Beer Butt Spicy Chicken

Ingredients:

1 (4-pound) whole chicken

2 tablespoons salt

1 teaspoon black pepper

3 tablespoons of your favorite dry spice rub like, "BAM"

1 can beer

1/2 cup pickled jalapenos

Directions:

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, place the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod .(Note**, if you don't want to grill, you can place the chicken in a cake pan and use the oven at 425 degrees for 30 minutes then turn to 350 for 1.5 hours) Stuff the jalapeno's into the neck portion of chicken. Cover the neck opening and wrap the tips of the wings with aluminum foil.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.