Beer Can Chicken?

[sharky]

Do any of you have a favorite recipe/method for making beer can chicken?

I'd like to cook 2 of them at the same time. My choices are Gas Grill or a 22" weber kettle.

I've got The How to grill book method... I'm looking for those with direct experience.

any recommendations?

[SeanB]

I would go for indirect on the weber with a medium fire. You should be able to use the basic method with any "flavor" of chicken that you want to do. I don't think the beer is bringing that much flavor to the party. It is really the same idea as putting vinegar & water in your drip pan when cooking indirect. And the can is just acting as a vertical roaster.

[StPeteBBQ]

Sharky,

I did a beer can chicken last week. Even bought a $5 stand for the can at Wally World.

It's a cool thing I guess, but I think it'll be my last beer can chicken. Not that it was bad, but butterflying the bird makes it so much easier to deal with and I think it cooks more evenly. Plus putting a rub on a flat bird is soooo much easier.

Not trying to discourage you, just commenting. As for your question, I agree with Sean: indirect on the kettle. When you get your rotisserie for the kettle ( :D ) you will no longer wonder about how to cook a whole bird... plus you get all that room under the lid!

[sharky]

Hmm... I do have the rotisserie on the Dynasty grill:-)

If i Butterfly the birds, I don't think I can cook 2 of em at once, indirectly on the weber, right? It will be close for sure!

[StPeteBBQ]

Yeah, you'd have trouble cooking 2 at once indirectly. There's nothing really wrong with the beer can thing... at least you can get both birds on... go ahead and stick that beer can up the chicken's keister and fire 'em up!

Can you stand a bird up under the lid of the kettle? I never tried. Seems like you should be able to.

[StPeteBBQ]

Almost forgot...

I got a cast iron grate for the Weber kettle yesterday. :D

It's a discontinued item that Weber used to make. Has the regular grate with a big rectanular cut out in the middle and a cast iron grate that sits in there. Been looking everywhere for one. Finally found this one in a BBQ Galore store in Torrence, CA.

I see great (grate?) grill marks in my future :)

[SeanB]

Sharky, when you spatchcock the chicken you can cook it direct, so you should be able to get two birds on the kettle. I cooked a spatchcocked bird last weekend and man was it good...I covered it with creole seasoning and and cooked it at 350 for about an hour, bones down.

[St. Louis Griller]

First time poster, here! Great website, I've learned alot just browsing these past few days.

I had a great experience with beer can chicken a few weeks ago on my Weber 22" kettle. Rubbed the bird down with the basic paprika, garlic powder, salt and pepper rub. Then, drank half a can of none other than budweiser (notice I am a St. Louisan :) and added a little leftover rub into the beer, then plopped the bird right on it. Cooked indirect with a little hickory chips spread over the charcoal. It smelled great while cooking (yes, the neighbors wandered over..) and just tasted unbelievable ... so tender and juicy.

Will definetly do it again, even though I do "waste" half a can of budweiser. :)

[sharky]

First time poster, here! Great website, I've learned alot just browsing these past few days.

I had a great experience with beer can chicken a few weeks ago on my Weber 22" kettle. Rubbed the bird down with the basic paprika, garlic powder, salt and pepper rub. Then, drank half a can of none other than budweiser (notice I am a St. Louisan :) and added a little leftover rub into the beer, then plopped the bird right on it. Cooked indirect with a little hickory chips spread over the charcoal. It smelled great while cooking (yes, the neighbors wandered over..) and just tasted unbelievable ... so tender and juicy.

Will definetly do it again, even though I do "waste" half a can of budweiser. :)

First off - WELCOME TO THE BOARD!
I appreciate your stopping by, and I'm glad the forums have been able to help you.

It sounds like you had a great bird! How long did you cook it? Which indirect setup did you use (coals on each side, or coals on one side? )

Thanks again for stopping by, and I look forward to your future posts!

[St. Louis Griller]

First off - WELCOME TO THE BOARD!
I appreciate your stopping by, and I'm glad the forums have been able to help you.

It sounds like you had a great bird! How long did you cook it? Which indirect setup did you use (coals on each side, or coals on one side? )

Thanks again for stopping by, and I look forward to your future posts!

I did the coals on each side with a drip pan filled with some beer in the middle. I don't think there will be enough clearence if you used the "coals on one side" method.

As far as time, I beleive it was around an hour or so with a five pounder. I just used a meat thermometer, I'm not as seasoned of a griller to be able to know when things are done by look or touch.

[sharky]

As far as time, I beleive it was around an hour or so with a five pounder. I just used a meat thermometer, I'm not as seasoned of a griller to be able to know when things are done by look or touch.

I'm pretty good at telling when chicken breasts and thighs are done, but I'm a thermometer guy as well when it's on the bone! lol