Diet coke all over my keyboard! Damn you 
That recipe sounds great and…er…easy! I can barely toast bread but I think I will give this a go. Thanks.
Well, you can always buy something like this (it’s the first link my search found, but I’m sure many companies make something similar) where no can is involved.
Since I have no qualms about the aluminum or the inks, though, I do not have to give up any of the redneck cache of Beer Butt Chicken.
We just had this tonight. The chicken tasted great but it was a tad greasy. Is there any way to combat that?
Your wish my command and all that. Look here.
jsgoddess cook at a higher temp (say 375) or for a few minutes longer.
Just a tip for the OP on beer can chicken. Next time you do it in an oven put a little liquid smoke in the beer. You get a nice little smoky “grilled” flavor.
I have one of those special racks but it doesn’t have a drip pan. Instead it’s made of a sort of grate. The chickens have always come out good, except for this last time (easter).
All the grease that had dripped down into the BBQ over the last year decided to catch on fire and then the chickens also caught on fire and were covered in an oily film like you would see on a seal that swam through an exon oil spill. The chickens weren’t bad but it just didn’t feel right after that.
Does beer really add flavor to the food or does it just make it tender? And why use the beer can? Why not just add the beer to the gravy or glaze?
I might try this though