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Beer can chicken
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Rblument
Posts: 27
I've had my egg close to two weeks and am getting the hang of it. Trying my first beer can chicken tonite. Anyone have any thoughts. I have a stand and am thinking direct heat without plate setter at around 375-400. Should I put it on a drip pan (I have some of those throw away aluminum pans from Costco) or just put the stand directly on the grill. How much beer should I swig outta the can. Thinking of rubbing outside of bird with dry rub and olive oil and throwing some whole garlic, sprigs of time and sage and some lemon slices in the can. Saw someplace it is good to punch two more wholes in the top of the can with a church key opener. Is that really necessary? Any tips and thoughts r most welcomed.
Comments
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Never done it but this one looked good.Keepin' It Weird in The ATX FBTX
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The above was possibly the best beer can chicken I've ever done, my family loved it. Thanks Cen-Tex for the compliment.
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The above was possibly the best beer can chicken I've ever done, my family loved it. Thanks Cen-Tex for the compliment.
I'll be trying it. I'm a big Spatchcock guy but any time I get the chance to stick booze containers up animal's butts, I'm all in....oh wait, that didn't come out right....is this thing on? DangKeepin' It Weird in The ATX FBTX -
Beer, chicken, what's not to like? It's all good!
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I've done mine with the plate setter, legs up and a drip pan or some foil to keep the drippy stuff off the plate setter.current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
When you get a stand (BGE one is the best) try this indirect.
Steve
Caledon, ON
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It could have been the best chicken I have ever done. Indirect at around 375. The breast and legs got real crispy but for some reason the back did not crisp up. In any event my wife and I loved it. Very moist. Any thoughts on why the back didn't crisp up.
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Eggs have a natural hot area at the back (180* from the lower vent). If the back was facing you it could be the problem
Steve
Caledon, ON
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Never done 1 upside down like that. Any difference?
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Yes, huge difference. The legs and thighs are in the hotter area of the dome and cook to a higher temp. The greater fat content of the rear end ends up in the breast and skin is crispier.
Steve
Caledon, ON
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