First Beer Can Chicken

tgs2401 · January 2016

Made my first beer can chicken last night using the recipe on BGE's site (http://www.biggreenegg.com/recipes/beer-butt-chicken) and it turned out awesome. Great flavor and very moist. 10 degrees outside but the egg performed like a champ. First image is coming off and second image is going on. Had to use a skewer to hold the skin up where I pulled it away to add rub underneath.No chance for carving shot as family attacked as soon as I came in the door

Next one will be spatchcocked for comparison as I have read that there is no benefit to the beer can/ceramic holder other than presentation...

Image: https://us.v-cdn.net/5017260/uploads/editor/1i/45cc6oaukhwo.jpg

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Image: https://us.v-cdn.net/5017260/uploads/editor/yu/xglcycrwpcj0.jpg

Homebrewguy · January 2016

Was it cooked direct or indirect?

tgs2401 · January 2016

Indirect at 375 for about an hour

Homebrewguy · January 2016

What beer did you use?

Homebrewguy · January 2016

P.S.- It looks great!

tgs2401 · January 2016

West Sixth Cocoa Porter

jarc · January 2016

Looks very tasty, great job.

THEBuckeye · January 2016

Rite of passage!

Now, go Spatch, easier, cleaner, less mess, as good!

Egg on

THEBuckeye · January 2016

Looks like a virgin Rutland!

tgs2401 · January 2016

Yep, second cook on the new Rutland.

jak7028 · January 2016

I always made beer can chicken on a traditional smoker and loved it. Once I got the bge and spatchcocked one, I haven't gone back.

just a juicy, easier, and cooks faster. I do the same temps as you in the 350-400 indirect range, then I reverse seat it directly over the coals at the ends to get extra crispy skin.

tgs2401 · January 2016

Thanks for the tip @jak7028! I'll try that on the next chicken.

SmokeyPitt · January 2016

Looks great. I still use the vertical holder from time to time on my small egg because it fits better. I just don't put any beer in it. That is my only complaint with the beer can chicken method...a waste of good beer.

Meeeshigan22 · January 2016

jak7028 said:

I always made beer can chicken on a traditional smoker and loved it. Once I got the bge and spatchcocked one, I haven't gone back.

just a juicy, easier, and cooks faster. I do the same temps as you in the 350-400 indirect range, then I reverse seat it directly over the coals at the ends to get extra crispy skin.

Same here, beer can chicken use to be a regular, first spatchcock ended it.

loveTheEgg · January 2016

tgs2401 said:

Indirect at 375 for about an hour

That chicken was done (as in ready to eat) in an hour at 375 indirect?

bgebrent · January 2016

Good lookin yard bird. Spatch the next as you plan. Good cook brother.

LetsEat · January 2016

I'll bet there weren't leftovers! I like both spatchcock and beer can (affectionately named Dancing Chicken by my children). Another great advantage of Spatchcock is the chicken back which is removed before cooking. I freeze the backs until I have a sufficient quantity to make stock.

First Beer Can Chicken

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