1 whole chicken
1 (12 oz.) can beer (your choice)

WET CHICKEN RUB:

1 tbsp. paprika
1 tbsp. mustard (I like it, some don't)
1 tbsp. brown sugar
1/2 cup honey BBQ sauce
1 squirt honey
1 tsp. salt
1/4 cup warm water
1 tsp. seasoned salt (Lawry's)
2 tsp. oil
1 good shake lemon juice
1 good shake hot sauce (Mmm Mmm good!)

OPTIONAL SEASONINGS:

onion powder
garlic powder
parsley flakes

Preheat your oven to 450°F.

Clean your chicken then place on paper towels.

Mix up your wet rub in a bowl. Add whatever dry herbs and powders you may like extra, chuck em' in there too (maybe some onion powder, garlic powder, some parsley flakes, you know what I'm a saying, aye!)

Goop n' smear the wet rub on your hands and coat that bugger inside and out till she's soppen' with it.

Open beer can and drink about a third of it. (Oh yeah! Cook'n and sobriety don't mix!)

Set the can upright in a cake pan. (It catches the juice.)

Now pick up that bird and shove it butt first right down on the beer can. Make sure it stays steady upright. (When cooking the beer can is going to infusing yummyumm juice into that old hen till she as soft and sweet and tender! Oh yah! I guarantee!)

Gently cover it all up with foil over the top and crimped down around the pan to make a light steamy pressure seal. (This is optional, some of the ol fella's like to do this on d' grill without the foil. I like's mine to be moist an' juicy!)

Put that bad ol' hen in to the oven and roast her up for about 45 minutes. Then carefully peel off that foil and brown her up real good. (Maybe spritz her with some basting juices.)

Pull her out of the oven when she is golden brown and place her on a carving platter. Let her rest for about 10 minutes. Carefully pull the beer out of her butt and sprinkle some of whatever left in it on top of her.

Carve her up on da table. Serve with some baked potatoes and greens. Call d' family around and pass out from eating all d'at OohhYaaahoo, goodness that Lord God be blessing ya'll with!!

Submitted by: Matt Kohutek / ARMOROID5000