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Question about beer can chicken

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Unknown
Unknown
edited November -1 in EggHead Forum
Does this cook about the same as Naked Whiz's dead simple spatchcock chicken, 350 for 1 hour? I'm guessing more like 1.5 hours.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    JeffH,
    4 - 5 lb chicken, set at 325 - 350 over plate setter in a beer can, you are correct, figure about 1 1/2 hours.... i do them all the time, my favorite method. ...yummy
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  • terrafirmay
    terrafirmay Posts: 83
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    mad max beyond eggdome,
    50- 60 minutes at 450 - 500 degrees. No platesetter. yummy.
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  • Unknown
    Unknown
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    JeffH,
    Gotta love this forum. Multiple options in mere minutes.
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  • EGGstremist
    EGGstremist Posts: 12
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    JeffH,
    My 2 cents......(or no sense!) I've done both beer can and spatchcock. IMHO spatchcock is superior in taste, tenderness, and presentation (unless of course you don't mind the sight of a beer can up the butt of a chicken)
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  • a stick
    a stick Posts: 69
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    JeffH,[p]Take yer time. Try 250 indirect with a few wood chunks for 4-5 hours. I like to go around 4.5 hours or longer. Breast is always moist thanks to half a can of Coors as the throne.
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  • Unknown
    Unknown
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    EGGstremist,
    And there is Dr BBQ's take in his book that the liquid in the beer can doesn't/can't actually be helping at all. Check out "Beer Can Chicken without the beer can". I'm sure spatchcock is certainly as good, and probably better, but I'm a new egger just wanting to try another recipe.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    JeffH,
    yep, as a regular beer butt chicken guy, i also read that with great interest. ... and certainly ray has forgotten more about cooking than i've ever learned. ..all i know is that beer butt chickens are the absolute favorite in my house, for whatever reason. . ..
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  • jake42
    jake42 Posts: 932
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    vertical.jpg
    <p />JeffH,[p]I use this chicken sitter instead of a beer can. I put wine garlic, and different fresh hebs in the cylinder. Cook direct at 350 and comes out great every time. I can actually taste the different flavors from the wine and herbs.
    juice.jpg
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  • Unknown
    Unknown
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    I understand why you'd want the temperature higher - a shorter cook means the chicken should be more moist, right? What's the opposite argument - why would you want to cook a chicken for 4 hours? This seems perfect for ribs, but not chicken.[p]I know this is not a new question, but my searches didn't turn up much.
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