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Beer can chicken

RblumentRblument Posts: 27
edited April 2012 in EggHead Forum
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

  • Keeping it Weird in the ATX
  • JEC23JEC23 Posts: 131
    The above was possibly the best beer can chicken I've ever done, my family loved it. Thanks Cen-Tex for the compliment.
  • 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? Dang



    Keeping it Weird in the ATX
  • jay75jay75 Posts: 153
    Beer, chicken, what's not to like? It's all good!
  • danhoodanhoo Posts: 10
    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.
  • Little StevenLittle Steven Posts: 27,973

    When you get a stand (BGE one is the best) try this indirect.

     

    Steve 

    Caledon, ON

     

  • RblumentRblument Posts: 27
    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.
  • Little StevenLittle Steven Posts: 27,973
    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

     

  • bvanma28bvanma28 Posts: 57
    Never done 1 upside down like that. Any difference?
  • Little StevenLittle Steven Posts: 27,973
    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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