So I watched your video again today and (lightly) smoked a beer can chicken. WOW!!!! I didn't follow what you did with the butter, and herbs in the holder, but I put some onion and garlic powder in it with some water. This is absolutely, with a doubt, the moistest and flavorful chicken that I've EVER roasted OR eaten ANYWHERE. I'm not kidding, I mean that with all sincerity. The moisture was just dripping off of it. I can't wait to make another one to share. Thank you for all you do for us in the KJ world. I appreciate it SO much! I'm just learning how to use the KJ and this is my 4th cook and the most successful. I can't say enough about how great this chicken turned out.
Hey John, bought two of the Kamado Joe Chicken Stands (they provide great stability to the chicken on the grill and and are much easier to use than a beer can, especially when adding ingredients to the beer) and grilled two birds yesterday afternoon. I threw in some apple wood and over shot 350° a bit, but held steady at 375°-400°. As for the KJ chicken stands, I followed your lead and filled them with 4 smashed garlic cloves, some fresh thyme and being from Texas, topped this off with Shiner Bock beer. As for the injection sauce, I went the lazy man way and used what I have used for many years with my fried turkeys - Tony Chachere's Injectable "Creole Style" Butter Marinade and used Just Cook's Ancho Chicken Rub for the exterior. I did cook to an internal breast temp of 180° as that is what my temp guage directed but the chicken remained incredibly moist. It was OUTSTANDING!! Really a GREAT recipe! Thanks for sharing!
I love this recipe! I did make one adjustment that helps make the chicken SUPER moist. Ready? I put a Yukon gold potato in the hole ! It keeps all that flavor in ! It’s incredible! I also use a pie pan under the Joe chicken holder. I just feel it tastes better without drops falling on deflector and smoking.
I got one of the Kamado Joe chicken stands for my birthday and cooked one of these last weekend. Didn't inject anything under the skin as I don't yet have one of those giant syringes (didn't even know there was such a thing until I saw this video!!) and I ended up using a can of apple cider in place of beer. It turned out amazing and was really tasty, really moist inside, and was a bit hit with the family!!
Love everything about this cook John. You got a nice carmel finish on that bird and the chicken stand looks like an nice addition to pretty much any grill!
Only problem is that the innards get heated last so very little of the beer is used. Saw a video that butterflied the chicken open and poured the beer into a disposable drip pan. Probably work better.
Awesome! I LOVE beer can chicken! A little tip I learned is to stuff a quarter onion or half of a small potato in the neck hole. It "corks" all the steamy goodness in the cavity. I've found it makes for a more juicy & flavorful bird.
Just an FYI all cans have a lacquer coating on the inside so the beer never touches the metal. This lacquer is not meant for heating neither it the paint on the outside.
I recently have become a Kamado Joe owner (love it) and regularly refer to your videos - thanks! I noticed you put the heat diffusers on the accessory rack instead of the low position made for them. For any particular reason?
For the first ever cook on the Kamado Joe classic II I did this cook. It turned out fantastic. The skin was golden brown the breast and legs were tender and juicy. Recommend as a first cook to go along with the excellent video. Thanks John
Gonna try this tomorrow John. Thank you for all of your great vids! I want to do 2 chickens and a tri-tip steak in one cook.....possible? Recommendations on the setup?
Two weeks ago I ordered the "The Holy Trinity" 3-pack of rubs from Meat Church because I didn't know which rub would be best for us. I'm thrilled that one of the three often shows up in John's recipes -- like in this video. So if anyone else doesn't want to break the bank shopping @ Meat Church, I'm happy to say that so far I've had the correct rub for a number of John's recipes. Don't know how long my luck will hold, but its been a good start!
yo, disculpen que no escribo en su idioma, estoy en Buenos Aires, interesado en un kamado. Viendo videos observo que las carnes quedan muy secas, muy deshidratadas, por eso constantemente les agregan manteca, y otros líquidos o salsas. Yo quisiera saber si es posible cocinar con menos carbón, una cocción de 8 horas, si también es posible obtener una carne menos seca sin agregados de manteca o salsas. Gracias !
La comodidad no sale seca. Así aparece pero no lo es. Todas las cosas que le ponen es solamente para darle sabor. Yo tengo um Primo Smoker y funciona muy muy bien. Puede elegir el komado que mas le guste. Todos funcionan muy parecidos. A mi me gusto el Primo Smoker XL. Pero usted puede elegir el que mad le gusta. Puede ser el material, el color o el tamaño. A mi me gusto el Primo por la calidad, el tamaño y el color.
Ditto, that's Awesome! So many different ways to cook this bird and get creative. I used Guinness with some onions and lemon in the cavity. Great job again!
This made a killer BCC! My twist was using Mountain Dew (with real sugar, not HFCS) instead of beer....The extra sugars worked wonders in the meat! I also used Kerry Gold (Grass-Fed) Butter in the injection.....took the flavor profile to a whole new level! Thanks for the inspiration!
I just received the Kamado beer can chicken stand, and it is awesome! And I’ve tried them all.
So I watched your video again today and (lightly) smoked a beer can chicken. WOW!!!! I didn't follow what you did with the butter, and herbs in the holder, but I put some onion and garlic powder in it with some water. This is absolutely, with a doubt, the moistest and flavorful chicken that I've EVER roasted OR eaten ANYWHERE. I'm not kidding, I mean that with all sincerity. The moisture was just dripping off of it. I can't wait to make another one to share. Thank you for all you do for us in the KJ world. I appreciate it SO much! I'm just learning how to use the KJ and this is my 4th cook and the most successful. I can't say enough about how great this chicken turned out.
My experience exactly.
Hey John, bought two of the Kamado Joe Chicken Stands (they provide great stability to the chicken on the grill and and are much easier to use than a beer can, especially when adding ingredients to the beer) and grilled two birds yesterday afternoon. I threw in some apple wood and over shot 350° a bit, but held steady at 375°-400°. As for the KJ chicken stands, I followed your lead and filled them with 4 smashed garlic cloves, some fresh thyme and being from Texas, topped this off with Shiner Bock beer. As for the injection sauce, I went the lazy man way and used what I have used for many years with my fried turkeys - Tony Chachere's Injectable "Creole Style" Butter Marinade and used Just Cook's Ancho Chicken Rub for the exterior. I did cook to an internal breast temp of 180° as that is what my temp guage directed but the chicken remained incredibly moist. It was OUTSTANDING!! Really a GREAT recipe! Thanks for sharing!
I love this recipe! I did make one adjustment that helps make the chicken SUPER moist. Ready? I put a Yukon gold potato in the hole ! It keeps all that flavor in ! It’s incredible! I also use a pie pan under the Joe chicken holder. I just feel it tastes better without drops falling on deflector and smoking.
I agree with the pan on top of the heat deflectors. 1👍🍺
This chicken looked awesome! I could even feel the flavor out of that well done skin. I will try it out tomorrow for Christmas.
I got one of the Kamado Joe chicken stands for my birthday and cooked one of these last weekend. Didn't inject anything under the skin as I don't yet have one of those giant syringes (didn't even know there was such a thing until I saw this video!!) and I ended up using a can of apple cider in place of beer. It turned out amazing and was really tasty, really moist inside, and was a bit hit with the family!!
Love everything about this cook John. You got a nice carmel finish on that bird and the chicken stand looks like an nice addition to pretty much any grill!
Only problem is that the innards get heated last so very little of the beer is used. Saw a video that butterflied the chicken open and poured the beer into a disposable drip pan. Probably work better.
Awesome! I LOVE beer can chicken! A little tip I learned is to stuff a quarter onion or half of a small potato in the neck hole. It "corks" all the steamy goodness in the cavity. I've found it makes for a more juicy & flavorful bird.
Rob Metzger thanks for the tip!
Great Video .. thank you so much.. I usually go 450 for chicken and this way, I get a nice crisp skin. (I brine it nite b4 also)
Just an FYI all cans have a lacquer coating on the inside so the beer never touches the metal. This lacquer is not meant for heating neither it the paint on the outside.
I recently have become a Kamado Joe owner (love it) and regularly refer to your videos - thanks!
I noticed you put the heat diffusers on the accessory rack instead of the low position made for them. For any particular reason?
For the first ever cook on the Kamado Joe classic II I did this cook. It turned out fantastic. The skin was golden brown the breast and legs were tender and juicy. Recommend as a first cook to go along with the excellent video. Thanks John
Gonna try this tomorrow John. Thank you for all of your great vids! I want to do 2 chickens and a tri-tip steak in one cook.....possible? Recommendations on the setup?
I can concur that Honey Hog BBQ rub is insanely good!
Fantastic color on that bird John. I bet that did taste good with a hint of garlic and Thyme.
Great idea with the butter and rub badging mixture. Chicken came out awesome.
Great recipe. The chicken looks great.
Looks great and bet the taste is as well
How long did the chicken take at 350?
Great video making this today
Fresh thyme pairs perfectly with chicken! That looked fantastic John.
any tips on cleaning the sitting chicken ceramic beer holder?
Is there a reason for injecting under the skin not into the meat? My wife just brought me a Carolina footy shirt. Love the colours
That chicken is beautiful, John! I bet the flavor infusion tasted great, I love the flavor of fat tire.
How long did you cook it and at what temp?
Pretty look'n Bird john! Nice job!
Two weeks ago I ordered the "The Holy Trinity" 3-pack of rubs from Meat Church because I didn't know which rub would be best for us. I'm thrilled that one of the three often shows up in John's recipes -- like in this video. So if anyone else doesn't want to break the bank shopping @ Meat Church, I'm happy to say that so far I've had the correct rub for a number of John's recipes. Don't know how long my luck will hold, but its been a good start!
Just made it, it was delicious, my wife was amazed !!!! Happy wife, happy husband !!!!!
Looks great, really nice color. Did the skin crisp up?
yo, disculpen que no escribo en su idioma, estoy en Buenos Aires, interesado en un kamado. Viendo videos observo que las carnes quedan muy secas, muy deshidratadas, por eso constantemente les agregan manteca, y otros líquidos o salsas. Yo quisiera saber si es posible cocinar con menos carbón, una cocción de 8 horas, si también es posible obtener una carne menos seca sin agregados de manteca o salsas. Gracias !
What if you want to cook a veggie? If you split the levels, would you have to turn the bird?
La comodidad no sale seca. Así aparece pero no lo es. Todas las cosas que le ponen es solamente para darle sabor. Yo tengo um Primo Smoker y funciona muy muy bien. Puede elegir el komado que mas le guste. Todos funcionan muy parecidos. A mi me gusto el Primo Smoker XL. Pero usted puede elegir el que mad le gusta. Puede ser el material, el color o el tamaño. A mi me gusto el Primo por la calidad, el tamaño y el color.
Ditto, that's Awesome! So many different ways to cook this bird and get creative. I used Guinness with some onions and lemon in the cavity. Great job again!
trying this right now !
What was the total cook time (not including prep or rest)?
John, great job. I love thyme as well... Try some Tarragon in that too... also great !
Looked killer good John!!! I'll have to try the rub. Sounds excellent!
Looks great! Would the joe jr have enough dome clearance for this setup?
Yes you can make beer can chicken on Joe Jr, with the heat deflector in the lowest position with a drip pan, is there room enough
Confused me a lot. You said 200c at beginning. Then first time you opened grill I seen 150 and latter even less...why?
160 brest temp is in Celsius or F?
F
Looks delicious John and your looking great by the way.
What kind of gloves are they? The look like latex but the heat says no...
This made a killer BCC! My twist was using Mountain Dew (with real sugar, not HFCS) instead of beer....The extra sugars worked wonders in the meat! I also used Kerry Gold (Grass-Fed) Butter in the injection.....took the flavor profile to a whole new level!
Thanks for the inspiration!
The best!
Are you still GRIFFIN
I know that's good John, I did one last weekend. Great Cook!
You better clean up that bbq before cooking
but you get some flavor from last time though...
Nice and juicy. Great jobs
Wow, where in the world would you make 6,5 POUNDS chickens without heavy growth hormones and antibiotics? Crazy overweight and obese chicken……