Beer Can Chicken

Dyal_SC · March 17

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.

Charlie tuna · March 17

I haven't done a beer can chicken since i found out about spatchcocked chicken. keep us posted at your results. Thanks

Dyal_SC · March 17

It was good, but the texture of the skin is far superior with the spatchcock method than the BCC method. :)

nolaegghead · March 17

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

Dyal_SC · March 18

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. :)

Chubbs · March 18

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>

henapple · March 18

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

I'm going to that one alone....

nolaegghead · March 18

That does sound kinda perverse...

FleurdeLirious · March 18

nolaegghead said:

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

daffy1909 · March 19

nolaegghead 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?)
:\">

Jscott · March 19

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.

SmokeyPitt · March 19

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. .

Chubbs · March 19

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. .

That makes sense. Has anyone done one on the mini other than Fred Bernardo?

Skiddymarker · March 19

daffy1909 said:

nolaegghead 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.

Little Steven · March 19

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

Dyal_SC · March 20

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. :)

Skiddymarker · March 20

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...

Blewis212 · March 20

I have a roaster. Thinking about doing beer can method, placing in a large caste iron skillet with verges. Will verges be too greasey?

Little Steven · March 20

daffy1909 said:

nolaegghead 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.

Charlie tuna · March 20

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!

SmokeyPitt · March 20

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!

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.

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