Besides picking crabs with Natty Boh, one of my favorite summertime things to grill is "Beer Can Chicken" aka "Beer Butt Chicken".
To start you will need a 4 or 5 lb whole chicken which is cooked upright with a can of beer as it's base. Natty Boh is my beer of choice here in "the land of pleasant living".
STEP 1: Using a 4 or 5 lb whole chicken remove neck and giblets from the cavity then wash and pat dry. Once dry, rub the bird down using about 2 table spoons of extra virgin olive oil. Keeping with the Maryland theme, I use Baltimore's McCormick Montreal chicken to season.
STEP 2: Pre heat the grill using medium- high heat.
Step 3: Lower chicken onto a half filled can of Natty Boh
Step 4: Place on grill , for a 4 to 5 lb bird cooking time runs 1 to 1 1/2 hour after an hour check the chicken with a meat thermometer and it will be done when it reads 160'F - 165'F. If you don't have a meat thermometer, the best way to tell if the bird is done, you will poke it deeply with a knife and if the juices run clear not pink you will know it is done.
While the chicken is dry roasting on the outside the inside is being cooked with beer steam keeping the meat deliciously moist. The end result is tender falling off the bone chicken with a crispy surface.
Step 5: Place the chicken on a tray and tent for 10 minutes with aluminum foil before carving. This will allow for the beer can and liquid inside to cool down. I usually take tongs to remove the can.
Wishing you a wonderful summer from the land of pleasant living.