Best Beer Butt Chicken Stand

CatWrangler

So what's your favorite?

I have a medium BGE & looking for one. In the past, I have just used a "tall boy" can with a pie pan... way to complicated

cheers!

loveTheEgg

try spatchcocking...you will never use a can again!

Mattman3969

+1.

GreenhawK

I just use a beer can.

Cookinbob

I have a BGE Sittin' Chicken (received as a gift) which works well, but IMHO, the beer and can are unnecessary.   I like to roast a whole bird indirect with a bit of smoke.  Counter to most of the forum, I like it better than spatchcock.  I find with a  spatchcock (cooked direct on a raised grate) I get greasy smoke from the burning drippings that taints the flavor.  I can do better.  Sorry

berndcrisp

I'm with cookinbob. I've tried 6-9 spatchcock and just can't get them right or don't understand how they are supposed to be.

I either roast or use Weber's beer can setup.

DMW

Spatchcock...its fun to say, and its awesome.

Skiddymarker

Cookinbob said:

I have a BGE Sittin' Chicken (received as a gift) which works well, but IMHO, the beer and can are unnecessary.   I like to roast a whole bird indirect with a bit of smoke.  Counter to most of the forum, I like it better than spatchcock.  I find with a  spatchcock (cooked direct on a raised grate) I get greasy smoke from the burning drippings that taints the flavor.  I can do better.  Sorry

Understand completely, if you spatch and get grease smoke, cook indirect with a raised off the setter drip pan. 

caliking

Beer can chickens are fun for a while,  until you figure out its unnecessary.  Until then,  get a stand from Lowes or HD.  Should be about $5.

Aquacop

Spatchcock - I will never go back, damn near impossible to mess up!

Ragtop99

I do both spatch and whole birds.  The whole birds can come out great but are harder to hit the perfect temp in both breast and leg.  Spatch direct is easier b/c the back part can go over the hotter part of the grill.

I bought a stand a couple years ago and have never used it.  One day I'll use it if I can the chicken on it with the legs up and breast down.

billyray

I usually do the spatch, but do beer can sometimes because the grandkids think it looks cool. I have both the single and double model from Papa Jeabert's. They are pricing, but really well made. The spikes are great for doing corn on the cob or whole potatoes.

http://www.peterpeppers.com/index.htm

henapple

Check Bass Pro... I have the double.

TTUEgghead

Weber makes a nice one that comes with a drip pan. That's what I typically use. I am doing my first spatchcock tonight, hope it's as good as advertised. I've always enjoyed beer butt chicken, cooked indirect for 45 minutes at 425-450.

HDumptyEsq

Put some small potatoes in the drip pan. Oy!

Mayberry

I bought into the spatchcock hype for a a while, and still cook that way sometimes. I agree that it does nothing for the chicken retaining moisture. However, cooking a chicken upright allows fat and juices to run out the bottom of the bird. When you cook lying down, the fat and juices gather behind the skin and the skin is soggy unless you let it dry for quite a while...usually overnight. Tonight, I cleaned a chicken, patted dry and put in the fridge for 30 minutes to help dry. Skin was like potato chips and the met was juicy and tender. Im back to cooking chicken on my beer can roaster setup. I just get more consistent results....and i can fit more chickens upright than i can lying down.

cortguitarman

I use the sittin chicken but usually do spatchcock. I've stopped using beer when I do the beer can style because it doesn't evaporate. Instead I put juice and lime or lemon wedges in it. As for the spatchcock, I actually do them skinless and they are delicious that way.

Mayberry

Now, skinless spatchcock is some good stuff! I still use beer, mainly out of looking for a reason to crack open a beer while cooking. <:-P I have experimented with different types of beers, hard apple cider, and even fruit juice in the beer can chicken holder, and it the steam does impart some sort of flavor in the meat. Not overwhelming, but it does serve a little purpose.

Little Steven

I have the Staub which is my favourite. I do my chickens inverted. The Staub has a very narrow spire. I have a Weber as well which is very good.

DMW

I almost always use beer when cooking chickens, it just never goes in the egg.

Lit

I got one that is big that will fit a fosters oil can and also big enough to do a turkey and not fall over. Can also do lots of veggies under the bird. I usually put a large soup can with some beer, onions, rosemary etc into the can and cook that way or just spatch it. Both work spatch is quicker to cook.

flynnbob

I have done them both ways but the wife likes the Beer Butt Chicken the best. I put all of the ingredients in the can cold and let them heat up on the egg.

 

 

jhl192

I have the Weber Chicken stand ($35) and a couple of Metal wire ones ($5) that I stick in a 8" pie tin.  I think the metal wire ones with the pie tine are the better value.  Very stable, won't tip over, easy to clean and inexpensive.

billyray

Papa Jeaberts are some of the nicest ones out there, stainless steel with spikes for taters or corn on the cob. I have both the single and the doulbe. They're pricey, but well made.

http://www.peterpeppers.com/index.htm

Ragtop99

^^^ That Papa Jeaberts looks nice, but you weren't kidding about it being pricey.

billyray

I've had mine for over 10 years, so if you look at a single it's only about $6 a year. )