beer can chicken

Revolutionary BBQ Man

Hi Everyone!
I am looking to cook a whole chicken on my BGE tonight using the beer can method. Anyone done this before? Does it need to be indirect? What temp should I cook it at? Thanks in advance for all of your help.[p]Rick

MickeyT

<p />revolutionary bbq man,[p]Many people here on the forum have done this with different methods. I do mine indirect @350. Depending on the size of the bird will dictate time. Normally a 6 lbs. bird takes 1.5 hours give or take.[p]I do know one thing, that's one hell of a way to cook it.[p]Happy cookin.[p]Mick

Bordello

MickeyT,
Damn, that is one drunk bird but sure looks good. Beer butt chickens are a favorite of mine.[p]Cheers,
New Bob

Adrian B.

I stopped doing the BCC after the first time I did a chicken with the vertical roaster stand. It was so juicy that it didn't need any beer. :~P

Essex County

<p />rebbq man,[p]Beer can chicken is pretty easy. I usually do them at 325 to 350 and turn it up at the end to get the skin brown. Here's a picture of a quintet of bc chix about halfway through the cook. These were marinated in a lemon-garlic-rosemary mixture for about 6 hours prior to cooking. They are standing on a cast iron pizza pan.[p]Have fun![p]Paul[p]

Chubby

Essex County,[p]Dang....sort of A Poultry version of the "Fab Five"!![p]The oranges are a nice touch too..[p]Thanks for the pic!![p]Evans

Unknown

<p />Nothin' Like a Beer-Boob Chicken!! 325° 1-1/2 hrs... apple wood. Half a lemon tucked under the skin, lemon flesh removed & packed with garlic herb butter.

Bordello

jiarby,
Hi,
Your beer butt chicken is gorgeous, may I ask how you did it???? Is there a plate setter under the grid. The first one I did a couple of years ago was like yours, I think I used an inverted plate setter, no grid. I know I rubbed it with olive oil but can't remember if I let it air dry first. Your's has a nice golden color to it.[p]Thanks,

Unknown

jiarby,
That chicken has the nicest breasts I ever seen.

thirdeye

jiarby,[p]Finally, the beer-boob chicken cook steps forward! I downloaded this picture some time ago (I think from the K forum)and have used the technique several times. (I thought it was taken at a competition, but was not sure, and did not record the posters handle). Not only does it come out good and moist, it is a real attention getter. [p]~thirdeye~