Cook time: 1 - 1 ¼ hours of cook time, plus 5-7 minute rest time
Ingredients
Measure Ingredient Prep Notes
5-6 lb. Chicken, Whole, Fresh Butcher or Local Grocery store
2 tbsp Mayonnaise Your choice of brand
3-4 tbsp Rub a Dub, 5280 Culinary Adjust to your flavor needs
1 can Beer, 12 oz can Your choice of flavor
Cooking Directions
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Remove chicken from the cryo-vac package, rinse the cavity and put into a large pan to drain
Rub the entire chicken with a light coat of mayonnaise
Next season to taste with Rub-A-Dub, season a little inside the cavity as well
Open and setup the beer can chicken roaster and load with a 12oz can of beer
Place the chicken on top of the veggies
Prepare your Big Green Egg as shown below
Preparing Your Big Green Egg
Pre Heat your Big Green Egg to 200˚ F and (if desired) load with your preferred smoking wood chunks (Layer in the wood chunks to create an even sustained smoke flavor)
If using EGGgenius, add it now, setup ambient probe and adjust temp to 350˚ F
Add the ConvEGGtor legs up, ADD a convEGGtor drip tray and then place grill grate on top of convEGGtor
Close dome and Adjust Temp to 350˚ F (adjust bottom vents and top rEGGulator)
Place the chicken roaster on the grill grate and in the center of the egg
Load the EGGgenius probe into the thickest part of the breast
DO NOT COVER THE CHICKEN DURING THE COOKING PROCESS
Close the lid and cook at 350˚ F until temperature reaches 165˚ F internal
Using oven gloves or heat resistant gloves, remove chicken roaster from the Big Green Egg
CHEF TIP: I remove my chicken right at doneness temp, then allow any carryover cooking to help ensure the dark meat reaches temp of 180˚ F at the thigh
Carefully remove chicken from roasting rack, discard the beer and serve with roasted veggies and potatoes
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