Bill Farmer
TVWBB Super Fan
Just curious as to who prefers spatchcocked (butterflied) chicken or beer can chicken. I prefer the spatchcocked chicken over beer can chicken as I feel it cooks with better flavor.
Yea I know the meathead and a few others have proven that it's a waste of beer and time, but my Sons love it and they request it when we BBQ.I am not a fan of BCC at all. It just doesn’t work.
I can buy that. If they like, just don’t tell them.Yea I know the meathead and a few others have proven that it's a waste of beer and time, but my Sons love it and they request it when we BBQ.
The best thing for rotisserie chicken is a brine. We have two favorites, both from Jamie Purviance:Spun about a 4lb bird on the ole 22" kettle with the Weber Rotisserie attachment this afternoon. Boy was it delicious.
I used some Sysco Rotisserie rub on it but found that it was a little lacking in the seasoning department. Any suggestions for jazzing up my next bird on the rotisserie?
I can go either way. Like some other folks, I use a vertical roaster similar to the one below. I don't think whatever (if any) liquid that evaporates from a can does anything to flavor the meat, regardless of the what that liquid tastes like. And, I think the can actually impeded heat transfer to the inside cavity of the chicken, so I don't put the can in the holder.
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My favorite way to cook chicken in an WSM is shown below - I get really good flavor and color this way + crispy skin. It's hard to beat
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