Upright chicken grilling (i.e. beer can chicken)

[GregS]

When I decided to get the Kamado Joe, I devoured all the articles and posts I could find. I was never a fan of beer can chicken, I never liked that there was a painted aluminum can in my food. I read Meathead's article about debunking beer can chicken. I decided to get one of these upright chicken roasting stands when I bought the KJ.



I decided to make use of it today. I dry brined a 5 lb chicken. I then mixed up a batch of the Simon & Garfunkle rub, that's what is in the bowl behind the stand. I used a tiny food processor to grind up the herbs. The Maverick attached just above the grill grate was around 350, the dome thermometer was at about 400. Took about 1 1/2 hours. Here's a shot of what I took off the grill.



The only change I will make next time is I won't put as much salt on it for the dry brine. It was a tad salty.

[RonB]

Great lookin' chicken.

[ecowper]

That looks awesome ..... and no beer can up its butt :-)

[tbob4]

No matter what scientific evidence Meathead may present he can never convince my dad that the beer can does not enhance chicken. In fact, in an effort to avoid discord I have never brought the subject up with him. Fortunately, I don't have to broach it any longer. I bought him a Santa Maria grill a couple of years ago and he ditched his covered unit. My intent was for him to have both. No MCS for him. No more beer can chicken, either.

[ecowper]

My wife wholeheartedly believes beer can chicken is superior to a whole chicken on the grill. Unless it is spatchcocked or on a rotisserie. So, to avoid marital discord, I just spatchcock or rotisserie the chickens. No longer a problem :-)

[GregS]

The guys at work swear that the can of liquid enhances the chicken. They usually use Dr. Pepper.

[JCGrill]

I've never made beer can chicken. But that I would do. Looks fabulous.

[fuzzydaddy]

A beautiful chicken!

[Jerod Broussard]

My dad bought a vertical roaster like that years ago and discovered the beer can chicken was a waste of beer up the chickens rear end.

[texastweeter]

I use the char broil beer can stands. cut the top ring off a can and use it to open it in the proper position. Bonus, with the can ring pulled out, it lays flat and fits in a drawer.

[Spinaker]

Good looking bird!!

[bbqtris]

I always have called it beer can chicken, but never had a beer can up there as I was using the stands. I like the phrase upright grilling. And that chicken looks so good.

I did in the early days experiment with beer, wine, apple juice, you name it. Nothing made a difference, so I don't worry about it, but I have always loved how it came out.

[GregS]

I've only ever made 2 beer can chickens, 1 with beer, the other with cola. They took forever to cook. This rack drastically cut the time compared to those beer can chickens.

[Potkettleblack]

Vertical roasting. Big fan of doing chickens that way.

[HawkerXP]

Agree with Potkettleblack I used the beer can chicken rack to hold the bird up without the can. Now I use the PBC.

[texastweeter]

I want to try smoking some in mesh bags hung, kinda like you would in a pbc

[Potkettleblack]

Several years ago, I did a turkey for thanksgiving like this. Was a big hit.

This year, probably gonna make carbonara as Calvin Trillin mused.

[jleinaweaver]

I'm curious, what's the advantage of going vertical as opposed to spatchcocking?

I'm assuming this helps the fat drip away and makes for a cool presentation, but is that it? Spatchcocking does the former quite well already and I love its speed of cooking.

I want awesome chicken but need to develop some self control when it comes to buying grill accessories.

[GregS]

I want awesome chicken but need to develop some self control when it comes to buying grill accessories.

Where's the fun in that?

As for spatchcock vs. vertical, I have no idea. I have never done a spatchcocked chicken, so don't know if there's any advantage of one over the other.

[EdF]

Just wait til you try it!

[lbyer]

I'm curious, what's the advantage of going vertical as opposed to spatchcocking?

I'm assuming this helps the fat drip away and makes for a cool presentation, but is that it? Spatchcocking does the former quite well already and I love its speed of cooking.

I want awesome chicken but need to develop some self control when it comes to buying grill accessories.

My vertical stand came with a metal saucer that saves all the flavorful drippings from the chicken. We use them for "gravy" over the chicken and whatever grain or potato we serve with the chicken.

[fzxdoc]

I like the look of a vertical roasted chicken (can-free). He just sits there waiting to be done. He's got attitude.

But a split or spatchcocked chicken on my PBC is the bees knees.

Kathryn