In serious need of a chicken tutor or something!

Smokey

I've been making some great beer butt chicken for quite some time. I've even been able to get great color and a crispy crust my wife craves. My Nemesis continues to be quartering and/or cutting the chicken (without making it look like pulled pork). my true enjoyment of cooking and the Egg have turned me into a decent chef, but the ability to make a chicken look good (after cooking) continues to elude me. Maybe I need to hire a tutor at Eggtoberfest.[p]While I'm posting, I was told that after washing my good knives, I should sharpen them. I have been doing this for quite some time and want to know if I'm wasting my time.[p]Smokey

Smokey

<p />Smokey,[p]Forgot to post the picture.

GrillMeister

Smokey ,[p]Here's a cool link, but it's for cutting up a chicken before you smoke it.
[ul][li]How to cut up a chicken[/ul]

Smokey

GrillMeister,[p]Great link. I have successfully spatchcocked a chicken. They look and taste great, but guests WOW at beer butt chicken. Also, the local butcher does just about anything I've asked.

GrillMeister

Smokey ,[p]I've done spatchcock and they turned out fantastic.[p]I'll have to try a beer butt chicken. Any pointers?[p]

toomanybbqgrls

Smokey ,
I know what you mean. I started to get chicken halves and q'ing them. I have done spatchcock but just prefer doing halves. Now how does this answer your question? When done properly, I pick up the leg, it and the thigh seperate from the breast and wing. Wife likes dark, I like white and there aren't a bunch of pieces to flip (if you desire). Sometimes I have to slit the skin when lifting so we both get our share.

Smokey

GrillMeister,[p]I wash and pat dry the bird. Rub with olive oil, followed by whatever seasoning you choose. I smoke indirect at 325 and let the temp slowly rise over the next hour and a half (to 400).[p]

Rumrunner

<p />Smokey ,
Looks good!! Here is a pic of my one and only time doing beer butt chicken. It obviously was not done in a ceramic and it wasn't real beer, either
[ul][li]Meat & Poultry Questions?[/ul]

BlueSmoke

Smokey ,
You may find quartering the bird easier with poultry shears than with a knife.[p]Ken