I am going camping with my dad next weekend.. wanna make some bushcraft stuff.. we have a Dutch Oven and most cooking tools.. thing this is doable within an evening?? Thanks! Great content!
You speak truth brother!! I usually have a few (many) extras…you know…in case I get thirsty. Remember Smokey and the Bandit? Bandit: [Speaking to Big Enos] “Wait a minute. Wait a minute. Why do you want that beer so bad?” Little Enos: “Because he's thirsty, dummy!” LOL. Thanks for the comment!!
Remember that movie, “Groundhog Day?” Remember Ned?? “BING!!!” You are my third most favorite person in the world right now!! How did I not see this?? I am going to try this out the next time I create a video (can I give you credit?). I also save my oil soaked paper towels too; they work pretty good. I’m thinking about this alcohol cotton ball thing…I like this.
Oh dang. Sure ‘nuf. I put a link to the biscuit recipe in the description but totally spaced the link to how I brine chicken. Okay. Here they are: Sulae's Homemade Buttermilk Biscuit Recipe: beerandiron.com/beer-buttermilk-biscuits-cast-iron-recipe/ Video on Brining The Chicken: Tenderize, Brine, and Cook the Easiest and Best Tasting Chicken Breast - Three-Part FULL Video th-cam.com/video/20p2vsDBBWA/w-d-xo.html Video on biscuits: Butter and Cream Biscuit Recipe - Cast Iron Dutch Oven Cooking th-cam.com/video/bZr3jtnqcmg/w-d-xo.html Hope this helps. If you need more info, let me know. No worries! Thanks much!
This looks amazing! Just discovered your channel when searching up baking bread in cast iron bread pan. I just bought one 😊. Subscribed right away. I love your voice as well! You probably hear that a lot.
Thank you so much for the comment. I appreciate you! My voice...yes...there's been a few comments. Some say I lay it on pretty thick. Sometimes...I guess I do. I get pretty excited talking about food (LOL). I live in Idaho...folks up here say I have an accent. But, I tell them I talk just fine and tell them, "Y'all got the accent." They laugh. Thanks for the sub!
Really like the idea of using the match-lite briquettes to start the hardwood ones! I’m going to give that a try. Thanks for sharing! P.S., the food looked great too!
Excellent! My wife got me hooked on that larger hardwood briquette. She wanted me to start using it when we cooked hamburgers on our little Lodge grill. I noticed they were (first) difficult to get started and (second) once they did fire up, they burned for a while! She was the one that suggested adding a few of those quick light briquettes at the bottom first. She’s smarter than me. And hey! Thanks for the comment friend; I appreciate the motivation!
Hey Friend! I appreciate your comment! I’d like more for sure, but it likely my fault. I need to be more consistent in making the videos and sharing my recipes. I’ve got big hopes for spring!
Is that a galvanized metal pan you're using ? If so, you might want to be very careful of the fumes coming off with that... Or better yet, not use it at all
Very true; the zinc coating that is applied to the metal during the galvanizing process may burn off. Charcoal chimneys are usually zinc steel or zinc coated as well. They take on that distinctive burned look as they are used. As with the fumes from the briquettes (most have additives that don’t gas off very “friendly”), always make sure the area you’re cooking in is well ventilated. There is always a risk of breathing in something you’d prefer not to when cooking with fire and outdoors. Even burning regular tree wood in a designated burn area may cause an issue depending on what was burned there before. I do understand the intention of your comment and do appreciate it very much. I’ve not had a problem as of yet. Been a registered nurse for 25 years and have never known of anyone who has been treated for gasses from burning zinc / galvanized metal. The galvanizing of the metal is usually what makes it perfect for a makeshift fire pit; galvanized metal doesn’t melt at these high temperatures (those charcoal chimneys get wicked hot and don’t melt). The protection does burn off and leaves the metal susceptible to rust. And, when it has burned off; you still have to be cautious…the briquettes (or even regular wood) themselves may produce gasses as well. Believe you me, I ain’t saying you are wrong. No sir. I know you’re looking out for folks.
Thanks for the ideas. I will have to make some up. I use regular , or long burning briquettes for baking and deep frying , not matchlight , I just don't like how they smell or burn , and yes large lump charcoal for my komado for smoking and baking, braising ,and direct heat grilling . I use lump charcoal because it burns hotter , longer , and because it doesn't contain fillers and produces a finer ash . I used to use crumpled newspapers in my chimney , but I don't like all of the smoke , and now use six red pine cones . They light off quick and burn hotter with little smoke and burn down to a fine ash . I like a pilsner or a light lager for myself while cooking pork , and a more full body IPA . or a stout for braising beef , bear , and venison
I use a similar recipe to this except I make a whole pie instead of using biscuits. I like more crust on mine 🤤 I also opt to use cream of potato soup instead of cream of chicken because then I can pick up a pre cooked rotisserie chicken (or grill my own) and mess with different seasonings.
I do like using a "real" pie crust as well. It really gives this dish a different feel and flavor. -- Cream of Potato...THIS is good stuff here. I will have (HAVE) to try this recipe with Cream of Potato next time. I can totally see (taste) what you are talking about here. And yes! A pre-cooked chicken sure is a time saver. And the flavor is very okie-dokie too. It's a win-win for sure!!
Nice little video and I am definitely going to try this recipe in my deep 12 inch dutch oven. You sure made it look easy and posted an easy to follow recipe. Thanks
Thanks for the idea. We have 4H horse camp coming up soon and I teach the camp cooking class. Looking for ideas and hadn't thought about pot pie. I think that would be a great crowd pleaser. Have a nice day.
This one is definitely a crowd pleaser for sure. I’ll come home and learn my wife or son had a challenging day…I let her know I’m cooking this recipe and somehow, it makes it all better. There are a few steps but the end result is always the same: “yum!”
I do appreciate the little critters of the world…and in my house. I think my wife appreciates me saving the spiders. Son even tells me to “save it daddy!”
Lots of fun. And it was pretty delicious too. This is one of my wife's favorites. Mine too. Been working on another recipe with chicken. Not biscuits...corn flakes...
This is some very good news for me. Been wanting to get out and cook some but the winter, end of the school year, and...well...life in general...it all gets in the way of the fun stuff! Thanks for the comment and the motivation!!
It was delicious for real! Had a buddy come up from Atlanta, Georgia. Hadn’t seen him in 30 years. I cooked this meal for him. Thinking he’ll be back sooner for seconds!
The egg is used as an "egg wash." An egg wash is usually the whole egg or a part of the egg mixed with something else like milk or cream. I just use a scrambled egg when out at camp...less to pack around. What the egg does is sorta "seal the deal" (the top of the biscuits). It gives a nice and enhanced golden color the top of the biscuits. Folks use an egg wash on pie crusts sometimes too. Hope this helps...if not...let's keep talking.
It's some good stuff; that's fer sure! Last July we traveled over to the Washington coast to cook on the beach. But...doggone it...there was a burn ban. They let me cook outside the cabin and this is one of those recipes I cooked. Baked a whole chicken for that chicken pot pie (photos on Facebook July 2023).
You motivate me! I need to record more when I cook. Haven’t put out a video in almost a month. Snow’s gone. Creeks are flowing. And the out doors is calling!
Hello Mr. Brad! Perfect question. My basic beer brine recipe: One Tablespoon of Salt to 12-Ounces of Beer. For this Chicken Pot Pie recipe, my suggestion is to tenderize the chicken and brine the tenderized chicken only for one hour. I’ve got a video on how to tenderize the chicken that shows how I brine that same chicken (the brine starts about the ½ way mark in the video): th-cam.com/video/wX_kYQ8nOrM/w-d-xo.html. Brinning is such an important method for my cooking and I want to make sure you get this process down pat. If you need more info on this beer brining process, let me know. I have two other videos too on brining. My cold method: th-cam.com/video/K72sd3e7lAg/w-d-xo.html. And my hot method: th-cam.com/video/-92LzmYemlQ/w-d-xo.html. For the Chicken Pot Pie recipe, I would use the cold method. Remember that tenderized chicken brines for an hour; there’s more surface area for that chicken to take-in that brine. Whole chickens brine for longer. I sure do hope this helps. You let me know otherwise. No worries. CHEERS!
I am going camping with my dad next weekend.. wanna make some bushcraft stuff.. we have a Dutch Oven and most cooking tools.. thing this is doable within an evening?? Thanks! Great content!
Yes. Absolutely.
Who takes just 1 beer camping 😂😂😂😂
You speak truth brother!! I usually have a few (many) extras…you know…in case I get thirsty. Remember Smokey and the Bandit? Bandit: [Speaking to Big Enos] “Wait a minute. Wait a minute. Why do you want that beer so bad?” Little Enos: “Because he's thirsty, dummy!” LOL. Thanks for the comment!!
Hahaha absolute gold mate keep up the good work
Me for beer can chicken ❤❤❤❤❤
alcohol soaked cotton balls will light that charcoal. no need for matchlight
Remember that movie, “Groundhog Day?” Remember Ned?? “BING!!!” You are my third most favorite person in the world right now!! How did I not see this?? I am going to try this out the next time I create a video (can I give you credit?). I also save my oil soaked paper towels too; they work pretty good. I’m thinking about this alcohol cotton ball thing…I like this.
@@beerandiron I keep a mason jar full of them at all times
It would of been nice to know how and ingredients in the marinade of chicken and what all ingredients in biscuits recipe, but a good video
Oh dang. Sure ‘nuf. I put a link to the biscuit recipe in the description but totally spaced the link to how I brine chicken. Okay. Here they are:
Sulae's Homemade Buttermilk Biscuit Recipe: beerandiron.com/beer-buttermilk-biscuits-cast-iron-recipe/
Video on Brining The Chicken: Tenderize, Brine, and Cook the Easiest and Best Tasting Chicken Breast - Three-Part FULL Video
th-cam.com/video/20p2vsDBBWA/w-d-xo.html
Video on biscuits: Butter and Cream Biscuit Recipe - Cast Iron Dutch Oven Cooking
th-cam.com/video/bZr3jtnqcmg/w-d-xo.html
Hope this helps. If you need more info, let me know. No worries! Thanks much!
This looks amazing! Just discovered your channel when searching up baking bread in cast iron bread pan. I just bought one 😊. Subscribed right away. I love your voice as well! You probably hear that a lot.
Thank you so much for the comment. I appreciate you! My voice...yes...there's been a few comments. Some say I lay it on pretty thick. Sometimes...I guess I do. I get pretty excited talking about food (LOL). I live in Idaho...folks up here say I have an accent. But, I tell them I talk just fine and tell them, "Y'all got the accent." They laugh. Thanks for the sub!
Really like the idea of using the match-lite briquettes to start the hardwood ones! I’m going to give that a try. Thanks for sharing! P.S., the food looked great too!
Excellent! My wife got me hooked on that larger hardwood briquette. She wanted me to start using it when we cooked hamburgers on our little Lodge grill. I noticed they were (first) difficult to get started and (second) once they did fire up, they burned for a while! She was the one that suggested adding a few of those quick light briquettes at the bottom first. She’s smarter than me. And hey! Thanks for the comment friend; I appreciate the motivation!
Good instruction and explanations, easy to understand what you are saying. Better then some I've watched with far more subscribers, you deserve more.
Hey Friend! I appreciate your comment! I’d like more for sure, but it likely my fault. I need to be more consistent in making the videos and sharing my recipes. I’ve got big hopes for spring!
Is that a galvanized metal pan you're using ? If so, you might want to be very careful of the fumes coming off with that... Or better yet, not use it at all
Very true; the zinc coating that is applied to the metal during the galvanizing process may burn off. Charcoal chimneys are usually zinc steel or zinc coated as well. They take on that distinctive burned look as they are used. As with the fumes from the briquettes (most have additives that don’t gas off very “friendly”), always make sure the area you’re cooking in is well ventilated. There is always a risk of breathing in something you’d prefer not to when cooking with fire and outdoors. Even burning regular tree wood in a designated burn area may cause an issue depending on what was burned there before. I do understand the intention of your comment and do appreciate it very much. I’ve not had a problem as of yet. Been a registered nurse for 25 years and have never known of anyone who has been treated for gasses from burning zinc / galvanized metal. The galvanizing of the metal is usually what makes it perfect for a makeshift fire pit; galvanized metal doesn’t melt at these high temperatures (those charcoal chimneys get wicked hot and don’t melt). The protection does burn off and leaves the metal susceptible to rust. And, when it has burned off; you still have to be cautious…the briquettes (or even regular wood) themselves may produce gasses as well. Believe you me, I ain’t saying you are wrong. No sir. I know you’re looking out for folks.
It was probly used to move it.
What time is dinner being served 😏
Anytime brother! Anytime! You bring the beer and I’ll do the cooking!! Thanks for the comment; I appreciate it more than you know!
Thanks for the ideas. I will have to make some up. I use regular , or long burning briquettes for baking and deep frying , not matchlight , I just don't like how they smell or burn , and yes large lump charcoal for my komado for smoking and baking, braising ,and direct heat grilling . I use lump charcoal because it burns hotter , longer , and because it doesn't contain fillers and produces a finer ash . I used to use crumpled newspapers in my chimney , but I don't like all of the smoke , and now use six red pine cones . They light off quick and burn hotter with little smoke and burn down to a fine ash . I like a pilsner or a light lager for myself while cooking pork , and a more full body IPA . or a stout for braising beef , bear , and venison
You definitely have a good system…for sure. I need to make a video using large lump charcoal. For sure!! Thank you for the ideas.
I use a similar recipe to this except I make a whole pie instead of using biscuits. I like more crust on mine 🤤
I also opt to use cream of potato soup instead of cream of chicken because then I can pick up a pre cooked rotisserie chicken (or grill my own) and mess with different seasonings.
I do like using a "real" pie crust as well. It really gives this dish a different feel and flavor. -- Cream of Potato...THIS is good stuff here. I will have (HAVE) to try this recipe with Cream of Potato next time. I can totally see (taste) what you are talking about here. And yes! A pre-cooked chicken sure is a time saver. And the flavor is very okie-dokie too. It's a win-win for sure!!
Great looking recipe, Thanks for sharing! I will be making this Sunday night at camp!
This! Makes! Me! HAPPY!! I know it’ll turn out delicious!!
Yummy yummy good recipe. ❤❤❤❤❤
Nice little video and I am definitely going to try this recipe in my deep 12 inch dutch oven. You sure made it look easy and posted an easy to follow recipe. Thanks
I appreciate you and your motivation! Thanks so much for that. I needed this today!!
Thanks for the idea. We have 4H horse camp coming up soon and I teach the camp cooking class. Looking for ideas and hadn't thought about pot pie. I think that would be a great crowd pleaser. Have a nice day.
This one is definitely a crowd pleaser for sure. I’ll come home and learn my wife or son had a challenging day…I let her know I’m cooking this recipe and somehow, it makes it all better. There are a few steps but the end result is always the same: “yum!”
@@beerandiron I can imagine how sweet that would be for your wife to hear
Thanks for saving the bug! 😊❤🐜 Great video!
I do appreciate the little critters of the world…and in my house. I think my wife appreciates me saving the spiders. Son even tells me to “save it daddy!”
Good Evening from Southern Idaho ! New SUB. TAKE CARE..
Hey there Southern Idaho!! I used to live in Nampa! Glad you’re watching!
@@beerandiron I noticed the 2C plates, in the wind screen on the second Vid I watched. TAKE CARE..
Nice table dro😊
amazing!! thankyou very much your videos are well done
You made my day. I needed that bit of motivation. Thank you much!!
This looks good to eat and fun to make!
Lots of fun. And it was pretty delicious too. This is one of my wife's favorites. Mine too. Been working on another recipe with chicken. Not biscuits...corn flakes...
This has been such a huge hit the past couple camping tips I have done.
This is some very good news for me. Been wanting to get out and cook some but the winter, end of the school year, and...well...life in general...it all gets in the way of the fun stuff! Thanks for the comment and the motivation!!
That that looks mighty good
It was delicious for real! Had a buddy come up from Atlanta, Georgia. Hadn’t seen him in 30 years. I cooked this meal for him. Thinking he’ll be back sooner for seconds!
Mmmm, this looks so good!!
I sub'd!!
It is a delicious recipe for sure. One of my favorites! And hey! Thanks for subscribing!
Looks yummy, thanks for your efforts!
…and thank YOU for the motivation!
What does putting the egg on the biscuit do?
The egg is used as an "egg wash." An egg wash is usually the whole egg or a part of the egg mixed with something else like milk or cream. I just use a scrambled egg when out at camp...less to pack around. What the egg does is sorta "seal the deal" (the top of the biscuits). It gives a nice and enhanced golden color the top of the biscuits. Folks use an egg wash on pie crusts sometimes too. Hope this helps...if not...let's keep talking.
@@beerandiron it does! Thank you, I’m just starting to learn … cooked my first pot roast the other day and this is what I wanna try next
@@preparetothrive9871- if you need any help let me know.
Looks great
Thank you friend. I do appreciate the comment and motivation.
Yeszir....gotta try this
It's some good stuff; that's fer sure! Last July we traveled over to the Washington coast to cook on the beach. But...doggone it...there was a burn ban. They let me cook outside the cabin and this is one of those recipes I cooked. Baked a whole chicken for that chicken pot pie (photos on Facebook July 2023).
Looks really good.
One of my favorites for sure.
This is awesome!
You motivate me! I need to record more when I cook. Haven’t put out a video in almost a month. Snow’s gone. Creeks are flowing. And the out doors is calling!
Beer brine process?
Hello Mr. Brad! Perfect question. My basic beer brine recipe: One Tablespoon of Salt to 12-Ounces of Beer. For this Chicken Pot Pie recipe, my suggestion is to tenderize the chicken and brine the tenderized chicken only for one hour. I’ve got a video on how to tenderize the chicken that shows how I brine that same chicken (the brine starts about the ½ way mark in the video): th-cam.com/video/wX_kYQ8nOrM/w-d-xo.html. Brinning is such an important method for my cooking and I want to make sure you get this process down pat. If you need more info on this beer brining process, let me know. I have two other videos too on brining. My cold method: th-cam.com/video/K72sd3e7lAg/w-d-xo.html. And my hot method: th-cam.com/video/-92LzmYemlQ/w-d-xo.html. For the Chicken Pot Pie recipe, I would use the cold method. Remember that tenderized chicken brines for an hour; there’s more surface area for that chicken to take-in that brine. Whole chickens brine for longer. I sure do hope this helps. You let me know otherwise. No worries. CHEERS!