We always spatchcock on the grill for even cooking.
MD_Firefighter3212
Spatchcock for now, but I just got the rotisserie so we’ll see how that goes. Looking forward to having the options.
GeauxFarva
Spatchcock. Cooks very evenly and doesn’t dry out
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Nothing beats the self basting qualities of the rotisserie.
Spatchcock probably gives the crispier skin, But, rotisserie the better overall bite for me.
Nothing wrong with beer can chicken, as long as you don’t expect to impart flavor from the beer, because it does nothing of the sort. But, the can does keep the bird off the grate and allows for even cooking around the bird.
adamjg2
The beer can chicken was fun while it was in my rotation. Smelled great with herbs and such I added into the can. But I think I get better skin and better cooking by spatchcocking. Would like to try rotisserie sometime though also
jacksraging_bileduct
Spatchcock, cooks even and you can get more seasoning on the bird.
TST77
I’ve cooked beer can and spatchcocked. Don’t a have a rotisserie. So, can’t comment on it. But I enjoy both methods. Beer can takes a little longer.
No_Zucchini_2200
FROG.
I used to spatchcock.
Frog is easier and I prefer the results.
ikheetbas
Rotisserie. Meat keeps more juices inside, due to the rotating gravity point. Nothing can beat it.
exnihilo77
I pretty much alternate between spatchcock and rotisserie. Both come out excellent. Having said that, one of the best chickens I ever ate was a beer can chicken my friend made on his Weber gas grill. Go figure. Chicken is good.
ErikMD11PLT
Self basting rotisserie chicken is amazingly crispy, and very juicy inside. My favorite way to cook chicken
coughcough
Spatchcock. Even and end efficient cooking. Plus, it’s a fun word to say.
DOKTANO
+1 to spatchcock just because it’s easy, but you really can’t go wrong with any of these methods imo.
Disastrous_Control94
Vertical, no need for any cans. Chicken comes out moist with crispy skin
Genericgeriatric
None of the above. Cut into pieces and cooked to perfection on their own times to doneness perfection
dirtymingusmcgee
Never done a rotisserie but spatchcock is the way. Breast and thighs both to perfection with crispy skin. Beer can chicken is just a gimmick.
pallidamors
I spatchcock anything not going on the rotisserie.
Rob2018
I’ve had the most success with rotisserie but on my Weber Spirit (don’t tell anyone). Spatchcock has worked out well and I’ll keep it in the rotation. Did a BCC once and wasn’t impressed, but that’s just a good reason to try again.
billding1234
I’ve done all three a bunch of times and I’ve had more consistent and better results with the rotisserie. I don’t know why exactly – probably more even and gentler heat distribution- but it’s always juicier.
My spit rod is a very heavy piece of stainless steel which conducts a good bit of heat so they cook faster too. Usually 35-40 minutes for a 5-6 pound bird to 165 degrees.
notabaddude
I prefer to rotiss as I always put a cast iron pan under the bird with red potatoes and shallots to catch the schmaltz and perfectly cook them as a side. Don’t waste the schmaltz!!
_Redcoat-
Spatchcock, it’s quick and easy, tastes great. Beer can is a gimmick and does nothing.
SpectatorRacing
Tried them all many times, now I only rotisserie. Easiest, fastest, and most juicy. However, I don’t eat the skin, so I don’t care if it’s crispy.
bleeeeew
All of the above. Spatchcock for easiness, used to use beer can for funsies, and used to work in a rotisserie restaurant. They can all basically have the same end result. Depends on your setup and time commitment.
Bgbnkr
Beer can chicken. I use a ceramic beer / chicken holder so im.not actually using the can, and it’s an excuse to buy beer and enjoy a few while cooking my chicken. 😁
To be honest I won’t use a rotisserie enough to justify buying one and I’ve never done spatchcock. If I did, I’m sure I could justify having a few beers during that cook.
24 Comments
We always spatchcock on the grill for even cooking.
Spatchcock for now, but I just got the rotisserie so we’ll see how that goes. Looking forward to having the options.
Spatchcock. Cooks very evenly and doesn’t dry out
Nothing beats the self basting qualities of the rotisserie.
Spatchcock probably gives the crispier skin, But, rotisserie the better overall bite for me.
Nothing wrong with beer can chicken, as long as you don’t expect to impart flavor from the beer, because it does nothing of the sort. But, the can does keep the bird off the grate and allows for even cooking around the bird.
The beer can chicken was fun while it was in my rotation. Smelled great with herbs and such I added into the can. But I think I get better skin and better cooking by spatchcocking. Would like to try rotisserie sometime though also
Spatchcock, cooks even and you can get more seasoning on the bird.
I’ve cooked beer can and spatchcocked. Don’t a have a rotisserie. So, can’t comment on it. But I enjoy both methods. Beer can takes a little longer.
FROG.
I used to spatchcock.
Frog is easier and I prefer the results.
Rotisserie. Meat keeps more juices inside, due to the rotating gravity point. Nothing can beat it.
I pretty much alternate between spatchcock and rotisserie. Both come out excellent. Having said that, one of the best chickens I ever ate was a beer can chicken my friend made on his Weber gas grill. Go figure. Chicken is good.
Self basting rotisserie chicken is amazingly crispy, and very juicy inside. My favorite way to cook chicken
Spatchcock. Even and end efficient cooking. Plus, it’s a fun word to say.
+1 to spatchcock just because it’s easy, but you really can’t go wrong with any of these methods imo.
Vertical, no need for any cans. Chicken comes out moist with crispy skin
None of the above. Cut into pieces and cooked to perfection on their own times to doneness perfection
Never done a rotisserie but spatchcock is the way. Breast and thighs both to perfection with crispy skin. Beer can chicken is just a gimmick.
I spatchcock anything not going on the rotisserie.
I’ve had the most success with rotisserie but on my Weber Spirit (don’t tell anyone). Spatchcock has worked out well and I’ll keep it in the rotation. Did a BCC once and wasn’t impressed, but that’s just a good reason to try again.
I’ve done all three a bunch of times and I’ve had more consistent and better results with the rotisserie. I don’t know why exactly – probably more even and gentler heat distribution- but it’s always juicier.
My spit rod is a very heavy piece of stainless steel which conducts a good bit of heat so they cook faster too. Usually 35-40 minutes for a 5-6 pound bird to 165 degrees.
I prefer to rotiss as I always put a cast iron pan under the bird with red potatoes and shallots to catch the schmaltz and perfectly cook them as a side. Don’t waste the schmaltz!!
Spatchcock, it’s quick and easy, tastes great. Beer can is a gimmick and does nothing.
Tried them all many times, now I only rotisserie. Easiest, fastest, and most juicy. However, I don’t eat the skin, so I don’t care if it’s crispy.
All of the above. Spatchcock for easiness, used to use beer can for funsies, and used to work in a rotisserie restaurant. They can all basically have the same end result. Depends on your setup and time commitment.
Beer can chicken. I use a ceramic beer / chicken holder so im.not actually using the can, and it’s an excuse to buy beer and enjoy a few while cooking my chicken. 😁
To be honest I won’t use a rotisserie enough to justify buying one and I’ve never done spatchcock. If I did, I’m sure I could justify having a few beers during that cook.