Beer can Chicken

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)

To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the
chicken. Rinse the chicken, inside and out, under cold water and pat dry
with paper towels. Lightly spray or brush all over with the vegetable
oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can
on a flat surface and slide the chicken over the top so the can fits
inside the cavity. Transfer the bird to the grill, keeping the can
upright. Carefully balance the bird on its two legs and the can. Grill
over Indirect Medium heat until the juices run clear and the internal
temperature reaches 170°F in the breast and 180°F in the thickest part
of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully
remove the chicken and the can from the grill, being careful not to
spill the beer - it will be hot. Let the chicken rest for about 10
minutes before lifting it from the can. Discard the beer. Cut the
chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.