This always works well. The meat will be very tender and sweet.
- 1 teaspoon salt
- ¼ cup dark brown sugar
- ¼ cup paprika
- 2 tablespoons black pepper
Put it in a Tupperware bowl and work it together with a fork or wisp. When it is truly combined, put it in a shaker. Wash and pat dry @ a 4 lb bird. Rub the bird generously with olive oil. Stick your hand in the cavity and cover all exposed parts with the rub. Be generous. Set aside and get your coals going.
When the fire is ready, open a can of ale-8 and pour off half. Take an old time can opener and punch 2 more holes in the top. Add 1 teaspoon of the rub to the ale-8, do this slowly over the sink as it will fizz up.
Put the Ale-8 can in the cavity and put the bird on the grill over the drip pan. Cover. Set your timer for 1 ½ hours. After 1 ½ hrs check the bird with a meat thermometer in the deepest part of the breast. When it hits 180 degrees it is done.
Submitted by Mark Wells of Middletown, OH