Beer Can chicken -- direct or indirect

Unknown

how do you cook a beer can chicken? do you do it direct? on a raised grill? at what temp??? can it be cooked on a non-raised grill???[p]or do you do it indirect over a plate setter? at what temp would that be? [p]how long does it take cook if it's direct vs. indirect?

AlaskanC

George,[p]Funny you should ask - I was just wondering the same thing this morning. I was unclear about direct/ indirect so I just set it on a pizza stone so it wouldn't tip over. I kept it at about 275 - 300* for about 2.5 hours, and it turned out great.
I don't know if that was the way that it's normally cooked, but it worked for me!

Unknown

I do mine indirect at close to 400 for about an hour. Melt in your mouth tender.[p]David

Unknown

George,[p]I just did two a few weeks ago which were amazing.
I have those poultry stands with little "dishes". I didn't need the wire stand part, instead I put my beer can in the dish and put some rub in the 1/2 beer filled can. This allowed me to tuck the legs inside. I cooked direct at 250 and it took almost 3.5 hours (they were about 4.5lb each). The kids loved it and the leftovers were so juicy, even cold! Great Chicken Caesers salad![p]Next time I may try a little higher temp to crisp it up a bit more although rubbing melted butter or EVOO on skin helps.[p]I used rub inside and out, even under skin. Some only rub inside and under skin and then rub melted butter or EVOO on skin to create a nice golden presentation. I even saw on the food network where they put rub in a bowl and added EVOO to the rub to create a "gooey" mixture which they slopped all over their chickens. [p]My 10 year old son wants me to do some Cornish Game Hens for his Birtday next week. I never understood why Beer companies made those little mini sized beers. Now I finally understand,they're for BEER CAN CORNISH GAME HENS!!!

Unknown

My personal rule of thumb is if the object is small or cooks quick, then use direct heat. If it's a whole chicken, etc. then cook it indirectly.[p]I think the crux of the issue for whole chickens is--how do you cook it to get the skin crisp? It's almost a given that you'll end up with a juicy bird in the egg. I'm leaning towards the 350-400 range rather than the slow & low end.

Laker

As with most, I use indirect. My holder is like a wok. Came from Campers World. Works great. It allows me to do the chicken and then add veggies or what ever for the last few minutes to prepare a complete meal.

Good luck.

Pressed Meat

George,
To get the skin crisp I rub the outside with oil.

ronbeaux

Legally Blind Egghead,
I was wondering why they bothered to make those itty bitty cans.

ronbeaux

George,
Here's how i do mine. Just make sure it's a chicken, not a baking hen as this one would actually bounce like a basketball. The chickens will come out real real good.
You can buy these stands for under $20.00 and they make some for two at once as well. You just pour whatever liquid you want in them from beer to wine to balsamic vineger, or whatever.

[p]