I did some extensive searching the world wide web to find who is the inventor of beer can chicken so I would have something intelligent to share. Unfortunately, there is very few intelligent things available on the web these days, so I had to scratch that idea. While I could find a few stories of who claims to be the inventor of such a fantastic poultry cooking method, so I could give them a Food Porn salute, there were too many oddball stories and no real facts. Let's just say it's delicious and simple. You need: A beer, A chicken, A holder, and maybe a few spices. Here's my take on this dish...

 First, I drank a good beer as the "stand in can" for my picture (*tips hat to Grump in NM* If it's not Scottish, It's crap!). I wanted to demonstrate the holder I have, which can be made by any competent welder with scrap metal. There are several commercial beer can holders available, but I recommend you don't spend too much on one. It's a unitasker device. It's not like you're going to keep it on display, or prop it up against your garden gnome. I like to line the holder with a little foil where the bird will touch and spritz some oil on the foil. This prevents sticking, and makes for easier cleanup.

 Next, the beer. Open a regular size can of beer and gulp down a bit. Leave it about 2/3 full. You could even drink all the beer and use water, wine, soda...as long as it is something you want to eat and it's wet, you're good to go. That's all you need to do, but I like to guild the lilly. I rough chop some aromatic onion and drop into the can, along with a few cloves of garlic.

 Next, I focus on the fowl. I remove the giblets and freeze them for other uses (I like to juggle) and wash the bird under cold water. I pat the chicken dry with some paper towels and give it a massage in a large bowl with some EVOO. I sprinkle on a thin coating of Adobo, Season-All and my rib rub seasoning (a mixture of sweet paprika, smoked paprika-Chiquilin, salt, cumin, coriander, chipotle, ancho, black pepper, garlic & onion powder). I flip the bird (har-dee-har-har) several times in the bowl.  I place the chicken onto the beer can and insert a Rosemary stem down the neck and into the can. After pinching the wings back and under, the bird is ready to go.

 I have built a mound of charcoal to one side of my barbecue. I place the bird, breast side toward the heat and close the lid. Now I have some time to get the side ready. I made stuffing this time. Chopped up some mire poix and into the pan with butter, added the stuffing mix, chopped rosemary and whetted with the cluck stock I made a couple months ago. I made some chicken gravy with a bit of rosemary in it as well. Straight forward and simple.

 I check the chicken (I said check, as in the check is in the mail) and turn it so the back can cook for awhile. When it starts to look crispy, I turn the breast to the fire again for the final few minutes and test doneness with my thermometer. The breast is showing 175, so it's done. My wife swipes the first piece of skin I like to call chicken bacon. It passes her quality assurance with high marks. The chicken is so tender, all you need is a pair of tongs to twist off the wings, legs and breast. Only the skeleton of the bird will remain on the stand. It is absolutely amazing how easily the bird comes apart. I plate up some stuffing, wing and breast and some cranberry sauce. Top with a couple spoons of chicken gravy and I am so hungry I can't wait.

 As I place the tender meat in my mouth, I experience the juicy saltiness of the bird and flavor from the spice rub. Complimented by the rosemary gravy, I savor the stuffing and place the counterpoint of cranberry on my following forkfull. I hope you have enjoyed reading this Food Porn episode and if you haven't tried a beer can chicken before, you must try one soon. You don't know what you have been missing, even if we all don't know who invented it.