Spatchcock vs. Beer Can

Unknown · July 2007

Did a 'spatchcock' chicken for the first time last night on my Large BGE and it turned out delicious. Moist all the way thru with a nice crispy skin. IMO, beer can chicken can not hold a candle to the butterflied bird. The texture of the meat via a beer can is somewhat mushy. Must have to do with the steaming from the inside of the bird. I did not experience this 'mushiness' with last nights bird. The big plus was my butcher cut the backbone out for me :-). [p]I used a raised grill @ 400 dome temperature for 1 hour. Bird got rubbed with olive oil and a nice dose of Dizzy Dust. [p]egg-n-tino

hank · July 2007

I totally agree. I never beer can anymore, I think the technique was probably suitable for gassers and metal charcoal burners as a way of offsetting moisture loss. You don't need to worry about moisture loss with an Egg!

Photo Egg · July 2007

egg-n-tino,
I agree with you. Try a turkey as well.
I think beer can chicken works better in grills that have trouble keeping food moist.
Beer can chicken does sound much cooler.
"Spatchcocking your chicken" sounds like it might be illigal in most states.
Darian

Unknown · July 2007

Photo Egg,
Can you provide details on the spatchcocked turkey? Direct or indirect? Temp and times?

Unknown · July 2007

egg-n-tino,[p]Cutting thru the breast is an alternative
to cutting out the backbone that I find much easier.[p]Besides the backbone has all kinds of flava.

egginator · July 2007

<p />CDEN,
How's this?[p]Ed

Spatchcock vs. Beer Can

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