The trick is to smoke the meat and not make the meat smoke
CHICKEN WITH WHITE BEER
Date:May 24, 2014 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 veggies to go in the pan included: Shallots, zucchini, summer squash, small onions, russet potatoes, red and yellow bell peppers. Additionally there were 2 ears of fresh corn on the cob.
The various veggies have been cut into chunks and slices. Additionally some fresh rosemary & thyme have been chopped up and some Kosher salt & black pepper are measured out.
The veggies were all tossed in a large bowl in some olive oil together with the fresh herbs, salt and pepper.
The veggies are mixed together and are ready to be placed in the large disposable foil pan.
Before the veggies go in the two Weber Poultry Stands were placed in the foil pan and the chickens go on the stands. The chickens were brushed with olive oil & seasoned with some DP rub.
The veggies are in the base of the pan white some Belgian wheat beer added. I had to bend the corners of the pan to fit the Egg. Be sure to keep the chicken up out of the veggie bed so it cooks.
The chicken is on the Egg which is set for indirect grilling at 350 degrees using the stock grill grate on the platesetter legs up. I dded some Jack Daniels oak wood chips when I dded the birds.
The chickens are done and measure 160 degrees in the leg according to the Maverick ET-732 food probe. I used my Thermapen to verify the 160 degrees and checked that the breast was 170.
The veggies were plated first, followed by the chicken which was carved into white and dark meat pieces and topped by arugula.
The chicken was extremely moist thanks to the way it cooked and the tight seal of the Egg. The veggies were all very flavorful and had just the right consistency.
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This recipe was in the latest copy of the Big Green Egg Lifestyle v04/14. magazine and appealed to me on many levels. It was essentially a beer can chicken set in a bed of vegetables. I liked the idea of a one pot meal, I liked some of the different ways they had of cooking the veggies, Beer Can Chicken is always good, and the beer was a Belgian White Beer and I like wheat type beers. But and this was a big but...one beer can chicken was not going to feed 4 or 5 people. So I looked to see if my 2 Weber poultry stands would fit inside a foil roast pan that would in turn fit in my Big Green Egg. The initial answer was no. While the foil roaster pan (just) fit on the Egg, The Weber poultry stands would not quite fit and lay flat in the foil pan. I set one stand flat and pushed the other one carefully to see if I could get it to lay flat and in the process reform the shape of the pan slightly. My modifications worked and I could make two chickens on one Egg. This freed up the second Egg to use for rolls and dessert. As for the veggies, I almost doubled up on them. I bought almost twice as much and rounded down. The cook went uneventfully and in the 90 minutes I expected, not the 45 minutes the recipe said. The skin didn't brown up as much as I expected. I think this is due to all of the beer in the drip pan creating a steamy environment not as conducive to browning. You also need to make sure the chickens are elevated up out of the veggies so the bottom portion of the chickens will cook fully. The end results were excellent. The chicken was moist and tasty and everyone kept raving about the veggies. If I was to do this again I would go maybe 1.5 or 1.33x on the veggies. There were more veggies than meat, but people were happy to take the veggies only home to use as a leftover.