Beer Can Chicken with Veggies

This feature is an American favorite beer can chicken.  In its most basic form you just pop a top on a beer,  shove it up inside a chicken and cook on indirect heat.  That is basically what I have done here.

Ingredients:

• 4-5 lb chicken (It needs to fit under the lid of the kettle.  No longer than 9")
• beer in can
• 2 sticks of butter unsalted
• 2-3 cloves garlic
• small red potatoes
• carrots
• corn on the cob

Directions:

1. Mix up the basting sauce.  Add 2 sticks butter, chopped garlic and 1/2 beer to a aluminum cup that can sit on the grill.  Place on the grill to melt to the butter while heating up.
2. Light up your chimney and once coals are going use Weber charcoal baskets or set coals to one side for indirect heat.
3. Close bottom vent of grill to about 1/8 way open and get grill to 300-325°.
4. Prep the chicken by taking the bag of inner organs out and putting a small potato in the neck hole.
5. Shove a 1/2-3/4 full can of beer into the chicken and place in center of grill.  If using a holder you can take a grilling basket and place in the center.  Fill this with small red potatoes, carrots and corn on the cob.  Baste it with the sauce. 
6. Baste the chicken every 20-25 minutes.
7. After 45-50 check the internal temp of the chicken.  Stick your probe into the breast.  When it reads 180-185° it is done.  Should take about 1.5 hours.

  Once removed from grill carve up as usual.  Enjoy!