A tasty Fourth of July recipe for beer barbecued chicken

If you're looking for a Milwaukee-perfect barbecued chicken recipe, look no further than this one, dished up by Chef Michael Feker of Il Mito Enoteca in Wauwatosa. Happy Fourth of July!

Beer Barbecued Chicken
Difficulty: medium
Prep Time: 60 minutes
Cooking Time: 90 minutes
Serves: 4

Ingredients:

• 1 can of Miller beer (Chill brand preferred)
• 1 sprig of thyme
• 1 roasting chicken (about 3.5 to 4 pounds)
• 2 tablespoons Michael Feker's Barbecue Rub (recipe follows)
• 3 to 4 handfuls mesquite wood chips, soaked in water for 30 minutes
• 2 cups CMF's barbecue sauce, for serving (recipe follows)

Directions:

• Open the can of beer and make numerous holes on the lid. Pour out half the beer in the soaking wood chips container, then place the whole rosemary sprig in the can of beer and set aside.
• Remove the packet of giblets from the cavity of the chicken and set aside for another use.
• Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain and blot dry inside and out with paper towels.
• Sprinkle 2 teaspoons of BBQ rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.
• For indirect grilling set up your charcoal grill by placing your charcoal on the outside perimeter and placing a drip pan in the center of your grill.
• Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.
• When ready to cook, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a crispy, dark golden brown and the meat is cooked to an internal temperature of 180 degrees, about 1.25 to 1.5 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.
• Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer and use the beer in thinning your barbecue sauce. Quarter or carve the chicken and serve with Feker's Barbeque Sauce.

Basic Barbecue Rub

Ingredients:

• 1 tablespoon celery salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoon on mustard powder
• 1 teaspoon cayenne pepper
• 1/4 cup brown sugar
• 1/4 cup sweet paprika
• 3 tablespoons freshly ground black pepper
• 3 tablespoons sea salt

Directions:

Combine all the ingredients in a mixing bowl and whisk to blend. It will keep for at least 6 months if the rub is Stored in an airtight jar away from heat or light.

Barbecue Sauce

Ingredients:

• 1/4 cup Worcestershire sauce
• 3 tablespoon steak sauce
• 1 teaspoon liquid smoke
• 1 teaspoon onion flakes
• 1 teaspoon garlic flakes
• 1/2 teaspoon freshly ground black pepper
• 1 Cup cola (recommended: Sprecher root beer)
• 1 cup ketchup

Directions:

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until
reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar cool to room temperature, cover, and refrigerate. The sauce will keep for several months.