Beer Can Chicken… Grilling or BBQ?


 
A

Andy K

TVWBB Member
Ok- so I probably should look up the definition on these two to determine the difference but it seems as though this dish and technique aligns more with grilling than BBQ… yeah/neah?

Nonetheless, I'm cooking two birds in the kettle today after looking at a couple youtube techniques. Doesn't seem too hard though the one bird seemed to stop the lid from closing all the way. After a bit of a tussle, I got it set though the clearance must be minimal.

I must not have used enough coals in the initial chimney because I wasn't able to hold 350 for much more than the first 15 mins into the first hour and it dropped to 300. I let that go and at the 30 min mark of the first hour I started a second chimney to try and get the temp up to 350+. at the end of the first hour I added the second chimney although it wasn't 100% white/gray hot - top of the coals still had some black so I estimate the second chimney was maybe 75% ready. I dumped it in and brought the temp up to about 360 after is settled down with vents adjusted. I added an additional 30 mins before rotating the birds 180.

Now I have about another hour to go and I'm thinking I may need to add a THIRD chimney just to maintain the heat during the last hour…. I'll let y'll know how it goes…

I did baste the birds with a fresh garlic (that was sautéed) EVOO and butter. I rubbed the birds with salt,pepper, and some Montreal. I also stuffed some onions in the cavity.

We shall see what the results yield…:rolleyes:
 
you should be able to hit >450f easily on the kettle. Offset the lid just a little for more air.......
 
I used the Sam Adams Cold Snap in diet Dr Pepper cans- I don't have any canned beer- just bottles. So it worked out good- no wasted beer. But in the end, I'm not really sure what flavor it imparted on the bird. Next time I'm going to use Shocktop or Bluemoon- something that has more citrus in it. I will say, this was the first time I ever cooked a whole chicken that I literally de-boned with my hands yet did not destroy the thing. The bones just fell right out as I lightly pulled on them. I amazed myself as the breast bone and ribs just slid out.

I used a little bit of apple wood and really thought there was a bacon taste to it yet I never cooked bacon on the kettle or the new grate. Must have been the applewood.

I did maintain the 350+ temp for the last hour and a half since I sat at 300 for almost the entire first hour. I thought extending the cook time would help ensure doneness. Maybe the breast was a tad dry but I suspect that was due to the increased cook time.

So in the end- I think it was successful! I am wondering what I could have done with all the justice that cake out of the birds- it was a lot! Could I have made gravy out of it?

I'm not sure why my photos are uploading but I'll try to get something up to show the efforts!
 
In my opinion I have never thought that beer had imparted anything to the bird. I usually just take a can and fill half of it with water. Just my 2 cents but glad to hear it came out a success. Can't wait to see the pictures.
 
I've read Meathead's article on BCC. I have to admit I used to use an infuser before reading his article. I've cooked turkeys the same way. I never put more than a cup of liquid so that it would boil and steam away. I often put herbs in the infuser. Now I tend to place my rub under the skin to get the flavor profile I like. I still rub the outside and cook hot to get crispy skin. Cooking chickens using the vertical roaster is the best way to get them to drain.
Chicken drippings make for great gravy.
 
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