Beer Chicken

rainey75

I am doing my first beer chicken to kick off football season. New to the Egg so I'm looking for advice from the experts! 

Cowdogs

Drink the beer and spatchcock the chicken.

jcaspary

Not much of a beer drinker but I do agree. Beer can doesn't give it all that much flavor except in a few spots. Hope it turns out well for you though.

Ladeback69

You could brine it for a few hours in the beer of your choice with 1 gl of wayer, 3/4 cupp kosher salt, and 2/3 cup brown sugar. A 1/3 cup of your favorite chicken seasoning helps too. Take a beer can, cut the top off after you have drank about half. Place the can under the butt and put it on the grill at 350 - 400 for an hour to an hour and a half. You want 165 for white meat and 10 to be 175 for dark meat. If you have stand it makes it easier. I hope this helps. Spatchcock is easier if you want to go that way. Do the brine part, cut the back bone, flatten the bird and cook it either raised direct or indirect. I like using fruit wood with chicken.

rainey75

Thanks Ladeback69

lousubcap

Just to add to the knowledge base-here's a link to the proverbial spatchcock chix:

http://www.nakedwhiz.com/spatch.htm BTW his main site is a wealth of ceramic cooking info.  Chances are any question you have, the answer is within his site somewhere.

BTW-welcome aboard and enjoy the journey and the chix cook!

flynnbob

I like them both ways.  

Take a 1/2 can of beer, shove some butter (1/4 stick) through the hole.  Add 2tbs of Paprika and 1 tbs of Lawrys galric salt (or what you have).  Season the outside of the chicken to your liking.  Spray your beer can device down with Pam so it doesn't stick and cook direct with a pan under it at 350 for about an hour until you get to about 175 in the thigh.  I don't brine anymore and it comes out great.  Here is a pic from the Flynnbob archives.

rainey75

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