British BBQ Society Forums

Quick lunch today of beer can chicken on the BGE

Rubbed with a Memphis rub mix from the Barbecue Bible



BGE set to 350



Chicken on



Note the burnt gasket Not too worry though as Alfresco kept up their high customer service standards and sent me out a new high heat gasket on next day delivery for free as covered under the warranty, will fit this next week.

Will test out my new Thermapan courtesy of ETI eBay as the cook progresses

i love beer can chuck and i not had a prob with my thermapen i got of ebay
how did u burn ya gasket all ready.

BigM wrote:i love beer can chuck and i not had a prob with my thermapen i got of ebay
how did u burn ya gasket all ready.

Reall not sure, cooked burgers at around 600 and when I came out after eating it there was an odd smell and the gasket had melted, not uncommon apparently was gutted at first but got over it now and egg running fine without it, will fit the new improved one next week.

That looks an awesome bit of kit.
Got any pics of the finished chicken, I'd love to see that.
Cheers
Marcus

Minesamojito wrote:That looks an awesome bit of kit.
Got any pics of the finished chicken, I'd love to see that.
Cheers
Marcus

Thanks and no sorry Marcus, family's hunger tool over and we ate it before I got a pic, I think this may have been the best one I've done ever, super moist with crispy skin.

Looks good, I'm planning on cooking beer can chicken on my weber one touch on Sunday, I was wondering if you had any advice as to wether its best to brine the chicken or not?

I'm fairly new to the concept of brining anything, but in my, admittedly limited, experience they do seem to be more tender. They will also take onboard SOME of the flavour profile of the brine. Best success Bourbon brined pork chops....

Give the brine a try, it's by no means essential but it does work wonderfully well. A 7.5% brine with no extra flavourings can make a big difference.

If you want to add flavours too, the options are almost endless. I like garlic as a main flavour in my chicken brines. I also like diced chipotle in there.

I often use a brine but rarely with beer can chicken, never seems to need it, however extra flavour can't do any harm especially with supermarket chickens, some of them need all the help they can get

I've been doing a lot of beer can chickens lately as the supermarkets and the Co-op are all doing them 3 for £10 (the Co-op chickens seem better than the others) and I've brined a few now and it definately makes a difference to the texture and taste.

Most I've done with just salt and brown sugar but the last one I did I added in some bbq sauce and the chicken tasted fantastic.

Give it a go, it's worth it.