By Steve Hindy
Steve Hindy learned this recipe in Italy, where he met North Carolina barbcue legend Jim "Trim" Tabb at a Slow Food Festival. The vapors from the beer yield a moist, tasty chicken, and the cooking time gives you a chance to enjoy another Brooklyn Lager while the first goes to work on your bird.
Prepare a medium fire on a gas or charcoal grill with a cover.
Pat the chicken dry and rub the skin with salt. Place the herbs inside the cavity of the bird, sticking a few under the wings. Insert the half-full can of beer into the abdominal cavity of the bird.
Using a stainless-steel roasting stand for beer-can chicken, insert the chicken on the stand, cavity side down, over a tray to catch the drips.
Place the chicken on the grill and cover, roasting for at least an hour. If using a charcoal grill, you may need to add more coals to maintain a medium fire. If you have a large gas grill, you could try using Steve Hindy’s approach and cook the chicken at a higher temperature at the start: “For a four-pound chicken, I turn all three burners on high for 15-20 minutes to cook the skin a nice golden brown. Then I turn off the middle burner and turn the others down to medium for the next hour.”
Remove the chicken from the grill when done-juices will run clear and a thermometer inserted into the thickest part of the thigh will reach 160-165 degrees Fahrenheit. Loosely tent with foil and let stand for 8 minutes before carving.