normstar Posted November 11, 2012 Report Share Posted November 11, 2012 Hey all, gonna make my first beer can chickens today - but there are so many different suggestions on here I don't know where to start! I reckon I'll keep it simple for the first time. I've got two Jidori chickens (best chickens in so cal if you haven't heard of them, they are incredible). They also come WITH head and neck. Anyway, forgot to brine them last night so I may just do beer can with salt and pepper rub, and perhaps baste with the Roadside Chicken recipe. Cook director 350 or so on main grate until breast hits 165? Appreciate any thought and I'll post pics later! Quote Link to comment Share on other sites More sharing options...
qundoy Posted November 11, 2012 Report Share Posted November 11, 2012 Re: Beer Can Chicken Anxiety spatchcock the bird and cook direct 350 Quote Link to comment Share on other sites More sharing options...
talisker63 Posted November 12, 2012 Report Share Posted November 12, 2012 Re: Beer Can Chicken Anxiety Read the reviews on beer can chicken and why it is not only not adding moisture or flavour but may be making the chicken less safe to eat as the internal temp is kept down by the restricted airflow. I think it was on Amazing Ribs or some such website that did a complete scientific analysis on beer but chicken. I also prefer spatchcock you get more surface area for char etc Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 12, 2012 Report Share Posted November 12, 2012 Re: Beer Can Chicken Anxiety Absolutely no need to beer can a chicken on the KK. It will be plenty moist and flavorful cooked to 165. A safe, 165 chicken on the KK might even seem underdone to you as it will be pinker and juicier than what you get on a metal grill. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 12, 2012 Report Share Posted November 12, 2012 Re: Beer Can Chicken Anxiety I am a firm believer that the ceramics (even my old POSK) do chicken better than anything else. A good high quality metal smoker can turn out as good a brisket or pork butt, but not chicken, it comes out too dry. Learned about spatchcocking chicken on the old K forum (back in the day when it was fun and helpful) and I still prefer it to beer can, even before reading these posts about bad side effects. If I don't spatchcock it, I have a vertical roasting stand that works well (spanek). n67340 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 20, 2012 Report Share Posted November 20, 2012 Re: Beer Can Chicken Anxiety Forgot to mention that if you use a metal vertical roaster like this, spray it first with PAM (or similar) to help remove it after the cooking is finished. Helps with cleaning the roaster too! Quote Link to comment Share on other sites More sharing options...
