Beer Butt Barbecue Chicken

1. 2 whole chickens
2. 1 Tbsp. sweet paprika
3. 2 tsp. chili powder
4. 1 tsp oregano
5. 1 sm. onion
6. 1/4 tsp cayenne pepper
7. 1/2 tsp garlic powder
8. 1 Tbsp brown sugar
9. 2 (12 oz) cans warm beer
10. 1 clove garlic
11. salt and pepper to taste

Start heating grill. Open the cans of beer and pour out 1/2 of each can. Add 1/2 chopped onion, and 1/2 pressed garlic clove to each can. Set aside. In a small bowl, mix all the remaining ingredients except the chickens. Rub inside of of each chicken with about a tsp. of the rub. Use the remaining rub on the chicken skins. Ease the chicken over the beer can, feet down, until the chicken rests over the can, forming a tripod. Keep the beer cans upright at all times. Add a few hickory chips to the hot coals and place the the chickens with the beer cans on the grill. Close the cover on the grill and cook about 2 hours, adding coals and hickory chips about every 30 minutes. The chicken is done when the legs wiggle freely. There are many variations on this type of chicken and there is a Beer Butt Chicken Cookbook on the market.