Beer Butt Chicken - A Success!

Anthony Up North

Tried beer butt chicken a few days ago for the first time. I had trouble with tweetie sitting up. She wanted to lie down. This before I put it on Humpty. So I took an eight ounce tin can. Cut off the top. Put the lazy bird on a "chicken sitter" that I got with my BGE. (Not free of course). and then set the sitter on the tin can filled with my favorite adult beverage. It worked perfectly.[p]Basted with olive oil. Cooked the 4 lb. chick for aboout two hours (slow heat 250-270 dome - for about 2 hrs. only drip pan - no firebrickes.) Breast temp. at 167 when I took it off the grill, (I assume higher when it set awhile). [p]So moist and tender I couldn't get it off the sitter (I should have sprayed it with Pam) without it falling off the bone.[p]Our guest called back and said - it was the best chicken she ever ate. This from an experienced world traveler.[p]Thanks to you folks for your coaching on this page. You deserve the kudos. I just did what I was told. [p]Anthony

Tim M

Anthony Up North,
Hey, you did it - not us! Congrads!![p]Tim

Char-Woody

Anthony Up North, your learning fast..that is a new one with the can. I can squeek a regular beer can in the wire cage but it's a tight fit. Best all around solution is to get the ceramic Willy Chicken Sitters. Easy clean up and they are porcelain. Turkey size, chicken size and they added the bitty cornish hen size.
Happy Q'
C~W[p]

Billy

Anthony Up North,
How was the outside of the bird? I cooked one as you described as the second meal ever on my new Egg. Although the bird did turn out moist and tender, the outside was white- no crispy skin whatsoever. Since then, I have been cooking my poultry at higher temps ( 350-400).Still moist inside, but a nice brown crispy skin.

Anthony Up North

Billy,[p]The outside looked like a food-magazine picture. Beautifully a golden tanned brown. Skin was crispy, almost brittle. And the meat nice and pink - extremely juicy. I can't wait to do another. [p]I would guess the crispy-tanned skin was due to a good basting with olive oil after I let the chicken sit out on the counter for 1/2 hr. before I put it in the grill.[p]Good luck to you and your higher heat. I will be waiting the hear how yours turns out.[p]Anthony

Anthony Up North

Char-Woody,[p]Thanks for your compliment and your advice on a ceramic sitter. Do you think Pam will help clean the metal sitter?[p]Also the can I used is a taller narrow 8 oz. can, a discard from a tomato paste my wife used. Other cans as you said are a tight fit.[p]Thanks again for your help.[p]Anthony

Anthony Up North

Tim M,[p]Thanks Tim - you are a encouraging fellow. Your home page and your "how to" has really helped me a lot. Thanks for that too.[p]Anthony

Billy

Anthony Up North,
Wow. I wish mine turned out like that. Like I said, it was only my second meal on my new egg, and I was dissapointed.It must have been the preparation of the bird and not the cooking temp that caused mine to come out like it did. I will try your way next time.Thanks, Billy