Yeah you heard that right…beer can chicken. In my case Schmidt’s Beer can chicken. My older brother has been BBQing this for the past couple years and I have always wanted to try but just never did. With the weather heating up in Seattle…our classic Monday night soups are basically done. So I opened the top of a beer with a can opener, poured out half and ramped it up the chicken’s ass. Here is the dry rub I used for the chicken…salt, black pepper, chilli powder, paprika, garlic powder, lil cumin, onion powder, mustard powder, lil curry and a lil ground cayenne. Heat up the BBQ between 250 to 350 degrees. Place the chicken on the grill (it will balance do not worry).…