Beer Can Chicken

Egg_eh

Hope this works.[p]Did two chickens last Sunday.[p]http://photobucket.com/albums/v93/Bryan1/BGE/th_P3130014.jpg[p]http://photobucket.com/albums/v93/Bryan1/BGE/?action=view&current=P3130013.jpg[p]

Unknown

<p />Egg eh,
Those needed to be put in the Optional Image URL.

Car Wash Mike

Egg eh,
I couldn't get the second pic to work. Anyway, first BB chicken looks good. I don't cook them very often and I really don't know why. They are so easy.[p]CWM

Egg_eh

Car Wash Mike,[p]Got it. Thanks for the input.[p]I will take another shot at it when I get/do something else.[p]You are right, they are easy to do. Actually, the BGE is pretty worry free once the temp is stabized.[p]Thanks again.[p]Egg eh[p]

terrafirmay

Car Wash Mike,
Was your beer can chicken skin crisp? I Egged a lot of beer can chicken last summer and never had crisp skin. I tried Egging at around 350 degrees, at 400 degrees, and at 450 degrees. Great taste and great appearance but the skin was rubbery. I concluded the Egg hold in a lot of moisture and the skin can't crisp. And . . . 450 degrees is the best beer can cooking temperature: the chicken is done in less than an hour and it looks and tastes good enough to win a competition[p]****

Car Wash Mike

terrafirmay,
It has been so long, I really don't remember. I do know what I'm cooking on Sunday though. I'll be cooking 1 chicken at 450 and on the other egg 1 at 350. I've always cooked direct.[p]Mike