Spatchcock chicken! Quit wasting beers and try this method for cooking chicken

kwdriver

Hey hope you all like this video. Some of my friends keep hounding me about giving them help with their beer can chicken. I keep telling them to try this out that you end up with a far superior product. Let me know what you think. https://youtu.be/VGbJ4viJvWs

pescadorzih

Love doing them spatchcocked. I feel the meat has a more tender texture and is just as moist. Along with a nice crisp skin.

ColtsFan

Old news spatchcock rules the roost

rockymountaineggster

Nice! I won't go back to beer can after finding spatchcock, I have two going on in a few hours myself.

jaydub58

I spatchcock a minimum of twice a month.  The only way.

Cutconcrete1

Looks great! I've got two for tonight as well. But going to try them direct/raised at about 400 degrees. Hope mine come out that well. 

GregW

I've never understood the beer can chicken cooking method, to me the spatchcock method yields a superior bird.

JRWhitee

Been doing spatchcock for a couple years now. I prefer to drink my beer!

smbishop

Fun video to watch.  I like to cook them raised direct, with the thighs flipped upside down and pointed toward the back of the Egg.  The Naked Whiz site has an article debunking the benefits of the beer in a beer can chicken, but their site is down right now...

Marty_Huggins

I've never heard of spatchcock chicken but seems like a lot of work for a chicken. I just do it the way Dr. BBQ does it. If it's good enough for him, it's good enough for me. Plus he's hilarious!

Jupiter Jim

Yes only way to do a bird, I even cut out all the breast bones as it makes serving easier.

Teefus

I've done plenty of beer can chicken, but now that I've discovered spatchcock I have no need to cook whole chicken any other way. It's quick, easy, and oh so tasty. I go indirect at about 375 to 400. Melt in your mouth tender in about an hour. 

johnnyp

Marty_Huggins said:

I've never heard of spatchcock chicken but seems like a lot of work for a chicken. I just do it the way Dr. BBQ does it. If it's good enough for him, it's good enough for me. Plus he's hilarious!

Spatchcock is the opposite of a lot of work.  Probably the fastest and easiest way to get er done 

Marty_Huggins

johnnyp said:

Marty_Huggins said:

I've never heard of spatchcock chicken but seems like a lot of work for a chicken. I just do it the way Dr. BBQ does it. If it's good enough for him, it's good enough for me. Plus he's hilarious!

Spatchcock is the opposite of a lot of work.  Probably the fastest and easiest way to get er done 

well I'll have to try it then. 

Hntnhrd

I haven't tried spatchcock yet but instead of beer I use pineapple

kwdriver

JRWhitee said:

Been doing spatchcock for a couple years now. I prefer to drink my beer!

I'm with you 100%. Although I'm braising some beef ribs in some choc milk stout right now. 

kwdriver

Hntnhrd said:

I haven't tried spatchcock yet but instead of beer I use pineapple

Save the pineapple juice for your rum drink. Give this method a try and you'll never go back. 

berndcrisp

Let me paraphrase from a while ago:

'The chicken insulates the beer can, thus it doesn't get hot enough to 'steam' and moisten the bird before the desired finish bird temp.'  160-180 vs. 212 or more.

Spatchcock rules!

GregW

berndcrisp said:

Let me paraphrase from a while ago:

'The chicken insulates the beer can, thus it doesn't get hot enough to 'steam' and moisten the bird before the desired finish bird temp.'  160-180 vs. 212 or more.

Spatchcock rules!

At the risk of overplaying my hand as an amateur scientist, I'm going to agree with you. That is my thoughts exactly. The beer never gets hot enough to generate any steam or impart any flavor to the bird. I don't know where this whole beer can chicken deal got started. It certainly looks impressive and has a ritual feel to it getting the bird ready for the grill, but I don't buy into it.