Dang I’m the last beer can chicken guy left. The passing of an art that no one will remember soon. I love the stuff. I’ve got a special rub I mix up just for beer can chicken. You can rest easy there is still an old man out there shoving Bud Lite up a chicken’s bottom. Yes I have read all the stuff about it being a waste of time and contributing nothing to the flavor, but "I" like it.
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Beer is for drinkin’ and chicken is for fightin’
oh wait, did I get that wrong..,.?
oh yeah, whisky is for drinkin’ and water is for fightin’ 😁 cary on…….Comment
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I have a couple vertical roasters that I use on the Grilla, for whole chickens, and one that I use for turkeys every Thanksgiving. I'm partial to Spanek Vertical Roasters, because I think they may have been the first, but also they have a ridiculously charming website that looks like it was built in 1994. I also have one that maybe came from the Big Green Egg folks, as one of my local culinary stores carries their stuff, and I wanted a second chicken sized one.
It makes exceptionally good poultry. Keeps the breast moist while getting the dark meat done, and makes the most amazing day-of-cook skin.
But don't bong up the butt with a beer can. It messes with the airflow. It does not impart any flavor. It slows the cook down. I've done them, and I got good results, but I think it was in spite of the beer can. I did a turkey on a can of Fosters that came out really well, but not as good as the one I made in 2020, with roughly the same recipe and the Spanek turkey frame. Also, had the Grilla, which is a MACHINE for vertical roast chicken due to it's convection airflow.
I'm torn lately on whether chix come out better hung in the bronco or spanek'ed in the grilla. One gets better smoke, the other is a bit more juicy. I'd have to side by side, and that would require some guests or something.Comment
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I’m a spatchcock guy, but can-less vertical would be the next best thing IMHO.Comment
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