The Texas BBQ Forum

This was harder than it should have been. Intending to do another non-beer can indoor chicken, we ordered a 'fryer,' which turned out to be a fat five-pound roaster. Seasoned it (salt, pepper, citrus peel) and rammed it on the Tower of Orthanc anyway.

About a half hour in, the breast was burning and the legs were raw. We frantically pulled it from the oven and removed it from Orthanc and laid it in a roasting pan breast down. Then after fifteen, turned it right side up. But then it was stewing rather than roasting. We pulled it out and propped it upside-down. Where it proceeded to cook the rest of the way.



Eh, it tasted good anyway....but I don't wanna go through this again.




My question is, am I better off splitting the chicken and roasting it flat? Or should we spatchcock it? Whatcha think?

Did you have any liquid in the bird at all? ?can full of something?
If not, then that's more than likely your problem. Beer Can Birds are self-basting throughout the cook.

Our Orthanc (Weber) stand has a well for liquid, which we filled with apple juice. We cooked another chicken with Orthanc last month and it came out fine.

Hmmmmm, blows the heck outa that theory don't it

In fact, that previous bird was even bigger/heavier. It did not burn, and it cooked evenly.

I like Smoked Split chicken halves and Fried; no need for anything else IMHO

spatchcock
it's a lock
don'tneed can
hasslefree plan

Looks good to me.

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dub' wrote:spatchcock
it's a lock
don'tneed can
hasslefree plan