FOOD
Modern Day Cavemen Yours may have been Prometheus personified, or perhaps wore a "kiss the cook" apron with black socks and sandals, but it is hard to imagine a greater grilling champ than a dad.
Beer Can Chicken • 1/4 cup kosher salt • 1 tablespoon light brown sugar • 1 tablespoon ground cumin • 2 teaspoons ground coriander • 2 teaspoons smoked paprika • 1 teaspoon black pepper • 2 (3 1/2-4-lb.) whole chickens • 2 (12-oz.) cans beer Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. Remove giblets from chickens, and discard or reserve for another use. Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.
Preheat gas grill to medium (350°F - 400°F) on 1 side. Open beer cans; drink or pour out 1/2 cup beer from each can. Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright. Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.
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J U N E 2022 LIBER T Y HILL D IGES T
