Great video...how much diamond crystal kosher salt would you add to this recipe if you were to not salt separately? I was wanting to do a dry rub with this recipe where the entire wings are coated in this rub. Thanks for the great content!
Simple and direct from a person in authority when it comes to BBQ! Thank you for sharing your knowledge and experience. Watching all your videos old and new! Thank you Thank you Thank you!!!
Nice video, Joe. Fellow Midwesterner here (I live near Milwaukee). I got hip to your content via Brad's videos, and now the two of you plus Yoder have done a lot to help me step up my BBQ game. So, thanks for that! One thing that I've done differently with my beer cans is that I use a can opener to completely remove the top. Then (with care) drink about a third of it (not trying to end up like Ledger's Joker). Once it's wide open I've dumped some spices inside the can thinking that it would permeate and flavor the inside of the cavity. That being said, I don't think I've cooked a chicken on a beer can since I got hip to the whole spatchcock thing. Anyhow, enjoy yourself at the WCSO. One of these years I'll be there. Peace.
Hey, here's a tip that I picked up (someplace) on TH-cam for beer can chicken. Grab an onion or potato, trim it down to fit into the neck hole, and cram that puppy in there! I've tried with and without and noticed more moisture was getting into the bird with that plug. Total guess here, but the beer (and steam) starts to evaporate and infuse from the inside contributing to the cooking process and not escaping (however I don't recall any significant reduction in the total cook time). It makes sense and my beer can chicken seems moister that way. Otherwise, thanks for a fantastic demonstration! I'm seriously considering trying out your Spatchcock method next... just gotta score one of those kitchen pans first!
First time I knew of your channel was a Chud shoutout. I really enjoy your videos and the way you explain why things work. I'm glad I happened upon the channel. Also - I'm a midwest guy that likes the Texas style better as well. Mighty Joe!
Nice job! My next chicken will be over the pan like you did..great idea! Love the new pit also..I have a workhorse 1975 and that primitive 250 would be the next one I get
Im new to grilling and just have a pellet gril. I have a chicken throne i use instead of the can so the opening is bigger. Not sure if it helps all, but the ones ive made have been great. need to try spatchcock and potentially this method. looks awesome!
Great video, great concept, Joe. Really love it. I’ll bet that spatchcocked one would be even better dry brined a day or two. Definitely spatchcock is the way to go. 🍻
I don't know who you are first time. I watched you but you're real good so far. But I think that beer can chicken is toxic because of the printing on the can gets up into the chicken. Please reply
@@knoxavebbq I just want to say I appreciate your diligence in replying. Although I also really enjoy Jeremy Y. and Bradly R.' videos. I've asked a few questions here and there and have never gotten a reply from them. So again thank you.
@@michaelnielsen9962 they get a lot more comments than i do.. sad to say, but when i get to that point i probably wont be replying to comments like i am now. haha. it's just alot of work to do so.
With smoked turkey, I make a seasoned butter and stuff it inside the skin (along with injection,ect). The butter ends up making the skin crispy and giving more “moisture” to the meat. I’ve done the same with Greek-seasoned and brined 3-4 lb WOGs, and served ‘em with lemon roasted potatoes.
Hey Joe great video. I'm wondering how it would turn out if you did a small brine using the beer on the chicken 1st. Just a thought now I'm going to have to try this. Thanks for the inspiration 😅
Liking your content and maybe I missed it but to make this rub, it's not clear to me on the portions of each ingredient. Could you post that please? Would like to try it on wings this Saturday
Got a plan but any advice for a family thing. Probably 50 plus! Plan on a brisket trimmed at 10 pounds maybe. Pork shoulder maybe 5 pounds. Then as a add on sausages. Probably do more sausages than I need bc leftovers are alright lol
What’s a good plan for sausage? Brisket going to smoke day before, pork shoulder day of but early. Plan on 2-4 hour window before serving. How early would you cook sausage. And serving it, it looks like it’s always pre sliced?
@@chriszinn7143 do the first cook way few days earlier. then i would just reheat then in the oven at 300-350 until its night a bouncy. i dont serve it sliced. i like leaving it whole. doesnt look as good but the snap is undeniably better.
I’d love to see the original method cooked over a Chud box vs the spatchcocked on the offset. I feel like the beer can method only works well when the heat is coming from the bottom up, hitting the thighs.
Great video. I never made a beer can chicken because it just doesn't make sense. What if you brine the bird in beer? Would help with the salt content as well.
MJY with the spatchcock method, you can also push the legs and thighs inside out, season then pull them back into the skin. Place some under the breast skin, now season the outside skin all over, then you are golden!
I've done beer can chicken using different types of beer, and it tastes no different then regular bbq chicken. I've come to the conclusion that shoving a hot, painted, internally coated, aluminum can, (which is designed to be cold) into a chicken for hours just isn't worth it. I will try your spatch cock style, and even if I still cant taste the hops, the dipping sauce sounds awesome.
The setup for the spatchcocked version reminds me of some great birds I've had that were cooked on an ugly drum right over the water pan with garlic, herbs and lemon slices nestled under the bird.
@@knoxavebbq Just looking for high heat wok cooks as my only tool to get mine hot enough is an egg. But I desiring more use of my wok to do cooks. IE is my deep fryer and pan cooker with fire
I don't ever feel like the fluids ever really added much to the end results, atleast not in the grand scheme. An under seasoned chicken would impact the flavor more than anything you'd notice with a can of something. Great video! I don't have much success with poultry on the smoker. So I stick to the hotter options
It takes some practice, but sometimes you can throw the skin side on the grill just to crisp it up. Just as long as you do it before it get too leathery
Stuffing a beer can results in an uneven cooking, often resulting in some parts enveloping the beer can, being undercooked. Undercooked chicken means juicier meat, which people wrongly attribute to the beer. Your method is far better.
I can buy a rotisserie chicken from Walmart or Costco for $5.50. Tastes great. No work or sweat on my part needed. I’ll go rotisserie every time for a $5 chicken. Cheers!!
@@knoxavebbq I started out cooking beer can chicken on a Weber. Cooked at least 200. I still own 10 beer can chicken holders you place on the grill. I love beer can chicken. You really can’t beat a rotisserie chicken from a big box store for price, quality and ease compared to cooking a beer can chicken on your grill or smoker. Not a hater just older and wiser. Love your videos, content and perspective! Cheers!
Definitely eaten my share of $5 birds. But the taste is not even close - seasoned and BBQ’d crushes the $5 birds. Not to mention the benefit of having the ability to control the quality of the chicken I’m eating. Given the choice I’m spatchcocking chicken every time. Thanks Joe!
I would love to watch you videos but can't deal with you talking over music. I started watching you because you were recommended by Chud. I'll try a couple more but I may be skipping them if the music is still there.
Rub Recipe:
Paprika - 1/4 Cup
Thyme - 1 T
Oregano - 1 T
Pepper - 1 T
Garlic - 1 T
Cayenne - 1 t
Feel free to add or adjust as you feel necessary!
Great video...how much diamond crystal kosher salt would you add to this recipe if you were to not salt separately? I was wanting to do a dry rub with this recipe where the entire wings are coated in this rub. Thanks for the great content!
@@jee77osu honestly, I couldn’t tell you. Something I gotta play around with
Simple and direct from a person in authority when it comes to BBQ!
Thank you for sharing your knowledge and experience.
Watching all your videos old and new!
Thank you Thank you Thank you!!!
wow! i appreciate it!
Wow. This is officially how I’ll be doing BCC from now on. And suggesting to others. Thanks!
Please do! It was delicious
I find myself watching more of your videos so I subscribed. I like the trial and error element because that's what its all about.
Appreciate it. Thanks for watching. I’m learning the same as you all
Tried this even without the sauce and it is still the best whole chicken i've every smoked. Easy prep too and juiciest chicken i ever cooked.
Awesome! So happy to hear. Haha. It was just a random thought, but it works! Thanks for watching and trying it out.
Definitely gonna try this
Let me know how it goes!
Someone get this man a Chud chimney!!
Haha. What’s wrong with the Weber?
@@knoxavebbq Not a thing wrong with that....I'm just throwing that out there! Lol
Nice video, Joe. Fellow Midwesterner here (I live near Milwaukee). I got hip to your content via Brad's videos, and now the two of you plus Yoder have done a lot to help me step up my BBQ game. So, thanks for that!
One thing that I've done differently with my beer cans is that I use a can opener to completely remove the top. Then (with care) drink about a third of it (not trying to end up like Ledger's Joker). Once it's wide open I've dumped some spices inside the can thinking that it would permeate and flavor the inside of the cavity. That being said, I don't think I've cooked a chicken on a beer can since I got hip to the whole spatchcock thing.
Anyhow, enjoy yourself at the WCSO. One of these years I'll be there. Peace.
Lol. Ledger joker. I’ve done that too. Didn’t find to make significant difference. Thanks for watching!
Hey, here's a tip that I picked up (someplace) on TH-cam for beer can chicken. Grab an onion or potato, trim it down to fit into the neck hole, and cram that puppy in there! I've tried with and without and noticed more moisture was getting into the bird with that plug. Total guess here, but the beer (and steam) starts to evaporate and infuse from the inside contributing to the cooking process and not escaping (however I don't recall any significant reduction in the total cook time). It makes sense and my beer can chicken seems moister that way. Otherwise, thanks for a fantastic demonstration! I'm seriously considering trying out your Spatchcock method next... just gotta score one of those kitchen pans first!
Interesting idea. Sounds like it would work.
Yup. I second this method. Also you can cut the top of the can off. Might let more moisture out into the chicken.
Beer can chicken is now beer pan chicken! They both look delicious!!
That were both great. Just one better than the other in this one experiment.
Great video Joe. Keep the awesome content coming. You are among my favorite BBQ TH-camrs.
Appreciate it. Thanks for watching
Great idea! Frankenstein chicken. Love it.
Going on my Q this weekend.
Dude I am doing this soon! Great idea Joe!
Love the hotel pan idea mighty Joe hope to see you at Windy City!!
Appreciate it. See you then
First time I knew of your channel was a Chud shoutout. I really enjoy your videos and the way you explain why things work. I'm glad I happened upon the channel. Also - I'm a midwest guy that likes the Texas style better as well. Mighty Joe!
Man, that means alot. I appreciate the kind works.
I’m absolutely gonna try the “new way” this weekend!
Let me know how it goes!
I am going to give this a try myself. Thanks for the inspiration!
Appreciate you watching. Let know how it goes
Good Idea ! Thks
Excellent video, Joe! SpatchCOCK chicken looking amazing!
Appreciate it. Thanks for watching!
Fantastic Content. Thank you for sharing. have a nice day!❤👍
Appreciate it. Thanks for watching!
Good video I just started spatchcocking chicken and it has become my favorite way just because you can cook it to the correct temperature.
Agreed, but I think there is something special about cooking chickens vertically.
I really like the spatchcock method. Whenever I cook poultry on my smoker, it's spatchcocked. Great video Mighty Joe...
Thanks so much for watching!
Such a dope video bro. You're a BBQ scientist and we love it!
Appreciate it! Would have to do it a couple of times to verify this. Thanks for watching!
Fun experiment👍😊
Thanks for watching as always!
After I saw you make your own rub. Pause! I had to subscribe. What are the ingredients amount?
I will when I get back home. I forgot to add it. Thanks!
A great comparison on the chicken. Cheers, Joe! 👍🏻👍🏻✌️
Thanks for watching!
Nice job! My next chicken will be over the pan like you did..great idea! Love the new pit also..I have a workhorse 1975 and that primitive 250 would be the next one I get
It’s a great pit. Just make sure you have the proper space for it. Haha. Thanks for watching.
Im new to grilling and just have a pellet gril. I have a chicken throne i use instead of the can so the opening is bigger. Not sure if it helps all, but the ones ive made have been great. need to try spatchcock and potentially this method. looks awesome!
Thanks for watching!
Beer can chicken was one of my first cooks too! Haven't made one in a long time, I need to remedy that.
Haha. Do it! It’s always good
Awesome video!!!!!! Id like to see a shoulder clod video if you are able to do it.
When I find one I’d love to do one!
Great video, great concept, Joe. Really love it. I’ll bet that spatchcocked one would be even better dry brined a day or two. Definitely spatchcock is the way to go. 🍻
I think so too,but I had too many factors going on. Haha. Next time. Thanks for watching!
I don't know who you are first time. I watched you but you're real good so far. But I think that beer can chicken is toxic because of the printing on the can gets up into the chicken. Please reply
Shout Out @Knox Ave BBQ #Come On :) #Great Job :) #Coming at you From South Texas 👊🏼
Thanks for always dropping in.
Great video! I'd really like to see some Asian inspired BBQ if possible.
check out the videos i pinned at the end of the video!
@@knoxavebbq ye I had a look at them, I'm going to try those wings!
You could do a video comparing BBQ started with vs without Korean newspaper.
Once I get to 100k subs
Joe, I can't find the breakdown of your rub's measurements.
I will when I get back home. I forgot to add it. Thanks!
@@knoxavebbq I just want to say I appreciate your diligence in replying. Although I also really enjoy Jeremy Y. and Bradly R.' videos. I've asked a few questions here and there and have never gotten a reply from them. So again thank you.
@@michaelnielsen9962 they get a lot more comments than i do.. sad to say, but when i get to that point i probably wont be replying to comments like i am now. haha. it's just alot of work to do so.
With smoked turkey, I make a seasoned butter and stuff it inside the skin (along with injection,ect). The butter ends up making the skin crispy and giving more “moisture” to the meat. I’ve done the same with Greek-seasoned and brined 3-4 lb WOGs, and served ‘em with lemon roasted potatoes.
Sounds great.
Never did the beer can, but I spatchcock and smoke the whole chicken quite a bit. Other than fried, it's my favorite way to cook them.
Sounds amazing. Thanks for watching!
Hey Joe great video. I'm wondering how it would turn out if you did a small brine using the beer on the chicken 1st. Just a thought now I'm going to have to try this. Thanks for the inspiration 😅
That wouldn’t be a bad idea! Thanks for watching
Beer can vs Beer Pan lol. Nice work.
Lol. You’re right. Dang. Missed opportunity by me
Woof woof from NorCal. I would say you could blanch chicken in beer. But yes I always spatchcock my chickens when cook on my ceramic grills
Nice. Thanks for watching
Liking your content and maybe I missed it but to make this rub, it's not clear to me on the portions of each ingredient. Could you post that please? Would like to try it on wings this Saturday
Rub Recipe:
Paprika - 1/4 Cup
Thyme - 1 T
Oregano - 1 T
Pepper - 1 T
Garlic - 1 T
Cayenne - 1 t
Feel free to add or adjust as you feel necessary!
Got a plan but any advice for a family thing. Probably 50 plus! Plan on a brisket trimmed at 10 pounds maybe. Pork shoulder maybe 5 pounds. Then as a add on sausages. Probably do more sausages than I need bc leftovers are alright lol
I would make a bit more brisket or pulled pork.
What’s a good plan for sausage? Brisket going to smoke day before, pork shoulder day of but early. Plan on 2-4 hour window before serving. How early would you cook sausage. And serving it, it looks like it’s always pre sliced?
@@chriszinn7143 do the first cook way few days earlier. then i would just reheat then in the oven at 300-350 until its night a bouncy. i dont serve it sliced. i like leaving it whole. doesnt look as good but the snap is undeniably better.
Took your advice! Did a brisket about 5-10% bigger and the pork shoulder got one about 60% bigger. Everyone said great things about the brisket.
@@chriszinn7143 glad to help!
Genius. 😊
Haha. Thanks. Appreciate you watching
I haven't made beer can chicken in forever. Why? Because I made it so often my family got sick of it. Time to do it again I guess.
Lol! I know that feeling
I’d love to see the original method cooked over a Chud box vs the spatchcocked on the offset.
I feel like the beer can method only works well when the heat is coming from the bottom up, hitting the thighs.
I’ll have to talk to Brad. Maybe we can do it. Haha
Great video. I never made a beer can chicken because it just doesn't make sense. What if you brine the bird in beer? Would help with the salt content as well.
I think there some special that happens when you cook chicken vertically. I have another experiment in mind. Thanks for watching
What do you think caused the skin to have different textures? How do you prevent the skin from getting leathery?
I think alot of it had to do with too much convection, but not enough heat
MJY with the spatchcock method, you can also push the legs and thighs inside out, season then pull them back into the skin. Place some under the breast skin, now season the outside skin all over, then you are golden!
Sound good! I’ll have to try it out!
Spatchcock or halves works better for me too
I've done beer can chicken using different types of beer, and it tastes no different then regular bbq chicken.
I've come to the conclusion that shoving a hot, painted, internally coated, aluminum can, (which is designed to be cold) into a chicken for hours just isn't worth it.
I will try your spatch cock style, and even if I still cant taste the hops, the dipping sauce sounds awesome.
I definitely agree. The sauce was good!
The setup for the spatchcocked version reminds me of some great birds I've had that were cooked on an ugly drum right over the water pan with garlic, herbs and lemon slices nestled under the bird.
Ooooo… that sounds goodc
Great idea! Imma gunna try this, I like spice combo, what kind of wood did you use?
Thanks for watching! White oak.
Bizarre but what pan and rack are you using?
It’s basically just a bigger brownie pan and a cooling rack
What temps were you rocking at? I always get chewy skin in my offset at lower temperatures
285 to 300
Can you share the measurements for the rub please?
I will when I get back home. I forgot to add it. Thanks!
@@knoxavebbq Sweet
What temp you use on your smoker for this recipe????
285-300
Do you still do popups in Chicago? Spending a couple of days there next week
I do them very rarely. I definitely won’t be having one next week.
@knoxavebbq bummer, figured it was worth asking lol. I will be trying Umamicue for sure, I got to help them and Yoder in Kentucky last year
My guy! Tell @chudsBBQ to hook you up with a Chud Chimney! Good looking chicken, brother. 💯
Haha. Nah. I’ll buy it when I have the funds. You don’t support friends by asking for hook ups.
Suggestion for cooks Get that wok out on a grill. Only way I can get it hot enough
What does this have to do with a wok?
@@knoxavebbq Just looking for high heat wok cooks as my only tool to get mine hot enough is an egg. But I desiring more use of my wok to do cooks.
IE is my deep fryer and pan cooker with fire
I don't ever feel like the fluids ever really added much to the end results, atleast not in the grand scheme. An under seasoned chicken would impact the flavor more than anything you'd notice with a can of something.
Great video! I don't have much success with poultry on the smoker. So I stick to the hotter options
Try spatcocking it. It comes out pretty nice
Brb otw to pollo rico
Hahaha! Sounds good
Great comparison the beer can chicken is a waste of time but people like doing something fun and it gets them by the grill/pit.
I agree, but if it makes ppl you’re serving happy, I think it’s worth it.
The beer boils out while cooking. That's why you see people putting season inside the beer
Maybe brining the chicken in beer to get the beer taste in the meat
You probably could. I don’t know if I want my chicken to taste that much like beer though. Haha
This guy showed us some of the driest chicken on the internet
For the algorithms 🎉
Always appreciate it
I think you should have turned the spatchcock. The wings looked burnt. As long as it came out good!
They were a little darker than I would’ve liked but turned out great flavor wise
Miller light? Ain't no way
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Chicken on my smoker is my worst enemy. I hardly ever get it right. Tough skin. Over/undercooked with the timing of the skin getting crispy.
It takes some practice, but sometimes you can throw the skin side on the grill just to crisp it up. Just as long as you do it before it get too leathery
🤙🏽
👍
''that thing by its butt'' is called a tail .....
“It’s NOT a TUMAH!”
Stuffing a beer can results in an uneven cooking, often resulting in some parts enveloping the beer can, being undercooked. Undercooked chicken means juicier meat, which people wrongly attribute to the beer. Your method is far better.
It’s not the most practical way to cook chicken but it’s still fun. Thanks so much for watching though!
I can buy a rotisserie chicken from Walmart or Costco for $5.50. Tastes great. No work or sweat on my part needed. I’ll go rotisserie every time for a $5 chicken. Cheers!!
Why are you even here then?
Ok. Great. Thanks. Haha.
@@knoxavebbq I started out cooking beer can chicken on a Weber. Cooked at least 200. I still own 10 beer can chicken holders you place on the grill. I love beer can chicken. You really can’t beat a rotisserie chicken from a big box store for price, quality and ease compared to cooking a beer can chicken on your grill or smoker. Not a hater just older and wiser. Love your videos, content and perspective! Cheers!
Definitely eaten my share of $5 birds. But the taste is not even close - seasoned and BBQ’d crushes the $5 birds. Not to mention the benefit of having the ability to control the quality of the chicken I’m eating. Given the choice I’m spatchcocking chicken every time. Thanks Joe!
It is not abut the $5. BBQ is a hobby given one has got the time. Also, though Costco's is decent, I much prefer my own cooking.
I would love to watch you videos but can't deal with you talking over music. I started watching you because you were recommended by Chud. I'll try a couple more but I may be skipping them if the music is still there.
Be prepared to skip then. Appreciate you trying to watch.
I really love the music with the video. It is relaxing and adds to the video...not a distraction
Music is not a problem for me . . . and the content is off the charts good! Thanks Joe!
whole brined chickens cook the best. Right on the rack, only taken to 165 degrees. The beer can thing has been 'debunked' for ages.
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