I have recently been watching "Ham on the Street" Starring George Duran on the Food Network. Even more recently I have started recording his show.

Tonight's show was called  Grilling on the Edge and I have to remember this recipe for Thanksgiving..as he used it for a chicken, a cornish hen and a turkey (and he made it where they all got done at the same time). Although for the turkey one must get one of those big cans of Fosters for it to work.

Spice Rubbed Beer Can Chicken Recipe courtesy George Duran See this recipe on air Sunday Mar. 12 at 3:00 AM ET/PT.

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 1 hour Yield: 4 servings User Rating:

Spice Rub: 2 tablespoons garlic powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil 1 lemon, zested 1 (3 1/2 to 4-pound) chicken 1 (12-ounce) can beer Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates. Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out. Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.) Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

Episode#: HS0104