Chicken can be one of the most frustating things to cook.  In competition, the vast majority of teams turns in nothing but chicken thighs.  There’s a mild push to change the category to make cooks prepare whole chickens, then turn in whatever they want from the whole birds.  Personally, I don’t think that will change a thing; cooks will cook the birds so the parts they want are done and not worry if the rest of the bird is thrown out… which means they’ll still turn in thighs most likely.

The problem is that the chicken is made up of somewhat incompatible parts.  The white meat is done at a lower temp than the dark meat, and the moistness of the white meat is different from that of the dark meat.

Competition cooks ignore this and just do what they want to turn in, which is fine, but there are ways to cook chicken that help greatly minimize the different cooking needs of the parts when done as a whole.  This method goes by a couple of different names, either Beer Can Chicken (BCC) or Beer Butt Chicken, or one of several others works.

BCC’s are actually very easy to cook.  The basics are cheap; an aluminum beer or soda can, some liquid, and a yard bird.  I like to season my chicken liberally, with a mixture of oregano, basil, grey salt, black pepper, paprika and powdered porcini mushroom.  I also like to makes sure there’s seasoning in the cavity as well as under the skin.  I get the rub under the skin by taking the handle end of a butter knife and separating the skin from the flesh, then pouring the rub in between.

From there, I heat the liquid I use so that the smoker or grill doesn’t have to do that work… It helps
ensure the doneness throughout the bird this way.  I have used wine, cider, beer and water, and really can’t tell any difference, though I was told that Mountain Dew is sweet enough to make a difference, which I may try next time.  Whatever can should have its top opened up as much as possible (putting 2 or 3 more holes in it or just taking the top off) and half filled with hot liquid.  The bird is set on the can so that the legs form a tripod with the can (see photo on right).  I like to coat the skin with just a bit of olive oil to help it get crispy, or at least not rubbery. 

While prepping the chicken, I get a chimney of coals going, and I like to smoke the birds at 275-300 degrees F, until the thigh is at 170 degrees F.  The higher temp helps with the skin, and the bird doesn’t need lower temps like a brisket as it doesn’t have to be given time to convert connective tissue like a brisket does.

This will be some of the best bird you’ve had!

Other ways I like to do chicken include smo-fried legs and wings.  I deepfry the pieces with no seasoning until the skin isn’t rubbery, then I put the pieces in a plastic bag with blackened seasoning and shake until the seasoning is distributed well.  I put the pieces in an aluminum foil pan and put over indirect heat with wood smoke until done.  These are great to have for a ballgame… much better than take out!

Chicken is cheap, so experiment.  I have an approximation of Carrabba’s grilled chicken; comment or email if you’re interested.  Also, I’ll give a mention to anyone who names the chicken in the top photo.

Thanks for reading!