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Not at all. Brining the chicken draws in the moisture. Think osmosis.

You are gonna love it!! It’s a game changer for sure. Let me know how it turns out of if you need any more info.

Absolutely!!

Absolutely. For most recipes, including this recipe, broth will be a very good substitute for beer. Take note of the saltiness and make adjustments…no worries. Enjoy!

We used to do that too. Yes. With one of those upside down in a butter keeper crock. Us…in camp…knowing how squishy the stuff gets when it’s warm, we keep it nice and cold and solid. That’s us though. It’s not the only way for sure.

Excellent! Would love to hear how it turns out for you!

Love this! Maybe…just maybe…one day. George Costanza : "The show is about... nothing!" Jerry Seinfeld : "Well, it's not about nothing." George Costanza : "No, it's about nothing."

Hello back at ya from Idaho.

Pretty simple for sure. The beer will change the flavor (for better or worse depending on the brew).

To each their own in that regard good friend. Take note of the proximity of the rising biscuits to the inside bottom of that Dutch’s lid and fill that pot up! Cheers.

Yes. The ring method. If I’m not mistaken, this is where you keep a solid ring of briquettes at the diameter of the bottom and the top. As the briquettes burn down, the chef fills in the spaces with fresh briquettes (yeah?). This would be a great way to teach how to develop an eye for top and bottom heat. I like using coals from my camp fire but it’s hard to teach folks how to “get a feel” for the heat with odd sizes of campfire coals. My hope is that what ever the method, folks get an idea of what the heat “looks” like regardless if they are using the 3x guideline, the ring method, or just piling up some campfire coals. I think a video on the ring method would be a good idea. Yeah!

@@beerandiron Yes, there are a few different ring methods. The Dinwiddie one uses one ring of coals on the bottom at all times, and then half (which get evenly spread around) or full rings on top for different temperature estimates, you just keep pulling coals as needed to keep the ring intact. On a 12" Dutch Oven, 1 ring is ~300F, 1.5 rings is ~350F, 2 rings is ~400F, and 2.5 rings is ~450F. But I also know many have other styles, and seeing yours would probably make for a good video. I'll be honest, I often use an Infrared thermometer to check no matter what method I use 🤣

@@beerandiron You know, it occurs to me that when you are doing your video on how to get a feel for heat and/or the ring method, the old hand method would be good to mention to people. You know, where you hold your hand a hand span away and use how quick that's uncomfortable to gauge heat.

You know…this would be a good bit of information and technique to mention. Many viewers comment on the little tips they get during the video and recipe demonstrations. Thanks for the tip (pun intended).

Hey friend. Yes! I do like to pull my chicken a few degrees under the 165°. That hot cast iron will let it cook a bit longer. You are correct in your method. However (you saw that coming), posting a temp on TH-cam or a website that is considered less-than-the-safe-temp will result in every kind of comment suggesting that I am a horrible person and that my instructions are terrible and will result in folks getting sick and then they will report it to TH-cam who will quickly pull the video and tag me for offering unsafe teachings. The end result will be “Human sacrifice, dogs and cats living together... MASS HYSTERIA!” - Dr. Peter Venkman (Ghostbusters 1984 - but I am sure you got the reference). That last part is a joke…but…I am sure you get the idea of the comments. Most folks like you and I are smart enough to know better and to wait to sample the chicken or “You stay away from that turkey! It's got an hour to cook. You'll get worms!” - Mother Parker (A Christmas Story 1983). - I love movie quotes.

Excellent!! It’s the seeming little things that make or break a nice meal! Cheers!

Excellent!! That’s the goal. The biggest challenge is keeping the directions clear and minimal but also clear without jumping over too much information. You made my day!!

Here’s the video I made on the license plate windscreen: How to Build a Cast Iron Camp Dutch Oven License Plate Windshield th-cam.com/video/UpPuNkl3U4w/w-d-xo.html. Split rings or key rings that are too small will keep it from folding up. If they are too large, it’ll let too much air in. But you want a little bit of air to come in or your fire or your briquettes will suffocate.

@@beerandiron thank you! 👍

I’ve never made this in the kitchen oven but I bet it’ll be perfect in a 5 quart Dutch Oven. I would definitely bake it with the lid on. That’ll keep the moisture in and keep it from drying out. Let me know how it turns out!

Thank ya! And they were mighty tasty for sure!

You! Made! My! Day!! Thanks much for the comment and motivation!!

Thank you for your motivation!!

And you’ll love it!! Cheers!!

I’m sure there’s many ways to make perfect chicken. This is how I’ve done it for years. Right? Wrong? As long as we cast iron chefs hear “yummmmm!” from those eating our chicken…who cares!?!

Yes. This one is a prep-heavy recipe and does take a bit of doing to get all in…then back out…then back in to finish. It’s a recipe that, once you cook it 2-3 times, flows better than it would seem. It’s that first 2-3 attempts that one has to try before the “this is perfect” pot comes off the fire. My wife loves this recipe and I usually create this on outings when she requests it (like…every outing…LOL).

Absolutely! Beer batter pancakes are the best!!

@@beerandiron YUM

@@beerandiron I'am doing a new one called Steaks, Marinated IN BEER over night, can season it any way you like, Like Chopped onion and pepper ect ect ect even with bay leave, rosemary or theme ect

Yes!! Beer is a good substitute for water or even broth in many recipes. A beer type that “works” with the recipe being created will often times be more delicious…and even a “different” delicious.

@@beerandiron That another thing i save and freeze is broth. I use it for tamales. Beef , Pork broth i save > Plus Shrimp and Crab juice. OH MY GOD the thing you can make with them,, The crab and shrimp boils. Do not throw it down the drain. > STRAIN IT OFF, BAG AND FREEZE THE JUICE

@@beerandiron I agree broth is a game changer to 👍👍 Beer make it rich in flavor, and tenderized the meat, just a slight hint of beer.. I use it more and more every day in my cooking and things

Yes. Absolutely.

Broth or bone broth works very well instead of beer. Any of the recipes that call for beer can usually be substituted with broth. Unless it’s a dessert.

Oh! Lots of things. It's perfect for a single-serve: th-cam.com/video/gyKQtpESBTw/w-d-xo.htmlsi=qh53NA9-N0E6BdYn // And: th-cam.com/video/zcGN4ggAtyU/w-d-xo.htmlsi=wVktmG2zD_I8xBrO&t=321. Plus...it's just the cutest little dude ever!

Thanks

You're right on! For Sure! Car tag! LOL

Hey! Thanks for this comment. I need to know when something isn't right. I've since "fired" my sound guy! LOL. Favor: What do the latest videos sound like? Been trying to balance the sound better. Would love to know how the newer videos sound on your end.

Awesomeness for sure. Thanks so much for the message. It’s a motivation to make more.

Thank you for your comment.

And that’s why we cook it before we eat it 🫡

Appreciate your feedback.

I absolutely disagree with this comment. I love the cadence and pacing of this video. It separates good content from bad content. People are into brain rott content and that's a shame. Please keep the videos like this.

Oh. I plan to keep the videos just as is. You are my people!! The ones that don’t like the videos. It’s okay. I suggest they change the channel. Cooking is a low and slow process and a wonderful part of the being human…well…the eating part. But you know what I’m talking about. Thanks so (SO) much for the comment.

Excellent!! Let me know how it turns out. This is really on of the easiest.

Look! At! YOU!! This is a great comment and much appreciated!

Most excellent!!

This sounds interesting. How'd it turn out? I've let untenderized chicken breast brine for hours before. I've got a whole chicken that's been in the brine for a week now (I use it for other recipes). My tenderized chicken breast recipe "takes up" the brine pretty fast (60 minutes). Often I will get home from work and after a bike ride (got to "earn" those calories), tenderize some chicken breasts and put them in the brine, then go get a shower. When I am out, I will grab a beer, prep the other ingredients to go with that chicken, and at the same time, the chicken brine time is done. After that, it's cook and eat!

@@beerandiron well i grilled a couple pieces to see how they come out that way and it was not bad quite flavorful but the problem which i should have anticipated was my use of sugar and honey, some of the chicken looked burnt black because of this and the rest i had to keep grilling either off direct heat or on lowest heat setting and keep an eye on them so they don't go too black, as for the frying i was hoping it would turn out better as i relied on my batter to act like a protective seal from the sugar since the batter does not have any sugar and things were going well at first the crust looked nice and golden but before the cooking time was over they turned dark red then almost black, my guess would be due to the sugar seeping through as i also was worried would happen but surprisingly the batter although way off color was not bad tasting and the chicken very nice with the right amount of salt and flavor but the batter was not so crispy after an hour or so and im not sure if this had to do with the sugar too? i know my batter works very well on wings but for larger pieces it has a problem of going too greasy and not as crispy lasting so its something im still trying to figure out but my dry dredge coating has been perfected and it comes out better than kfc, light crispy and perfect flavor and saltiness and i do not need to marinade or season my chicken either as the coating gives the right balance so many of those steps are eliminated and i save on time, kfc does not season or marinate their chicken directly either, so next time no more sugar in my recipes, im gonna try another batch today with unmarinated chicken and only my left over batter to see how they come out , as for brine tenderizing i use food enzymes to get that job done but it is tricky knowing how much and what to use and for how long so i have to take notes till i figure it out

Grilling these tenderized chicken breasts will be a bit more difficult. The surface area is not as "smooth." Unless you are initially using a lower temperature and are using a bit of oil or fat, they will stick to that grill and break apart. Suggestion: Over that hot grill, place a cast iron skillet with a bit of oil. Once it's hot, add the chicken breast to the hot skillet. Once you have initially seared the meat, pull it from the skillet and finish it off over the grill.

@@beerandiron yeah it can get messy and frustrating when food sticks like that or breaks apart on the grill, you can preheat the grate and then use a cloth to rub oil on them and again some on the food to help

Never tried Octopus...no...I am certain...never. But, yes! Fish is a perfect meat for brining. I'd dress up that brine with a bit of lemon (fresh "squooze") or even some lemon pepper. Depending on how think you fish or filets are, brine times will likely vary. - Hops...yes...always pay attention to the IBU (International Bitterness Units). A dish that is cooked for a very long time may tolerate a beer with a higher IBU. But, for the most part, stick with beer choices that are more on the lager side (Stella: 30 / Corona: 10 / Fosters: 12 / Becks: 20 / Heineken: 23 - not to say these are the beers to use but this gives folks an idea of IBUs). IPAs can run from 55 to 70 IBU. That's a bit too hoppy for cooking with (unless you are looking for that in your recipe). IPAs with IBUs up and over 100...na...they are good for drinking and brewed for the shock value...not really for cooking with.

@@beerandiron yep i sometimes brine whole fish with salt and lemon and lime juice and it absorbs the right amount of salt with no worries , no i braised meats for like 4 to 5 hrs and when using beer i still get that bitter flavor so yeah it does not always work out i prefer using red or white wine but i think guiness beer should work well it packs flavor punch and no bitter hops i believe that is why it is used quite a bit in many recipes like beef stew

For Real!! This would even make a good "dip" for them tortilla chips.