Beer Can Chicken in a Big Green Egg/ Kamado Joe Grill

I've been cooking with my Big Green Egg Clone (Emperor Grill) for the past 3 years. One of my favorite dish, by far, would be the Beer Can Chicken. Similar to many of the other recipes you'll find on the net, my has some variation to the traditional beer in a can and dry rub. Although I've tried cooking with a variety of different beer, but I think the flavor the beer impart is not significant. It's really the cooker and it's ability to retain moisture that count the most. So with this instruction, you can either use 1/2 can of beer, soda pop, or even water. I do like the flavor of added alcohol (Canadian Whiskey) in the dry rub mixture and in the soda pop with about a shot or two of whiskey in the Soda can. I hope you enjoy this Instructable and please provide your feedbacks.

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Comments

[seamster]

This looks excellent!

[KD6]

Thanks. I'll post more BBQs using the egg. The cooker can also be use for smoking ribs and pork shoulders for an excellent pull pork sandwich, truly one of the best charcoal cooker I've used.

[Johnt007871]

When did you add the potatoes? How long do they usually take? I like the idea of throwing sides in!

[KD6]

The potatoes usually takes about 45 min. to 60 min. to cook. I put them in half way through the cooking. I've also put corns and baby potatoes in and they all turned out fine. If you're putting the chicken on the cooking grates, you'll have more room and flexibility on different sides as the cooking surface is greater. The key is also not to impede the uniform air flow of the egg/cooker such that it cause uneven heating. Other than that, experiment and you'll find the is best way to cook the sides with your chicken.