BBQing a whole chicken in a Weber kettle bbq
Discussion
We are having a large party tomorrow and I have bought a whole Costco chicken which I intent to cremate on the Weber kettle barbie. Any tips on doing this, I have seen a few links which talk about shoving it a half full beer can up its jacksie which sounded mad but reasonable.
Any other suggestions?
Any other suggestions?
Did loads of roast last summer in my webber, all very good.
Did you get the little coal divider thingies with your webber? they hold two piles of coal at either side so the bottom of the BBQ is clear of coal and you can stick your roast in the middle.
It's much easier with these, might be worth seeing if you can get hold of some.
Beer in the butt chickin in very good, makes it a lot easier to fit a large bird in the BBQ too.
Be careful the coals arent too hot, you can end up cremating the sides of the chicken within minutes!!
Good luck!
Did you get the little coal divider thingies with your webber? they hold two piles of coal at either side so the bottom of the BBQ is clear of coal and you can stick your roast in the middle.
It's much easier with these, might be worth seeing if you can get hold of some.
Beer in the butt chickin in very good, makes it a lot easier to fit a large bird in the BBQ too.
Be careful the coals arent too hot, you can end up cremating the sides of the chicken within minutes!!
Good luck!
You need to ensure that the chicken is done through. Doing it whole on the BBQ means you are, in effect, roasting it and it will take as long in the BBQ under these conditions as it would in the oven.
Beer butt chicken is ace - I've made it many times.
Bit if you want to do something easier then I recommend Spatching it.
Basically take a really sharp knife and cut out the birds spine. Then turn it over and press hard on the breast until the bird flattens out.
Cooks faster and easier. I marinade mine in a lasagne dish with light and dark soy, ginger, garlic and chilli. Then whilst it's on the griddle I pour over some of the marinade every twenty minutes or so.
Beer butt chicken is ace - I've made it many times.
Bit if you want to do something easier then I recommend Spatching it.
Basically take a really sharp knife and cut out the birds spine. Then turn it over and press hard on the breast until the bird flattens out.
Cooks faster and easier. I marinade mine in a lasagne dish with light and dark soy, ginger, garlic and chilli. Then whilst it's on the griddle I pour over some of the marinade every twenty minutes or so.
I've done this a few times but I don't have the dividers things.
Once the charcoal is upto temperature, push it all up against one side and lay down some thick tin foil that will cover the exposed base and also allow you to push against the wall of charcoal about half-way. This will stop the chicken getting burnt on one side and ensure that it cooks indirectly.
It will take a good couple of hours those and you'll probably have to remove it to restock the coals at some point.
Once the charcoal is upto temperature, push it all up against one side and lay down some thick tin foil that will cover the exposed base and also allow you to push against the wall of charcoal about half-way. This will stop the chicken getting burnt on one side and ensure that it cooks indirectly.
It will take a good couple of hours those and you'll probably have to remove it to restock the coals at some point.
Edited by TEKNOPUG on Friday 14th May 15:34
I spatched a chicken a few weeks ago and cooked it on my weber kettle using the indirect method.
First off I made a rub with lots of salt, paprika, chilli flakes, garlic power, onion granules, mixed herbs and some other powders all ground roughly together.
I then smeared the portions (I chopped it in half) with lots of that yellow american mustard, then liberally applied the rub all over.
I then left it to marinade for 24 hours or so.
Next day, BBQ lit and hickory chips soaking.
Once the heat had died down slightly and the wood chips had started smoking (I use the tinfoil method), the pieces of chicken went on and then were left for an hour or so.
After an hour, I brushed the chicken with BBQ sauce (can't remember the name now) then left for another 30 mins or so.
It was simply epic.
First off I made a rub with lots of salt, paprika, chilli flakes, garlic power, onion granules, mixed herbs and some other powders all ground roughly together.
I then smeared the portions (I chopped it in half) with lots of that yellow american mustard, then liberally applied the rub all over.
I then left it to marinade for 24 hours or so.
Next day, BBQ lit and hickory chips soaking.
Once the heat had died down slightly and the wood chips had started smoking (I use the tinfoil method), the pieces of chicken went on and then were left for an hour or so.
After an hour, I brushed the chicken with BBQ sauce (can't remember the name now) then left for another 30 mins or so.
It was simply epic.
lost in espace said:
Lack of lager means we are having cider chicken, will report with photo in an hour and a half! Compromised and rubbed it in veg oil and a gravy cube (veg one).
Should work just as well, I've done them with real ale and bitter before now! 
Must try guiness at some point (unless the widget will melt in the can??)
lost in espace said:
Lack of lager means we are having cider chicken, will report with photo in an hour and a half! Compromised and rubbed it in veg oil and a gravy cube (veg one).
I actually prefer cider! The cider will work great. It's just that "Cider Butt Chicken" doesn't have the same ring to it! 
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