Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beer-in-the-rear Chicken

JFRIII Posts: 1
edited November -1 in Poultry


• 1 whole Brioler/Fryer Chicken (approximately 3.5 pounds)
• 1 Tbs Old Bay seasoning
• 1 Tbs Lowery"s Season Salt
• 1 Tbs Goya Adobo Seasoning Sauce
• &#188 Tbs ground cinnamon
• &#188 Tbs ground cumin
• 1 Pinch chilli powder
• 1 16 ounze regular can of beer (the cheap kind)
• 1 Cup kosher salt


Dissolve the Salt into 2 quarts of water. Place chicken in water and refrigerate for about 1 hour.

While Chicken is soaking mix the Old Bay, Lowery's, Goya, cinnamon, cumin and chili together. This is the spice rub.

Also, Soak a handful of pecan chipsin cold water.

When the chicken is done brining, remove form water and pat dry. Lift the skin from the meat and liberally apply the spice rub between the skin and meat, on the skin and inside the chicken body cavity.

Heat the BGE to 325 degrees. Place the pecan chips on the coals. Open the beer and drink approximately 1/3 of it. Then place the beer in the chickens cavity. Place the Chicken &#034standing up&#034 with the beer can acting as a base. Cook until the Chicken breast meet is 170-175 degrees (approx 45 minutes)


It is important to use a broiler/fryer chicken. Roasters, hens, Capons, and baking hens come out very chewy because their meet is so tough.

Number of Servings:

Time to Prepare: