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Beer Can Chicken...Direct or in-Direct heat?
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Uncle Phil
Posts: 669
It's been a while and I forgot. How should I do tonight's chicken?[p]Phil
Comments
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Uncle Phil,
I do Chickens direct
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I've done indirect and they came out delicious.
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Jason,[p]I'll throw in another vote for direct, but would be shooked if people don't do it indirect as well.[p]Regards,
Jethro
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to catch the dripping juices!![p]Soooo...I do them sort'a direct...indirectly!![p]Chubby
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Jethro,[p]I've done both. With indirect you can use a drip pan spaced up off the plate setter. In theory, this way the drippings don't burn and you get less grease smoke. This is important if you are cooking during a burn ban.
Ed
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Chubby,
Looks just like the fowl I cook...indirect.[p]I make sure the Spanek holds the neck are open. This becomes a flue for heat. Thus the birds cook inside out & outide in.[p]I cook at 225 to 250 with spritz once each hour...olive oil & apple juice are my favorite fluids.[p]
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Nessmuk,[p]I agree !![p]Sometimes I simmer garlic and lemon peel in olive oil, (shove a few sprigs of rosemary inside the Spanek) and spritz like you're suggesting!![p]Outstanding...and a no brainer!![p]Also..I think the Small is a better Chicken cooker than
the other sizes![p]With the closer proximity to the sides...you get better browing and chrispier skin!![p]Evans
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Chubby,[p]Very interesting that you've observed the small is a better chicken cooker than the other sizes... makes sense.
I will have to try it out and compare... with my Gratemates, of course. Thanks for the idea, pal.[p]juan
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WooDoggies,[p]That has been my experience so far... anyway. [p]"Capitol Idea"... on the GrateMates, noooooo wonder I like you!![p]I'll be seeing you soon my friend![p]Be safe.[p]Evans[p]PS...Thanks for the pic by the way, I have it under super..double secret lockdown!!
Password required!!!!!!!!!!!!!!!!
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Chubby,[p]Your welcome but... uhm, what pic are you talking about?
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Chubby,
Hey, Evans, you're supposed to have a can of beer under the chicken - - - otherwise it's a waste of a good chicken.[p]****
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[ul][li]See the Poulty Pal in action at the Texas Eggfest![/ul] -
terrafirmay,[p]Point taken...[p]But I drank it instead!![p]Evans
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
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GrillMeister,
look! it's either praying or begging for mercy!!
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Porkchop,[p]I thought it was a neat pic, especially with the steam coming up from the inside.[p]I think it's begging for a quick carving. The folk at PETA (People Eating Tasty Animals) agree. LOL
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Chubby,[p]What temp to you cook your chicken at? [p]No grate mates in your pic? What's going on?[p]Mark
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markh,[p]Hey stranger!![p]Loooong time no see!!!!!!!![p]Ok..well they're in there, the pieplate is resting in the GrateMates FireRing (suspending it over the fire).[p]I usually go 375,then let it run up to 400 degrees at the end.[p]I always use the Small for chicken as I think it's the best chicken cooker in the BGE lineup![p]Evans[p]Ps...you planning on Atlanta in the Fall?
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Chubby,[p]Thanks for the help. Your chicken is beautiful. I'm learning the small, which operates different than the large. It takes proportionally more charcoal and takes longer to get up to 400 or so. [p]I am very happy with the grate mates, sure glad you talked me into them :-) [p]I hope to see you in Atlanta in the fall,[p]Mark [p]
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