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MickeyD 06-21-2013 09:39 PM

help with beer can chicken
my son and grand daughter are coming for a visit this weekend ! he requested that i make some beer can chicken ! I have only made it once before and it was fine . BUT I am not looking for fine ! I want it to kick major butt !
I will be using my 5 burner gasser ! any and all help is greatly appreciated

J'ville Grill 06-21-2013 09:49 PM

I would use a charcoal grill with some apple wood chunks.

Richard_ 06-21-2013 10:56 PM

drink the beer and spatchcock that bird

garzanium 06-21-2013 10:57 PM

if no choice on the smoker or charcoal grill, it is what it is., I would run it hot at 250+ till you hit 165 intrrnal... dont forget to rotate one or twice for an even cook. I would brine over night and inject then rub before putting on the grill.

1911Ron 06-21-2013 11:14 PM


Originally Posted by Richard_ (Post 2524656)
drink the beer and spatchcock that bird

This ^^^^ rub it down with olive oil and rub it with some garlic powder and some onion powder and maybe some salt and pepper, cook it at about 300 to 325 and enjoy!

Kloogee 06-22-2013 12:20 AM

If you want some smoke on the bird, you could try the foil pack method where you put some wood chips in a foil packet and poke a few holes in it. That way they smoke when put close to your fire, but won't flame up. Otherwise, I agree with the others. I prefer spatching my birds over sitting them on a can.

El Ropo 06-22-2013 12:21 AM

Spatchcock or split the chicken instead of the beer can method. I think the temp posted above was a typo, closer to 350 cooking temp is what I shoot for when cooking poultry. Point the dark meat closer to the heat, and only take temps in the breast, the dark meat will take care of its self being closer to the heat.

superlazy 06-22-2013 12:41 AM

I think you have your answer:grin: I rub a compound butter under the skin and as said cook around 350.

Ya once you spatchcock you will not go back

Oh also ice your boobs

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