I just watched an english speaking Dutch guy trying an American beer can chicken recipe with Alabama white sauce. We live in awesome times. We really do take the internet for granted.
poor away half of the beer, add some chickenspices to the beer, throw in some garlic & rosemary & close off the top of the chicken with an onion. Beer can chicken works
I think the cage holding the beer cans in the video impairs the cooking process - you need the heat of the grate to heat up the beer can. I put my beer can chicken directly on a small cast iron fry pan - it makes sure more heat conducts into the can (so the liquid actually boils!) and it catches the drippings from the chicken so that I don't get flare-ups. Arguably, the most important thing that the beer can does it provide thermal stabilization - slowing down the rate of the breast cooking so that it doesn't dry out by the time the thighs are cooked. Also, cooking a chicken upright means that the breast sag downward, also making them thicker, so they cook slower. The traditional roasting chicken position means the breast flatted out and are thinner.
As somebody that makes beer can chicken all the time I think there’s two keys to doing this properly. First thing is that you can’t use cold beer. The beer needs to be left out at room temperature minimally. Second if you take a high alcohol content cider (9-12% ABV) you’ll get a juicier apple flavored chicken which, in my opinion, goes with the flavor of chicken phenomenally.
But the liquid in the can never evaporates or boils out…he points out at 9:22 that the temp of the hot water he put in is nowhere near boiling, so it’s not really moisturizing anything.
@@jeffhouse9387 water does not need to boil to evaporate :) when you are under the shower, your water is not 100c but your surroundings are getting damp :)
I did my own version of this experiment several years ago and decided to drink the beer and cook the chicken......lol....what I HAVE decided is that the stand puts the bird in an orientation such that indirect heat from the outsides cooks the legs faster without drying out the breast/body that I leave in the middle (in my case coals from a weber kettle on the outsides but leaving the middle burner off in a 3 burner gas rig would be same thing I suspect). Love your channel!
Excellent experiment Roel! Technically it's the fact that "beer can chicken" is grilled vertically on some gadget, in most cases a beer can. Traditionally 3/4 of the beer is removed, spices are added and the chicken is propped on top. Theoretically the moisture from the beer will keep the chicken moist, but it doesn't. Nice white sauce BTW
Closing the opening in the neck cavity will allow the steam to better stay inside the bird. Pull the skin over the opening and use a turkey lacing skewer to hold the skin in place. AND only 1/3 can of beer needed.
To make a Beer Can Chicken recipe work you need: 1. half litre beer, so the beer will overflow and make the chicken juicy 2. beer in room temperature, so you don't need to warm it up that long 3. baking tray to deflect the heat and catch all the juice You can add some chopped onions and carrots on tray. The chicken should reach 75' Celsius. Done it, love it ! ;-)
Love the Channel! This is my version of Beer can ChickenPour out some beer in a bowl mix the beer with 1/2 tbs of melted butter with pinch of smoked paprika, salt, and 1/2 tbs of garlic powder. Inject the whole chicken. Heat the Beer on the grill till it boils first so the can and beer are hot! Then go ahead and finish everything the same way you did!!
As everyone else has said, you only use half a can of beer! It works well and we use this method all the time. We've even done a can with an apricot jam and mayonnaise mixture, which gave the chicken a almost sweet and sour taste my kids love. They are not huge fans of the beer taste, so I do both.... 😄
I once saw a guy cook a whole chicken in a big coffee can. The can was filled halfway with charcoal. He lit the charcoal. The chicken was dipped in a spicy bbq sauce and then wrapped in banana leaves. He then put the chicken in the can. It looked good.
have done the beer can chicken many times, a trick I use is, pour half the beer into saved fruit cocktail can ( because of the larger size). Because of the larger size, you'll have to stretch the bird over the can which will radiate and help cook bird from the inside as well. I use corn flakes (crushed of course) with the rub, to add that extra crunch, putting garlic and jerk power in the beer to add flavour.
fantastic, keep up the good work, when I do a beer can chook I inject the chook with a bit of melted garlic butter which for me adds a bit of extra tenderness. You could omit the garlic depending on personal taste. This technique works great for me but doesn't mean it would suit others. Just thought I'd share the idea no need for negative reactions. Thank you
I was under the impression you were supposed to pre-heat the beer can/contents BEFORE you put the chicken on it. This helps prevent things you spoke about at the beginning of your video.
I do this every Thanksgiving day. Beer butt Turkey. It take me 2 hours to cook a whole 18LB bird. I put my bird in a roaster pan and wrap and seal the whole thing in foil. Best juicy tasting Turkey ever!!!
I've been doing beer can chicken for years, I always brine the chicken night before and leave in the fridge overnight with all kinds of spices in the brine, room temp beer, room temp bird, then inject butter and spice mixture under the skin, and into meat. I've found 1/2 can Apple ales and the more premium beers seem to give the best flavor, Budweiser, Coors etc. give a bitter flavor. We've also tried fruit nectar's ( Apple, peach, apricot, pineapple) but prefer the beer. I wrap the bird in foil for the last of the cooking time after skin is nice and brown.
So glad to see someone make Alabama white BBQ sauce! To be pedantic about it though - that style is specifically from Northern Alabama, almost on the Tennessee boarder. As you get further South you almost never see it being used. There's MANY variants, and most people who make it at home just use cider (or plain distilled) vinegar in about a 1:2 ratio with the mayo, add pepper, cayenne, salt, and that's it. I've also seen people add water to thin it out a bit. The original concept comes from BBQ legend "Big" Bob Gibson.
If you want the skin to be crispy, use some air and blow it under the skin to separate it from the meat. Then when you roast it, the juices from the meat won't affect the skin and keeping it from crisping up
The can as a stand is more important than the beer itself a)the chicken isn't laying in its own juices with a crispy side and a soggy side b)the meatiest part of the chicken is nearest the heat source and c) the thinnest and easiest parts to overcook are furthest away from the heat source. Since I'm a homebrewer my beer isn't canned. Last time I used a soup can and poured some homebrew stout inside. Since you have the chicken in that position, a good way to autobaste it is to drape a few slices of bacon across the top.
I used half a small can of beer, generous salt and rosemary inside the chicken, and a usual amount of seasonings on the outside. It was the best chicken I've ever had.
If you smoke it at a lower temperature like 225f then you can cook a chicken that size for two to three hours and you'd have more than enough time for the beer to get up to temperature of the chicken.
I typically do a half can room temp beer (and spices) with indirect heat. I put the back of the bird to the heat to have the most indirect heat to the breast (i.e. left side burner off and right side on). It prevents the flare ups and overall burning of the skin. I tend to think turning the bird back to the fire helps retain moisture better.
"A knife is a tool; you should use it that way." Words that so many of my fellow American men need to hear. There's this weird sensation around "manhood" about having the nicest, most expensive, knife and never using it because they don't wanna ruin it. What's the point of the knife then? Anyway, great cook today! I have really enjoyed your channel since I found it in November. Keep em coming!
I agree that a knife is a tool. A couple of other tools that go with the knife is a sharpener (stone, machine, etc) and a butcher's steel. Sharpen the knife and do what you need to do. Resharpen when needed. Even cheap knives will cut well when sharp. As for cutting the top of the can, I don't see that as necessary. Just pop the top and pour out most of the beer. I leave about 1/4. The steam/aroma/flavors will just as easily come out of the built-in hole as they will if the top is cut out.
No just no. A knife is a tool yes but there are ways to be used correctly. There is a reason you do not use a Philips screw driver on a pozidrive drive screw. Both look the same but there is a correct way and the incorrect way. There are skinning knifes paring knifes chefs knifes filleting knifes if it is not designed for the task do not use it that way.
i make the chicken using only 1/3-1/2 (4-6 ounces) of the beer with the rub, garlic, onion and/or whatever else i can think of thrown in. i also use a beer can chicken roaster that has an integrated tray to catch the drippings to avoid flare-ups. the drippings can then be used to make a sauce/gravy.
After watching this, we switched to half a can of Fresca and spices, heated by putting can in a pot of water on grill before it goes under the chicken. Pretty good!
I ike really crispy skin. I use a little Miracle Whip salad dressing (not Mayonnaise) Rub it on the chicken untill it disappears like a hand cream. Add your seasonings and roast.
Great test. I usually pour some of the beer on the chicken before adding the rub to really impart the beer flavour plus helps rub to stick. Then I only put about 1/5 of the beer in the can as too much takes the heat away from warming up the nearly full can. One can of beer is enough for dousing 3 chickens plus a bit for 2 additional empty soda or beer cans.
I always used a torch to heat up the beer can before putting the chicken over it. Also, you can drink some of the beer down to about 2/3 to make it easier to keep warm.
I have made beer can chicken a lot, you have have to stick a apple or onion in the top trap the steam and flavor. But what i really like is coke chicken. Also only half a can of whatever your useing or it will over flow
You can also put aromatics like thyme rosemary and the such in the beer can and you are supposed to drink about half of the beer before you use it because it’s just going to overflow when it gets hot which might be why it took longer to cook
I just made your white sauce from this video and it was AMAZING!!! I wanted to drink it with a straw. I omitted the horseradish because I don’t like that. I can’t wait to use this on my beer can chicken this weekend. Thank you so much for the recipe😀👍
Pitmaster X Alabama White Sauce Recipe from this video... 1 cup mayo 1/4 cup apple cider vinegar Juice of 1/2 a lime 2 Tbls. Raw cane sugar 1/2 tsp. Salt 1/2 tsp. Black Pepper 1 Tbls. Fresh chopped parsley 1 clove garlic minced 1/4 tsp. Cayenne pepper 2 Tbls. Worchestshire sauce Mix all ingredients together and serve with the chicken.
Set BBQ up for indirect heat but with the melal beer can touching a metal drip tray on the heat diffuser. (My can holder is made from iron.) Use half a can of beer. The beer will boil a lot quicker through conduction heating whilst che chicken cooks evenly. I get amazing results using a Big Green Egg style of BBQ.
There is also a more stable based method that the chicken juices drain back down into the 1/2 beer and spice that I have found works even better. It has about a 10 Inch base that the cone and a perforated platform come of so that the beer/soda/soup base then cook and steam from the inside. also root veggies can be steamed and cooked in the juices.
No need to complicate a fairly easy cooking method. It works. The common denominator is to use 1/2 the beer. Flavor it with garlic, rosemary, thyme or whatever herbs you wish. You cannot mess this up. I like to put some bbq sauce in the last 10 minutes of cooking. Your best friend is a digital meat thermometer.
It does work. My wife and I did one the other day. We put rosemary, garlic in the beer and put our own personal rub on the chicken and did it on the pellet smoker. It turned out amazing and juicy. Try it.
Well we have been cooking chooks on a beer can on the campfire in Australia for years and always have a great result. Lots of flavour and nice and tender. Secretly, the beercan is the way to go!
They say that you must make sure the can has no liner in it that is a plastic product or spray as it can go into what you eat. Many beers have a spray lining on the interior of them from what I've been told.
I use an empty cream of mushroom and add some Bacardi rum with coconut. I then use drippings from inside and outside chicken plus cream of mushroom soup to make gravy, yum
We here in california use a tall boy and you drink it down halfway so the beer gets hot....also we dont use propane we only use charcoal....happy grilling☺☺☺
Partial can of beer and make sure the beer is at room temperature. Also use a kolsch type beer. It pairs well with the chicken. Use charcoal and not gas grill. Makes all the difference. And it's not about how fast it cooks, it's about the beer infusing into the chicken.
with the beer can (drink 1/3 before) it does take a little longer, but the beer should boil out while the chicken cooks. It usually takes me 1 1/2 hours at 350F. The best flavor will be in the breast and rib meat.
beer can chicken werkt met een paar kleine aanpassingen wel. 1)het bierblikje mag maar 1/3de gevuld zijn 2) ik start met mijn kip in te pakken met aluminiuimfolie en dan 15 min rechtstreeks op de kolen te zetten, dan aluminiumfolie eraf en verder garen zoals jij doet. waanzinnig goed, de smaak van kip 3 met de sappigheid van 1 en 2
I use a half can of coke and use a compound butter under the skin plus add baking powder to the rub. The baking powder helps crisp up the skin at a lower temperature . I also cook at a slower rate than normal. The butter and the steamed coke makes it almost TOO juicy.
The best chicken I ever cooked was simply seasoned with GS&P and cooked over the rotisserie on my Bull Grill. It retained more moisture and was perfectly and thoroughly cooked. There’s more prep involved but it’s really worth the effort for the ultimate roast chicken. It’s more like “hold my beer” chicken.
I’m from Alabama and white sauce isn’t my fav. I’m not real big on it, but I do use it on chicken sometimes. When made right it’s actually good. Roll Tide is a way of life!!! ROLL TIDE ROLL!!!!
I'm from Columbus, Ga and I've never even tasted white sauce. This Dawg will never root for Bama or Auburn again after you girls lost to Clemson and UCF.
It’s the same principle as if you stuff a chicken full of stuffing it won’t cook evenly. Pretty basic thermodynamics. As others have said, use half (or less) of the can. It works with warm chicken stock instead of beer as well...
I have a ceramic doodad that you can put the chicken on instead of using the Can which has aluminum which is said to be linked with various forms of dementia. I suppose what I can do is heat up the beer first and put it in there. Then I can cook my chicken and the beer should come up to temp sooner.
1-drink half the beer 2-add same spice same as on chiken in the beer about a tbs 3- use an aluminium plate under to colect the juice it will help the breast to stay moist It does take at least one hour of cooking timel, no need to rush a good thing 4- use the juice and the beer from the can to make a gravy. Try it out woth your pitmaster twist i m sure itwill be even better
I prefer squirt soda. I also do it in an oven in a pyrex 13x9 with veggies and potatoes and pour another can of soda in the veggies. You also did it wrong you have to cut the neck hole so the soda boils over the top. It keeps it so much more moist.
So I'm thinking, heat the beer, then pour it back into the can. Mine with room temp beer was a bit dry on the breast too. Great job, I enjoyed watching.
I think the unevenness of the grill interior has to be considered. There is simply not enough volume of liquid in a 12 ounce can to prevent equalization and similar result to can that had a temperature head start by more than 5 minutes or so.
I’ve done this many times an idk I’ve got the beer to steam out into the chicken. An it’s always come out great yes it may take a bit but it can be done.
Ok here’s what I do and omg it has never let me down for tenderness and crispy skin, I slow smoke-cook mine on a UDS at 110C, I mix my rubs which doesn’t matter the skin will still be crispy, I use Irish Guinness and smoke for 3.5 hours and omg it literally disintegrates in your mouth when eating, I also use half a lemon on the top of the neck cavity and the flavour it adds is incredible, I did a whole turkey at Christmas one year and have never had a more tender and juicy bird, it took 5 hours but was incredible, love this channel mate, can you do some lamb shoulder as I don’t think I’ve seen you do it, I’m considering doing a smoking channel as have 5 different types and wouldn’t cook my meat any other way, I have actually drawn some inspiration for the way you cook and the meat you use, cheers brother, hope to meet you some day
I cook beer can chicken in my oven, turns out so Blanking moist that it gets devoured in no time. I use apple juice, good German beer, coke(liquid), rootbeer it all works. Always baste it with olive oil or butter at 260 for 4 hours
We use room temp beer, that has gone flat from being open and left in fridg. and use cornish hens. Use temps @ 220 Degrees. until temp in chicken is 165 dergees. Craft beers add more flavor . Replace crap beer with high hops brew in can , sure, add spices if you want. for great results.
Use 1/2 can of ROOM TEMPERATURE beer. Add some chicken rub to the beer and drop in a rosemary sprig. Close off the top of the chicken with either an apple or sweet (vidalia) onion.
Roll tide! I always put red pepper and garlic powder in my white sauce and I use lemon pepper seasoning in it too since that already pairs well with chicken! Awesome video brother
The experiment needs to be repeated with the chickens in three different locations each to even out the possibility of a hot spot on the BBQ. The one without liquid in the can might have been near to a hot spot.
as everyone is saying you are supposed to use a half of can of beer and warm it up. There are several variations that I am aware of and I am sure there are many many more that I am not aware of but there is also the idea of putting lemon and or lime juice in the beer to flavor the meat as it steams. Also what is with the gas grill? This is BBQ not grilling, your supposed to use low temperatures for an extended period of time to keep the chicken juicy and add flavor. To put it in perspective I have never done a chicken at over 225*F or for less than 3 hours. You need to use briquets or wood pellets but gas is a major no go.
I make beer can chicken in the oven and it comes out super juicy, so no, you don't have to go low and slow. I put a nice Peruvian rub on it, inject the breasts with a butter/garlic mixture. I go 475f for about 12-minutes to get a nice crust on the skin, drop it down to 350f for another 60-75 minutes, getting the internal temp to 165-167. Pull it and let it sit for about 8-10 minutes, and then it's time to chow down. Comes out super moist and the skin is not rubbery and chewy.
The steam moistens the chicken. I like olive oil on the skin and rub olde bay seasoning on. I then place a piece of foil on the neck to help keep the steam in.
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I just watched an english speaking Dutch guy trying an American beer can chicken recipe with Alabama white sauce. We live in awesome times. We really do take the internet for granted.
poor away half of the beer, add some chickenspices to the beer, throw in some garlic & rosemary & close off the top of the chicken with an onion. Beer can chicken works
That’s what I do. Drink half the beer and add spices, etc. So good.
sounds good bro
Came here to say this. Always pour out half and use room temp beer.
maybe heat the beer up inside the barbecue first so that it steams when you put the chicken over it. Maybe it works. :)
I think the cage holding the beer cans in the video impairs the cooking process - you need the heat of the grate to heat up the beer can. I put my beer can chicken directly on a small cast iron fry pan - it makes sure more heat conducts into the can (so the liquid actually boils!) and it catches the drippings from the chicken so that I don't get flare-ups.
Arguably, the most important thing that the beer can does it provide thermal stabilization - slowing down the rate of the breast cooking so that it doesn't dry out by the time the thighs are cooked. Also, cooking a chicken upright means that the breast sag downward, also making them thicker, so they cook slower. The traditional roasting chicken position means the breast flatted out and are thinner.
Being an american that grew up in Holland, it cracks me up to see 2 Dutch guys doing southern cooking. Awesome, pure awesome.
As somebody that makes beer can chicken all the time I think there’s two keys to doing this properly. First thing is that you can’t use cold beer. The beer needs to be left out at room temperature minimally. Second if you take a high alcohol content cider (9-12% ABV) you’ll get a juicier apple flavored chicken which, in my opinion, goes with the flavor of chicken phenomenally.
Eduardo...How many minutes per pound do you barbecue the chicken?
I always us 1/4 can room temperature beer. 20 minutes per pound @ 190-225 degrees. Alcohol boils @180-195
Couldn’t one heat the beer up prior to use?
Seriously.. Never use cold beer for beer can chicken.. you loose heat .. which is why it wasn't done with the other chickens
@@jeffreymccullough8058 one could always heat their beer up prior to use no?
The point isn't to cook it faster.
It's to make it moister and more flavorful.
But the liquid in the can never evaporates or boils out…he points out at 9:22 that the temp of the hot water he put in is nowhere near boiling, so it’s not really moisturizing anything.
@@jeffhouse9387 water does not need to boil to evaporate :) when you are under the shower, your water is not 100c but your surroundings are getting damp :)
I did my own version of this experiment several years ago and decided to drink the beer and cook the chicken......lol....what I HAVE decided is that the stand puts the bird in an orientation such that indirect heat from the outsides cooks the legs faster without drying out the breast/body that I leave in the middle (in my case coals from a weber kettle on the outsides but leaving the middle burner off in a 3 burner gas rig would be same thing I suspect).
Love your channel!
I was laughing because you doubted the beer can chicken but you could tell
It was the best ! The “ burnt seasoning “ looked like it was cooked right
Excellent experiment Roel! Technically it's the fact that "beer can chicken" is grilled vertically on some gadget, in most cases a beer can. Traditionally 3/4 of the beer is removed, spices are added and the chicken is propped on top. Theoretically the moisture from the beer will keep the chicken moist, but it doesn't. Nice white sauce BTW
Thanks!
Thanks
Closing the opening in the neck cavity will allow the steam to better stay inside the bird. Pull the skin over the opening and use a turkey lacing skewer to hold the skin in place. AND only 1/3 can of beer needed.
To make a Beer Can Chicken recipe work you need:
1. half litre beer, so the beer will overflow and make the chicken juicy
2. beer in room temperature, so you don't need to warm it up that long
3. baking tray to deflect the heat and catch all the juice
You can add some chopped onions and carrots on tray.
The chicken should reach 75' Celsius.
Done it, love it ! ;-)
Love the Channel! This is my version of Beer can ChickenPour out some beer in a bowl mix the beer with 1/2 tbs of melted butter with pinch of smoked paprika, salt, and 1/2 tbs of garlic powder. Inject the whole chicken. Heat the Beer on the grill till it boils first so the can and beer are hot! Then go ahead and finish everything the same way you did!!
Great example of just because you can, doesn’t mean you should. Thanks for unpacking this one objectively and for ensuring no more beer is wasted
🤩💪🤩
As everyone else has said, you only use half a can of beer! It works well and we use this method all the time.
We've even done a can with an apricot jam and mayonnaise mixture, which gave the chicken a almost sweet and sour taste my kids love. They are not huge fans of the beer taste, so I do both.... 😄
Use a room temperature can of beer pore about 2/3 out, add soy sauce, garlic and teriyaki and ginger if you like, to the beer. Cooks up fantastic.
You mean drink it right?
@@joederue9900 Yes
I'm pleased it's not just a gimmick! It's hard to know without doing a side by side test. Thanks Roel!
I once saw a guy cook a whole chicken in a big coffee can. The can was filled halfway with charcoal. He lit the charcoal. The chicken was dipped in a spicy bbq sauce and then wrapped in banana leaves. He then put the chicken in the can. It looked good.
have done the beer can chicken many times, a trick I use is, pour half the beer into saved fruit cocktail can ( because of the larger size). Because of the larger size, you'll have to stretch the bird over the can which will radiate and help cook bird from the inside as well. I use corn flakes (crushed of course) with the rub, to add that extra crunch, putting garlic and jerk power in the beer to add flavour.
The Alabama sauce is just excellent. ROLL TIDE, Pitmaster X!!!!!!
Roll Tide Roll!
fantastic, keep up the good work, when I do a beer can chook I inject the chook with a bit of melted garlic butter which for me adds a bit of extra tenderness. You could omit the garlic depending on personal taste. This technique works great for me but doesn't mean it would suit others. Just thought I'd share the idea no need for negative reactions. Thank you
The trick is to preheat the beer ,,, yes .... now the chicken breast will be juice as well ... did I say juicy as well ... I mean juicy as Hell ! 😂😂
I was under the impression you were supposed to pre-heat the beer can/contents BEFORE you put the chicken on it. This helps prevent things you spoke about at the beginning of your video.
I do this every Thanksgiving day. Beer butt Turkey. It take me 2 hours to cook a whole 18LB bird. I put my bird in a roaster pan and wrap and seal the whole thing in foil. Best juicy tasting Turkey ever!!!
I've been doing beer can chicken for years, I always brine the chicken night before and leave in the fridge overnight with all kinds of spices in the brine, room temp beer, room temp bird, then inject butter and spice mixture under the skin, and into meat.
I've found 1/2 can Apple ales and the more premium beers seem to give the best flavor, Budweiser, Coors etc. give a bitter flavor.
We've also tried fruit nectar's ( Apple, peach, apricot, pineapple) but prefer the beer.
I wrap the bird in foil for the last of the cooking time after skin is nice and brown.
Sorry if im wrong Pitmaster, are you not supposed to empty the beer to under a half before cooking??
Drink 1/3rd to 1/2 and add seasonings. But, Yes.
yes as well as preheat the beer can
And also inject some of the beer in the breast and thighs to ensure beer flavour
So glad to see someone make Alabama white BBQ sauce! To be pedantic about it though - that style is specifically from Northern Alabama, almost on the Tennessee boarder. As you get further South you almost never see it being used. There's MANY variants, and most people who make it at home just use cider (or plain distilled) vinegar in about a 1:2 ratio with the mayo, add pepper, cayenne, salt, and that's it. I've also seen people add water to thin it out a bit. The original concept comes from BBQ legend "Big" Bob Gibson.
If you want the skin to be crispy, use some air and blow it under the skin to separate it from the meat. Then when you roast it, the juices from the meat won't affect the skin and keeping it from crisping up
great tip
The can as a stand is more important than the beer itself a)the chicken isn't laying in its own juices with a crispy side and a soggy side b)the meatiest part of the chicken is nearest the heat source and c) the thinnest and easiest parts to overcook are furthest away from the heat source.
Since I'm a homebrewer my beer isn't canned. Last time I used a soup can and poured some homebrew stout inside.
Since you have the chicken in that position, a good way to autobaste it is to drape a few slices of bacon across the top.
WOW! That made me want to go to the store and get some chickens. Thanks for sharing.
Cheers,
Jay 😁
I used half a small can of beer, generous salt and rosemary inside the chicken, and a usual amount of seasonings on the outside. It was the best chicken I've ever had.
If you smoke it at a lower temperature like 225f then you can cook a chicken that size for two to three hours and you'd have more than enough time for the beer to get up to temperature of the chicken.
Hahahaha He was lost on the "ROLL TIDE"
WAR EAGLE
When I bang my sister I yell RollTide
I typically do a half can room temp beer (and spices) with indirect heat. I put the back of the bird to the heat to have the most indirect heat to the breast (i.e. left side burner off and right side on). It prevents the flare ups and overall burning of the skin. I tend to think turning the bird back to the fire helps retain moisture better.
You got a
You have to plug the neck and cook it low and slow for internal temperature of 165
"A knife is a tool; you should use it that way." Words that so many of my fellow American men need to hear. There's this weird sensation around "manhood" about having the nicest, most expensive, knife and never using it because they don't wanna ruin it. What's the point of the knife then? Anyway, great cook today! I have really enjoyed your channel since I found it in November. Keep em coming!
Rock on Daniel!!!
I know right. He said it and then it immediately resonated with me. It makes sense. Lol
I agree that a knife is a tool. A couple of other tools that go with the knife is a sharpener (stone, machine, etc) and a butcher's steel. Sharpen the knife and do what you need to do. Resharpen when needed. Even cheap knives will cut well when sharp.
As for cutting the top of the can, I don't see that as necessary. Just pop the top and pour out most of the beer. I leave about 1/4. The steam/aroma/flavors will just as easily come out of the built-in hole as they will if the top is cut out.
Daniel Glover i thought u were reffering to stabbings when u said "a knife is a tool; you should use it that way"
No just no. A knife is a tool yes but there are ways to be used correctly. There is a reason you do not use a Philips screw driver on a pozidrive drive screw. Both look the same but there is a correct way and the incorrect way.
There are skinning knifes paring knifes chefs knifes filleting knifes if it is not designed for the task do not use it that way.
i make the chicken using only 1/3-1/2 (4-6 ounces) of the beer with the rub, garlic, onion and/or whatever else i can think of thrown in. i also use a beer can chicken roaster that has an integrated tray to catch the drippings to avoid flare-ups. the drippings can then be used to make a sauce/gravy.
Just made my first BBQ smoked chicken 🐓 on a gas BBQ with Apple, Cherry and Mesquite wood chips. 3.5hrs at 150*C. Was absolutely delicious 🤤
you can put aromatic herbs, garlic and other condiments inside the tin to improve its flavor, greetings from Mexico.
Its not a speed thing and you only use a partial can, not full, thats a waste.
After watching this, we switched to half a can of Fresca and spices, heated by putting can in a pot of water on grill before it goes under the chicken. Pretty good!
I ike really crispy skin. I use a little Miracle Whip salad dressing (not Mayonnaise) Rub it on the chicken untill it disappears like a hand cream. Add your seasonings and roast.
Great test. I usually pour some of the beer on the chicken before adding the rub to really impart the beer flavour plus helps rub to stick. Then I only put about 1/5 of the beer in the can as too much takes the heat away from warming up the nearly full can. One can of beer is enough for dousing 3 chickens plus a bit for 2 additional empty soda or beer cans.
I always used a torch to heat up the beer can before putting the chicken over it. Also, you can drink some of the beer down to about 2/3 to make it easier to keep warm.
I have made beer can chicken a lot, you have have to stick a apple or onion in the top trap the steam and flavor. But what i really like is coke chicken. Also only half a can of whatever your useing or it will over flow
You can also put aromatics like thyme rosemary and the such in the beer can and you are supposed to drink about half of the beer before you use it because it’s just going to overflow when it gets hot which might be why it took longer to cook
I just made your white sauce from this video and it was AMAZING!!! I wanted to drink it with a straw. I omitted the horseradish because I don’t like that. I can’t wait to use this on my beer can chicken this weekend. Thank you so much for the recipe😀👍
Pitmaster X Alabama White Sauce Recipe from this video...
1 cup mayo
1/4 cup apple cider vinegar
Juice of 1/2 a lime
2 Tbls. Raw cane sugar
1/2 tsp. Salt
1/2 tsp. Black Pepper
1 Tbls. Fresh chopped parsley
1 clove garlic minced
1/4 tsp. Cayenne pepper
2 Tbls. Worchestshire sauce
Mix all ingredients together and serve with the chicken.
Set BBQ up for indirect heat but with the melal beer can touching a metal drip tray on the heat diffuser. (My can holder is made from iron.) Use half a can of beer. The beer will boil a lot quicker through conduction heating whilst che chicken cooks evenly. I get amazing results using a Big Green Egg style of BBQ.
There is also a more stable based method that the chicken juices drain back down into the 1/2 beer and spice that I have found works even better. It has about a 10 Inch base that the cone and a perforated platform come of so that the beer/soda/soup base then cook and steam from the inside. also root veggies can be steamed and cooked in the juices.
The point is to cook it slowly over indirect heat. Rotate it relatively often to ensure even cooking.
ha! You might lose some subscribers yelling roll tide, but I'm here to stay. Awesome video!
Yes, again a masterpiece by Pitmaster X. With Alabama White Sauce and chicken on a can! Oh you are really spoiling us!
No need to complicate a fairly easy cooking method. It works. The common denominator is to use 1/2 the beer. Flavor it with garlic, rosemary, thyme or whatever herbs you wish. You cannot mess this up. I like to put some bbq sauce in the last 10 minutes of cooking. Your best friend is a digital meat thermometer.
It does work. My wife and I did one the other day. We put rosemary, garlic in the beer and put our own personal rub on the chicken and did it on the pellet smoker. It turned out amazing and juicy. Try it.
Well we have been cooking chooks on a beer can on the campfire in Australia for years and always have a great result. Lots of flavour and nice and tender. Secretly, the beercan is the way to go!
They say that you must make sure the can has no liner in it that is a plastic product or spray as it can go into what you eat. Many beers have a spray lining on the interior of them from what I've been told.
I'm from Tennessee and it broke my heart to hear you say "roll tide."
@John Daley "roll tide" is University of Alabama's slogan. The football team's nickname is the Crimson Tide.
Roll Tide Roll!!
I use an empty cream of mushroom and add some Bacardi rum with coconut. I then use drippings from inside and outside chicken plus cream of mushroom soup to make gravy, yum
I'm blown away by this Alabama sauce! I'm from that region of the US and have never heard of it. SO cool. : ]
We here in california use a tall boy and you drink it down halfway so the beer gets hot....also we dont use propane we only use charcoal....happy grilling☺☺☺
I just don't like wasting beer. I think you get more added flavor if you brine it first for a few hours.
Cans contain a plastic film inside to keep the contents away from the metal. Wont that melt in the oven and fill the food with melted plastic fumes??
Partial can of beer and make sure the beer is at room temperature. Also use a kolsch type beer. It pairs well with the chicken. Use charcoal and not gas grill. Makes all the difference. And it's not about how fast it cooks, it's about the beer infusing into the chicken.
with the beer can (drink 1/3 before) it does take a little longer, but the beer should boil out while the chicken cooks. It usually takes me 1 1/2 hours at 350F. The best flavor will be in the breast and rib meat.
beer can chicken werkt met een paar kleine aanpassingen wel. 1)het bierblikje mag maar 1/3de gevuld zijn 2) ik start met mijn kip in te pakken met aluminiuimfolie en dan 15 min rechtstreeks op de kolen te zetten, dan aluminiumfolie eraf en verder garen zoals jij doet. waanzinnig goed, de smaak van kip 3 met de sappigheid van 1 en 2
I use a half can of coke and use a compound butter under the skin plus add baking powder to the rub. The baking powder helps crisp up the skin at a lower temperature . I also cook at a slower rate than normal. The butter and the steamed coke makes it almost TOO juicy.
We do beer can every time half a can always turned out delicious. We use beer can tray that catches the drippings so no problems with flare-ups.
I like your kitchen!
I'm subscribed!!!
The best chicken I ever cooked was simply seasoned with GS&P and cooked over the rotisserie on my Bull Grill. It retained more moisture and was perfectly and thoroughly cooked. There’s more prep involved but it’s really worth the effort for the ultimate roast chicken. It’s more like “hold my beer” chicken.
What is GS&P ?
I’m from Alabama and white sauce isn’t my fav. I’m not real big on it, but I do use it on chicken sometimes. When made right it’s actually good. Roll Tide is a way of life!!! ROLL TIDE ROLL!!!!
I'm from Columbus, Ga and I've never even tasted white sauce. This Dawg will never root for Bama or Auburn again after you girls lost to Clemson and UCF.
It’s the same principle as if you stuff a chicken full of stuffing it won’t cook evenly. Pretty basic thermodynamics. As others have said, use half (or less) of the can. It works with warm chicken stock instead of beer as well...
Love your videos - makes me miss Holland - most of my family is still there - thanks for making great videos!
I love your videos. Keep up the good work man ❤
Thanks bro
I have a ceramic doodad that you can put the chicken on instead of using the Can which has aluminum which is said to be linked with various forms of dementia. I suppose what I can do is heat up the beer first and put it in there. Then I can cook my chicken and the beer should come up to temp sooner.
Hope this channel gets 1.000.000 subscribe
Use room temperature beer instead of cold....may keep chicken from overcooking.
I'll even leave them outside in the sun to get them warm.
Start with a cold beer, drink half of it, then leave it in the sun to warm, then use it
yeah and put half the beer
I always warm the beer can up
I used a cold one 🥲
1-drink half the beer
2-add same spice same as on chiken in the beer about a tbs
3- use an aluminium plate under to colect the juice it will help the breast to stay moist
It does take at least one hour of cooking timel, no need to rush a good thing
4- use the juice and the beer from the can to make a gravy.
Try it out woth your pitmaster twist i m sure itwill be even better
I prefer squirt soda. I also do it in an oven in a pyrex 13x9 with veggies and potatoes and pour another can of soda in the veggies. You also did it wrong you have to cut the neck hole so the soda boils over the top. It keeps it so much more moist.
So I'm thinking, heat the beer, then pour it back into the can. Mine with room temp beer was a bit dry on the breast too. Great job, I enjoyed watching.
I think the unevenness of the grill interior has to be considered. There is simply not enough volume of liquid in a 12 ounce can to prevent equalization and similar result to can that had a temperature head start by more than 5 minutes or so.
In south Texas in many different ways. Try different beers and soft drinks. I use cherry coke. It comes out extremely juicy.
Maybe a beer can chicken, but can a chicken beer?
I’ve done this many times an idk I’ve got the beer to steam out into the chicken. An it’s always come out great yes it may take a bit but it can be done.
Ok here’s what I do and omg it has never let me down for tenderness and crispy skin, I slow smoke-cook mine on a UDS at 110C, I mix my rubs which doesn’t matter the skin will still be crispy, I use Irish Guinness and smoke for 3.5 hours and omg it literally disintegrates in your mouth when eating, I also use half a lemon on the top of the neck cavity and the flavour it adds is incredible, I did a whole turkey at Christmas one year and have never had a more tender and juicy bird, it took 5 hours but was incredible, love this channel mate, can you do some lamb shoulder as I don’t think I’ve seen you do it, I’m considering doing a smoking channel as have 5 different types and wouldn’t cook my meat any other way, I have actually drawn some inspiration for the way you cook and the meat you use, cheers brother, hope to meet you some day
I cook beer can chicken in my oven, turns out so Blanking moist that it gets devoured in no time. I use apple juice, good German beer, coke(liquid), rootbeer it all works. Always baste it with olive oil or butter at 260 for 4 hours
We use room temp beer, that has gone flat from being open and left in fridg. and use cornish hens. Use temps @ 220 Degrees. until temp in chicken is 165 dergees. Craft beers add more flavor . Replace crap beer with high hops brew in can , sure, add spices if you want. for great results.
Use 1/2 can of ROOM TEMPERATURE beer. Add some chicken rub to the beer and drop in a rosemary sprig. Close off the top of the chicken with either an apple or sweet (vidalia) onion.
Cool additions to the bama white sauce. War Eagle!
Great video, thanks for sharing.
Roll tide! I always put red pepper and garlic powder in my white sauce and I use lemon pepper seasoning in it too since that already pairs well with chicken! Awesome video brother
nice experiment for the upcoming bbq season. i will try to preheat the beer and add some broth, spices and herbs to it. best wishes from germany.
The experiment needs to be repeated with the chickens in three different locations each to even out the possibility of a hot spot on the BBQ. The one without liquid in the can might have been near to a hot spot.
Excellent stuff, keep em coming
Watching from Tuscaloosa here 😂 ROLL TIDE!!!
as everyone is saying you are supposed to use a half of can of beer and warm it up. There are several variations that I am aware of and I am sure there are many many more that I am not aware of but there is also the idea of putting lemon and or lime juice in the beer to flavor the meat as it steams.
Also what is with the gas grill? This is BBQ not grilling, your supposed to use low temperatures for an extended period of time to keep the chicken juicy and add flavor. To put it in perspective I have never done a chicken at over 225*F or for less than 3 hours. You need to use briquets or wood pellets but gas is a major no go.
I make beer can chicken in the oven and it comes out super juicy, so no, you don't have to go low and slow. I put a nice Peruvian rub on it, inject the breasts with a butter/garlic mixture. I go 475f for about 12-minutes to get a nice crust on the skin, drop it down to 350f for another 60-75 minutes, getting the internal temp to 165-167. Pull it and let it sit for about 8-10 minutes, and then it's time to chow down. Comes out super moist and the skin is not rubbery and chewy.
The steam moistens the chicken. I like olive oil on the skin and rub olde bay seasoning on. I then place a piece of foil on the neck to help keep the steam in.
I don't know if anyone mentioned it, but roll tide is what the University of Alabama chants because their mascot is Crimson Tide
Glad your doing the DRUNK CHICKENS. They are awesome!!
roel is going to eat every last fucking chicken in that tent!
Should have used cold beer, warm beer (not water), and a can with nothing in it.
That was a great video and experiment. Keep up the good work! 2 thumbs up.
Great, bro... a chicken is a true dinosaur... perfect on the roti, on the can and as a roadkill... thumbs up!