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Yum - beer can chicken

tbk420tbk420 Posts: 70
edited 5:20AM in EggHead Forum
Put some dry rub on, and cooked indirect at 400 dome, with a chunk of pear wood. Took about 2 hours:


My Egg has changed my life - I look for new stuff to cook each day. ;)


  • huevo locohuevo loco Posts: 22
    Gotta do one on the egg. Only done a spatch so far. Looks very tasty.
  • Woody69Woody69 Posts: 360
    huevo loco wrote:
    Gotta do one on the egg. Only done a spatch so far. Looks very tasty.

    To me, the Spatchcock is better, and easier than the beer can.
  • RascalRascal Posts: 3,785
    I'm going to do some spatched, Cornish hens tomorrow. At only 20 oz. each, I'm sure they'll cook in no time. Any suggestions??
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Not to mention that the beer does nothing. I'd just use a vertical roaster if you want to do a chicken whole.
    The Naked Whiz
  • jaydub58jaydub58 Posts: 2,128
    Rascal, I spatched a couple of game hens a couple of weeks ago.
    Rised grid, direct heat, 350F for about an hour.
    Wonderful, crispy skin, moist meat.
    Good luck.

    John in the Willamette Valley of Oregon
  • RascalRascal Posts: 3,785
    Great! Thank you!!
  • CaCookCaCook Posts: 68
    Can't seem to get beer can right on the BGE..
    works better in the oven.
    the thighs came out quite raw when I tried it
    but the breast was 100% done.

    Just putting the chicken on the grate or spatched works alot better.
  • tbk420tbk420 Posts: 70
    Well, to be honest, I used the vertical stand - not a beer can.

    And I think rub and plop is much less time consuming than spatchcock, although I love both.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Aha!! :laugh:
    The Naked Whiz
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