Beer butt chicken nest

Prof Dan

I made a "nest" or socket for the beer can out of a double-thick sheet of aluminum foil, scrunching the foil around the base of the can [and around the feet of the chicken]. This stabilized the can and the chicken. I formed the rest of the foil into a pan to catch the chicken fat, which reduced the amount of fat dripping onto the fire.[p]This was my first beer butt. My wife said it was the best chicken she ever ate. 225 degrees for 3 hours, with a few chunks of oak the size of candy bars. Marinated it for a day in a garlic/herb/salt/pepper/apple vinegar rub; I used a wooden spoon to loosen the skin and to spread the rub.[p][PS -- I'm a first-time poster but a long-time lurker, and I just want to thank all of the eggsperts whose advice has been so helpful for my first six months of egging!]

Fireball

Prof Dan,
Welcome to the family. It only gets better! What is your best from the egg?
Fireball

Prof Dan

My best is probably the beer butt chicken, which my wife insists should be called "can can" [which also calls to mind the comical posture of the bird, like a dancer].[p]But the baby back ribs have been phenomenal -- 3 hrs at 300 degrees over a drip pan filled with water and rosemary from the garden.[p]Onion/garlic bread in a Dutch Oven is also great -- 400 degrees for an hour.[p]My poor family is so sick of hearing me talk about this Egg. But they sure show up at dinnertime.

Jethro

Prof Dan,[p]Care to give the specifics of the onion/garlic bread in a dutch oven?[p]Jethro

Prof Dan

Jethro, I'll just have to do a new post on that. It'll be up in a few minutes.