Beer can chicken

ummgood · January 2015

This is my cook #4. I have two chickens. Both same size and rub. One is brined and one isn't just to see if it helps. I am beer can cooking these slow. We'll see how they turn out.

theyolksonyou · January 2015

Interested in your findings. Brine for flavor or moisture? BTW @Little Steven‌ will be along to tell you they're upside down. Search inverted chicken for explanation.

mickstephen · January 2015

Looks good.

I used to beer can my chickens, but now I spatchcock them all. Less hassle/mess, and (I think) just as flavorful as beer can. You should give it a try next time.

ummgood · January 2015

theyolksonyou said:

Interested in your findings. Brine for flavor or moisture? BTW @Little Steven‌ will be along to tell you they're upside down. Search inverted chicken for explanation.

Oops my first time. It would be hard to get the can in the top I would think.

mickstephen said:

Looks good.

I used to beer can my chickens, but now I spatchcock them all. Less hassle/mess, and (I think) just as flavorful as beer can. You should give it a try next time.

I plan on trying that next time.

ummgood · January 2015

Oh and I will post whether the moisture or flavor is better on one vs the other.

flynnbob · January 2015

The wife loves the beer can chicken method. I do not brine and it comes out great. Also, I stopped brining the spatchcocked birds and they come out pretty good too.

henapple · January 2015

Need to spatchcock in ...3,2,1

Skiddymarker · January 2015

theyolksonyou said:

Interested in your findings. Brine for flavor or moisture? BTW @Little Steven‌ will be along to tell you they're upside down. Search inverted chicken for explanation.

In the egg, you don't need the beer can and there are actually food safety reasons not to use one. Check this out

http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

To invert your chicken you need one of these stands. Inverting brings the dark meat unto the hotter air in the dome, keeping the breasts st the cooler grid level in the shadow of the setter. Finish temp of the dark meat should be 10-15º higher than the breasts.

Mattman3969 · January 2015

I'm in the inverted club or the in a CI skillet club. Both will bring yo excellent results. Not saying beer can won't but no need for the moisture in the can,just a waste a a good consumable beer.

ummgood · January 2015

I lost another temp probe on my igrill. They are horrible. I bought a backup of supposedly better quality and we'll see how it works.

ummgood · January 2015

Skiddymarker said:

theyolksonyou said:

Interested in your findings. Brine for flavor or moisture? BTW @Little Steven‌ will be along to tell you they're upside down. Search inverted chicken for explanation.

In the egg, you don't need the beer can and there are actually food safety reasons not to use one. Check this out
http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

To invert your chicken you need one of these stands. Inverting brings the dark meat unto the hotter air in the dome, keeping the breasts st the cooler grid level in the shadow of the setter. Finish temp of the dark meat should be 10-15º higher than the breasts.

Wow I never thought of it like that before. I haven't tried bcc until now. I will try the spatchcock next.

mickstephen · January 2015

ummgood said:

I lost another temp probe on my igrill. They are horrible. I bought a backup of supposedly better quality and we'll see how it works.

I've got the iGrill as well, and the probes are utter crap. What did you get for a backup?

ummgood · January 2015

Just another igrill probe but the new style that supposedly has the issues fixed. I got it a couple weeks ago. I will let you know how it holds up.

ummgood · January 2015

Just pulled them...

ummgood · January 2015

Here is a photo of it cut up. I basically shredded them because they are for my lunches. Anyway I cut a small piece of chicken from the breast and thigh from the same spot on both chickens. I them had my wife blind taste test the chickens. The brined chicken one. They both were amazingly moist. We both thought the brined chicken was more savory. That said both chickens were easily the best chickens I have ever cooked.

theyolksonyou · January 2015

Thanks for the post

Skiddymarker · January 2015

ummgood said:

Here is a photo of it cut up. I basically shredded them because they are for my lunches. Anyway I cut a small piece of chicken from the breast and thigh from the same spot on both chickens. I them had my wife blind taste test the chickens. The brined chicken one. They both were amazingly moist. We both thought the brined chicken was more savory. That said both chickens were easily the best chickens I have ever cooked.

And that is all that counts! Great cook.

bluebird66 · January 2015

I use a stand and not a can when I do mine, the wife loves them.

Beer can chicken

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