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Yum - beer can chicken
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tbk420
Posts: 70
Put some dry rub on, and cooked indirect at 400 dome, with a chunk of pear wood. Took about 2 hours:
My Egg has changed my life - I look for new stuff to cook each day.
My Egg has changed my life - I look for new stuff to cook each day.
Comments
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Gotta do one on the egg. Only done a spatch so far. Looks very tasty.
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huevo loco wrote:Gotta do one on the egg. Only done a spatch so far. Looks very tasty.
To me, the Spatchcock is better, and easier than the beer can. -
I'm going to do some spatched, Cornish hens tomorrow. At only 20 oz. each, I'm sure they'll cook in no time. Any suggestions??
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Not to mention that the beer does nothing. I'd just use a vertical roaster if you want to do a chicken whole.The Naked Whiz
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Rascal, I spatched a couple of game hens a couple of weeks ago.
Rised grid, direct heat, 350F for about an hour.
Wonderful, crispy skin, moist meat.
Good luck.
:cheer:John in the Willamette Valley of Oregon -
Great! Thank you!!
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Can't seem to get beer can right on the BGE..
works better in the oven.
the thighs came out quite raw when I tried it
but the breast was 100% done.
Just putting the chicken on the grate or spatched works alot better. -
Well, to be honest, I used the vertical stand - not a beer can.
And I think rub and plop is much less time consuming than spatchcock, although I love both. -
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