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Beer Can Chicken
Comments
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I haven't done a beer can chicken since i found out about spatchcocked chicken. keep us posted at your results. Thanks
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It was good, but the texture of the skin is far superior with the spatchcock method than the BCC method.
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Looks good. Try putting the legs up - dark meat needs more heat....
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Yup, I agree....I've seen that done before...makes sense. I think I'll stick with the spatchcock method though, raised direct. Skin is much better that way IMHO. I used the BCC holder tonight though just for fun.
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Been a while for me too Dyal. Was going to do one last time but went back Spatchcock. Hard to beat, but your BCC looks solid too =D>Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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I'm going to that one alone....nolaegghead said:Looks good. Try putting the legs up - dark meat needs more heat....
Green egg, dead animal and alcohol. The "Boro".. TN -
That does sound kinda perverse...
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nolaegghead said:Looks good. Try putting the legs up - dark meat needs more heat....Meow.
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nolaegghead said:Looks good. Try putting the legs up - dark meat needs more heat....
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Looks good, but I agree with the sentiment here on the forum, spatchcock is the better method. I'm even doing my turkeys this way now too.
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Looks good! I still use my beer can chicken holder to cook one on the small. I can fit an 7-8 lb bird in the small when it is vertical. .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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That makes sense. Has anyone done one on the mini other than Fred Bernardo?SmokeyPitt said:Looks good! I still use my beer can chicken holder to cook one on the small. I can fit an 7-8 lb bird in the small when it is vertical. .
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
daffy1909 said:nolaegghead said:Looks good. Try putting the legs up - dark meat needs more heat....
">Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Not exactly Skiddy. The beauty of doing them inverted is that all the fat from the rear end runs under the skin and bastes the breasts. I use a BGE holder in a drip pan to save the juices. You get a lot! Always a 20* difference between the dark and white meat.
Steve
Caledon, ON
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Did a simple spatchcocked Cornish hen tonight. Raised direct at 375 deg f for about 30 minutes. Didn't flip it at all. Ended up perfect. Skin was amazing. Can't beat it IMHO.
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Dyal_SC said:Did a simple spatchcocked Cornish hen tonight. Raised direct at 375 deg f for about 30 minutes. Didn't flip it at all. Ended up perfect. Skin was amazing. Can't beat it IMHO.@Little_Steven - that's exactly what I meant, no beer can or added juice, just a drip pan with the holder in the neck...Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I have a roaster. Thinking about doing beer can method, placing in a large caste iron skillet with verges. Will verges be too greasey?
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daffy1909 said:nolaegghead said:Looks good. Try putting the legs up - dark meat needs more heat....
">Daffy,
You need a stand that has a narrow neck or even better a point. Staub and Emille Henry have them. The BGE stand works fine but depending on the size of the chicken you might have to clip out an inch or two of the backbone at the neck end.
Steve
Caledon, ON
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Blewis212 said:I have a roaster. Thinking about doing beer can method, placing in a large caste iron skillet with verges. Will verges be too greasey?I have done a spatchcocked chicken with a pan of mixed veggies under it -- carrots-potato-onions and peppers and it really was a hit -- not greasy at all -- cooked at 350 for about an hour!
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Charlie tuna said:Blewis212 said:I have a roaster. Thinking about doing beer can method, placing in a large caste iron skillet with verges. Will verges be too greasey?I have done a spatchcocked chicken with a pan of mixed veggies under it -- carrots-potato-onions and peppers and it really was a hit -- not greasy at all -- cooked at 350 for about an hour!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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