This is the receipe I considering using:
Buy a Heineken can 24oz – drink the good beer --take a 12oz can of another cheap beer and pour it into the can – add apple cider vinegar, some worchestire, and a stalk or two of fresh rosemary – place it in the cavity – the key is the “careful” transfer to the grill – the can and two legs should hold it upright – depending on the bird you will have to adjust the legs to form a tripod of sorts – I have found that after brine ing (which is a cooking process of sorts) that on my grill I am completely cook at 2.5 to 3 hours – the temp gauge on my grill usually runs around 300 during that time – I also plan to let it sit about an hour after I get it off the grill (a seizing period sort of) before I remove the can and start hackin at it –
Ps… the Heineken can seems to fit best in a 13lb bird – this smaller size bird probably contributes to the shorter cooking time – the 13lber feeds my family of 5 with some leftover –
Pps .. don’t forget the moppin sauce -- keeps the skin from drying out to much
