The trick is to smoke the meat and not make the meat smoke
BEER CAN CHICKEN - Big Green Egg
Date:November 05, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The herb paste used: lime juice, minced garlic, red pepper flakes, vegetable oil, oregano & Kosher salt.
The garlic, red pepper flakes, oregano & salt were ground with a mortar & pestle.
Here is what the ingredients look like afte being ground with the mortar & pestle.
The chicken has been rinsed with cold water, the giblets removed & the excess fat trimmed. The vegetable oil & lime juice have now been added to the herb paste mixture.
The herb paste has gone on & the the turkey is refrigerated for several hours.
The chicken is removed from the fridge 30 minutes early and goes on the Weber poultry stand. Half the beer goes in the cup in the stand, the other half goes in me. A finned cap covers the cup & holds the bird on the stand.
The ckicken is headed out to the grill as soon as the Hermit cookies come off
The Hermits are done and the BCC can go right on since the setup & temperatures were identical.
The BCC is on the Egg where it will cook for about 90 minutes.
The BCC is done. I rotated it once at the middle of the cook to even out the cooking.
The BCC is back in the Kitchen, where it rests for 10 minutes.
The chicken was carved up into legs & thighs (center) & & breast & wings (left & right).
The chicken was served with some chicken flavored rice.
In the foreground is the chcken flavored rice, above that is the chicken & the hermit cookies for dessert are seen at the top.
Here are the hermit cookies & some soft powdered rolls.
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I used to make beer can chicken all of the time, but I discovered that a rotisserie chicken was even more moist than any beer can chicken I've had. So it has been about 6 years since I've made a beer can chicken, the one thing you can't do on the BGE is a rotisserie chicken. The spatchcocked chicken I did for my first cook on the Egg was the moistest chicken I've ever had. So I don’t necessarily miss the rotisserie. I wanted to see what a beer can chicken brought to the table. The prep was similar to other recipes for BCC I've made. The herb paste was different, but that was about it. I was looking forward to being able to do a high temperature cook with smoke, but I think I erred by using apple chips instead of chunks. All in all the cook turned out very well. The good news the was chicken was every bit as moist as the spatchcocked chicken I made on the Egg. The skin wasn't as crispy as I expected, so next time I will try a 400 degree cooking temperature. Also as mentioned I used chips not chunks for my smoke and next time I will try apple chunks. But the recipe was very good and is worth making some tweaks to improve it.