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1st chicken on egg: spatchcock or beer can?

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Jazzman
Jazzman Posts: 62
edited November -1 in EggHead Forum
I've had my large BGE about 2 weeks. I've cooked ribs (twice) steaks, burgers, pizza and prime rib roast (last night.....wow!) Ready for my first chicken. I'm not sure if I should spatchcock or beer can the chicken. Are there inherent differences in the result? Do spatchcock chickens usually get crispier skin? Is beer can chicken more moist? Is it just preference? I've had the chicken "drying out" in the fridge for a day to get a nice crispy skin. I have one of those chicken roaster things where you can put beer, wine, apple juice, etc. into the built-in "can". Advise away, oh wise eggers.
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  • Zippylip
    Zippylip Posts: 4,768
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    how about both
    happy in the hut
    West Chester Pennsylvania
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  • Rascal
    Rascal Posts: 3,923
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    Either way is great but spatchcock is quicker with less cleanup. You'll eventualloy do both so pick one and have at it!! 8 - )
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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    I like a crispy skin and I think it's easier to get it with spatchcock. You can cook direct and flip it skin side down until it's as crispy as you want it. I do think the the beer can is a little juicier so take your pick. You'll love both methods!
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    IMO beer can bird is a little moister but not worth the differance in cleanup. Last 10 or 15 birds have been spatchocked. Like others have said you will do both eventually so toss a coin and do one. Eather way if you cook to 165-170 breast temp you'll have a winner! ;)
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  • Gunnar
    Gunnar Posts: 2,307
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    Ditto this one. Since I got the BGE and found out about spatchcock...no more beer can chicken. Even when I do several breast (with bone & skin) i pull at 165 deg and have always been pleased.
    LBGE      Katy (Houston) TX
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  • stike
    stike Posts: 15,597
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    i'm a spatchcock fan. either way, the chicken will be very moist. aim for 155/160 in the breast

    go 400 or so dome, and maybe rub a little olive oil or butter under and on the skin, with herbs mixed in, salt, pepper, etc. That will help crisp things up

    i don't think the beer can does anything other than stand the bird up. the beer never really makes any steam, so i don't know how it would make it any more moist. the cavity of the chicken has a membrane in it that keeps any moisture from entering the meat, and the top of the can is the the neck, venting out.

    try both, but i predict you'll become a spatchcock fan.
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
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    didn't mean to step on your post.
    J
    ed egli avea del cul fatto trombetta -Dante
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  • Jazzman
    Jazzman Posts: 62
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    OK - spatchcock it is. I'll post results tomorrow!
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  • Zippylip
    Zippylip Posts: 4,768
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    its all good
    happy in the hut
    West Chester Pennsylvania
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  • stike
    stike Posts: 15,597
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    well, i read your post and didn't want you to think i was 'correcting' you. thanks for the get-out-of-jail

    :)
    ed egli avea del cul fatto trombetta -Dante
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