I would be remiss if I failed to add a vote for Beer Butt Chicken. It produces the most velvety, moist bird I've ever seen (too moist for some people who like to chew). But it's got the grilled flavor as a bonus. If you enjoy grilling, try it once, anyway.
Brine a chicken that's on the small side, 3-4 pounds. This bad boy is going to cook standing up on the grill, so unless you've got a bubbletop lid, you can't use a full-size 5-7 pound roaster.
Light your Weber, with about 30 briquettes or equivalent lump hardwood charcoal.
Season chicken to taste, **especially the inside**. I tend to go for a curry-ish rub, but do what moves you.
Open a can of beer. Pour out a third, into your mouth if necessary.
When the coals are ready, divide them in half and push them to the far sides of the kettle. Insert the beer can, open side up, into the chicken cavity. Arrange it on the center of the grill, adjusting the legs to keep it standing upright.
Drop a handful of soaked wood chips on the coals if you like a bit of smoky flavor.
Close lid. Let it be. Check after 30 minutes or so and add more charcoal if needed. In an hour, it should be done, check it before you pull it off the grill.
Taste the bird, and you tell me it ain't worth the trouble.
[ May 30, 2001: Message edited by: Live_to_cook ]