Beer Can Chicken - Mixed Results

Unknown · September 2005

Hi Everyone,[p]I attempted beer can chicken today and got mixed results (I'm still learning with the Egg). I was wondering if you had any suggestions on improving my process?[p]Here is what I did:[p]1) Cleaned bird and rubed generously with a local rub
2) Purchased Beer Can Chicken stand. However, the stand did not accomadate the larger beer cans I had (I am from Canada and I guess our beer cans are larger than in the US). Therefore, I drank a Red Bull (added some vodka) and used that can instead. I filled the can with 1/2 apple juice and 1/2 Bud Light.
3) Put more apple juice and the rest of the Bud in the pan, placed on the Egg, cooked at 350 for approximately one hour (I used a digital therm.)[p]
Results:
a) Although it was the most juicy bird I had ever had, I felt it lacked flavour (I could not taste my rub through the skin).
b) Although my new thermometre told me the meat was done, I had a suspicious feeling that it could have gone a little longer.
c) It did not have the 'crust' that others seem to get judging by the pics I see on the site.
d) The beer / apple juice was still 95% in the can (I thought it was supposed to evaporate).[p]Any criticism on how I could have improved the outcome would be appreciated. Also - any suggestions on a stand that can accomadate a larger beer can?[p]
Thanks Eggies.

dhuffjr · September 2005

Friendly Egg,
Hey folks, speaking of beer butt chicken I was doing a little looking for a picture of one. How bout a quick post?[p]H

SmokingInMO · September 2005

dhuffjr,
Look a couple of posts below, it is called a busy and tasty weekend, I posted a picture of a beer butt chicken in it

SmokingInMO · September 2005

Friendly Egg,[p]One thing that I do on the breast and thighs is a slip my hand in between the meat and the sking separating it (not taking it off of tearing it). Once it is separated I add rub in between the skin and meat for some extra flavor. I also put it in the refrigerator for about an hour to dry out the skin a little. One other thing to get the flavor and crispier crust is during the last 15 minutes of the cook I raise the temperature considerably and this helps to crisp it up a bit.

smokeydrew · September 2005

Friendly Egg,
What temp did you cook it at?[p]Try to loosen the skin and get some rub under it to increase the flavor of the rub. As for the amount of liquid left over, it does seem high at 95%, but I usually still have a decent amount left over after a cook.[p]HTH,
Smokeydrew

Car Wash Mike · September 2005

<p />dhuffjr,
Very easy on the egg.

RRP · September 2005

Matt - here's a helpful hint if you want to give someone an easy shot back to one of your earlier posts...this even works for things that have been archived for years![p]Find your message and "paint it" and then click on Edit and then Copy.
Then in the first blank called Optional Link URL:
just click once & hit Edit and Paste.
Then call it whatever you want to like "here"
[ul][li]here[/ul]

SmokingInMO · September 2005

RRP,[p]Never thought of doing that before, thanks

RRP · September 2005

SmokingInMO,
Thanks for not calling me a pr*ck!!! But my post was really meant to be handy when you have gone to all the trouble that you had in posting a thread with all the pictures that you had put in your response which I merely re-directed people to...

SmokingInMO · September 2005

RRP,[p]Well thank you once again for the deul function of your post I really do appreciate it. The first thank you was just as sincere, I had never thought about adding a link to a post rather then just saying where it is. You are a good guy, thank you once again.

billyg · September 2005

The part with the "beer" was right, a lot of combinations work. The rub under the skin will work, don't use too much. and the final thing is to rub the bird with oil (veg., peanut, canola) I don't use olive oil because it can burn. Put the temp at 375. At least an hour, maybe an hour fifteen. It will be juicey (because of the "beer" and the skin should crisp up because of the oil. Good luck.

billyg

Unknown · September 2005

Thanks for the rub suggestions - but what do you use as a stand (as the one I purchased does not hold a large beer can)?[p]Thanks

Eggin in Peoria · September 2005

If you have nothing else going on and don't mind waiting, I've done my beer can chicken at 250 for 4.5 hours (plus or minus). I do a rub beforehand and refrigerate 1/2 hour or so. I use half a can of coors original. Pretty tasty - sorry no pics. First posting - hope this works out.

Eggin in Peoria · September 2005

If you have nothing else going on and don't mind waiting, I've done my beer can chicken at 250 for 4.5 hours (plus or minus). I do a rub beforehand and refrigerate 1/2 hour or so. I use half a can of coors original. Pretty tasty - sorry no pics. First posting - hope this works out.

Beer Can Chicken - Mixed Results

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