Chicken – 2 Ways

I’m surprised it took this long for me to post about Green Egging chicken, not smoking, just a good ol’ chicken cook. I cook chicken 2 ways: either spatchcock or beer can. Both are excellent. It just depends the mood I am in. Also, Spatchcock is easier for me to manage.

I was chatting with a good buddy who is a little under the weather. I mentioned that eating well is the best revenge – against everything. Hence, I offered to cook up a beer can chicken for him, a method completely foreign to him. I thought all Texans knew about beer can chicken. Ellen brought home two good sized yardbirds. Not having the room for two beer cans, the solution was obvious: one spatchcock and one beer can. Two birds, one on each Egg. Let’s get to cooking!

Here is one naked bird with the mount or throne in the photo. I have this one and a smaller one, but this style allows veggies to be cooked alongside. Also in the photo is olive oil, I use just a little as a binder for the two rubs I will use. The beer can will start first as it takes longer to cook.

Here she sits, mounted on her throne and ready to go. I use a combination of Sniders all-purpose rub and Dizzy Pig. Sniders is salt based and DP is sugar based. The combination of the two is excellent.

Spatchcock – a terribly awkward word – is a process whereby you cut out the backbone and butterfly the bird to cook. I’ve used it for chickens as well as Thanksgiving turkeys. It cooks fast and is moist when done.

The rub combo was the same. Here she is, outside, getting ready to get on the XL BGE. The beer can is already cooking and has been for about 30 minutes.

She has rub on both sides. Both Eggs are set at 350. The birds will be pulled when the breast meat reaches 165. I have the spatchcock on a constant read thermometer that I am monitoring inside. I occasionally go outside to check on the beer can.

I cook direct for both. The beer can has its own protection, but the spatchcock is direct over the coals. I have never had a problem with this method for either chickens or turkeys.

I am throwing this photo in just for grins. It’s not too often I have both Eggs going together. But when I do, it’s a beautiful thing. Dueling Eggs.

As suspected, they both came off around the same time. The beer can took 30 minutes longer. By the time I got the spatchcock bird inside the kitchen, Ellen had already wrapped up the beer can bird – so no finished photo of it. But here’s the spatchcock.

The meat temps were ideal; 165 for the breast and 180 for the thighs. Dark meat has to be about 10 – 15 degrees warmer than the breast meat because it is not as lean and has more connective tissue. But it’s juicier and much more flavorful.

So, what is the biggest complaint abut white meat? It’s too dried out. I am happy to report that Ellen has complained in the past that her white meat is too juicy. Doesn’t bother me, that’s just the way me and the Egg roll.