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Trying a beer-butt chicken tonight

TDogg46TDogg46 Posts: 56
edited August 2011 in EggHead Forum
Gonna use a recipe out of the BGE Cookbook. The recipe calls for a 4-5 pound chicken and a beer of your choice. It says to set the grill up for direct cooking with the porcelain coated grid, at 375. Cooking directions say to place the chicken, while on the roaster, directly on the grid and close the lid. Cook for 20 min, or until it begins to brown. Then says to lift the chicken and roaster into a drip pan and place back on the grid and close the lid. Then cook for 45 min to an hour or until the temp of the thigh reaches 170.

Anyone tried this recipe? I was a little confused by the direct heat method... I had just figured indirect would be used. And what's with cooking the chicken for 20 min and then placing it in a drip pan? Why wouldn't you put it in the drip pan to begin with?


  • SpoonSpoon Posts: 328
    You are direct grilling it for the first 20 min to get it nice and brown, when you add the drip pan you are basically turning it into an indirect cook. I have not tried this method, but it makes sense.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • TDogg46TDogg46 Posts: 56
    Will an aluminum drip pan work?
  • Will an aluminum drip pan work?

    Love me some maple.  Go Canadians.
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