Beer can chicken

Meeteeter

Day 5 of owning an egg, yesterday is the first day I didn’t cook on it but we did eat leftovers from the egg so I’m still on a roll. So I know there are tons of posts on here of this but they all helped me so I’ll add this one to the forum.  Popped the skin loose with my hand under it last night and salted the bird then left uncovered in the fridge overnight.  My wife had the bird rubbed when I got home with a beer can chicken rub that’s been in the cupboard for a while even though I’ve never done a beer can before.  Cooked indirect at 350 till breast hit 165, took right at 1.5 hrs.  Skin was nice and crispy, but a little salty, and bird was good and moist. I like dark meat and thought that was delicious but the breast was a little plain.  Cooked well and not dry but could have used more flavor.  Two things I was planning on doing were wiping salt off that was used to dry skin before adding rub and getting some rub up under the skin. I think both of those would have made it better. Since my wife already had it rubbed when I got home those didn’t happen. She meant well and I prefer not to pay for it for the next 7 years so I didn’t say anything.  Besides it was still very good, just a few things that could make it a little better.  Again I have to thank all on this forum, everything about this cook I found and stole from other threads.  Wife made a side of asparagus and garlic in the oven. Paired very nicely with Miller lite, prefer a good IPA or porter but swimsuit season is coming up.

FlyOverCountry

I don see any can.

Meeteeter

FlyOverCountry said:

I don see any can.

That’s because it’s in the birds a$$

JohnnyTarheel

looks good!! I 

FlyOverCountry

Meeteeter said:

FlyOverCountry said:

I don see any can.

That’s because it’s in the birds a$$

Oh.  I hope they waited until after it was dead for that part.

bikesAndBBQ

Try spatchcocking it next time and put the bird up on the top of the adjustable rig. You’ll never go back to poultry cooked any other way.....at least I didn’t. 

SonVolt

bikesAndBBQ said:

Try spatchcocking it next time and put the bird up on the top of the adjustable rig. You’ll never go back to poultry cooked any other way.....at least I didn’t. 

Rotisserie still produces a better bird IMO. 

bikesAndBBQ

SonVolt said:

bikesAndBBQ said:

Try spatchcocking it next time and put the bird up on the top of the adjustable rig. You’ll never go back to poultry cooked any other way.....at least I didn’t. 

Rotisserie still produces a better bird IMO. 

I agree that it does.  I think you can make a rotisserie work for certain size BGEs.  Without a rotisserie, I think high in the dome and spatchcocked is the best you can do. 

Meeteeter

bikesAndBBQ said:

Try spatchcocking it next time and put the bird up on the top of the adjustable rig. You’ll never go back to poultry cooked any other way.....at least I didn’t. 

That's the plan, bought 2 chickens at the same time and when the leftovers are gone will be spatchcocking the next one.  Probably next week.  Excited to see the difference.

eggnewtoy

Heard that BGE is coming out with a rotisserie this summer/fall. I do love my joetisserie.