Beer Can Chicken

In a small bowl combine salt, brown sugar, paprika, dry mustard, thyme, pepper, and garlic powder. Discard about half of the beer from the can. Add 1 teaspoon of the spice mixture to the half-empty can (beer will foam up).

Rinse chicken body cavity; pat dry with paper towels. Sprinkle 1 teaspoon of the spice mixture inside cavity. Add melted butter to the remaining spice mixture in bowl; mix well.

Hold chicken upright with opening of the body cavity at the bottom and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward so the bird rests on its legs and the can. Twist wing tips behind back. Stuff the 1 lemon wedge into neck cavity to seal in steam. Brush butter mixture over outside of chicken.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Stand chicken upright on grill rack over drip pan. Cover and grill for 1 to 1 1/2 hours or until an instant read thermometer inserted into the thigh registers at least 170°F. If necessary to prevent overbrowning, cover chicken loosely with foil. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above, removing upper grill racks if necessary so chicken will stand upright.)

Using hot pads or oven mitts, carefully remove chicken from grill, holding by the can. Cover with foil; let stand for 10 minutes. To remove the beer can from the chicken, use a hot pad to grasp the can and heavy tongs to carefully remove the chicken. It may help to have two people for this step. Keep plenty of towels on hand for easy clean up! If desired, serve with additional lemon wedges.