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Beer butt chicken nest

Prof DanProf Dan Posts: 339
edited 2:16PM in EggHead Forum
I made a "nest" or socket for the beer can out of a double-thick sheet of aluminum foil, scrunching the foil around the base of the can [and around the feet of the chicken]. This stabilized the can and the chicken. I formed the rest of the foil into a pan to catch the chicken fat, which reduced the amount of fat dripping onto the fire.[p]This was my first beer butt. My wife said it was the best chicken she ever ate. 225 degrees for 3 hours, with a few chunks of oak the size of candy bars. Marinated it for a day in a garlic/herb/salt/pepper/apple vinegar rub; I used a wooden spoon to loosen the skin and to spread the rub.[p][PS -- I'm a first-time poster but a long-time lurker, and I just want to thank all of the eggsperts whose advice has been so helpful for my first six months of egging!]

Comments

  • FireballFireball Posts: 354
    Prof Dan,
    Welcome to the family. It only gets better! What is your best from the egg?
    Fireball

  • Prof DanProf Dan Posts: 339
    My best is probably the beer butt chicken, which my wife insists should be called "can can" [which also calls to mind the comical posture of the bird, like a dancer].[p]But the baby back ribs have been phenomenal -- 3 hrs at 300 degrees over a drip pan filled with water and rosemary from the garden.[p]Onion/garlic bread in a Dutch Oven is also great -- 400 degrees for an hour.[p]My poor family is so sick of hearing me talk about this Egg. But they sure show up at dinnertime.
  • JethroJethro Posts: 495
    Prof Dan,[p]Care to give the specifics of the onion/garlic bread in a dutch oven?[p]Jethro
  • Prof DanProf Dan Posts: 339
    Jethro, I'll just have to do a new post on that. It'll be up in a few minutes.

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