Beer can chicken, I do it all the time. Sometimes I do “faux beer can chicken” where the beer and chicken don’t get together until they both reside in my stomach. I usually use miller high life for this.
Your favourite spice rub on the chicken(even under the skin and body cavity), then stick exactly half a can of beer where the sun never shone on the poultry, making a tripod with the chicken’s legs forming the other two points of contact with the grill. The best part is making sure you have exactly half a can of beer. Sometimes you drink too much, and have to start over on another can.
Timing is crucial, I find the chicken usually takes four or five beers in the cook to assure the chicken has reached maximum succulence.
Freegards
This thread is indeed reaching maximum succulence.