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Doing a Beer Can Chicken tomorrow, what’s best?

WanabeWanabe Posts: 355
edited 5:31AM in EggHead Forum
Beer Can Chicken tomorrow, my bird weights about 4.5 lbs. I have all the DP rubs but haven’t done a BCK before. Any suggestions, I have a vertical wire rack and a Maverick ET-73.


  • I usually use a hard cider for something different. Comes out nice and tasty.
  • FidelFidel Posts: 10,172
    Raging River is my favorite on chicken. If you prefer something with a little more kick you should try Jamaican Firewalk.

    Cook it indirect at 425-450 for about an hour, maybe 75 minutes.

    Rest for 10 before carving.
  • WanabeWanabe Posts: 355
    How about if I use a temp probe?
  • FidelFidel Posts: 10,172
    160 in the breast and 185 in the thigh. I take mine a bit higher, but those will suffice.

    I never do can chicken, I strongly prefer spatchcock. They just turn out better for me.
  • WanabeWanabe Posts: 355
    Thanks for the tips. I kinda got myself in a Beer Can frame of mine. I’ll try Spatchcock another time.
  • I probably should try a spatchcock again, but I always do vertical chickens and they take an hour.

    I made my best chicken last weekend thanks to Mad Max.

    You don't need the remote thermometer for this, just check it with the instant read (thermapen if you have it) toward the end of the cook. The cooking temp is above the recommendation for the probe wire. You could use the temp probe as an instant read, just don't leave the probe in and close the dome when you're cooking over 400 unless you shield the wire somehow.

    I like to rub with Cavendars greek seasoning or DP Shakin the Tree, but there's all sorts of options that way. Salt and pepper are fine too.

    Melted some butter in the microwave, basted the bird (in the vert stand), dusted with rub and let the butter cool before cooking. Cooked indirect between 450 and 500 with a disposable alum pie plate under the chicken. After 30 minutes, start basting the bird with the drippings every 10 or 15 minutes. Check the temp at 1 hour (I like 185-190 in the thigh).

    You can also bake some taters while you're doing this.
  • BacchusBacchus Posts: 6,019
    As far as the beer can goes: Open, then drink the entire beer. IMHO, the beer does nothing for the chicken. However it may work to collect some of the juices that are released.
  • WanabeWanabe Posts: 355
    I think we are going to forget the beer and use white wine instead. I'll try and remember to take pictures.
  • You mean something like this? J.K. Scrumpy's Organic Cider
  • Bacchus wrote:
    As far as the beer can goes: Open, then drink the entire beer. IMHO, the beer does nothing for the chicken. However it may work to collect some of the juices that are released.

    Have to agree. Beer can chicken seemed to work on the gasser as the beer might have helped add humidity ad prevent drying, but for me it spatchcock all the time now that I have the egg. So simple to cook and just seems to yield the best chicken IMO.
  • WanabeWanabe Posts: 355
    I did the wine can chicken and it was the best I can remember. I'll have to try Spatchcock soon.
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