Awesome history Matt. So much we never knew and I'm 63 and grew up drinking Dr. Pepper. Thanks so much for extra effort, it says so much about you and your convictions.
I just made your DrPepper bbq sauce. I happened to be cooking bacon at the same time. I added 1/4 cup bacon grease to the recipe. Knocked it out of the park! 🎉🎉🎉
That looks amazing, and I need to try this soon. I fell in love with Dr. Pepper when I visited my grandparents in Houston when I was little. I didn’t grow up in Texas, but it’s been home for almost 20 years.
I did the same chicken today. I followed your recipe that was awesome I got a lot of compliments on how juicy and flavorful the chicken was thank you for your video
Hey Matt, we finally got around to this tonight, and it was absolutely delicious!! Thank you for what you do sir !!! Best in the business hands down !!!
Beer can chicken is for real.. The years I’ve been making it I’ve found that if you cut a potato into a wedge to fit snug in the neck cavity it will prevent the beer/soda from evaporating through the chicken it will help keep all the moisture within the chicken.. You must try;) enjoy..
It’s great if you don’t season it like an asshole. I guarantee you that chicken was salty from all the salt based EVERYTHING he seasoned it with and crept the beer. Lord have mercy. Good til your ankles are bigger than your neck.
Lmfao judges bbq?! HAHAHAHAHAHAHAHAAAAAAAA don’t throw us such bullshit. Tell us what it actually is. You say judges best and then talk shit about the bbq and then talk good about it again? Juicy? Easy. Taste not salty af and not be bribed like some sourpuss old Navy Vet? C’mon brotha!
Why do you think it's real? It literally isn't and you get zero beer flavor due to none of it penetrating into the chicken at any point. Roasting a chicken upright on a beer can is one of the worst possible ways you can roast a chicken.
Just made this last night and it was AMAZING! The Sauce was SO good that I am seriously thinking about taking what I have left, adding more brown sugar and glazing my Easter ham with it! Good and Pretty
I think that doing some videos using beef roasts would be awesome. I'm from the midwest and the standard up here is to put roasts in the crock pot, but I know that the meat church flair would bring things up a notch!
I bet you don't hate that. I'd love to see some more wild game, fish and seafood on future videos. I bet a lot of us in here are hunters and fishers, and would love to see ways to cook our catches.
Great video, as always! My family moved to Dublin when I was 10 years old and I lived there until I graduated. What Dr Pepper did to Dublin is a tragedy. Thanks for shining the spotlight on my home town! As for video ideas, I would love to see a video for a Surf & Turf dinner (steak and lobster).
Hey, Matt, another great video for inspiration. You asked for suggestions for future videos. I'd love to see a Meat Church take on tacos al pastor. Keep up the great work!
My husband and I smoked an approximately 5lb Dr Pepper chicken last night. It was absolutely delicious! Definitely a great alternative to beer can chicken! Will definitely be making again!
Made the Dr Pepper Sauce today! Had to substitute The regular W Sauce for W Sauce FIRESHIRE. Absolutely Great taste. Just the right amount of heat for my family. Love the Meat Church channel !
I went to Fox Bros back in 2016. Had no idea they were from Texas that’s why it was so good!🤣 got some fried okra and two buddies from Indiana that were with me had never even heard of okra, so I made ‘em try it! They liked it! One of them loved it🤣
Wow! Bottled Up 👏🏻👏🏻 💯 Now I feel bad for buying corporate cane sugar DP for this recipe 😂 BUT I will make sure to keep supporting Dublin Bottling Works
I found Dr. Pepper made with cane sugar at my local Kroger and had all the rest of the ingredients on hand so, that was my Sunday project. Followed the recipes exactly and it all came out great. I used straight Hickory pellets in my Traeger which added to the sweet flavor the Dr. Pepper sauce gave the chicken. I think brining the chicken helps keep the meat moist through the smoking process.
I remember passing through Dublin, Texas as a kid many times and we would always stop and stock up on Dublin Dr. Pepper. Sadly, the plant closed down when I was in high school. Nothing beat an ice cold Dublin Dr. Pepper on a summer night.
I think fox bros was on a list of best bbq in each state I read recently. If I recall they had a picture of their chicken fried ribs that made me want to leave work and drive for a day to eat there!
Beer Can chicken is a REAL thing! I've tried it with white and thyme and rosemary, I've done several different styles of beer from Bud to Spacedust IPA to Guinness. Every single one was great in it's own way. Keep up the great work!
Matt, I love your videos, Brother. I had to laugh out loud today at the captions about the origin of Dr Pepper. Before the last caption appeared, I asked the question out loud in an empty office, "did it work?" Then, your answer. Please, keep putting out this great content!
so i did this recipe today. literally just finished eating. chicken was 6 lbs. fed 2 adults and 2 kids. might have a 1/2 lb of meat left. Oh my goodness! The best smoked chicken i have ever had. I made the sauce too but used a little apple cider vinegar, smoked paprika, ground mustard. Holy shoot! Love your channel!
Did a Dr Pepper chicken in a bbq school here in AZ and it was great. I was making potato skins not long ago and decided to use the left over potatoes to stuff bell peppers. Mixed the potatoes with sour cream, cheese, and bacon bits. Topped with skirt steak and cheese. I was curious to see someone else’s thoughts on the idea. The skins were also topped with skirt steak, which turned out great.
Another great video, Matt! I've been curious about beer can chicken vs Dr. Pepper so now I know. May try this weekend as I have a couple of whole chickens in my freezer.
I found your channel yesterday and realized that so long as I continue to be a man who's never owned a smoker it would be too painful to watch your content, so today I got materials and tomorrow I'm going to start building me a smoker. I think I may binge your continent a bit. 😁
Love,love,love the idea of saving the beer for the chef, I’ve always wanted to try this method! The truck is getting the chicken skin crispy? I want to mention that we really love the Texas sugar rub as well Matt!! Thanksgiving bird was dry-brined with a little kosher salt and Texas sugar, turned out phenomenal!! Great video Matt
There are two sodas that I prefer. Dr. Pepper and Cheerwine. Cheerwine is a local Salisbury NC beverage. Just up the road a little is the epicenter of NC pulled pork barbecue Lexington. For a long time that was the only style barbecue I would eat. Then I found good brisket and they are both out of this world. I really enjoy what you do on this channel. I suggest maybe obtain some Cheerwine and do an episode with that. Thanks, for all you do.
As a devoted member of your flock... man this looks like another winner. My son is on a chicken-free lent period now, but as soon as Easter is over, I'm bringing the Dr. for the next meal right after. Damn it looks good!
I grew up in Texas but didn't really have great BBQ until I moved to the Southeast, especially Mississippi. Everyone has a cooking rig and everyone is expert level.
The seasonings are so good when I cook with them which is everytime I grill , I dip my finger in them and eat it off my finger, never done that with other seasonings
I have a Dr Pepper BBQ sauce recipe that I have used for a number of years. I normally use it for ribs and as a side for brisket. I've even modified it a little to make a honey bourbon version. So good. I haven't tried them on chicken yet though. Nice work. Love the channel.
Just a thought this is my grandfather recipe for beer can chicken soak the chicken 24 hr in Buttermilk as the brine. Also, putting a potato in the neck cavity and seasoning inside and outside of the chicken, then placing on indirect heat on a BBQ. I just bought my first pellet smoker a year ago, so I'm new to smoking and would like to say thank you, Matt, at Meat Church for the great videos and tips and tricks.
Matt, my wife and I attended the Ft Worth Music Festival a few weeks ago and ate at the H3 Steakhouse. I had their Pork Tacos and my first thought was “These are amazing”. My second thought was “I think I can make these”. They use a “smoked salsa” and I had recently watched your video on making that. They used rotisserie cooked pork, but why not use pulled pork? You recently used Cholula sauce as a binder and this weekend I used it on a couple of pork butts and used Holy Cow for my seasoning. After pulling and shredding the pork I seasoned it with my own BBQ sauce which is very similar to your Dr Pepper Sauce (mine has some mustard, ground ginger, diced onion and diced pineapple), using just enough that you can taste some sweetness. Your smoked salsa was perfect and put these tacos over the top. I can’t wait to smoke another Pork Butt and try this with the Dr Pepper BBQ Sauce!
The only issue I see with using the Texas sugar is you'll have to buy more 😂 that stuff is so damn good on so many things, it goes very fast in this household! Another winner here Matt!
I'm a little late to the game, but after watching this video, I checked out the Dr Pepper Doc. Very interesting and I think Dublin got screwed also. Love your videos. I use to be anti-pellet grill and was charcoal and stick burner only. I purchased a Traeger 34 on labor day. Since then I have bought all the Meat Church seasonings except 2. They are all spot on and very versatile.
Yeah every time and you don't disappoint It's the beginning of Spring but about to get that grill going right now Love the vlogs you always have some awesome recipes keep it up
A good idea besides just recipes would be maybe talking about different types of firewood and what they do with flavor profiles on different types of me. As always thanks for the concert. Love from Fort Worth
Best beer can chicken I ever made was camping, over wood, on my friends home made 50gal barrel Santa Maria grill with wood we collected from around the property. Oddly, the wood was pine. but with a proper coal bed it was damn good.. Have fun cooking outside!
😋Yum Yum delicious looking BBQ chicken🍗 . Thanks for sharing 😊. Your Dr. Pepper barbecue sauce recipe ✍️ . My Aunt made a Coke barbecue sauce 😁 . It was so delicious 😋. Have A Great Evening 🌌.
As a Tulsa, Ok. resident back in the day, late 60's- early70's my dad and his friends had a regular run to Texas to buy a trunk full of Dublin Dr. Pepper. There's nothing else like it! Now I'm a Texas resident, and have easy access to pure cane sugar Dr. Pepper, and Mexican Coke. They're both delicious 😊
New subscriber, watched the video yesterday, smoking the bird today and doing a Chuck roast with the fajita and holy gospel…would love to see a play on doing an entire holiday meal on the smoker, side burner or even a Mother’s Day themed thing for the wife so she can chill and I can throw down on the smoke
Matt, long time follower and supporter. In response to your segment at the end, I wouldn’t mind seeing what other breakfast recipes y’all have up your sleeve. That and I would be interested in seeing more side dishes in videos or videos solely on side dishes. I need every excuse to use my Traeger 😂 cheers and keep up the great work!
You are so right about Fox Bros Bar-B-G. When we pick up out of town visitors from the ATL airport, Fox Bros is the first stop. Your followers can easily find them from the airport. If the weather holds in Marietta, GA this weekend your Dr. Pepper chicken will be on my Traeger.
Did this tonight, absolutely fabulous. Did the red pepper flske to offset some of the sweet. Perfect combo. Definitely a winner winner chicken dinner 7:28
Back when we were apartment living, and I couldn't grill/bbq, Wifey used to make Crock Pot Ribs basted in Dr Pepper and Spicy Sweet Baby Ray's. They were the best ribs not bbq I ever had. And better than most restaurant bbq ribs even. Still use Dr Pepper as a glaze for ribs. Not surprised it works for chicken too.
I’m going to try this this weekend! My oldest daughter’s best friend (like another daughter, actually) is a Dr Pepper FREAK. I’ll have to have her over for this. Sounds amazing….
Great video Matt, new subscriber here! Always seeking different ideas and recipes. Been a fan of beer can chicken for a minute and, used mountain dew in baked beans for years. Never thought about soda for the bird! Thank you for the sauce details and sharing your time.👍
Thanks for all the videos and education. I am a better cook and BBQer because of you, Meat Church and your team. I would love to see a video series on Ceramic cookers. I have a Primo and absolutely love it. I know the BGEs and Kamado styles are very popular in backyards across the country. Would be cool to make comparisons, things like brisket upsidedown for heat protection. Pros and cons versus offsets and pellet grills. And maybe even some hot cooking, steaks, pizzas etc.
Just found your channel today. I will have to try your Dr. Pepper sauce it sounds GOOD. Watched the Dublin Dr Pepper trailer. I live in Michigan, and we had a similar thing with the bottlers in the upper peninsula of Michigan. Everyone had switched over to 20 oz plastic bottles, and changed their formula to a corn syrup blend. Pepsi was the worst as they went to all corn syrup. The bottlers in the U.P. kept 16 oz glass bottles and used all sugar mixes. People would take weekend trips to the U.P. , and come back with pickup loads of soda. Coca Cola, Pepsi, Mountain Dew, and Dr. Pepper were the most sought after. Eventually Coca Cola and Pepsi threatened to dis franchise all the bottlers in the U.P. if they didn't convert to 20 oz bottles and change their mixes. Now they make a Real Sugar blend for Mountain Dew and Pepsi but they still don't taste the same. Maybe it was that Upper Peninsula / Lake Superior water. Like your videos. They are well done. Have you done any videos on Bison? It is a dry meat, so it takes extra work to keep it juicy.
Wow, super cool note. Thanks for being here! We do not have a bison video yet. Make sure to cook it slightly under the desired temp that you like so it doesn't dry out.
huh. Was just visiting some friends in Atlanta last week. They were telling me about making a Dr. Pepper chicken. And we went to Fox Bros. Then i stumble upon this video. What’re the odds? Guess I’ll have to try this soon!
Firstly great video, really enjoyed it. In response to your reflection request I would like to put forward Mojo Ribs. It’s marinated in an incredible mojo marinade but then smoked & finished off to be what I would term a wet rib. I love them. Cheers Al
classic cook. making beer can chicken is like an initiation into smoking meat. LOL. I'll have to give the Dr.P a try. That BBQ sauce looks legit and I'm always searching for a good recipe. Thanks for sharing. The color on the bird was gorgeous.
I made some Dr Pepper and jalapeño beef jerky a couple weeks ago. It was super good. Got the idea from hey grill hey. I recommend it if you ever make any jerky!
You didn't even debate if the beer can adds moisture. It's just "its a thing"! LOL I ran 3 chickens in my smoker two weeks ago. 2 of them had beer cans, one didn't. They literally all went on at the same time. They were rotated 3 times to keep the cook as even as possible. The one that wasn't purched on a can was noticeably less juicy and moist. That one was the BEST of the thee (due to the Tanoori Masala seasoning blend used) but it was drier than the other two for sure!
Needed a last-minute dinner and had a chicken in the fridge so I decided to try this recipe. Except, of course, I didn’t have a Dr. Pepper, and I had no time for a brine, and I had to apply the Texas Sugar to the chicken right out of the cold box. Disaster? Turns out no! Substituted Mexican Coke for Dr. Pepper, and put it on the pellet grill. Using a porcelain throne as shown in the video, this was the juiciest, tastiest, chicken I’ve ever cooked. Would the skin have been crispier if I’d let it dry out in the fridge? Probably. But don’t be afraid to skip the brine because the breast meat literally wept moisture when you cut into it. Thanks Matt!!
Ran across Italian sausage cooking method where you precook (on grill or off) in Apple Cider vinegar, brown sugar, bell peppers and Red onions in aluminum pan. Once sausage and peppers finished, grill sausage. Once grilled, put the sausage back into the juices of the pan for the moist and flavorful Italian sausage sandwich with peppers and onions… red sauce/mozzarella is optional topper
Hey in regards to looking for suggestions. In Laredo, Texas, and across in Nuevo Laredo, we love Brisket sliced fine like bacon and make it extra crispy. Try it out my dude. After cooking, dice it and make a taco. A Beer salsa to make it Laredo style.
Love this, and your spatchcock method for chicken! I'd love to see a video on how to not get rubbery skin. I've tried most things short of scoring/removing and scratching the skin with a knife, but haven't found anything yet that gets a good bite through.
Grew up with Dublin Dr Pepper..... made a grown man cry when they had to stop. Can't wait to try this.
Awesome history Matt. So much we never knew and I'm 63 and grew up drinking Dr. Pepper. Thanks so much for extra effort, it says so much about you and your convictions.
I just made your DrPepper bbq sauce. I happened to be cooking bacon at the same time. I added 1/4 cup bacon grease to the recipe. Knocked it out of the park! 🎉🎉🎉
Dang!
My boy just got done cooking some bacon so I saved some of the grease and I’m going to try it tonight on my Dr. Pepper chicken🔥🔥🔥
That looks amazing, and I need to try this soon. I fell in love with Dr. Pepper when I visited my grandparents in Houston when I was little. I didn’t grow up in Texas, but it’s been home for almost 20 years.
I'm an avid recipe follower of yours and have never been disappointed. We really like Dr. Pepper, so I can't wait to give this one a try.
I did the same chicken today.
I followed your recipe that was awesome I got a lot of compliments on how juicy and flavorful the chicken was thank you for your video
Sounds great!
Hey Matt, we finally got around to this tonight, and it was absolutely delicious!! Thank you for what you do sir !!! Best in the business hands down !!!
Beer can chicken is for real.. The years I’ve been making it I’ve found that if you cut a potato into a wedge to fit snug in the neck cavity it will prevent the beer/soda from evaporating through the chicken it will help keep all the moisture within the chicken.. You must try;) enjoy..
That's a great idea. 👍
Smart, taking notes here!
It’s great if you don’t season it like an asshole. I guarantee you that chicken was salty from all the salt based EVERYTHING he seasoned it with and crept the beer. Lord have mercy. Good til your ankles are bigger than your neck.
Lmfao judges bbq?! HAHAHAHAHAHAHAHAAAAAAAA don’t throw us such bullshit. Tell us what it actually is. You say judges best and then talk shit about the bbq and then talk good about it again? Juicy? Easy. Taste not salty af and not be bribed like some sourpuss old Navy Vet? C’mon brotha!
Why do you think it's real? It literally isn't and you get zero beer flavor due to none of it penetrating into the chicken at any point. Roasting a chicken upright on a beer can is one of the worst possible ways you can roast a chicken.
Just made this last night and it was AMAZING! The Sauce was SO good that I am seriously thinking about taking what I have left, adding more brown sugar and glazing my Easter ham with it! Good and Pretty
I would love to see some more smoked and grilled fish videos. Grilled Salmon from your summer series is one of my family's favorites!
I second this. I could see some tuna steaks with Holy Cow
Fish tacos. Yes!!!! This needs to be addressed by Meat Church for sure. Fried and grilled.
Some different recipes on Redfish would be awesome
WOW I love the color and that bad boy! Looks amazin have a great day Matt keep up the awesome vids.
I think that doing some videos using beef roasts would be awesome. I'm from the midwest and the standard up here is to put roasts in the crock pot, but I know that the meat church flair would bring things up a notch!
I'm from outside of Chicago, I've been throwing beef roasts on the smoker for a couple years now! Always a good idea.
Yes
@repentandbelieveinJesusChrist9 Jesus is my favorite Mexican!! I didn't know he said that!
I do pulled pork with A&W Rootbeer and it turns out amazing
@@kray421 Omg you have my full attention with that
I bet you don't hate that. I'd love to see some more wild game, fish and seafood on future videos. I bet a lot of us in here are hunters and fishers, and would love to see ways to cook our catches.
Great video, as always! My family moved to Dublin when I was 10 years old and I lived there until I graduated. What Dr Pepper did to Dublin is a tragedy. Thanks for shining the spotlight on my home town! As for video ideas, I would love to see a video for a Surf & Turf dinner (steak and lobster).
That is cool feedback. Check out that documentary!
Georgian here... Fox Bros BBQ is indeed the best here, and I've tried a looot of BBQ here.
Hey, Matt, another great video for inspiration. You asked for suggestions for future videos. I'd love to see a Meat Church take on tacos al pastor. Keep up the great work!
YES!
Seconded!
My husband and I smoked an approximately 5lb Dr Pepper chicken last night. It was absolutely delicious! Definitely a great alternative to beer can chicken! Will definitely be making again!
Made the Dr Pepper Sauce today! Had to substitute The regular W Sauce for W Sauce FIRESHIRE. Absolutely Great taste. Just the right amount of heat for my family. Love the Meat Church channel !
I agree save the beer for drinking, I used root beer to smoke my chicken, in a offset grill !! Loved the video, awesome content !!
I went to Fox Bros back in 2016. Had no idea they were from Texas that’s why it was so good!🤣 got some fried okra and two buddies from Indiana that were with me had never even heard of okra, so I made ‘em try it! They liked it! One of them loved it🤣
Wow! Bottled Up 👏🏻👏🏻 💯
Now I feel bad for buying corporate cane sugar DP for this recipe 😂 BUT I will make sure to keep supporting Dublin Bottling Works
I use Dr Pepper for my jerkey marinate. Amazing!!
Just made this and it was amazing!!!! Love your recipes
Matt you are one best at these videos!
Excellent instruction and explanations!
Fan for life💨💨💨💪💪💪
Thank you Ed!
I found Dr. Pepper made with cane sugar at my local Kroger and had all the rest of the ingredients on hand so, that was my Sunday project. Followed the recipes exactly and it all came out great. I used straight Hickory pellets in my Traeger which added to the sweet flavor the Dr. Pepper sauce gave the chicken. I think brining the chicken helps keep the meat moist through the smoking process.
I remember passing through Dublin, Texas as a kid many times and we would always stop and stock up on Dublin Dr. Pepper. Sadly, the plant closed down when I was in high school. Nothing beat an ice cold Dublin Dr. Pepper on a summer night.
I think fox bros was on a list of best bbq in each state I read recently. If I recall they had a picture of their chicken fried ribs that made me want to leave work and drive for a day to eat there!
Beer Can chicken is a REAL thing! I've tried it with white and thyme and rosemary, I've done several different styles of beer from Bud to Spacedust IPA to Guinness. Every single one was great in it's own way. Keep up the great work!
Love the feedback!
Matt, I love your videos, Brother. I had to laugh out loud today at the captions about the origin of Dr Pepper. Before the last caption appeared, I asked the question out loud in an empty office, "did it work?" Then, your answer. Please, keep putting out this great content!
so i did this recipe today. literally just finished eating. chicken was 6 lbs. fed 2 adults and 2 kids. might have a 1/2 lb of meat left. Oh my goodness! The best smoked chicken i have ever had. I made the sauce too but used a little apple cider vinegar, smoked paprika, ground mustard. Holy shoot! Love your channel!
Did a Dr Pepper chicken in a bbq school here in AZ and it was great.
I was making potato skins not long ago and decided to use the left over potatoes to stuff bell peppers. Mixed the potatoes with sour cream, cheese, and bacon bits. Topped with skirt steak and cheese. I was curious to see someone else’s thoughts on the idea.
The skins were also topped with skirt steak, which turned out great.
I've made many beer can chickens with Rainier on a Weber charcoal.Always delicious. Thanks for sharing bud
So I tried this tonight, Wow it was great. Chicken was tender a juicy the sauce is great, glad I made big batch. Thanks Matt.
I lived in Atlanta for 15 years. Now live in Indy but miss Fox Bros.
Another great video, Matt! I've been curious about beer can chicken vs Dr. Pepper so now I know. May try this weekend as I have a couple of whole chickens in my freezer.
Just did this recipe. The sauce was amazing and the bird was great!
What a great, informative, well produced video. Ms. Church would agree, I’m sure.
Loved that pulled brisket video. Hopefully you'll have more unique BBQ recipes.
Cool!
I found your channel yesterday and realized that so long as I continue to be a man who's never owned a smoker it would be too painful to watch your content, so today I got materials and tomorrow I'm going to start building me a smoker. I think I may binge your continent a bit. 😁
Just watched this and then the Dublin documentary, thanks for sharing the link. I'm now a former Dr. Pepper fan. I'll you Fred Meyer's Dr.K!
Made it today. Incredible. Serving it now with Bologna Burnt ends. Definitely a hit. Thanks Matt!
Love,love,love the idea of saving the beer for the chef, I’ve always wanted to try this method! The truck is getting the chicken skin crispy? I want to mention that we really love the Texas sugar rub as well Matt!! Thanksgiving bird was dry-brined with a little kosher salt and Texas sugar, turned out phenomenal!! Great video Matt
If you’re using a pellet grill try cooking at 375-400 for a crispier skin. And don’t baste the outside during the cook. Just season it and let it ride
Dry brine, higher cook temp, no sauce for crispy skin if that is your goal.
@@MeatChurchBBQ thank you, I usually smoke chicken at 250-275, thought that would’ve been hot enough but you are the man so I’ll go hotter
Sweet heat 🔥is a thing with Dr Pepper, I can still remember drinking it as a child, love it 💯
There are two sodas that I prefer. Dr. Pepper and Cheerwine. Cheerwine is a local Salisbury NC beverage. Just up the road a little is the epicenter of NC pulled pork barbecue Lexington. For a long time that was the only style barbecue I would eat. Then I found good brisket and they are both out of this world. I really enjoy what you do on this channel. I suggest maybe obtain some Cheerwine and do an episode with that. Thanks, for all you do.
As a devoted member of your flock... man this looks like another winner. My son is on a chicken-free lent period now, but as soon as Easter is over, I'm bringing the Dr. for the next meal right after. Damn it looks good!
Enjoy!!!!
This was awesome thanks so much for sharing. And you are right the sauce is killer
I grew up in Texas but didn't really have great BBQ until I moved to the Southeast, especially Mississippi. Everyone has a cooking rig and everyone is expert level.
I would love to see more BBQ sauce recipes using Meat Church seasoning.
The seasonings are so good when I cook with them which is everytime I grill , I dip my finger in them and eat it off my finger, never done that with other seasonings
I have a Dr Pepper BBQ sauce recipe that I have used for a number of years. I normally use it for ribs and as a side for brisket. I've even modified it a little to make a honey bourbon version. So good. I haven't tried them on chicken yet though. Nice work. Love the channel.
What’s the recipe? I’ve been looking for a good DP sauce recipe
Don't tease 😢 sharing is caring
Just a thought this is my grandfather recipe for beer can chicken soak the chicken 24 hr in Buttermilk as the brine. Also, putting a potato in the neck cavity and seasoning inside and outside of the chicken, then placing on indirect heat on a BBQ. I just bought my first pellet smoker a year ago, so I'm new to smoking and would like to say thank you, Matt, at Meat Church for the great videos and tips and tricks.
I really appreciate that Ron!
Matt, my wife and I attended the Ft Worth Music Festival a few weeks ago and ate at the H3 Steakhouse. I had their Pork Tacos and my first thought was “These are amazing”. My second thought was “I think I can make these”.
They use a “smoked salsa” and I had recently watched your video on making that. They used rotisserie cooked pork, but why not use pulled pork? You recently used Cholula sauce as a binder and this weekend I used it on a couple of pork butts and used Holy Cow for my seasoning. After pulling and shredding the pork I seasoned it with my own BBQ sauce which is very similar to your Dr Pepper Sauce (mine has some mustard, ground ginger, diced onion and diced pineapple), using just enough that you can taste some sweetness. Your smoked salsa was perfect and put these tacos over the top.
I can’t wait to smoke another Pork Butt and try this with the Dr Pepper BBQ Sauce!
The only issue I see with using the Texas sugar is you'll have to buy more 😂 that stuff is so damn good on so many things, it goes very fast in this household! Another winner here Matt!
HAHA, love that!!!
My wife and I were just talking about doing a whole chicken, and since we are, this will be the recipe we go with. Chicken looks great
Sounds great!
I quit drinking Coke for Dr. Pepper about a year ago...and have done stuff with Cheerwine. Absolutely going to do this. Props Matt!!!
LOVE Cheerwine.
Doing this one tonight. I have bewn following you channel and using your peoducts and recipes. They are excellent. Thank you Matt your awesome.
Hope you enjoy!
@Meat Church BBQ It was amazing. Meat church is my go to.
I'm a little late to the game, but after watching this video, I checked out the Dr Pepper Doc. Very interesting and I think Dublin got screwed also. Love your videos. I use to be anti-pellet grill and was charcoal and stick burner only. I purchased a Traeger 34 on labor day. Since then I have bought all the Meat Church seasonings except 2. They are all spot on and very versatile.
Yeah every time and you don't disappoint It's the beginning of Spring but about to get that grill going right now Love the vlogs you always have some awesome recipes keep it up
Thanks Kylie!
A good idea besides just recipes would be maybe talking about different types of firewood and what they do with flavor profiles on different types of me. As always thanks for the concert. Love from Fort Worth
Best beer can chicken I ever made was camping, over wood, on my friends home made 50gal barrel Santa Maria grill with wood we collected from around the property. Oddly, the wood was pine. but with a proper coal bed it was damn good.. Have fun cooking outside!
That looks like an amazing sauce to try! Never would have thought Dr Pepper in chicken would go hand in hand.
Hope you enjoy.
Cooked Mexican brisket twice… so good. I even bought a traeger 780 because of your advice.
😋Yum Yum delicious looking BBQ chicken🍗 . Thanks for sharing 😊. Your Dr. Pepper barbecue sauce recipe ✍️ . My Aunt made a Coke barbecue sauce 😁 . It was so delicious 😋. Have A Great Evening 🌌.
Would like to see a small tour of the outside meat church kitchen. Great videos by the way!
As a Tulsa, Ok. resident back in the day, late 60's- early70's my dad and his friends had a regular run to Texas to buy a trunk full of Dublin Dr. Pepper. There's nothing else like it!
Now I'm a Texas resident, and have easy access to pure cane sugar Dr. Pepper, and Mexican Coke. They're both delicious 😊
I would love to see you guys do a compilation of beginners tips for offset smoking.
New subscriber, watched the video yesterday, smoking the bird today and doing a Chuck roast with the fajita and holy gospel…would love to see a play on doing an entire holiday meal on the smoker, side burner or even a Mother’s Day themed thing for the wife so she can chill and I can throw down on the smoke
Finally made this and wow is it good! The sauce in particular is delicious!!
Tried the Dr. Pepper BBQ sauce on my ribs over Easter. It had an awesome flavor.
Matt, long time follower and supporter. In response to your segment at the end, I wouldn’t mind seeing what other breakfast recipes y’all have up your sleeve. That and I would be interested in seeing more side dishes in videos or videos solely on side dishes. I need every excuse to use my Traeger 😂 cheers and keep up the great work!
You are so right about Fox Bros Bar-B-G. When we pick up out of town visitors from the ATL airport, Fox Bros is the first stop. Your followers can easily find them from the airport. If the weather holds in Marietta, GA this weekend your Dr. Pepper chicken will be on my Traeger.
Fantastic!
You gotta come north to Lafayette and try Wardlaw’s. It’s seriously Texas good.
Did this tonight, absolutely fabulous. Did the red pepper flske to offset some of the sweet. Perfect combo. Definitely a winner winner chicken dinner 7:28
Deciding to let the chicken soak in the brine was an excellent decision for extra moisture. Great job once again bro!!!!
Thanks!
Yes sir Iowa fav! Doing it well again and again for your thing !!!
Back when we were apartment living, and I couldn't grill/bbq, Wifey used to make Crock Pot Ribs basted in Dr Pepper and Spicy Sweet Baby Ray's. They were the best ribs not bbq I ever had. And better than most restaurant bbq ribs even.
Still use Dr Pepper as a glaze for ribs. Not surprised it works for chicken too.
Good looking bird, I use Dr. Pepper for cooking all the time.
I’m going to try this this weekend! My oldest daughter’s best friend (like another daughter, actually) is a Dr Pepper FREAK. I’ll have to have her over for this. Sounds amazing….
Smoked chicken and sausage jambalaya. For fall time, smoked chicken and sausage gumbo. Couyon till i see yall some mo! Love from Louisiana!
Great video Matt, new subscriber here! Always seeking different ideas and recipes. Been a fan of beer can chicken for a minute and, used mountain dew in baked beans for years. Never thought about soda for the bird! Thank you for the sauce details and sharing your time.👍
I do a ham with ginger snaps and dr. Pepper, comes out amazing.
Thanks for all the videos and education. I am a better cook and BBQer because of you, Meat Church and your team.
I would love to see a video series on Ceramic cookers. I have a Primo and absolutely love it. I know the BGEs and Kamado styles are very popular in backyards across the country.
Would be cool to make comparisons, things like brisket upsidedown for heat protection.
Pros and cons versus offsets and pellet grills. And maybe even some hot cooking, steaks, pizzas etc.
Just found your channel today. I will have to try your Dr. Pepper sauce it sounds GOOD. Watched the Dublin Dr Pepper trailer. I live in Michigan, and we had a similar thing with the bottlers in the upper peninsula of Michigan. Everyone had switched over to 20 oz plastic bottles, and changed their formula to a corn syrup blend. Pepsi was the worst as they went to all corn syrup. The bottlers in the U.P. kept 16 oz glass bottles and used all sugar mixes. People would take weekend trips to the U.P. , and come back with pickup loads of soda. Coca Cola, Pepsi, Mountain Dew, and Dr. Pepper were the most sought after. Eventually Coca Cola and Pepsi threatened to dis franchise all the bottlers in the U.P. if they didn't convert to 20 oz bottles and change their mixes. Now they make a Real Sugar blend for Mountain Dew and Pepsi but they still don't taste the same. Maybe it was that Upper Peninsula / Lake Superior water.
Like your videos. They are well done. Have you done any videos on Bison? It is a dry meat, so it takes extra work to keep it juicy.
Wow, super cool note. Thanks for being here! We do not have a bison video yet. Make sure to cook it slightly under the desired temp that you like so it doesn't dry out.
Sure wish Dublin Dr Pepper was still available. I always loved it and loved stopping in Dublin for some on the way to or from Waco.
10,000% agree Craig!
@@MeatChurchBBQ didn’t know the documentary existed. Just bought it to watch on Prime Video!
I buy Jumex nectar (Mexican drink)...Mango, orange papaya etc...Pretty good. Mango and Coke together is amazing.
huh. Was just visiting some friends in Atlanta last week. They were telling me about making a Dr. Pepper chicken. And we went to Fox Bros. Then i stumble upon this video. What’re the odds? Guess I’ll have to try this soon!
Firstly great video, really enjoyed it. In response to your reflection request I would like to put forward Mojo Ribs. It’s marinated in an incredible mojo marinade but then smoked & finished off to be what I would term a wet rib. I love them. Cheers Al
classic cook. making beer can chicken is like an initiation into smoking meat. LOL. I'll have to give the Dr.P a try. That BBQ sauce looks legit and I'm always searching for a good recipe. Thanks for sharing. The color on the bird was gorgeous.
I agree with you.
I made some Dr Pepper and jalapeño beef jerky a couple weeks ago. It was super good. Got the idea from hey grill hey. I recommend it if you ever make any jerky!
Looks amazing, man. Def going to be trying it soon. Did the pork belly brisket this past weekend and it was 🔥🔥
You didn't even debate if the beer can adds moisture.
It's just "its a thing"! LOL
I ran 3 chickens in my smoker two weeks ago. 2 of them had beer cans, one didn't. They literally all went on at the same time. They were rotated 3 times to keep the cook as even as possible. The one that wasn't purched on a can was noticeably less juicy and moist. That one was the BEST of the thee (due to the Tanoori Masala seasoning blend used) but it was drier than the other two for sure!
This sauce is fire. I didn't have any dr pepper today so I just used half a can of coke, bourbon, and some honey. Friggin tasty.
I’ve been doing Dr Pepper smoked chicken for a very long time now. There’s nothing better that comes off the grates for me then a smoked chicken
I’ve used the bird bath every thanksgiving for years and it is always top tier.
I never rinse it I just pat it dry.
I love that!
Needed a last-minute dinner and had a chicken in the fridge so I decided to try this recipe. Except, of course, I didn’t have a Dr. Pepper, and I had no time for a brine, and I had to apply the Texas Sugar to the chicken right out of the cold box. Disaster? Turns out no! Substituted Mexican Coke for Dr. Pepper, and put it on the pellet grill. Using a porcelain throne as shown in the video, this was the juiciest, tastiest, chicken I’ve ever cooked. Would the skin have been crispier if I’d let it dry out in the fridge? Probably. But don’t be afraid to skip the brine because the breast meat literally wept moisture when you cut into it. Thanks Matt!!
Ran across Italian sausage cooking method where you precook (on grill or off) in Apple Cider vinegar, brown sugar, bell peppers and Red onions in aluminum pan. Once sausage and peppers finished, grill sausage. Once grilled, put the sausage back into the juices of the pan for the moist and flavorful Italian sausage sandwich with peppers and onions… red sauce/mozzarella is optional topper
Well yes, because it's dr pepper. Thank you for posting awesome videos. Your rubs are our go to for everything at my house.
Facts, I own them all!
Our pleasure!
Thanks!
Hey in regards to looking for suggestions. In Laredo, Texas, and across in Nuevo Laredo, we love Brisket sliced fine like bacon and make it extra crispy. Try it out my dude. After cooking, dice it and make a taco. A Beer salsa to make it Laredo style.
Tried it tonight amazing.. Will be doing it again
NICE!!
Great video. I've got one of those Dublin DP's setting on my office bookcase. That sauce should be crazy good on ribs!
Collector's item!
Love this, and your spatchcock method for chicken! I'd love to see a video on how to not get rubbery skin. I've tried most things short of scoring/removing and scratching the skin with a knife, but haven't found anything yet that gets a good bite through.
He advises that you can smoke it and then throw it on a high temp grill for a few minutes. That'd be my advice.
@@zhidukAgreed. Also, a dry salt brine overnight makes a reasonably noticeable difference
Salt the skin and dry brine over night in the fridge and lightly oil the skin before cooking.
I'd love to see any behind the scenes videos. How you film or a tour of your kitchen etc.
Great idea!!