If using a charcoal grill, add 12 pieces of coals to each side after 1 hour.
6. Using tongs, carefully transfer the chicken, still in the same position on the beer can, to a plate and serve to your guests. Let it rest for 5 minutes, then carefully remove the can. Be careful not to spill the hot beer, as this could burn you.
   
   Quarter or shred the chicken and serve with cola barbecue sauce.

7. Dry marinade

   
   Combine all ingredients in a bowl and mix well. Store the mixture in an airtight jar away from heat and light. It will keep for at least 6 months.
   
   

   Cola BBQ Sauce

   
   Combine all ingredients in a heavy, non-reactive saucepan and gradually bring to a boil over medium heat. Reduce heat slightly to a simmer. Cook the sauce until reduced to a quarter of its original volume, about 6-8 minutes. Use immediately or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce can be stored for up to several months.
   
   You can also cook chicken on a can of Coke, Pepsi, lemon-lime soda, or root beer..