—Beer Can Chicken By Rick Browne From Big Green Egg Cookbook/Andrews McMeel Publishing
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- 1 (4 to 5-pound) chicken
- 1 (12-ounce) can beer
- 1 cup apple cider
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Set the EGG for indirect cooking with a ConvEGGtor at 375°F/190°C.
Apply your favorite rub all over the chicken, even inside the cavity. Work the mixture gently into the skin and under the skin wherever possible. Cover the chicken and set aside at room temperature for 30 minutes.
Pour half of the beer into the spray bottle. Add the apple cider, olive oil, and vinegar and set aside. If using the Ceramic Roaster, pour the remaining beer into the cavity of the Roaster and slide the chicken onto the Roaster, through the tail end. If using the beer can, slide the chicken down over the can.
Place the chicken, still on the Roaster, on the grid and close the lid of the EGG. Cook, using the spray bottle to baste the chicken once or twice, for 20 minutes, or until the chicken is just beginning to brown all over. Carefully lift the chicken (still on the Roaster) into the Drip Pan and close the lid of the EGG. Cook, spraying the chicken with the basting spray several times, for 45 minutes to 1 hour, until the internal temperature of the thigh reaches 170°F/77°C and the chicken is a mahogany brown color. Using barbecue mitts remove the chicken and present it on the Roaster to your guests. After they have reacted appropriately, remove the chicken from the Roaster. Be careful: The can and the liquid inside are very hot.
Spray the chicken once more with the basting spray, cover with foil, and let rest for 10 minutes. Carve and serve.
I just used mine for the first time tonight and cooked a beer can chicken (6lbs) at 370 degrees for an hour and a half. Only dry rub, beer can in the chicken on the grates and a drip pan underneath on the ceramic. Did not open the lid just like the guy from Berings told me to do and it turned out perfect. No spray or any other baste while cooking. Let the egg do the work once you get it at the right temperature and it’s fine.
What rub would be best?
My favorite chicken rub is John Henry’s Pecan Rub.
Just did this recipe today, used a mesquite rub (Grill Mates) and apple cider vinegar in the mister. 5 lb chicken took one hour. Turned out excellent, definitely a keeper recipe!
Mahogany and juicy. 65 minutes. Don’t use grid. Place right on setter.
Is it apple cider or apple cider vinegar? There is a conflict between the recipe ingredients and the video.
Nobody ever answered – cider or vinegar???
Cider = Sweet flavor. Vinegar =Sour. I’d use cider.
I just made it today and used cider. Turned out great. Only took about hour and 10 minutes – 4.8 pound bird.
I went indirect at 400 degrees for the first 40 minutes spraying ever 20 and took it down to 375 the last 20 minutes. I pulled it off and it was 174 internal and perfect!
I’m brand new to cooking with the EGG and I’m confused… “lift the chicken into the Drip Pan”? Is this an EGGcessory? The only thing I see is the Half Moon drip pan item. Is that what you’re talking about? Is it necessary to use the drip pan or can you just cook it on the roaster the whole time?
Don’t sweat the details. Any way you do it will be great!
Something is off on the time. I just followed directions to a T. Cooked it 20, and I’m now at 1 hr 15 minutes – it’s still only reading 140 at the thigh. It does smell good… but I wish I wouldn’t have timed corn and rice to be ready 15 minutes ago.
It could very well be that your chicken wasn’t at room temperature before you started cooking. A refrigerated bird will take longer to cook because internally it’s still very cold…..this also results in uneven cooking and the outside potentially drying out before the inside meat is cooked.
I cooked one this weekend w the BGE ceramic stand filled w Coke. The chicken was definitely at room temperature. Indirect at 350/375 for and hour and was not long enough. Ended up quartering the chicken and finished on direct heat. It was absolutely delicious. Moving forward I plan to go 375/400 for a full 90 minutes
You’re right, we’ve cooked the chickens this way several times and it always takes an hour and a half for a
3 1/2- 4 lb. chicken.
He never explains why you start with the chicken just on the roaster for 20 minutes, and then transfer the chicken and roaster to a pan. Why not do the entire process with the roaster in the pan?
You can cook it from start to finish using the roaster or pan, not sure why he transfers it to pan unless he wants to sit it in its own natural juices to pick up some of those flavors??
It seems to me he wants it in the pan so the pan can catch drippings, expecially when he sprays it. But, hey guys, I’m new at this too. This is my second Beer in the Butt Chicken cook.
Sorry if u use a deflector plate u don’t need a pan unless u want a drip pan with mayb water and vinegar sitting on the deflector plate
I agree. Are we trying to protect the plate setter from drippings? If so, why not put a round disposable pie tin directly on the plate setter before hand and avoid an unnecessary step.
I don’t u use the deflector plate u don’t need a pan at all
You have a little problem. with the beer can chicken recipe. Your directions say set for indirect cooking, but when you hit print it changes to direct cooking. Which is it?
The video says cook indirect for sure.
Must be indirect I set the stone then the cast iron grill For the indirectness. Cook for one hour at 400 then check it Leave the temptation to open the egg during the hour After one hour spray your basting spray and go for another 15 minutes Golden on the outside but very moist on the inside
I followed recipe to a T. 20 minutes with a couple spritzers at 375. Then 50 minutes in between 350-400 spritzing often. Thigh was 175 degrees. Took off and let rest for 10 minutes. mahogany brown and juicy.