While camping over the weekend, we made a beer can chicken for dinner with potatoes and asparagus (a camping favorite). We also grilled a steak for fun. To grill the chicken, we used the tailgate grill. For seasonings, we used the basics: seasoned salt, pepper, garlic powder, paprika, salt, and anything else we could find. Basically you can't really go wrong when seasoning a chicken (well you can go wrong, but not if you're smart about it). Ben's favorite part about beer can chicken is being in charge of "emptying" half of the beer can. You can do this however you want to. Ben chooses to drink the beer, but you can just pour it out if you like.
You need a little less than half of the beer remaining before you stick it in the chicken. Arrange the chicken on the grill grate so that it will stand up by itself. The total cooking time for the chicken is one hour over medium heat. Don't turn up the heat too high, because the skin will burn before the chicken gets cooked. Rotate the chicken about every 15-20 minutes.
To fix the potatoes and asparagus, put butter, seasoned salt, pepper, and garlic and wrapped them in separate aluminum foil packages and placed them on the fire (pictured above). Put the potatoes on about 15 minutes after you start the chicken, because they take a while to cook. Rotate them over the fire a few times and poke them with a fork to check on their softness. Put the asparagus on the fire about 15 minutes before the chicken is done.
The steak was seasoned with Montreal steak seasoning. I think it had a little kick to it, but I don't like spicy things at all, so a normal person probably wouldn't notice.
This picture doesn't show the potatoes, because they were not ready yet. Yum! The only thing missing was S'mores for dessert!
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