First Beer Can Chicken

tgs2401

Made my first beer can chicken last night using the recipe on BGE's site (http://www.biggreenegg.com/recipes/beer-butt-chicken) and it turned out awesome. Great flavor and very moist. 10 degrees outside but the egg performed like a champ. First image is coming off and second image is going on. Had to use a skewer to hold the skin up where I pulled it away to add rub underneath.No chance for carving shot as family attacked as soon as I came in the door

Next one will be spatchcocked for comparison as I have read that there is no benefit to the beer can/ceramic holder other than presentation....

Homebrewguy

Was it cooked direct or indirect?

tgs2401

Indirect at 375 for about an hour

Homebrewguy

What beer did you use?

Homebrewguy

P.S.- It looks great!

tgs2401

West Sixth Cocoa Porter

jarc

Looks very tasty, great job.

THEBuckeye

Rite of passage!

Now, go Spatch, easier, cleaner, less mess, as good!

Egg on

THEBuckeye

Looks like a virgin Rutland! 

tgs2401

Yep, second cook on the new Rutland. 

jak7028

I always made beer can chicken on a traditional smoker and loved it.  Once I got the bge and spatchcocked one, I haven't gone back.

just a juicy, easier, and cooks faster.  I do the same temps as you in the 350-400 indirect range, then I reverse seat it directly over the coals at the ends to get extra crispy skin.

tgs2401

Thanks for the tip @jak7028! I'll try that on the next chicken.

SmokeyPitt

Looks great.  I still use the vertical holder from time to time on my small egg because it fits better.  I just don't put any beer in it.  That is my only complaint with the beer can chicken method...a waste of good beer. 

Meeeshigan22

jak7028 said:

I always made beer can chicken on a traditional smoker and loved it.  Once I got the bge and spatchcocked one, I haven't gone back.

just a juicy, easier, and cooks faster.  I do the same temps as you in the 350-400 indirect range, then I reverse seat it directly over the coals at the ends to get extra crispy skin.

Same here, beer can chicken use to be a regular, first spatchcock ended it. 

loveTheEgg

tgs2401 said:

Indirect at 375 for about an hour

That chicken was done (as in ready to eat) in an hour at 375 indirect? 

bgebrent

Good lookin yard bird.  Spatch the next as you plan.  Good cook brother.

LetsEat

I'll bet there weren't leftovers!  I like both spatchcock and beer can (affectionately named Dancing Chicken by my children). Another great advantage of Spatchcock is the chicken back which is removed before cooking. I freeze the backs until I have a sufficient quantity to make stock.