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I made my first beer can chicken on my Weber kettle yesterday, I used some apple wood chunks to smoke it, it turned out amazing, very juicy and cooked evenly. The chicken kept faling over when I opened or closed the lid so I’ve bought a chicken stand as the can wasn’t very stable! great video. cheers
Love it, I do mine with sliced lemon under the skin with herb and garlic butter, I then put a half lemon hat over the top of the neck cavity, also I only use a half can of beer so it comes to a boil quicker creating more steam inside the chook, never fails
I did my first beer can chicken using the Weber accessory, and it was probably the best tasting chicken I've had in a long while, and it was very moist. So I think that alone makes it worth it, even if it doesn't necessarily pick up the flavor of what's in the can.
Couple of tips. Drink half the can - no point wasting it. Second use a tin opener and take the lid off the can. More moisture should escape the can instead of just through the wee drinking hole
you should check out amazing ribs website, they have an article debunking a lot of "benefits" you get from beer can kitchen. long story short, the beer never gets hot enough inside the chicken to start boiling or releasing steam/flavor...so it's a waste of a beer. It scores a 10/10 in presentation for me though over spatchcocking it but in terms of flavor, moisture, crispy skin, it's about the same.
I've done half dozen or so beer can chickens. It becomes apparent that when the chicken is done, all of the beer is still in the can. So, better to drink the beer and use a rack to support the chicken. : )
Yummo, would love to try this. There are dedicated stainless steel "cans" I've seen for Beer Butt Chicken. Beer cans are lined internally with a thin film of plastic now which is great for shelf life and hoppy flavour retention but not sure whether it's an issue for BBChicken.
@@LownSlowBasics good roast spuds, however they are made, definitely go with a delicious roast or bbq’d feast. The more rough the surface of them, the better the crunch 😍
Hey mate looked pretty good. I split my chooks then smoke them they always come out juicy as. I also do a brined chicken wing on the Traeger kids go mad for them. Wouldn’t mind seeing your take on something brined. Cheers
Thanks mate, probably the best brined bit of chicken I've tried was a chicken breast brined in pickled jalapeno juice. Seasoned with your favourite chicken rub and comes out unbelievable.
That's one cuddly lookin chook mate. Eh them spuds were the star of the show for mine. Wow. Itried a few BCC but results were average and never tried again. That was in the ole gas fired cabinet that I've not used in years. Might have to try one in the bullet smoker. cheers.
You should definitely do a video on those duck fat potatoes they looked good. I find spatchcock chicken cooks faster and comes out with crispier skin and you get to drink the beer haha
I thought the general consensus was the beer doesn’t get hot enough to steam so won’t impart any flavour or moisture. Probably a waste of beer 🍺 Having said that the chicken looked great 👍
@@LownSlowBasics well I figure the chicken is cooked internally at around 70ish Celsius and beer and water based stock boils at 100c but should begin steaming a bit earlier. It would be interesting to know the temp of the beer/liquid next time you do a chook like that.
It's the only way I do a chicken in the Weber these days. I don't waste my beer tho, usually use coke. I never taste the flavour of what's in the can but it add moisture to the chicken. Never had a dry chicken. I cook them at around 240c, hot, fast, moist and crispy.
@@LownSlowBasics I recommend using stock, mainly because you can start it out at near boiling temp already so it has more of a chance to turn into steam rather than heat up cold beer which probably won't get any hotter than the internal temp of the chook. Doesn't waste beer that way either.
Hey everyone!
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
I made my first beer can chicken on my Weber kettle yesterday, I used some apple wood chunks to smoke it, it turned out amazing, very juicy and cooked evenly. The chicken kept faling over when I opened or closed the lid so I’ve bought a chicken stand as the can wasn’t very stable! great video. cheers
Love it, I do mine with sliced lemon under the skin with herb and garlic butter, I then put a half lemon hat over the top of the neck cavity, also I only use a half can of beer so it comes to a boil quicker creating more steam inside the chook, never fails
Sounds perfect!
And you get to drink half a can!
@@RG_Old_mate exactly
Just the man I was looking for haha cheers legend!
I did my first beer can chicken using the Weber accessory, and it was probably the best tasting chicken I've had in a long while, and it was very moist. So I think that alone makes it worth it, even if it doesn't necessarily pick up the flavor of what's in the can.
Couple of tips. Drink half the can - no point wasting it. Second use a tin opener and take the lid off the can. More moisture should escape the can instead of just through the wee drinking hole
you should check out amazing ribs website, they have an article debunking a lot of "benefits" you get from beer can kitchen. long story short, the beer never gets hot enough inside the chicken to start boiling or releasing steam/flavor...so it's a waste of a beer. It scores a 10/10 in presentation for me though over spatchcocking it but in terms of flavor, moisture, crispy skin, it's about the same.
Another great video bro. Skin looks epic. Another great cook on the Bronco
Thanks mate 😃
A can of Woodstock definitely imparts flavour! Give it a crack if you like Bourbon! Great content mate. Keep em coming.
That chicken is massive, I drink half the can and add Worcestershire, Soy sauce and a couple of other things in the can.
That’s looked sweet nice work
Thankyou! 🔥
I've done half dozen or so beer can chickens. It becomes apparent that when the chicken is done, all of the beer is still in the can. So, better to drink the beer and use a rack to support the chicken. : )
Defiantly want to give this a go but any chicken smoked over charcoal tastes amazing as I know this one would
Was still an amazing feed 🔥
@@LownSlowBasics all of yours are mate
Sound of that skin is something else yummmm!
Yummo, would love to try this. There are dedicated stainless steel "cans" I've seen for Beer Butt Chicken. Beer cans are lined internally with a thin film of plastic now which is great for shelf life and hoppy flavour retention but not sure whether it's an issue for BBChicken.
That's interesting, not sure if it would impact at all but heat and plastic aren't usually a good combo.
@@LownSlowBasics Check this clip out, it shows the lining inside after the bloke etches the Ally away... ua-cam.com/video/7r7_SFdSdE4/v-deo.html
Duck fat spuds are great, as are beef tallow rendered down !
Sooo addictive hey. Perfect side to any roast.
@@LownSlowBasics good roast spuds, however they are made, definitely go with a delicious roast or bbq’d feast. The more rough the surface of them, the better the crunch 😍
You should redo this on the Webber kettle
Can you do a video on brining mate? When to do it and how? Cheers!
Can do mate, I'll try get one done soon:)
Beer can chicken is da bomb.. Stays sooo juicy.. When are you smoking a big Turkey 🦃🥳😎
What temp did you cook at?
300f/150c
Hey mate looked pretty good. I split my chooks then smoke them they always come out juicy as. I also do a brined chicken wing on the Traeger kids go mad for them. Wouldn’t mind seeing your take on something brined. Cheers
Thanks mate, probably the best brined bit of chicken I've tried was a chicken breast brined in pickled jalapeno juice. Seasoned with your favourite chicken rub and comes out unbelievable.
That's one cuddly lookin chook mate. Eh them spuds were the star of the show for mine. Wow. Itried a few BCC but results were average and never tried again. That was in the ole gas fired cabinet that I've not used in years. Might have to try one in the bullet smoker. cheers.
Thanks mate, definitely love the consistent skin crisp all over. Those spuds are insane!
That is one massive bird!
Beer can chicken looked great, potatoes next level greatness 👌
Thanks mate
You should definitely do a video on those duck fat potatoes they looked good. I find spatchcock chicken cooks faster and comes out with crispier skin and you get to drink the beer haha
Definitely will be :)
Amazing buddy. What type of fire starters did you use ?
Thanks mate! They are a cleanheat brand
I thought the general consensus was the beer doesn’t get hot enough to steam so won’t impart any flavour or moisture. Probably a waste of beer 🍺
Having said that the chicken looked great 👍
Cheers mate. I'm wondering if emptying the can and putting stock in there would make a big difference? Maybe some garlic onion and spices too.
@@LownSlowBasics well I figure the chicken is cooked internally at around 70ish Celsius and beer and water based stock boils at 100c but should begin steaming a bit earlier. It would be interesting to know the temp of the beer/liquid next time you do a chook like that.
I know somebody who knows somebody who did this with a Keg and ostrich. 😂
love me a beer can chook!!
Hard to beat!
Tried the beercan thing allot , does not give me any other taste...waste of beer if you ask me.
It's the only way I do a chicken in the Weber these days. I don't waste my beer tho, usually use coke. I never taste the flavour of what's in the can but it add moisture to the chicken. Never had a dry chicken. I cook them at around 240c, hot, fast, moist and crispy.
Definitely helps with the juiciness hey. I wonder if pouring the can out and replacing with stock would work better.
@@LownSlowBasics I haven't tried stock, I have tried with all different flavoured waters, all types of soft drink but I can't tell the difference.
@@LownSlowBasics I recommend using stock, mainly because you can start it out at near boiling temp already so it has more of a chance to turn into steam rather than heat up cold beer which probably won't get any hotter than the internal temp of the chook. Doesn't waste beer that way either.