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Beer Can Chicken

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Mark
Mark Posts: 295
edited November -1 in EggHead Forum
Anyone have recipe, time and temp for Beer Can Chicken. Thanks in advance.
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Mark,
    Sorry, this is off topic. Cybersex and killing cows is all that is allowed today. :-) [p]I hope someone reponds. I'd like to try one tonight. I've been spatchcocking chickens all my Egg-life and they take up a lot of real estate on the grill. For a large gathering, standing them up on end seems like a more efficient use of space.[p]TNW
    The Naked Whiz
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  • Jethro
    Jethro Posts: 495
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    Mark,[p]Here is a link to one.[p]Jethro
    [ul][li]Beer Butt Chicks[/ul]
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    bbchicken.jpg
    <p />Mark,
    Take 2 cans of beer for each chicken, dispose of one the way you see fit and place the bird on top of the other. I use dizzy pig orginal rubbed all over the bird. I cook around 300-325, depends on how many you cook for time.
    I have had 4 on at once. When taking the birds off be careful, that the beer will be hot, don't need to get scalded.
    Good luck,[p]CWM
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  • El Jefe
    El Jefe Posts: 96
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    Mark,
    I always open a 12 oz. beer can, drink about half (or the whole thing, just fill it half way with water). Carefully cut off the top of the can.[p]I put some minced garlic, Worcestershire sauce, maybe some basil leaves, poulty or cajun seasoning, or anything else you like in the can. (Try a little liquid seafood boil if you have any).[p]I also "inject" the chicken with a butter/garlic powder mix. Cover the chicken with a dry rub (I just use cajun seasoning). [p]Stick the can up the chicken's south end and place on the pit. Should almost fall apart after 2-3 hours. [p]I do one or two just about every weekend and use the leftovers for a gumbo. Mighty fine I must say.
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  • DrEgg
    DrEgg Posts: 38
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    Mark,[p]I use the Dizzy Pig rub, like CWM. My experience has been that putting the rub UNDER the skin produces much better results. Also, I put a couple tbsp's in the half full beer can.[p]I cook around 250, pull at 170 internal and let steam wrapped in foil for about thirty minutes. Personally, I think it is one of the best items we've made on the egg. Always a crowd pleaser! [p]Good luck and hope this helps.[p]DrEgg

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