Tis the season... Grilling Season

Spring is upon us and summer is just around the corner. That means its grilling season! Besides a beer can there isn’t much that comes between a man and his grill. Well today we have both for you.... the perfect grill and the perfect recipe for the grill this season...

 

  

·         38,000-BTU gas grill with 637-square-inch cooking/warming space

·         Front-mounted control panel; 3 stainless-steel burners; individual electronic ignition system

·         Porcelain-enameled cast-iron cooking grates; Flavorizer bars; heat deflectors

·         Enclosed cart; built-in thermometer; 6 tool hooks; requires an LP tank (not included)

·         Measures 30 inches long by 60 inches wide by 64-1/2 inches high; 5-year limited warranty

Ingredients 

•             1/3 cup brown sugar

•             2 tablespoons chili powder

•             2 tablespoons paprika

•             2 teaspoons dry mustard

•             1/2 teaspoon salt

•             1/4 teaspoon ground black pepper

•             1/2 (12 fluid ounce) can beer

•             1 (3 pound) whole chicken

Directions

Prep Time 15 m

Cook in 1 h 15 m

1. Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate.
2. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken.
3. Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbecue the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.