Bruschetta and Beer-can Chicken

With the barbecue on for chicken, why not toast some bread for delicious bruschetta? Cut a baguette/similarly shaped loaf into thick slices and toast on barbecue (this will go very quickly, remain alert!) Rub some crushed garlic onto the bread and mix coarsely chopped tomato, fresh basil, a bit of olive oil and salt in a bowl, and then top with tomato mixture. Serve immediately!

Now: do you like beer? Do you like chicken? Have a barbecue? Well, do I have a recipe for you. Once you get the technique down (not hard), there are endless variations to this impressive/succulent take on roasted chicken.

Beer Can Chicken

• 1 can beer
• 1 chicken, 3-4 lbs
• 2 tbsp all-purpose bbq rub
• 2 tsp vegetable oil
• 2 cups wood chips of your choice
  

1. Pop the tab off the beer can. Pour half of the beer over wood chips or drink if not using wood chips. Using a church key-style can opener, make 2 additional holes in its top. Set aside.
2. Remove chicken's inside stuff. Rinse inside and out under cold running water and drain and blot dry, inside and out with paper towels.
3. Sprinkle 1 tsp of the rub inside the body cavity and 1/2 tsp inside neck cavity. Drizzle oil over the outside and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tbsp of rub and rub in. Spoon remaining rub into the beer through the hole in the top of can. Beer will probably foam up, no worries.
4. Hold the chicken upright and lower it onto the beer can, so the can fits in the cavity. Pull the chicken legs forward to form a tripod. Tuck the tips of the wings behind the chickens back so they don't get scorched.
5. Set up the grill for indirect grilling and preheat to medium. If using charcoal, place a large drip pan in the centre. If using gas, place all the wood chips in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
6. When ready to cook, if using a charcoal grill, toss all of the wood chips on the coals. Stand the chicken up in the centre of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through, 1 1/4-1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the chicken with aluminium foil. Using tongs, hold the chicken by the can and carefully transfer it in an upright position to a platter. Let it rest about 5 minutes and then, being sure not to spill hot beer/burn yourself, lift it off the can. Carve the chicken and serve.