Instructions: Start heating grill. Open the cans of beer and pour out 1/2 of each can.

Add 1/2 chopped onion, and 1/2 pressed garlic clove to each can. Set aside.

In a small bowl, mix all the remaining ingredients except the chickens.

Rub inside of of each chicken with about a tsp. of the rub. Use the remaining rub on the chicken skins. Ease the chicken over the beer can, feet down, until the chicken rests over the can, forming a tripod. Keep the beer cans upright at all times. Add a few hickory chips to the hot coals and place the the chickens with the beer cans on the grill. Close the cover on the grill and cook about 2 hours, adding coals and hickory chips about every 30 minutes. The chicken is done when the legs wiggle freely.

There are many variations on this type of chicken and there is a Beer Butt Chicken Cookbook on the market.

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