Beer Can Chicken

Ingredients:

2	roasting chickens, about 3-4 pounds each
1/2 C.	olive oil
1/4 C. 	Lemon and Herb seasoning mix (from Costco)
1/4 C. 	Black pepper and garlic seasoning mix (Costco)
1/4 C.  Cajun seasoning mix (Costco)
1/2 C.  brown sugar
1/2 C.  course Kosher or sea salt

Directions:

In one bowl, mix:

1/4 C.	Lemon and Herb seasoning
1/4 C.	brown sugar
1/4 C.	course salt
1/4 C. 	Black pepper and garlic seasoning

In another bowl mix:

1/4 C.	Cajun seasoning
1/4 C.	Black pepper and garlic seasoning
1/4 C.	brown sugar
1/4 C.	course salt

Wash the chickens, removing innards and any obvious amounts of large fat.
Brush all over with olive oil.
On one chicken, coat thoroughly inside and out with the Lemon Herb mix. Coat the other chicken with the Cajun mix.
Have ready two flat baking sheets lined with aluminum foil. Have two cans of beer, about 2/3 full, ready. 
Place each can up the chicken's butt, then stand them up on the baking sheets. The can of beer and the chickens 
legs should touch the pan and will hold it upright.
Barbeque should be preset to about medium heat (around 260-300 degrees), with indirect heat. 
Place sheets and chickens on the burners, close the lid and allow to cook for about an hour. 
Check with meat thermometer in thigh for internal temperature of 180 degrees. Note - if using a small barbeque and 
higher heat on one side, you may want to place foil on the side nearest the hot burner to stop the bird's skin 
from burning.

Let stand for five to ten minutes before carving. Drippings in pan are awesome, and would make a great dip or base 
for a gravy.

Darrell