Beer can (kinda) chicken

DrWhiskey694

3rd cook ever, GF got me the green egg book so I’m gonna give it a shot even though I know most people swear by spatchcock.

first issue my chicken holder didn’t have room for a beer can!  Made my own little bowl...then put it directly on a baking sheet with more of the liquid only to realize my egg isn’t on a level surface so all the liquid goes to one side.   Plus it’s snowing and 15 degrees so I’m having issues getting up to temp.  Just venting as a first timer!  

Oh oh I also inverted the bird.  Will post more pics of my tumultuous cook.   

Mattman3969

Don’t sweat the liquid.  Really not needed in the egg.  Big props on the inverta bird.  You’re prolly making LS smile.  

RRP

Good thinking! Perhaps it's the angle of the picture, but I'm wondering by the size if that isn't a turkey sitter instead of a yard bird sitter.

DrWhiskey694

It’s only a 3 lb

RRP

DrWhiskey694 said:

It’s only a 3 lb

LOL - OK the bird is 3 pounds, but I meant the sitter. Typically a chicken sitter is short like the size of a beer can. Yours looks like a chicken would be riding high in the saddle!

NorthPilot06

Nice logo on your shirt (profile pic), I’m a double domer myself

DrWhiskey694

Came out awesome!  Skin was a little fatty and tough though, any suggestions?wesome

CigarCityEgger

Bird looks tasty, what temp did you cook at? 

DrWhiskey694

It was all over from around 200 to start to 350ish at the end couldn’t keep the temp going

pgprescott

Higher cook temps are required to crisp skim on the egg. Also, a sprinkle of corn starch over your rub will dramatically improve the crispness. Temps 350-400 works great on the egg. No problem with higher temps on the egg. 

BTW, great maiden voyage! 

lousubcap

Way to stay after it.  Give the bird an over-night fridge air-dry before cooking next time.  Will definitely improve the skin texture. 

jtcBoynton

RRP said:

DrWhiskey694 said:

It’s only a 3 lb

LOL - OK the bird is 3 pounds, but I meant the sitter. Typically a chicken sitter is short like the size of a beer can. Yours looks like a chicken would be riding high in the saddle!

Think it’s a combination of small size bird and legs up. It’s the same height as the ones I have seen and used. 

SmokeyPitt

Great looking bird. 

In addition to air drying the bird and cooking a little hotter-you can also try getting it higher in the dome. That same set up you have you could put the grid in place over the plate setter and put the chicken stand on the grid. If you get it higher in the dome you get more of a convection from the air moving over the bird as it slips up towards the exhaust, and also some reflective heat off the dome. 

DrWhiskey694

Thanks boys!  Btw it was snowing /sleeting yesterday do you think that was my issue with the temp not getting up and staying?

Mattman3969

The weather has very little impact on the egg. I’m guessing it wasn’t a stabilized fire. I always let the egg burn for 45min or so without any vent movements.  Once you hold temp long enough for the ceramics to heat up you won’t have to chase the temps.  

For @RRP  a few gifts I received over the yrs.  Neither will hold a beer can(not that it’s needed).  One for inverted sheeken and the turkey one hasn’t been used but once. 

RRP

Mattman3969 said:

The weather has very little impact on the egg. I’m guessing it wasn’t a stabilized fire. I always let the egg burn for 45min or so without any vent movements.  Once you hold temp long enough for the ceramics to heat up you won’t have to chase the temps.  

For @RRP  a few gifts I received over the yrs.  Neither will hold a beer can(not that it’s needed).  One for inverted sheeken and the turkey one hasn’t been used but once. 

Thank you! Years ago I purchased a ceramic device called a "Willie's Chicken Sitter" as well as one for a turkey that you filled with beer, wine or whatever. Somehow when they arrived I just knew that I would never use the turkey one and returned it.

bluebird66

Great job!

mEGG_My_Day

Nice cook @DrWhiskey694.  In addition to the comments above, I think poking holes in the chicken skin prior to the cook helps with crispness.  It allows the fat to render out and not be stuck under the skin.  

nolaegghead

Mattman3969 said:

The weather has very little impact on the egg. I’m guessing it wasn’t a stabilized fire. I always let the egg burn for 45min or so without any vent movements.  Once you hold temp long enough for the ceramics to heat up you won’t have to chase the temps.  

For @RRP  a few gifts I received over the yrs.  Neither will hold a beer can(not that it’s needed).  One for inverted sheeken and the turkey one hasn’t been used but once. 

Seems like something Madonna uses on stage...

abpgwolf

Now try a spatchcock chicken! 

DrWhiskey694

Thanks guys!  Def gonna spatchcock a chicken.  Doing some more drumsticks this weekend!