A group of mostly Arizona folks dedicated to the pursuit of friendship and a bit of drunkeness during the Thanksgiving weekend out near Superior AZ.
Wanna go camping after you've done the family thing on Thursday? Come join us for a weekend of fun! (note...kids and pets are welcome as long as they are kept under control [leashed])
Come prepared with all you'll need and be open to the possibility of various sorts of craziness after hours. And, let's not forget the smorg of smorgs!
COOKING INSTRUCTIONS:
Trim the chickens of any excess fat - rinse inside & out, then pat dry.
In a small bowl, combine paprika, chili powder, brown sugar, oregano, salt, garlic powder, black and cayenne peppers - mix well. Rub about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens.
Open the beers and pour-off about half of the beer (preferably in a chilled mug). Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until the chickens are resting on the cans and their legs.
NOTE: The beer cans must remain upright at all times.
Scatter a hand-full of soaked hickory chips over hot charcoal that has ashed-over. Place chickens and beer cans on the grill, over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings "wiggle" easily, adding 6 to 8 briquettes to fire every 30 minutes.
Makes 8 servings.