MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spice Beer Chicken With Asparagus And Corn
 Categories: Canadian, Chicken, Grill, Spice
      Yield: 4 Servings

  3 1/4 lb Whole chicken
      2 ts Olive oil
      1 ts Dry mustard
      1 ts Garlic powder
      1 ts Paprika
    3/4 ts Salt
    1/2 ts Cracked black pepper
     12 oz Can beer
      2    Rosemary sprigs
      2    Garlic cloves, minced

  Preheat the barbecue to medium-high. Rinse the chicken inside and
  out with cold water and pat dry with paper towel.  Brush the chicken
  all over with the oil.

  Combine the mustard, garlic powder, paprika, salt and pepper in a
  small bowl.  Rub the spice mixture all over the chicken and inside
  the cavity.

  Open the beer can and pour out half of the beer and reserve for
  another use. Place the rosemary sprigs and the garlic inside the
  beer can.  Place the chicken cavity over the top of the beer can so
  about half of the can sits inside the chicken.

  Turn one burner off on the barbecue. Place the chicken on the unlit
  side using the legs and can as a tripod; close the lid.  Cook the
  chicken, using indirect heat, for about 1 1/2 hours or until cooked
  and the juices run clear when the chicken is pierced around the
  thigh bone. Carefully remove the chicken from the barbecue using
  oven mitts or rubber gloves. Cover with foil to keep warm and let
  stand for 10 minutes before carving.

  Serving suggestion:  Serve with grilled asparagus and corn cobs
  slathered in chilli and red pepper butter.

  Recipe from: the Alberta Chicken Producers
  Source: growingalberta.com
  
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