1) More of an anti-hack really, but...
Beer can chicken is a dang myth with no scientific basis. Ditch the beer can, keep the rack/holder. You'll notice your chicken is every bit as moist and tender as it was when you used the beer can. It's not because of the beer, it is because vertical grilling a whole bird absolutely rocks!
2) An easy way to make an absolutely rocking pot of beans is to use half low-sodium chicken stock and half beer instead of water. Choose a beer than has flavor, but not TOO much flavor. Nothing hoppy for heaven's sake. Something in that sweet spot between Natty Light and that quadruple IPA that your homebrewer buddy says "tastes like drinking pine needles and grapefruit rinds...but in the best possible way". :lol:
3) A lot of you guys might already do this, but in case you don't....when cooking several different types of meats that have different start/finish times, write down a schedule! I did a cook last 4th of July that involved nekkid pork ribs, wrapped pork ribs, beef ribs, sausage, grilled wings, and hot dogs. Every single one of these things had a different time that it needed to go on the smoker or grill, as well as some that involved foiling, unfoiling, spritzing, brushing with sauce, etc. It is all too easy to lose track of what needs to happen when while socializing and enjoying one or two
lol
cold beers. Scrawl it down on a little sheet of paper and tape it to your picnic table or whatever:
7am - fire up the stickburner
730am - put beef ribs on
9am - put pork ribs on
12pm - foil and pan beef ribs, wrap two of the pork ribs
1pm - unfoil pork ribs, put on sausage
230pm - sauce pork ribs, check beef ribs
3pm - all ribs should be done
etc, etc