Here is a pictoral account of grilling Beer Can Chicken. I heard about this technique a long time ago but never used it. I was recently reminded of it when a coworker affectionately known as "Hoss" highly recommended it. His recipe calls for a specific rub, but I just used a McCormick's Chicken rub. I have a thermometer on my grill so I kept the temperature at 350-375 °F and cooked the sucker for 90 minutes. My grill cooks a little cool (in my opinion) so I had the left burner on near high, and the right burner a little above low.

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A 5 pound perdue chicken.

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All rubbed down.

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Beer can has some more holes poked in the top, and I put a bunch of herbs in the beer.

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Giggidy, Giggidy.

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Sittin' pretty on the grill.

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Backside shot. Notice the wings have been pulled back in a criminal pose.

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After 90 minutes the front side looks good.

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Backside is done nicely too.

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Let it sit covered for 5 minutes... Scrumdiddilyumptious.