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Beer can Chicken or Not
Chad4ua1717
Posts: 6
Hey guys, I was wondering how you prefer to cook a whole 5lb chicken, just lay it on its back or go vertical?
Comments
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Spatchcock! Cut the backbone out, flatten it and cook either direct or indirect a 350 to 400.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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This. More even cook, takes less time too. The only way I cook whole birds. Oh, and save the backbone for the next time you make chicken stock.Ladeback69 said:Spatchcock! Cut the backbone out, flatten it and cook either direct or indirect a 350 to 400.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I just did this this week! Spatchcock, then reserved a bit of the chicken meat and parlayed the bird into chicken noodle soup using the carcass for stock. ... Nailed it.Carolina Q said:... and save the backbone for the next time you make chicken stock.
I was a beercan chicken guy on my gasser for years until I "discovered" the spatchcock.
Deadhead gone Egghead -
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No. I spatchcock as well, but I prefer to cut my chicken into halves. It gives me a little more flexibility on space, cook time, etc.XL & Mini-max & knock off medium. Western North Carolina. Formerly Franklin, TN. Formerly in Palm Harbor, FL.
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I do this. Raised direct at gasket level. Should be done in right around an hour +/-.Ladeback69 said:Spatchcock! Cut the backbone out, flatten it and cook either direct or indirect a 350 to 400.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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