Open the can of beer for the beer can chicken and pour out about 100 ml into a small bowl.
Using a pastry brush, apply a liberal coat of beer to the outside of the chicken.
Apply Ram Rod or Man Rub evenly to the surface of the chicken and then place the chicken over the top of the can and pull the bird down on top of the can and make sure the whole thing is stable.
Set your covered barbecue, or oven for 180°C.
Cook until the thigh meats internal temperature is 73°C
The chicken will take about 1.5 hours including resting time of about 15 mins.
At the 30-minute mark it’s time to prepare your Southern Style Wedges.

FOR THE WEDGES
Place cooking oil into an oven proof pan and place into the oven at 220°C
As the oil heats up, mix the flour and the dirty bird seasoning into a bowl.
Rinse the wedges under fresh water and drain for a minute.
Roll the wedges into the seasoned flour mix and place on a wire rack.
After 10 minutes of the oil being in the oven remove the oven tray and place on heat proof surface and add the wedges, carefully shake the pan to coat the wedges in the hot oil (you can also use additional spray oil to coat the wedges if you have some), and place back into the oven.
Cook the wedges for about 45 minutes or until golden brown.

While the chicken and wedges are cooking, it’s time to make the Stout Sauce.

THE STOUT SAUCE
Place the butter into a pan, once melted add the oil, to stop the butter from burning.
Add the onions and fry until golden.
Add the garlic and fry for 1 minute or until fragrant.
Add all the other ingredients and simmer until it has reduced by half.
Set aside with lid on until ready to serve.
You may need to reheat slightly with lid on.

TO SERVE
Remove the can from the chicken with pot holders or heat resistant gloves, roughly carve the chicken and plate it next to a large portion of wedges and drizzle the sauce over the top. Serve with salad greens. Enjoy!

Recipe supplied by Rum and Que.