Home Forums Hunting & Shooting Food, Cooking, and Game Preparation BGE - Beer Can Chicken

Anyone have any beer can chicken recipes? I've seen a couple of different ones using beer. I've also read one using olive oil, butter, garlic, and some other good tasting ingredients. Any suggestions?

a little beer with some hot sauce of your choice...cajun seasoning on and inside the bird...plug the neck opening with a small onion

get one of these though..........

http://tipsychicken.com/cajun/chicken-turkey-cookers/1001.html

I picked up a ceramic one from my BGE dealer for $12 dollars. If it doesn't work out well I may pick up one of those. I had never thought about hot sauce. I will have to give that a try.

I've done em a bunch in my Kamado and Akorn. Oil them up with some olive oil, Lawrys seasoned salt and garlic powder. Cheap beer is just as good as expensive stuff. I've tried em a bunch of ways and this is my favorite.

I still prefer spatchcock. Maybe cos it rhymes with Go Gamecocks. :-)

Regardless, both go well with a can o' beer!

Brine that bird first and it'll taste fantastic...even in a bge

I agree 100%! The beer does nothing other than hold the chicken upright. I'd rather just drink the beer. Think about it, your cooking your bird to 160-180 degrees. The beer can is inside of the chicken. It never even gets hot enough to steam during the cook. If you don't believe me, read this.

Mike

Bro, you ever pulled a can out of a drunken chicken?! HOT

I quit using beer a long time ago. If I even bother I use water and seasoning, maybe half a coke. Beer is for drinking.

You can get a great chicken without a can.

Hot yes, boiling or steaming no. I agree, "You can get a great chicken without a can." Even on a stick burner.

Mike

I hear you, but I need 3 + chickens before BubbaT sees chicken!

To many sticks!!

By the way, I never fill can more than half full

Has anybody tried marinading a chicken in coke or dr pepper before grilling?
I have to admit I've tried the beer can chicken with a variety of liquids and never could tell any difference between orange juice and beer.

I brine my chicken now, best way to add flavor and keep moist. Simple, too.

Well gave a recipe a try. It came out pretty good. It recommended 45 minutes per pound at 250-275�. I had a 5.25 chicken. So that should put it right at a 4 hour cook. A little after 3 hours I checked its temperature, and it was already 190�. The BGE was reading about 265� most of the cook. Overall I am pretty pleased. I think I will give the other suggestions a soon. I didn't have enough hot sauce on hand to do anything with. But it sounds good. I will also brine one and try it out. That sounds pretty good as well. I always love brined turkey.

I you have a Sams Club near you they offer a pkg with a bunch a disposable aluminum chafing dish liners for around 5 bucks you can use as drip pans

If you even know what a chafing dish is... you have to give up your Wyoming Man Card don't you?

John

The liners are in the cookware section by them never knew what one was til I read the tag

Keith, I just make all of my drip pans out of aluminum foil now. I used those pans for a long time and they are great. Especially, for elevation. But tin foil is cheap and always on-hand. AND .gov cannot see what I'm cooking.

Stan, I fully agree on poultry brine. I even brine boneless breasts for grilled chicken sandwiches. Although, lately I've been using bone in and just fileting for the sandwich/salad once grilled.

The foil ring from The Ceramic Grill Store is a great thing! It has saved me a bunch of time and money on drip pans. It is something that could easily be made by a novice, or you can buy it here. After buying it, I saw how easy it would be to make one. Just a simple frame to form your foil to.

Mike