British BBQ Society Forums

Yeah mine toppled as well. I saw a beer can holder in the garden centre the other day. Its just a metal holder for the can with a wide base. I might pick one up.

As for the beer can chicken falling over, get yourself one of these.

This is the exact one I have:
http://www.ebay.co.uk/itm/Beer-Can-Chic ... 4aa84b7e17

RobinC wrote:Take a look at this

http://amazingribs.com/tips_and_techniq ... icken.html

Glad someone posted this - I too got nothing (other than novelty factor) on the beer can chicken! I do them spatchcock 225 3-4hrs (use the therapen) turning every hour - great results, any rub you fancy

JBBQ wrote:

RobinC wrote:Take a look at this

http://amazingribs.com/tips_and_techniq ... icken.html

Glad someone posted this - I too got nothing (other than novelty factor) on the beer can chicken! I do them spatchcock 225 3-4hrs (use the therapen) turning every hour - great results, any rub you fancy

I'm of the same opinion, I've cooked a few beer can chickens and can't say they've been any juicier than if it was cooked conventionally, and I've never been able to taste any trace of the beer whatsoever, I think it's just a gimmick really.

I think the best trick to have truly tender and delicious chicken is to brine it.

I've only ever did beer can chicken in the oven. It was very nice I have to say, but it wasn't a touch on the spatch cocked chicken done on the UDS. And as someone else said, you don't taste the beer anyway!

I would certainly do beer can chicken again in the oven, but on the smoker it is spatch cocked. I think mine took about 3 hours in total and like I said before, it was fantastic!

Before BBQ'ing, I've recently brined and spatchcocked my chicken and they've turned out fantastic.
When the UDS is up and running and if I can better that chicken cooking it that way (smoker), I'll be very happy...

Cherry wood and find a good rub?

I like the sound of the plowboys and Oakridge Habanero Death Dust...not having looked them up yet (the name alone sounds promising) are they something you can mock up yourself?

Cheers.

I'm working on a Plowboys clone.. From what I can tell it's just salt, sugar, black pepper, paprika, onion and garlic powder and celery seed with a touch of heat. Habanero death dust however.. There are too many chillies in there. I wouldn't know where to start! You can order it from BBQgourmet.co.uk. Cherry wood is mighty fine on chicken

I use Plowboys yardbird on my spatch birds, with cherry wood. Awesome.

Dave you have made me spend more money, I put off the idea of ordering more rubs after looking on BBQGourmet but you posting that link has made me make an impulse purchase. I've wanted to try the death dust for a long time

Do it mate! I think death dust is too strong a name for it really. It's hot but it won't blow your head off. The flavour's fantastic though, I'd definitely take it over yardbird

I couldn't cook a chicken over 3-4 hours, I like crispy skin too much as for using the beer can I look at it this way: I don't want beer flavour infusing into my meat (I actually used a can if 7up) it's about the heat causing the liquid to evaporate which steams up into the carcass adding moisture to the cooking process, the metal also helps conduct heat and the whole process is said to help cook the birdy. I'm not sure if it actually works that way, however I am sure that when I did a beer can chicken it was very moist meat with crispy skin, it was better than oven cooked. I don't stand my chicken either, i place it in a roasting tin with the can inserted with the open top facing upwards, half the liquid removed, I also add a garlic clove and rosemary to the liquid, this was a method suggested by one of the weber chefs I spoke to