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OK, I've done this recipe a few time and I suggest the following.
1. If you wanna be lazy, use seasoned salt to rub the outside of the chicken - leave for a couple of hours.
2. add a garlic clove and sprig of fresh rosemary to the beer.
3. instead of a beer can I bought a stainless steel salt shaker (the nice big fat ones) and use that instead of an aluminum can - I don't want paint flecks and whatnot contaminating my food. Plus its more sanitary.
4. Place the chicken in either a foil pan or a small baking pan - it will prevent flare ups.
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Winston Churchill
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