Roast Chicken on the BBQ

[Fane]

I tried my first ever Roast Chicken using indirect heat on my new Weber yesterday.

Obviously, I'm on a steep learning curve, but I wasn't particularly happy with the results. The breast was nice and tender, but the legs were rubbery. The skin wasn't crispy, the veg in the pan underneath wasn't cooked (parboil the carrots next time!) and even though I thought I'd bought the largest kettle style Weber, there wasn't enough height underneath the lid to stick a can of beer up the birds arse.

Also, can anyone recommend a flavour of woodchip, as I went for hickory (perhaps too much of it) and everything tasted of a continental cheese selection at the breakfast buffet in a German b & b.

Any pointers from the PH BBQmeisters?

[anonymous-user]

Not a tip that is likely to help, I'm afraid. We have a Broil King that has an electrically turned skewer and a separate holed pipe (can't really describe it better than that) along the back with lots of little flames none of which are under the bird. Produces great rotisserie chicken every time.

[calibrax]

Spatchcock the chicken. Makes a huge difference.

[6th Gear]

calibrax said:

Spatchcock the chicken. Makes a huge difference.

+1

[craig1912]

By coincidence I did the our first roast chicken yesterday and everyone said how much nicer it was than the usual oven roast.
I used the Weber poultry roaster and filled the container with beer and some sprigs of rosemary. Gave the chicken a rub of some Montana mex picant salt seasoning (£1.99 TK Max http://www.hsn.com/products/montana-mex-picante-se... and some olive oil.
Didn't bother with the vegetables ( did them in the over) and cooked until temp was 75 deg C. There was also plenty of room on my 59cm Weber

[LordHaveMurci]

We use the smaller 330ml cans & you can just fit the chicken in, we have used coke cans washed out & half filled with beer as 300ml beer cans seem hard to find.

Been using apple wood chips for the last couple of years, nice & subtle & go with almost anything, may experiment with something different this year.

[C0ffin D0dger]

Beer can chicken =

http://amazingribs.com/tips_and_technique/debunkin...

[T.J.B]

http://bbqpitboys.com/recipes/bean-can-chicken#.Vd...

Much prefer bean can chicken. Probably not for your Sunday roast though.

To add to the height problems, I have the gourmet grate with the removable centre. If the chickens too large I'll take out that centre and stand upright on a brick. Just have to watch the number of coals and their placement

Edited by T.J.B on Monday 9th May 13:38

[fttm]

Another vote for beer can chicken , only half fill than can (I use water) but add some herbs . BBQ wok for carrots potatoes peppers and red onions seasoned and tossed in olive oil , ceasar salad , winner everytime .

[clarkey]

I would brine the chicken first and then add a good dry rub. Cook really low for hours, long enough to overcook the legs and the breasts will be perfect. it works well with turkey too.