Got a question for the grilling geniuses on the OB...

I'm grilling 6 whole chickens, just split in half post purchase, on my dad's grill. I'll be using charcoal, which will set ~24 inches below the birds. Any advice on what to use besides Lawry's seasoned salt and pepper to season them with? Also how long do y'all think they'll take?

Answers needed ASAP as birds need to be pulled off pit at 6pm this evening.

Thanks fellas

I've always rubbed my whole chickens down with mustard. Then sprinkle garlic powder, pepper, and some seasoning salt. Turns out really good.

Agree with 02. Some lemon juice, black pepper, vinegar, and celery sal marinade has also worked out well for me multiple times.

Love to grill split chickens. I make a mop sop that is kick azz and it keeps them moist.
I usually hit 'em about 2 to 3 times with the sop.

any hints to the mop? also do you pre-season the birds first?

Open a beer can and shove it up the chickens butt. Cook chicken with beer can in it and let the moisture go into the chicken. Its amazing and simple.

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just split in half post purchase,

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Open a beer can and shove it up the chickens butt. Cook chicken with beer can in it and let the moisture go into the chicken. Its amazing and simple.

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Does not compute. Plus, the whole moisture keeping the chicken moist is a bunch of bunk anyways.

I prefer to brine them, but that's my .02.

Chicken on a chair doesn't make a difference.

Rub with montreal steak seasoning

The easiest/best-est baste is Italian dressing, with added Worchestshire sauce.

Too late for this go around, but I no longer split the chicken into halves, instead just splitting it down the back, and opening it enough for it to lay flat. Breast meat stays juicier, and the cooking time is about the same.

Nobody has answered his question...how long should they take on the grill??

That is what I do GSS, always comes out great

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I no longer split the chicken into halves, instead just splitting it down the back, and opening it enough for it to lay flat. Breast meat stays juicier, and the cooking time is about the same.

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How does not splitting them on both sides help the meat stay juicier? I don't understand.

Fewer cuts means fewer places for juices to come out.

i didn't know backbones had lots of juice.

Yeah, I'm not sure I am buying all that.

Splitting down the back and then removing breast bone from inside is called "spatchcocking" It's a great way to do it. And a good/funny word. Suggest Googling it.

Brine is a great suggestion. 1 gallon water, 1 cup table salt, 1 cup sugar. At least an hour, probably 2 max.

Use indirect method. Keep breast furthest from flame as it will dry out before dark meat is done.

Should take ~45 mins.

time varies with your pit

I was involved in a chicken bbq fundraiser for many years with half-chickens. (about 2400 of them)

Just after midnight someone lights the wood pile.

5:00 am break out the chickens and salt, pepper, and garlic salt them.

About 6 - 6:30 we loaded the pits with coals.

7:00 am put the chickens on the pit, bone down
turn once about 8:30.....reload more coals if necessary (human thermometer - hold your hand over the grill area)

sop as much as possible (lard,lemon juice,apple cider vinegar)

10:00 done...move chickens to tubs to get ready for 11:00 serving time.

test for doneness by moving the drumstick...if it is stiff, it is not done.....if it moves around easily then it's done.....

If you easily pull the drumstick off it could be getting too done but nobody likes chicken that looks raw (red vein) even if it's not.

Turned out pretty good looking. tried a couple different ideas, and had to knock it down to 4 birds to fit on the grill.

some genius on here gimme their email and i'll send the final pic so you can post it. I don't know how to do this off my parent's computer.

txag02: let me `splain mo better: by cutting the chicken open via the back (not splitting into two pieces), the entire breast remains intact. I don't do that "spatchcocking" thingy, just crack it open enough the exposed body cavity will lay on the grill. Season all surfaces.
Anywho, as I usually cook (sorta) over direct coals, I can easily turn the entire chicken as needed, and it cooks in about the same time as two separate halves.

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This delicious chicken dish is also called "beer butt chicken." The method involves placing a (beer or soda) can of liquid up into the cavity of the chicken, then roasting. The liquid inside the can boils forcing flavor up and through the meat. Try experimenting with various fruit juices, wine, broth, or soda in the can instead of beer. Tomato paste cans work for cornish hens. You can purchase can stands to make the bird more stable. This method may also be used in the oven, but do not attempt to smoke food indoors.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Yield: 2 to 4 servings
Ingredients:

1 can (12 ounces) beer
1 chicken (3-1/2 to 4 pounds)
2 Tablespoons All-Purpose Barbecue Rub (recipe link below) or your favorite commercial rub
2 teaspoons vegetable oil

Preparation:
You will also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

Tuck the tips of the wings behind the chicken back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

Yield: 2 to 4 servings

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Ask the guy on the left.

There you go mark!


I guess I should've taken the time to fully explain it

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Ask the guy on the left.

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You mean the guy on the right? The guy on the left likes dry white toast...

Queso, I think it was the guy on the right.

I like salt, pepper, onion powder, and paprika on my chickens. Simple and it works. I usually soak them overnight in a big bowl with a mixture of Italian dressing and Kosher salt, sometimes with some soy sauce added, but it's not necessary. Rinse them off, sprinkle with seasoning and put on a fire around 275-300 for 2 hours. If your fire is hot, an hour should do it. Let them cook for around 30 minutes and then sop them every 15-30 minutes (beer, bbq sauce, onion, salt, pepper, paprika). Don't keep your grill open too long. Sop them quick and close it back up. When they turn golden brown and the juices run clear, they're done.

Beer can chicken is a myth. The beer does nothing to the chicken.

http://www.nakedwhiz.com/beercanchicken.htm

Dammit. 4 whole fried chickens and a coke! I've seen that a hundred times and for some reason I thought Jake didn't order.

I guess I need to watch it again.

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i didn't know backbones had lots of juice.

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How does not splitting them on both sides help the meat stay juicier? I don't understand.

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Reading comprehension. It's hard.

Spatchcock


Whole bird


I like to brine a bird. Salt, pepper, and some herbs. Stuffed the whole bird with onions and garlic.

With Beer can chicken, the beer does stand the chicken up. that is something. Good for cooking more at a time?

Above pic is half a chicken, not a spatchock chicken. See below..

http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken

On the grill it looks like this
http://biggreenasianegg.wordpress.com/tag/spatchcock-chicken/

For whole chickens I use a water smoker. About 3.5-4 hours later it's ready to eat.