Fuzzy's Beer Can Chicken
The following recipe is a demonstration on how to prepare my Beer Can Chicken (or Beer Butt Chicken) on a Big Green Egg.
Your comments, questions, and concerns are welcome...and I'd appreciate it if you would share your experience or tweaks to this recipe.
1 Whole Young Chicken (or Cornish Hen)
1 Large Aluminum Roasting Pan
1 Jar of Creole Butter Injection
1 bottle of Kick'n Chicken Seasoning
Peach Wood Chips
Beer of your choice
Pairs With: Your bird should be juicy enough... no sauces needed.
Cauliflower Mac 'N Cheese
Sweet Potato Souffle
Method Of Cooking:
Big Green Egg (other smoker or grill) on a beer butt roasting stand. Place the standing bird (in stand) directly on your cast iron grate...which will be placed directly on your plate setter with an aluminum drip pan on it. Place the plate setter (with drip pan) directly on your fire ring over your coals. Fill your aluminum roaster with 32 ounces of Chicken Broth. Large amount of Natural Lump Charcoal with Peach Wood Chips at 180-220 degrees for about 5-6 hours (cook times will vary based on Egg temperature and Chicken size).
If you do not have a vertical roasting stand... place the bird on a V-Rack with the breasts facing up... OR... skip the Chicken Broth in the Aluminum Roaster and lay flat in there.
Total Cook/Prep Time: 6 Hours...30 minutes of prep, 5 1/2 hours for cooking (or 165-180 internal temperature) ...basically watch a season of your favorite show on Netflix.
Feeds: 2 lumberjacks, or 4 people.
Leftovers? Place leftover bird in a crock pot with chicken stock for several hours. Once the chicken falls off the bone, serve it over a salad...or add BBQ sauce for pulled chicken sliders!
ADDED BONUS! This video features my first adventure with the CyberQ by BBQ Guru!