Here's the recipe that I found on foodnetwork.com. Keep in mind that they will be dripping, oily and hot when you get done so have a way to cut them up close by!
Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer
Directions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
I also made corn souffle with fresh corn from the farmer's market. We get it from My Dad's Corn up in Tipton County and it's amazing! I found the recipe on their website:
3 cups corn -- 1 cup sour cream -- 1 egg -- 1 box Jiffy corn bread mix --1 stick margarine
Melt margarine. Stir in egg, then all other ingredients. Bake at 350ยบ for 30 minutes or until golden brown.
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