Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Spatchcock v. Beer Can Chicken

Helluva EngineerHelluva Engineer Posts: 63
edited 1:08AM in EggHead Forum
I decided to do a whole chicken and couldn't decide which way to do it. I decided to do one each way and determine which was best based on cooking time, moistness, crisp skin, and clean up time.

I did a full write-up here.

DP Raging River on the spatchcock and olive oil Cavendars and Tony's on the Beer Can.

400 dome - 1hour spatchcock, 1.5 hours beer can to get to 160 breast and 180 thigh.

Did some veggie kabobs also.

Falling apart already.


We also did some peaches with brown sugar and pecans and some apples with honey and cinnamon

The spatchcock took less time, required less clean-up, and had the crisper skin (could have been what I used to season each) while the beer can was much moister. Think I will stick with spatchcock in the future.

Thanks for looking.


Sign In or Register to comment.
Click here for Forum Use Guidelines.