My husband is an Aussie and we have a big honkin' gas barbecue on our back patio. We've got a fresh, organic chicken and we're doing the beer can thing. From what we've gathered from the various guidelines for this method -- dry rub (any suggestions?), dark beer, add herbs to the beer if desired, plop on the grill, indirect heat on medium heat and let it go for about an hour or so, till thermometre reads 175 degrees.
Have we missed anything? Any and all tips appreciated.