Ha! My family is all inclusive of BBQ! If it's meat that's on a fire it is welcome in this home. As for the details this one is not a back-breaker at all! Very easy. Brine: 3.5 hr in 2gal water with 1/2cup salt, lemon zest, spruce tips, dash of soy sauce, and some leftover dried thai chiles. Beer: Pleasuretown IPA from Midnight Sun Brewing Company (with a shot of blanco tequila) Rub: Melted butter and olive oil inside and out. Salt/Pepper/Garlic & Onion Powder inside and out. Time/Temp: 2hr at 325°F over apple wood pellets. Sides: Steamed asparagus, purple potatoes, grilled corn, and margaritas.
You actually punch holes in the top the can, warm it up, and then insert the can into the chicken cavity so it can stand up straight like in the bottom photo. Then supposedly the beer steams the inside of the chicken but, in all reality spatchcocking the chicken is a technically better way to cook the bird. One big advantage of the beer can is to allow the bird to sit up vertically. Creates a nice fat drip flow and makes the skin that lovely golden, crispy brown.