SPRITE CAN CHICKEN AKA BEER CAN CHICKEN

Today is July 10, 2004 and one of those days meant for rest and relaxation preferably inside with the climate control set for super cool without the slightest thoughts of the kilowatts being consumed by the thirsty compressor as the outside temperature lurks in the lower 90’s. 

Our youngest daughter Lisa Dianne is visiting with us this weekend and wanted to try some of the Beer Can Chicken and in my case “Sprite Can Chicken” dusted with ole Wild Bill’s Meat Rub.  My bride picked up a couple of young fryers weighting in at a little over three pounds each and it didn’t take too long before I had the pair of featherless fowl sitting atop a couple of sprite cans half filled with sprite and about a teaspoon of Lea & Perrins Worcestershire Sauce and a Idaho white potato wedge lodged in the neck cavity opening to seal the cavity.  Sealing the cavity allows the drink inside the can to produce moisture and steam, which cooks the bird from the inside as well as from the outside.  I preheated the Jenn-Air grill to 350 degrees F. and let the birds cook about one hour and 45 minutes with an internal temperature of around 200 degrees which was very well done yet moist, juicy and would literally pull apart.  Inserted a few pixs:

WILD BILL'S MEAT RUB

INGREDIENTS:

3/4 cup paprika                           1/4 cup ground black pepper
1/4 cup salt                                  1/4 cup sugar
2 tablespoons chili powder           2 tablespoons onion powder
2 teaspoons cayenne pepper*     2 tablespoons garlic powder

Mix spices in a bowl and store in airtight container in a cool dark place.  *I use 90K heat rating of cayenne pepper; most store carry on 35K therefore you might want to increase the cayenne pepper to 2 tablespoons (to taste).
 

NOTE:  Rub or sprinkle on meat 30 minutes to an hour before grilling.