If you enjoyed this video, I put this list of videos that I think you'd also like! The ONLY Way I Smoke Salmon: th-cam.com/video/8OMnjdelzpE/w-d-xo.html Beer Can Chicken: th-cam.com/video/uzae-GRyCw0/w-d-xo.html BEST Pellet Grill Brisket: th-cam.com/video/DqKYKSGUjHo/w-d-xo.html BEST Smoked Burger: th-cam.com/video/tL-hmlWFCZ0/w-d-xo.html
Did a couple of beer can chickens for Christmas dinner yesterday following this method, except with a gas grill and a smoke tube. Low and slow the first hour with apple and peach pellets, then ran it at 325 until it was finished. My 6 year old daughter doesn't like meat, and she damn near went through a quarter leg on her own. Juicy chicken! Thanks Andrew!
Production quality of these videos would have me believe you have hundreds of thousands of subscribers. Best of luck as the channel inevitably grows! Keep up the high quality and informative content!
I really appreciate the kind words! It’s been a long journey to get where we are today, and I hope that the efforts will take us to the +100k some day! Thanks for watching!
I have used your recipe and strategy for awhile now and, it’s Amazing. Your my number 1 youtuber when it comes to using my pellet grill. I have even gotten my dad to follow and subscribe. From beer can chicken to smoked turkey I always come to Andrew for all advise. I have followed you for awhile now and, you never disappoint. Keep up the great work and, thank you for all of the great tips!
fantastic job on instructions. I will try this today. Interesting on open can and neck plug hole. My first was NOT crispy skin and inside was terrible.
Looks Great!!! I sometimes add whiskey and Rosemary and some garlic cloves sliced to the beer can mixture. Also whether oven roast or BBQ I will put the beer can chicken on a cookie sheet or roaster pan to catch the juices to baste the chicken in. Really crisps up the skin. Well done thanks for sharing. Must be extra better in a smoker over a BBQ!!!
Love the video!!! Great tips! The potato trick rules! I'm an Engineer as well, and you had me at "I'm an Engineer". One more tip, use a baking tray made for heat...much less mess on your grill and much less worry about tipping a bird over...pop it in and pop it out as a unit. That's minor though...super great job. Thanks!
Excellent video, clear and direct. The potato cap and opening top of beer can ill do next time, new to me. The juices running outta those birds made me salvitae. Thanks for sharing, Andrew.
One tip I read somewhere else is to make sure the beer is room temperature (or even warmer), you don't want to put the chicken over a cold can of beer, as it'll impact the time to get the middle area up to temperature.
GREAT JOB CHEF!! First time viewer. Love to sample your fare. In Indiana and will be using your recipes either this fall or next spring. Thank you so much.
Great video. Well spoken with no nervous rambling. Super informative with great video quality. I cant wait to try this recipe! I am now a subscriber! Keep the videos coming!
Just came across this video. First I want to thank you for sharing such a well informed and filmed video. I "try" to watch videos but so many have to much small talk, blah blah, jibber jabber. Yours was step by step and to the point. The potatoe wedge topper is brilliant. Supposed to be 70 today here in Missouri,looks like chicken is in my future. Kudos
Awesome, thanks for the video, I've been plugging the neck hole for years, it definitely keeps the steam inside of the bird. I use an apple half trimmed to fit and seal the top, it will cook down some and maybe drip some juices from the apple inside.
I just did a BCC this week, used my Char Grill 980.... I did not use the potato plug but it makes sense... will use it next tie for sure.... Great video, keep it up. Also a big Meat Church fan....
Thank you for this excellent educational video. I learned a great deal. An excellent warning about the chicken skin is rubbery at 210 degree and the need to move the temp up to 310 to 325 degree and get the breast temp to 165 degree. I also like the potato plug for the top of the chicken. Job Well done. Carry On Sir!
I made your beer butt chicken today. Only thing I did different besides the seasoning was a 3 hour brine. Other than that, I followed your recipe. This was the first smoke/cook on my new SG24. Thanks for your detailed videos! It was the juiciest chicken I've ever had!
Thank you, I used your recipe In the past and it turned out great so I'm going to do it again today for some friends that are coming over.... Thank you Zeke
Tried this a couple weeks ago-this was the juiciest & best chicken we have ever had! Keep up the good work as we have learned some great tips from you -like plugging the neck ! I had beer can chicken before and was not impressed- the neck plug is key! It bursts with juice ! Making one as I sit and type this-it’s amazing-keep making videos please
Question? How much beer was in each can before and after cooking? The plug on top is the trick! I have just always used white bread folded in an oregamy fashion!
The potato plug makes a huge difference! Don’t worry I still use the 560. I was involved with the release of this Camp Chef and spent close to 2 months preparing content for release. The 560 will be back into the rotation!
Mouth is watering! might have to look into getting a smoker. all we have is a gas grill and it stopped working a couple weeks ago 😩. Great video as always! 👏🏻 my daughter yelled out when you were taking the chickens off the grill “don’t burn yourself ANDERSON!” 😂.
Andrew never saw the plug before,nice to learn things.New look on the channel.u didn't mention what u thought of the 2 rubs and did u drink half the beer in each can(they weren't full were they?)-Tim
Tim, yeah the plug is a night and day difference for beer can chickens! That moisture gets trapped and just soaks in so well! Those cans were half full.... and oh don’t worry no beer was wasted in the filming of this video 😉
No joke... it’s run flawlessly! I’ve got probably 60 hours of run time on this grill with my ambient probe and it’s tracked pretty much right on the money with the grill. I’ve only really seen slight 5F variations, which is exactly what camp chef claims the grill is capable of.
@@AndersonsSmokeShow I was brainstorming ideas for possible additional content using the Masterbuilt 560 with the rotisserie attachment. I'm considering purchasing the MB 800 later this year and your videos are very informative. I thought your seasoning was pretty awesome.
Andrew, thank you for making this and your other videos. I tried your recipe exactly as shown, but saw different results. I wanted to share my findings with the hope that you or others could offer a suggestion or two. I have a Traeger 575 Pro and used an instant-read pen thermometer. For a 6 lb. Foster Farms bird, I was at 140 degrees in the breast after two hours - an hour at 225 degrees plus an hour at 325 degrees. Overall, the cook took me 3 hours and 20 minutes to get the bird up to 165 degrees, and that was after I turned the heat up to 375 degrees at the third hour. While the chicken was very moist, my wife showed me that the meat on the outer part of the breast was tougher and more rubbery than the inner part of the breast which was cooked perfectly. Should I have let the bird reach room temperature before putting it on the grill? Should I have extended my cook time and just left the grill at 325 degrees? Should I have used an organic-grown chicken? Thanks in advance!
Looks like the one bird got both seasonings ! 😁 I know they both were delicious ! I try to make two or three birds because one never makes it off the grill . You know they have to be taste tested and being the cook , well I get first dibs on tasting them .😉 Thanks for the video and Technics !
Love you’re videos, always explained very well with great tips. I’m shopping for a good pair of scissors to cut through chicken/turkey bones. Is there a brand you’ve used and would recommend?
Have tried the smoked queso and the baby back ribs and both were an enormous hit with the family so obviously going to have to try this, looks great. What prep cart do you use? Looking for a decent one that won't break the bank.
Thanks man! Beer can chicken is such an easy and inexpensive meal... and they turn out great! I bought that cart off a friend who no longer needed it. Not sure what they paid but I know that it came from Bed Bath and Beyond.
Question, how long did it take after you bumped it up to 325 to finish the birds? I know it took an hour at 225, but it helps to know how the long the whole cook is when you are preparing a dinner for people. Thanks!
Cook by temperature not time. Let it smoke an hour and bump your temp up and watch the temp in the bird, 165 is done, and you can pull it a few degrees lower because it will continue to cook while it rests.
Understood that it needs to get to around 165, but it's there a basic timeline that it takes to get there? Does it average say an hour? Agreed, trying to cook a meal and you have to coordinate times with everything else I'm cooking for everyone.
Hey Mr. Andrew near guy. One or the other. Either either you use Hickory mosquique or oak. You don't make some.. That's like a welder using A6010 and the 7018 and the 308 delete a maybe A309 world well rod on their will.
Hey Andrew, you didn't say which rub tasted better. I have never tried the voodoo, but I know the fajita rub is on the salty side. Which rub would you recommend for bcc from the Meat Church line?
The voodoo is good in my opinion. It’s a little different though and has a little Cajun twist to it. I personally like it. I like the honey hog and the holy gospel on chicken too
Love the potatoe plug method! If I can suggest, pull your birds way sooner. Kenji Al Lopez has a great article on food labs explaining when you don’t need to pull your meet at 165f. You can pull them at 150f and they will be absolutely moist, tender, and delicious as well as still food safe.
I stay away from instructing people to go below the FDA guidelines. I know that there are other methods and measures, but from an instructional standpoint it’s safest to follow those guidelines
@@AndersonsSmokeShow not trying to tell you how to make your videos. Was more making a comment for your own curiosity. Chicken pasturization graph if you are interested
The fda regulations are made for morons. Yes you can pull at 150 but must rest for a decent length of time. 165 is so that ppl who don't follow directions or understand food safety can have their bacteria killed in seconds. You never know who might be watching and pull at 150 and immediately serve to their family.
Could you place the chicken on these stands without a beer can and cook vertically that way? Anyone tried this? Thanks for the great easy to watch video
I’ve never tried it. I don’t think that it would hurt anything. Heck it may help cook it more evenly. Personally I like to spatchcock them or do beer can chicken
Labatt's beer....Canadian giveaway? I have a beer can cooking device that has a hollow tube meant to pour the beer into that is mounted on a large round metal stainless steel plate so I do no have to use a metal tin beer can and avoid toxins. It was also suggested to heat the liquid to near boiling point first before placing on grill to create the steam we want or else it does nothing. You used cooking temperature of 325 degrees but from the looks of the skin is it really crisp? Wouldn't a higher temperature of around 400 degrees help and should the chickens be basted with a butter spray?
Nope Ohio. I just like LBL. I’ve seen those stainless setups like you’re talking about before, and they seem to be pretty nice. Obviously the higher the temp the crispier the skin… now mine was crisp, but it could’ve been crispier. Using these pellet grills you tend to lose that “smoked” flavor the further past 300F that you go, so I try to get a good balance of everything.
Thanks Cory! Umm I’ve been bouncing around between a few. I like some of the unique flavors from Cabelas... I’ve been really enjoying the Lumberjack (which a little birdie told me they make cabelas pellets too). I’ve also been happy with camp chef and B&B. I just picked up some 100% hickory from lumberjack that I plan on using this weekend.
@@AndersonsSmokeShow would be nice to have plenty of delicious and healthy meals while working long hours can always have a few cheat meals at home a 3rd the price and with family and friends
If you enjoyed this video, I put this list of videos that I think you'd also like!
The ONLY Way I Smoke Salmon: th-cam.com/video/8OMnjdelzpE/w-d-xo.html
Beer Can Chicken: th-cam.com/video/uzae-GRyCw0/w-d-xo.html
BEST Pellet Grill Brisket: th-cam.com/video/DqKYKSGUjHo/w-d-xo.html
BEST Smoked Burger: th-cam.com/video/tL-hmlWFCZ0/w-d-xo.html
Did a couple of beer can chickens for Christmas dinner yesterday following this method, except with a gas grill and a smoke tube. Low and slow the first hour with apple and peach pellets, then ran it at 325 until it was finished. My 6 year old daughter doesn't like meat, and she damn near went through a quarter leg on her own. Juicy chicken! Thanks Andrew!
Production quality of these videos would have me believe you have hundreds of thousands of subscribers. Best of luck as the channel inevitably grows! Keep up the high quality and informative content!
I really appreciate the kind words! It’s been a long journey to get where we are today, and I hope that the efforts will take us to the +100k some day! Thanks for watching!
I have used your recipe and strategy for awhile now and, it’s Amazing. Your my number 1 youtuber when it comes to using my pellet grill. I have even gotten my dad to follow and subscribe. From beer can chicken to smoked turkey I always come to Andrew for all advise. I have followed you for awhile now and, you never disappoint. Keep up the great work and, thank you for all of the great tips!
I really appreciate the kind words and support!
I use a can opener on the top so whole top is off that way I can add fresh herbs easily. Great video!
Great tip!
fantastic job on instructions. I will try this today. Interesting on open can and neck plug hole. My first was NOT crispy skin and inside was terrible.
Ohhh these birds were phenomenal! The plug makes such a huge difference!
Looks Great!!! I sometimes add whiskey and Rosemary and some garlic cloves sliced to the beer can mixture. Also whether oven roast or BBQ I
will put the beer can chicken on a cookie sheet or roaster pan to catch the juices to baste the chicken in. Really crisps up the skin. Well done thanks for sharing. Must be extra better in a smoker over a BBQ!!!
I really enjoy watching all your shows and you explain it very well, and make it look as easy as what it should be!
Love the video!!! Great tips! The potato trick rules! I'm an Engineer as well, and you had me at "I'm an Engineer". One more tip, use a baking tray made for heat...much less mess on your grill and much less worry about tipping a bird over...pop it in and pop it out as a unit. That's minor though...super great job. Thanks!
Excellent video, clear and direct. The potato cap and opening top of beer can ill do next time, new to me. The juices running outta those birds made me salvitae. Thanks for sharing, Andrew.
That neck plug is the golden ticket!
One tip I read somewhere else is to make sure the beer is room temperature (or even warmer), you don't want to put the chicken over a cold can of beer, as it'll impact the time to get the middle area up to temperature.
That’s a good point. I usually do that, but don’t think that I’ve mentioned it in my videos
Never had a problem putting in a cold beer. Chicken comes out perfect every time.
Doubt it. The grill will heat the beer in no time
GREAT JOB CHEF!! First time viewer. Love to sample your fare. In Indiana and will be using your recipes either this fall or next spring. Thank you so much.
Great video. Well spoken with no nervous rambling. Super informative with great video quality. I cant wait to try this recipe! I am now a subscriber! Keep the videos coming!
Thanks!
Just came across this video. First I want to thank you for sharing such a well informed and filmed video. I "try" to watch videos but so many have to much small talk, blah blah, jibber jabber. Yours was step by step and to the point. The potatoe wedge topper is brilliant. Supposed to be 70 today here in Missouri,looks like chicken is in my future. Kudos
Thanks for the kind words!
I love to see the Canadian Blue Light Beer!!!!!
I appreciate the way you stick to the subject matter & I liked the true big tester bite- yummy! thanks for the video👍
good tip: opening completely the top of the beer can, so steam comes out easier
Yessir!
I noticed that you forgot to rest the birds.. But it Looks amazing! Thanks for taking the time to share
Awesome, thanks for the video, I've been plugging the neck hole for years, it definitely keeps the steam inside of the bird. I use an apple half trimmed to fit and seal the top, it will cook down some and maybe drip some juices from the apple inside.
I just did a BCC this week, used my Char Grill 980....
I did not use the potato plug but it makes sense... will use it next tie for sure....
Great video, keep it up.
Also a big Meat Church fan....
Looks delicious. Love the neck plug. Thanks, can't wait to try this!!
The plug is a game changer!
As always great video Andrew. Nice tip on plugging up the neck. I certainly enjoy the channel. Keep the vids coming.
Thanks Doug! Plugging the neck makes such a HUGE difference! Thanks for watching!
I will definitely try the plug method, great tip
Victor the plug makes a night and day difference!
I always trim an onion for the plug, works great! I will also add a bit of minced garlic to the beer!
Nice! Not many people know to plug the neck
I'm going to shape an apple like a mushroom so it doesn't fall in
This is high quality informative stuff man. Great work. I’m subscribing
Thanks for the support Paul!
Good Video with perfect Beer Can Chicken. I will do this tomorrow. Greetings from Austria
Thanks for watching! Enjoy!
Love the line " You got to plug your neck hole with a potato" Great come back line in an argument, Great video, love beer can chicken.
Thanks!
LOL
quite the "juciealanche" you got there. Thanx for the plug tip...didn't think of that before. Gonna try this on my next one. Great idea!
Thank you for this excellent educational video. I learned a great deal. An excellent warning about the chicken skin is rubbery at 210 degree and the need to move the temp up to 310 to 325 degree and get the breast temp to 165 degree. I also like the potato plug for the top of the chicken. Job Well done. Carry On Sir!
I made your beer butt chicken today. Only thing I did different besides the seasoning was a 3 hour brine. Other than that, I followed your recipe. This was the first smoke/cook on my new SG24. Thanks for your detailed videos! It was the juiciest chicken I've ever had!
It 100% is the juiciest chicken out there!
@@AndersonsSmokeShow Brine and rotisserie is a winner to me.
@@polocash11 😴
Thank you, I used your recipe In the past and it turned out great so I'm going to do it again today for some friends that are coming over.... Thank you Zeke
Have you tried plugging the top cavity with a buttered corn on the cob?
Just wondering if it will overcook the corn?
cut a lemon or lime for the plug. I salt inside out and air dry on the stand overnight. Skin is crispy.
Tried this a couple weeks ago-this was the juiciest & best chicken we have ever had! Keep up the good work as we have learned some great tips from you -like plugging the neck ! I had beer can chicken before and was not impressed- the neck plug is key! It bursts with juice ! Making one as I sit and type this-it’s amazing-keep making videos please
Awesome! Thanks for sharing
Friend gave me a Americana grill 4and one .I’m doing your beer butt chicken I did not have a stand so we will see . Thanks for your help!
Thanks for the potato plug tip!
Question? How much beer was in each can before and after cooking? The plug on top is the trick! I have just always used white bread folded in an oregamy fashion!
I enjoy your vids and this was the best chicken I have done on the smoker! Well done!
Heck yeah! Thanks for the support
I am going to try the potato plug. Like button smashed! Got my Masterbuilt 560 because of you. Bummed you don't use it anymore
The potato plug makes a huge difference! Don’t worry I still use the 560. I was involved with the release of this Camp Chef and spent close to 2 months preparing content for release. The 560 will be back into the rotation!
Just subscribed and am doing beer can chicken tomorrow! Let’s go!
Let me know how it turns out!
Mouth is watering! might have to look into getting a smoker. all we have is a gas grill and it stopped working a couple weeks ago 😩. Great video as always! 👏🏻 my daughter yelled out when you were taking the chickens off the grill “don’t burn yourself ANDERSON!” 😂.
Oh man... no grill is no bueno! Haha taking those off the grill is a stressful situation 🤣
Buy a RecTec
Great job on the chickens! They look incredible. The color and the crispness.
Thanks! These were some super good chickens!
Andrew never saw the plug before,nice to learn things.New look on the channel.u didn't mention what u thought of the 2 rubs and did u drink half the beer in each can(they weren't full were they?)-Tim
Tim, yeah the plug is a night and day difference for beer can chickens! That moisture gets trapped and just soaks in so well! Those cans were half full.... and oh don’t worry no beer was wasted in the filming of this video 😉
Hi love the video👍I cooked many beer can chickens tomorrow cooking another one but never with like a potato plug Gonna try it tomorrow thanks
Try plugging the hole with a cut lemon or lime instead of potato. The citrus flavor is nice.
My dad actually just did this last week and said it worked well
"Plug in that hole with a potato"- the one and only, Anderson
It sure sounds funny out of context 🤣🤣🤣
I'm making this this week!
nice video, it would have been even better if you had specified whether you used SI standard on the temperature. cheers
Yeah, "plug your neck hole"! Lmao 🤣 looks delicious! Thanks for the tips, I'm using em!!
I've never tried using a potato (just lemon and onion). Great idea👍
I’ve never used a lemon... that actually could be interesting! Thanks for watching Bobbi
@@AndersonsSmokeShow I use an apple. 🍎
Shout out from California 🤘🏻
You got me on the SuckleBusters rub, guess I gotta try the Meat Church now.
Hey! Those runs are awesome! I put meat church and suckle busters on the same level!
Nice job! How close did the camp chef control to the ambient temp probe?
No joke... it’s run flawlessly! I’ve got probably 60 hours of run time on this grill with my ambient probe and it’s tracked pretty much right on the money with the grill. I’ve only really seen slight 5F variations, which is exactly what camp chef claims the grill is capable of.
Great video dude!
Thanks!
Blue Light - the beer of Western NY !! GoBills!!
I tried it today. Great chicken
Awesome video Anderson! Would you recommend using the potato plug if cooking the chickens via rotisserie?
That might not be a bad idea. The reason I do it on this is so the steam from the beer gets trapped… not sure what you’d be trapping on a rotisserie
@@AndersonsSmokeShow I was brainstorming ideas for possible additional content using the Masterbuilt 560 with the rotisserie attachment. I'm considering purchasing the MB 800 later this year and your videos are very informative. I thought your seasoning was pretty awesome.
GREAT tip Andrew "plug that hole with a potato". That may work well when I am hiking tooooo???
🤣🤣
Just made the beer can chicken like this and I have to say it was great. So juicy, great video!
Glad you enjoyed it!
Andrew, thank you for making this and your other videos. I tried your recipe exactly as shown, but saw different results. I wanted to share my findings with the hope that you or others could offer a suggestion or two. I have a Traeger 575 Pro and used an instant-read pen thermometer. For a 6 lb. Foster Farms bird, I was at 140 degrees in the breast after two hours - an hour at 225 degrees plus an hour at 325 degrees. Overall, the cook took me 3 hours and 20 minutes to get the bird up to 165 degrees, and that was after I turned the heat up to 375 degrees at the third hour. While the chicken was very moist, my wife showed me that the meat on the outer part of the breast was tougher and more rubbery than the inner part of the breast which was cooked perfectly. Should I have let the bird reach room temperature before putting it on the grill? Should I have extended my cook time and just left the grill at 325 degrees? Should I have used an organic-grown chicken? Thanks in advance!
I remember in fourth grade when did the old salt in the beer experiment. Tasted great!
They didn’t let us have beer until the 5th grade 🤣
Looks like the one bird got both seasonings ! 😁 I know they both were delicious ! I try to make two or three birds because one never makes it off the grill . You know they have to be taste tested and being the cook , well I get first dibs on tasting them .😉 Thanks for the video and Technics !
To go along with that, I like to have leftovers!
Love the channel! Keep up the content!!
(P.S. We have very similar channels. Love the merchandise!)
Love you’re videos, always explained very well with great tips.
I’m shopping for a good pair of scissors to cut through chicken/turkey bones. Is there a brand you’ve used and would recommend?
Oxo Poultry shears are nice. My dad has them
@@AndersonsSmokeShow Thank you so much!
I eat chicken 🍗🍗🍗 love your videos and thanks for sharing
Thanks for watching!
Have tried the smoked queso and the baby back ribs and both were an enormous hit with the family so obviously going to have to try this, looks great. What prep cart do you use? Looking for a decent one that won't break the bank.
Thanks man! Beer can chicken is such an easy and inexpensive meal... and they turn out great! I bought that cart off a friend who no longer needed it. Not sure what they paid but I know that it came from Bed Bath and Beyond.
Question, how long did it take after you bumped it up to 325 to finish the birds? I know it took an hour at 225, but it helps to know how the long the whole cook is when you are preparing a dinner for people. Thanks!
Cook by temperature not time. Let it smoke an hour and bump your temp up and watch the temp in the bird, 165 is done, and you can pull it a few degrees lower because it will continue to cook while it rests.
Understood that it needs to get to around 165, but it's there a basic timeline that it takes to get there? Does it average say an hour? Agreed, trying to cook a meal and you have to coordinate times with everything else I'm cooking for everyone.
@@user-jc4qj7si9f approximately 2 hours total.
@@ChoochContrino I have experimented and found my cook times. LOL, yes you are correct, approx 2 hrs. Thank you!
Wrap it in foil
In order to get a crispy skin would it have been better to go high temperature and add a smoke tube for the extra smoke flavor
When it comes to the can, or what is in it, do you think there's much difference between beer or coke or sprite or whatever when it comes to flavor?
I’ll say that there will be a hint of it present, but overall I’d say it doesn’t matter. It could be water too
beautiful videos pleased chicken looks like your delicious.
Thanks
I notice that you never seem to use the camp chef probes. Is there a problem with them?
I’m an affiliate with ThermoWorks and honestly love their products... it’s nothing against Camp Chef.
Hey Mr. Andrew near guy. One or the other. Either either you use Hickory mosquique or oak. You don't make some.. That's like a welder using A6010 and the 7018 and the 308 delete a maybe A309 world well rod on their will.
I've been doing this with a wedge 🥔 for over 15 years. And chicken always comes out very juicy.
💪🏻💪🏻🇺🇸
Good work Engineer Andrew!
Thanks Dawson!
This weekend will be my first try at this! Great video and I have an Andrew who is an engineer ☺️
Would this still work using an air fryer? We don't have a grill yet. Air fried chicken is still good, but a bit dry.
Hey Andrew, you didn't say which rub tasted better. I have never tried the voodoo, but I know the fajita rub is on the salty side. Which rub would you recommend for bcc from the Meat Church line?
The voodoo is good in my opinion. It’s a little different though and has a little Cajun twist to it. I personally like it. I like the honey hog and the holy gospel on chicken too
Potato bung is a great idea!
It’s a night and day difference!
Love the potatoe plug method! If I can suggest, pull your birds way sooner. Kenji Al Lopez has a great article on food labs explaining when you don’t need to pull your meet at 165f. You can pull them at 150f and they will be absolutely moist, tender, and delicious as well as still food safe.
I stay away from instructing people to go below the FDA guidelines. I know that there are other methods and measures, but from an instructional standpoint it’s safest to follow those guidelines
@@AndersonsSmokeShow not trying to tell you how to make your videos. Was more making a comment for your own curiosity. Chicken pasturization graph if you are interested
The fda regulations are made for morons. Yes you can pull at 150 but must rest for a decent length of time. 165 is so that ppl who don't follow directions or understand food safety can have their bacteria killed in seconds. You never know who might be watching and pull at 150 and immediately serve to their family.
Could you place the chicken on these stands without a beer can and cook vertically that way? Anyone tried this? Thanks for the great easy to watch video
I’ve never tried it. I don’t think that it would hurt anything. Heck it may help cook it more evenly. Personally I like to spatchcock them or do beer can chicken
If you ever spatchcock a chicken or Turkey you’ll always do it that way!Just an FYI.You always do Great Videos Cheers 🍻😀
Oh yeah I love me some spatchcock birds! I do like to switch it up a little from time to time
Labatt's beer....Canadian giveaway? I have a beer can cooking device that has a hollow tube meant to pour the beer into that is mounted on a large round metal stainless steel plate so I do no have to use a metal tin beer can and avoid toxins. It was also suggested to heat the liquid to near boiling point first before placing on grill to create the steam we want or else it does nothing. You used cooking temperature of 325 degrees but from the looks of the skin is it really crisp? Wouldn't a higher temperature of around 400 degrees help and should the chickens be basted with a butter spray?
Nope Ohio. I just like LBL. I’ve seen those stainless setups like you’re talking about before, and they seem to be pretty nice. Obviously the higher the temp the crispier the skin… now mine was crisp, but it could’ve been crispier. Using these pellet grills you tend to lose that “smoked” flavor the further past 300F that you go, so I try to get a good balance of everything.
Did you use a number 10 peach can for the 20 lb turkey ?
🤣 I thought about using a fosters can with a turkey!
I didn't have a potato (I'm not even Irish) so I used an apple. Don't know if it'll have a flavor effect.
That should work! My dad used a small orange today and it worked out just fine 🤣
Used this recipe this weekend chicken came out great. Moist juice perfect. Even reheated leftovers was moist and jucy
Glad that you liked it! Juiciest chicken recipe out there
Can you use a cider also?
Of course!
Just started watching your vids last night!! wow thanks for the awesome vids!! keep up the good work!! Thanks
Thanks for the support Aaron!
Never seen this before. Looks great! Where can I get the beer stands?
Link to Beer Can Chicken holder:
amzn.to/2WMKpZd
@@AndersonsSmokeShow Thank you!
I got mine at Walmart or any store really
Can’t wait to make this… anyone know what the “Voodoo” seasoning flavor is? … I’m new to bbq and trying to build a good seasoning stock pile 😂
Show the train sometime! I always wanted to drive a train
🚂🚂
First, enjoy the channel! Quick question...has there been a certain brand of pellet that you have grown accustomed to / made your “go to”?
Thanks Cory! Umm I’ve been bouncing around between a few. I like some of the unique flavors from Cabelas... I’ve been really enjoying the Lumberjack (which a little birdie told me they make cabelas pellets too). I’ve also been happy with camp chef and B&B. I just picked up some 100% hickory from lumberjack that I plan on using this weekend.
Will the woodwind 24 height fit a beer can chicken ?
Yup!
"Meat Puppet" got me lolol Nice vid mate. WIll be making it this weekend.
Heck yeah 💪🏻
Can i use a pineapples to plug the top?
Which rubs was better that day for you ?
What if we cant have beer in our diet? Anything to substitute for the beer?
You can use soda, broth, juice, pretty much any liquid that you'd think would pair nicely!
Excellent video. I'm in.
I've been doing the potato I n the neck for over 30 years. That's not a new trick but I use a real stick burner.
New sub would like to see video of meal prep for the week there would be no need to go out to eat but once or twice a month
I’ve actually considered it because I usually meal prep every week
@@AndersonsSmokeShow would be nice to have plenty of delicious and healthy meals while working long hours can always have a few cheat meals at home a 3rd the price and with family and friends
How do you like the camp chef? I’m currently trying to decide on a good pellet smoker for under $1,000 and there’s so many to choose from 😢
I have been very happy with mine! I just got their Woodwind Pro and it’s amazing so far
@@AndersonsSmokeShow awesome! Thanks bud😁
So good!
Thanks Sylvia! Love me some beer can chickens!