Beer-can chicken

I've been very curious about this method of cooking a chicken for some time.  I heard about it quite some years ago.  Basically, after salt and pepper, etc ... you shove a can of beer (or half a can actually) up the chicken's bum.  Let it sit there in a roasting pan, or on the grill if you're going to barbecue it.  The steam from the evaporating beer is supposed to keep the chicken moist.

So, I finally made it last night/this morning.  I have to say the result was really good.  Of course, I've learned that the only way to cook chicken, or turkey too, for that matter ... is to stick a thermometer in it.  I used a Taylor digital one and set it to chirp when the internal meat temperature reaches 160 degrees.  I turn off the oven at that time and let it continue cooking with the residual heat.  As long as the internal temperature doesn't get pass 180, it should stay moist and not overcooked.

The end result was good, though I wonder why I bother roasting chickens when they sell whole cooked ones (very flavorful and moist too) at Costco for less than a dollar more than what I paid for just the chicken alone - RAW.

Oh well, another kitchen science experiment satisfied.