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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

high temp beer butt

Kevin DKevin D Posts: 60
edited November -1 in EggHead Forum
I just took a beer butt chicken off the Egg that I cooked at 450°. It came out excellent. My previous beer butt cook was at 350°. I had done that just once, and since then have been cooking them spatchcocked, using TNW's method.[p]My goal with this cook was to replicate the results that I get on a Weber kettle. The last time I did a beer butt on the Weber was during the summer. I put an oven thermometer in the kettle to check the temp. It maintained a fairly steady 450°. (poor Weber, it's going to have a medium Egg for company next summer)[p]With the Weber, I leave the chicken on for 1 1/2 hours. On the Egg, I left it on for 1 hour. One hour is plenty. A bit much for me, but perfect for my wife. The breast temps were in the mid to upper 180's. The moisture from the beer, or this time a can of coke, kept the bird very moist.[p]This is definately a great method to cook a chicken, especially if you want to do three or four at a time.[p]Kevin[p]

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