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BEER CAN CHICKEN

SmokinBob629SmokinBob629 Posts: 24
Last week I attempted my first beer can chicken on the BGE (actually first ever). I cooked the chicken around 300 for approximately 2 hours. the inside of the chicken was really moist and flavorful. However, the shin was really tough. I flavored the skin with an olive oil and poultry rub. Thoughts?

Comments

  • abpgwolfabpgwolf Posts: 499
    Here is a really good article on beer can chicken: https://amazingribs.com/beer-can-chicken.

    I suggest that you spatchcock the chicken and bump the temps up to 375-400 to crisp the skin. 

    Have Fun!

    Lititz, PA – XL BGE

  • SmokinBob629SmokinBob629 Posts: 24
    Just bursted my bubble of the beer can chicken. 1 beer wasted, How do I spatchcock it?

  • bgebrentbgebrent Posts: 19,726
    Just bursted my bubble of the beer can chicken. 1 beer wasted, How do I spatchcock it?

    https://www.saveur.com/how-spatchcock-chicken
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 20,214
    edited May 10
    Just bursted my bubble of the beer can chicken. 1 beer wasted, How do I spatchcock it?

    Should you ever go sideways and decide to mess around with a beer can chix in the future-drink the beer and use water in the now empty can.  B) FWIW-
    Edit:  Here's a link to spatchcock chix and even a half-cocked chix.  BTW- his main site contains a wealth of ceramic cooking information. 

    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • newEGGlandahnewEGGlandah Posts: 20
    You placed it in the hottest part of the egg and probably didn’t have a PS leg shielding the “12 o’clock.”  
    Large&Mini BGEs:  HeaterMeter w/Roto Damper, Thermapen, ET-733, CI Woo&Spider
  • jtcBoyntonjtcBoynton Posts: 2,502
    Beer can chicken is for show, not for culinary excellence. Any reason for coating the skin with oil, especially olive oil?  I prefer crispy skin and oiling hurts that. Also the low temp you cooked at leads to tougher skin. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • SmokinBob629SmokinBob629 Posts: 24
    You placed it in the hottest part of the egg and probably didn’t have a PS leg shielding the “12 o’clock.”  
    PS leg? Shielding 12?
  • SmokinBob629SmokinBob629 Posts: 24
    Beer can chicken is for show, not for culinary excellence. Any reason for coating the skin with oil, especially olive oil?  I prefer crispy skin and oiling hurts that. Also the low temp you cooked at leads to tougher skin. 
    I only used garlic olive to enhance othe flavor.
     Thank you for the advise, skip the oil, Increase to 400 and spatchcock
  • jtcBoyntonjtcBoynton Posts: 2,502
    Getting the perfect chicken is a tough balancing act.  Getting the meat cooked evenly without dry edges is best done at lower temps.  Getting crispy skin is best done at higher temps.  The spatchcock, predrying the skin, and cooking around 400º seems to be a good starting balancing point.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • talltalestalltales Posts: 3
    I tried cooking a whole chicken on the tower and the breast was at 166 but the legs 
    and thighs were bloody. Cooking it longer would have over cooked breast. Never again!
  • abpgwolfabpgwolf Posts: 499
    If you’re seeing some pink or red in the legs or thighs at temps around 165, it may be not be blood. They are harvesting chickens very young (around 6 weeks old) and the bones haven’t matured, and they leak marrow.  https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-chicken-ready-when-juices-run-clear-and-why

    Lititz, PA – XL BGE

  • Mattman3969Mattman3969 Posts: 9,169
    Don’t be discouraged by this cook.  Yes the beer can is a waste of beer and you don’t need any liquid in the can because all it does is let off a bit of steam but not much.  

    Try this next time.  Put the platesetter in legs up with an elevated drip pan then put your chicken on the can upside down.  Legs up and cook at 400-425° till it’s done.  The juicy fat from the the thighs baste the breast meat.   

    Search for inverted bird by Little Steven.   He is the one I learned this from.  All credit goes to him 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • EggNorthEggNorth Posts: 1,230
    The chicken does look great.   Maybe the skin problem is from what looks like putting the foil on the grill, preventing dry air to circulate around the chicken.

    Crispy skin is always a battle,  some say pat with paper towel, leave in fridge overnight uncoverred.
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • jtcBoyntonjtcBoynton Posts: 2,502
    ...Yes the beer can is a waste of beer and you don’t need any liquid in the can because all it does is let off a bit of steam but not much.  ...
    By the time the can gives off any steam, the chicken is over cooked.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • SmokinBob629SmokinBob629 Posts: 24
    I made another chicken for Mother's Day, this time without the beer can.  I let the chicken sit overnight in the fridge uncovered, spatcocked it, seasoned it with Montreal Chicken seasons and some AP. I cooked the chicken raised and indirect at 375 degrees till it reached 165. My wife said it was the best chicken.  The skin was was crispy and the inside was moist. Thank you all for the feedback.
     


  • OshawaDaveOshawaDave Posts: 190
    EggNorth said:
    The chicken does look great.   Maybe the skin problem is from what looks like putting the foil on the grill, preventing dry air to circulate around the chicken.

    Crispy skin is always a battle,  some say pat with paper towel, leave in fridge overnight uncoverred.
    That's what I was thinking too.

    Weber Genesis CP310; Weber Q1200 (camping); LBGE.

    "If you haven't heard a rumour by 8:30 am - start one"

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