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cooking.nytimes.com
The moist environment created by smoke-roasting a chicken vertically, atop a half-full can of beer, turns out to be a nearly fail-safe way to achieve barbecue perfection A smoky-sweet dry rub adds complexity The dish can also be made in an oven, in a roasting pan
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This recipe is by Kay Rentschler and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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