Beer can chicken. Boom! Looking for a super moist flavor packed chicken that's SUPER easy to prepare and cook? Here you go.

Considering you can buy whole all day roasted chicken from the store for near the same price as buying whole chickens, you might think, why bother? For pride! No seriously, those rotisserie chickens are great and packed with flavor but not BBW Beer Can Chicken Flavor! And this is super simple to make.

I used a Weber charcoal grill, since making the switch from gas. There's a little learning curve, but it's worth it, I think... So far, so good.

To start, I recommend these beer can holders which you can get from your local Bed, Bath & Beyond (I've seen them there). It's much easier to keep the chicken stable while cooking, as opposed to just popping a beer in the cavity and attempting to balance them yourself.

Technique:

Start up your gas grill on high heat and if you're using charcoal, fill up a chimney starter full of coal. Light it. When the charcoal has fired up about 60%, pour the coals in one side of the grill. You'll use the other side of the grill for indirect heat. Keep the lid off while you sear. I'll explain more in the instructions.

For the beer can, pop them up. Any kind of NON-LIGHT beer. Then poke some extra holes around the upper sides where the lip starts to bend. Why? My moisture to release!

For the rub:

1/2 Cup Lowry's seasoning

1/4 Cup Garlic Powder (not garlic salt)

1 Tbs Smoked Paprika

1 Tbs of Onion Powder

1 Tbs of White Pepper

1 Tbs Cracked Pepper

Good Pinch of Thyme

Good Pinch of Smoked Sea Salt. If you don't have this, I highly recommend it, but don't worry about it if you don't have it. It just has this awesome smokiness to it.

Soaked Mesquite Wood Chips if you've got them.

Other ingredients:

1 Cup Dry White Wine

2 Cans of non-light Beer

2 Chickens!

Technique:

1) Start the grill

2) Mix all ingredients with your fingers

3) Also with your fingers, separate as much of the skin from the breast and other areas as you can. Don't worry, you can be surprisingly strong attempt to separate. Slip your hand on the meat and separate the skin.

4) Season the chicken with the rub. Inside and out. Liberally.

5) 1 Cup Dry White Wine

Meanwhile, pour out the charcoal. About 60% of it should be fire up, leaving the remaining to ignite later. Put the grate on. Let it heat up. About 1-2 minutes. Clean your grates!

Sear the chicken, breast side down. Let it get crusty! About 3-5 minutes. Be careful not to burn, but if you, don't worry, it's just the skin. Flip, repeat.

Remove from the grill, put in an pan or something similar, pour the white wine over the chicken and in and out.

Set in the beer in the beer holders, and mount the chickens. Add a grill pan or something to catch the drippings on the side of the grill that doesn't have the charcoal (put the pan near the charcoal).

Pop in a mesquite wood ship, make sure the holes on the bottom AND top of the grill are open, and cover. Come back in 30-45 minutes to add more wood chips, etc... Let it cook for about 1.5 - 2 hours. Seriously.

Once done, it should look like the picture. Remove from grill, be careful, and let sit for about 15 minutes to retail all its moisture.