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Beer Can Chicken

Dyal_SCDyal_SC Posts: 2,077
I almost always spatchcock my chickens, but I saw my BCC holder in my cabinet and it looked lonely. Decided to fill an empty beer can about halfway with H2O and a little of the marinade (Stubbs Texas Steakhouse Marinade), then shoved it all in the chicken's tooshy. I know it doesn't make the chicken more moist and it takes more time than the spatchcock method, but I have the time and I'm enjoying this awesome weather. :) Finished pix to come.
2014 Co-Wing King
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Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    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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  • Dyal_SCDyal_SC Posts: 2,077
    It was good, but the texture of the skin is far superior with the spatchcock method than the BCC method. :)
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    2014 Co-Wing King
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  • nolaeggheadnolaegghead Posts: 12,415
    Looks good.  Try putting the legs up - dark meat needs more heat....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Dyal_SCDyal_SC Posts: 2,077
    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. :)
    2014 Co-Wing King
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  • ChubbsChubbs Posts: 3,958
    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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  • henapplehenapple Posts: 12,856

    Looks good.  Try putting the legs up - dark meat needs more heat....

    I'm going to that one alone....
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaeggheadnolaegghead Posts: 12,415
    That does sound kinda perverse...
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Looks good.  Try putting the legs up - dark meat needs more heat....
    Meow.

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  • daffy1909daffy1909 Posts: 447
    Looks good.  Try putting the legs up - dark meat needs more heat....
    how do u put the legs up on the holder????(dumb question?)
    :\">
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  • JscottJscott Posts: 174
    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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  • SmokeyPittSmokeyPitt Posts: 5,381
    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 wing. 
    2014 Wing King's Apprentice
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  • ChubbsChubbs Posts: 3,958

    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.  .  

    That makes sense. Has anyone done one on the mini other than Fred Bernardo?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SkiddymarkerSkiddymarker Posts: 6,187
    daffy1909 said:
    Looks good.  Try putting the legs up - dark meat needs more heat....
    how do u put the legs up on the holder????(dumb question?)
    :\">
    @Little_Steven does this, I think he just shoves the holder in the neck end. He gets a number of chickens on the egg vertically due to space. No beer can, no juice, just a drip pan or done direct. My son gets three on his gasser and has stopped using any liquid in the holder, it is not the best way to get a chicken cooked. Spatched is better. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Little StevenLittle Steven Posts: 26,921

    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.

    photo P1030639.jpg

    Steve 

    Caledon, ON

     

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  • Dyal_SCDyal_SC Posts: 2,077
    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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    2014 Co-Wing King
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  • SkiddymarkerSkiddymarker Posts: 6,187
    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. :)
    Looks good - a suggestion is to cook with the legs near the hinge, the egg tends t be hotter there, in my MBGE the thighs cook a little more when place nearer the hinge. 

    @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. - Vee-Gan: old Indian word for poor hunter. 
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  • Blewis212Blewis212 Posts: 17
    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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  • Little StevenLittle Steven Posts: 26,921
    daffy1909 said:
    Looks good.  Try putting the legs up - dark meat needs more heat....
    how do u put the legs up on the holder????(dumb question?)
    :\">

    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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  • Charlie tunaCharlie tuna Posts: 2,191
    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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  • SmokeyPittSmokeyPitt Posts: 5,381
    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! 

    Agreed!  The veggies will be delicious cooked in the chicken fat. I learned this method using this recipe.  I have used this technique with all different chicken recipes (spatchcock, thighs, etc) and the veggies always turn out great. 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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