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ChubbsChubbs Posts: 6,701
edited January 2012 in Root
New to the forum and excited about it. Purchased a LBGE and have cooked a handful of items the first week. Tonight I am going with Beer can chicken. Will eventually try spatchcock but going with beer can tonight. Any suggestions? I was expected roughly an hour to hour and fifteen at 350 for a four pound bird. What temps should I aim for and any advice on a good thermometer to purchase would be great. Look forward to sharing the results.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013


  • lousubcaplousubcap Posts: 10,533

    Your time estimate is good-go with raised grid if you can.  Basically get the cooking surface up around the gasket line.  Fire bricks or cans can get the elevation.  I was a beer can chix cooker prior to BGE.  Once I tried spatchcock, I've never looked back.  Easier and less mess but to each his own.  Instant read thermo-the instrument of choice is a thermopen from thermoworks...a bit pricy but great for the fast cooks.  For the low&slows most perfer the Maverick ET -732 but any good remote will work.

    Here's a spatchcok chix link (recipe section)-and lots more good info: 

    Welcome and enjoy the journey-


    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • Welcome to your new obsession. I'd say ditch the beer can and go  for the spatch ****. It's way easier than it may sound. In fact, I'd venture to say it's easier than beer can chix with better results. 
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
  • bigearlbigearl Posts: 25
    So ready to try this myself. Was gonna try beer can method, but I like the sound of this better.
  • ChubbsChubbs Posts: 6,701

    So, the beer can chicken went pretty well. I coated it in EVOO and then used a BGE rub on the chicken and inside the cavity. I also tossed some onions and garlic cloves inside the cavity of the bird for a little extra flavor. Inside the can, I added some small slices of butter along with the beer.

    I cooked it for about an hour an 10 minutes at 350 and it came out perfectly. The only thing I need to try to avoid going forward is losing precious juice when checking the temp on the bird. My wife is pregnant so I checked it multiple times to make sure it was done. This means holes for the juices to escape, hence the original post regarding a good thermometer I could buy (with a small pen).

    All in all, I would say it was very good for my first one on the egg. Still very juicy and my family loved it. I think I will go with Spatchcock next time though. Thanks for the comments and I believe you will be seeing a lot of me.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Chubbs, I reuse the same hole, FWIW.
    The Naked Whiz
  • lousubcaplousubcap Posts: 10,533
    @Chubbs-thanks for the follow-up and glad it went well.  This BGE cooking adventure can be quite habit forming.  Hopefully all the cooks exceed your wife's expectations so she won't mind your new distraction:)
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
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