Dr Pepper Chicken - Is Soda Can Chicken better than Beer Can Chicken?

[@bretthonza2930]

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.

[@arlenchamberlain3021]

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..

[@JT-zb2yn]

That's a great idea. 👍

[@DerekBee]

Smart, taking notes here!

[@kjewell91]

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.

[@kjewell91]

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!

[@diddlez2]

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.

[@codybaader5410]

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!

[@metalgamer9647]

I'm from outside of Chicago, I've been throwing beef roasts on the smoker for a couple years now! Always a good idea.

[@joseeduardo4327]

Yes

[@TheNeonSplatter]

@repentandbelieveinJesusChrist9 Jesus is my favorite Mexican!! I didn't know he said that!

[@kray421]

I do pulled pork with A&W Rootbeer and it turns out amazing

[@edwardleonetti2492]

​@@kray421 Omg you have my full attention with that

[@todds5956]

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! 🎉🎉🎉

[@MeatChurchBBQ]

Dang!

[@kevingelowitz3462]

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🔥🔥🔥

[@kfvernon73]

Grew up with Dublin Dr Pepper..... made a grown man cry when they had to stop. Can't wait to try this.

[@jeremyrobb3735]

I would love to see more BBQ sauce recipes using Meat Church seasoning.

[@jeanleigh185]

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

[@davidwaskiewicz3289]

Love beer can chicken, but when it was in the brine bucket it looked like a creepy human head 😳😂

[@ArtCoulson]

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!

[@MeatChurchBBQ]

YES!

[@porterwhitman1639]

Seconded!

[@joshjones5785]

Great video...that chicken looked like a head in a jar at the beginning lmao. Am I the only one who saw that???

[@Rlj3]

Dr Pepper was invented in Dublin, Texas, not Waco 😊

[@wendywwilliams5218]

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

[@dwightshupe195]

Who's face is in the bucket ?

[@PhillipStewart-k7f]

Chicken but face❤

[@brackjackson1894]

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.

[@beckyjacobs9176]

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

[@MeatChurchBBQ]

Sounds great!

[@bigtex7217]

the irony Is that you won't want dr pepper chicken if you watch the Dublin dr pepper documentary

[@mikaelaltairbruneau474]

🤔🧐

[@reppost]

I'm kinda unpopular with the majority with the beer thing. I'm not a big fan of beer in most food, though there are a few exceptions. People who want to dump beer in or on everything they cook just because they like to drink it should have at it, it's their food, but I rarely see it actually making the food better. Where I really get myself in trouble is when I point out that I generally see a strong correlation between people who want to add beer to everything and people who drink crappy beer. 😛

[@billpatterson9844]

Cherry Dr pepper is even better!!!

[@ciaraperry3917]

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.

[@navybeatarmy]

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!

[@narbekalantarians6269]

I second this. I could see some tuna steaks with Holy Cow

[@JohnSmith-bq7gz]

Fish tacos. Yes!!!! This needs to be addressed by Meat Church for sure. Fried and grilled.

[@claylatour1899]

Some different recipes on Redfish would be awesome

[@kyrastuart1920]

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.

[@reynaldosauceda1962]

WOW I love the color and that bad boy! Looks amazin have a great day Matt keep up the awesome vids.

[@dougharris2875]

I have a idea for a video, I would like to see you do a Picanha steak.....I also had the request on the Pig candy!

[@utilityart]

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.

[@PankajBajaj-d5g]

36 Cake turntable mounted chicken inside webber grill replaces rotisserrie

[@susancollins9074]

Anyone know if you can cook this in a 350 degree oven if you don’t have a grill/smoker?

[@davidespinoza2200]

Would like to see a small tour of the outside meat church kitchen. Great videos by the way!

[@diddlez2]

I thought everyone knew by now that beer can chicken isn't a real thing. Not only is resting your chicken upright on a beer can the most useless way to cook a chicken, but it's also a great way to dry the shit out of your chicken. Not to mention you literally get zero beer taste in the chicken if that is what you are after. Obviously the beer isn't penetrating through the metal of the can, and literally zero beer/steam is coming out through the top of the can. Roasted chicken is great but just do it in a way that actually makes sense.

[@gerryhenning7337]

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

[@MSparks9509]

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

[@MeatChurchBBQ]

Dry brine, higher cook temp, no sauce for crispy skin if that is your goal.

[@gerryhenning7337]

@@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

[@randykeating9593]

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 !!!

[@frankkottwitz6279]

Would like too see your whole cooking arsenal and what you like about each one

[@MeatChurchBBQ]

we have to do that

[@ingelri2]

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.

[@JeriClifford]

Just made this and it was amazing!!!! Love your recipes

[@skwerlee]

@meatchurch challenge accepted. I’d love to see y’all do a video on “Nashville hot fried catfish”. I’ve never seen that before but I bet it’d make an awesome po’ boy!!!

[@MeatChurchBBQ]

Would be good. Check out my Nashville Hot Chicken. kzbin.info/www/bejne/mKexdYd5jLegbJo

[@BrandonMobley614]

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.

[@wilson2869]

Well yes, because it's dr pepper. Thank you for posting awesome videos. Your rubs are our go to for everything at my house.

[@fatsackafat1476]

Facts, I own them all!

[@MeatChurchBBQ]

Our pleasure!

[@MeatChurchBBQ]

Thanks!

[@derekcox5745]

Good looking bird, I use Dr. Pepper for cooking all the time.

[@txboss2318]

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).

[@MeatChurchBBQ]

That is cool feedback. Check out that documentary!

[@patrickjacobs8745]

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.

[@johnathonheyder334]

Would like to see you do a Pork Belly Crust Pizza on a Traeger. I've tried it once and turned out ok, but I'm certain you could show us how to master it!

[@DL6778]

Dr. Pepper makes the best bbq sauce.

[@floridaangler4066]

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!

[@MeatChurchBBQ]

HAHA, love that!!!

[@tastemakerguidie]

time nade and orange spread relish CORRECT

[@seangillen9798]

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!

[@Kyle_Schroeder]

Making this right now! Gonna destroy this bird in about 45 minutes

[@tastemakerguidie]

matador aesthetic driver pepper CORRECT

[@maplehouseknives]

I'd sub if you put your recipes and ingredients in the description box. I can't be bothered to go to another external site, accept cookies, bla bla bla. Cool recipe though, looked delicious 👍

[@mitchellbjerke5547]

Try a banh mi sandwich. Smoke country style ribs and glaze with a hoisin teriyaki sauce at the end. Slice up and onto a baguette with pickled carrot and daikon, jalapeño, and mayo. Supposed to be paté too

[@MeatChurchBBQ]

I LOVE Banh Mi.

[@mitchellbjerke5547]

@@MeatChurchBBQ hell yeah

[@Bowhunter3144]

Sooo nobody is gonna mention how that chicken had a face ???

[@Atown804]

I was just thinking this!!!!

[@MeatChurchBBQ]

LOL

[@jimcostello4611]

Request: Chicken thighs, chicken thighs, chicken thighs! ....and I am no Dr.Pepper fan but definitely making this for some thighs this week

[@MeatChurchBBQ]

I have a chicken thigh video up my sleeves. Marinated in The W Sauce is insanely good.

[@jimcostello4611]

@@MeatChurchBBQ can’t wait to see it. I need to try this W sauce! Maybe a good Texas mezcal cocktail with it! Or a Tia Mia. It’s essentially a Mai Tai with half the run swapped out w/mezcal.

[@truckertim2938]

Just bought a used Weber Smoky Mounter 22inch. I am a NEWB. Enjoy your Handle. Here in Minnesota, I grew up eating wild game, venison, duck, wild Turkey (solid and liquid form) liquid form adds character and hair on your chest… I would like to see what you do with lean-lean meats such as wild game meat. Lastly I want to cook something for my wife the problem is and sadly she does not like the taste of smoke (like I do) or crave BBQ like I do. That said, what to cook? I am thinking chicken and also thinking the Dr. Pepper Chicken is a winner. I also think the shotgun shells could work too. Thoughts? Thanks for your great work. Cheers 🍻

[@patriciahartless2095]

😋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 🌌.

[@moeknoop8385]

I use Dr Pepper for my jerkey marinate. Amazing!!

[@TherapyWithWind]

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.👍

[@BriansKitchen]

I am so excited to try this I am going to buy a whole chicken tonight! Also, screw the big corporations for screwing over family run businesses. Side note, would there be a Dr. Pepper brisket you could do? Is there a way to turn the bbq sauce into a powder and use heavy pepper still and create a Dr. Pepper bark?

[@c.l.j.jardell5811]

Too old for BBQ. Outside. Can I do this. Somehow. In. Oven !! By. Cutting chicken. In half. And spread in. Covered. Pan. !???? Plz. Try.

[@sdqtfrmsa]

Matt, how much Dr Pepper did you put in the throne? Also did you have to refill it during the cook? Thanks.

[@jeffhouse9387]

My guess is not because I doubt the inside of the chicken gets hot enough to actually steam.

[@TreRichey]

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.

[@RyanPatridge]

Caribbean flavors? Smoked oxtail? Brisket? Goat? Smoked curry bbq sauce?

[@jackrodosta7971]

I'm Diffently going to try the Dr. Pepper BBQ sauce. I know beer can chicken is a thing and I know people swear by it, BUT I don't get it. Liquids don't boil until around 212°f so with the can or what ever, inside the chicken it will never reach the boiling point so no evaporation of beer or Dr. Pepper into the chicken. Sorry but water can't even boil in a pan on the stove until the pan is well over 212°f. I know I'm probably going to get slammed but drink the beer and the Dr. Pepper and make some bbq sauce😅

[@darrinheike1495]

I buy Jumex nectar (Mexican drink)...Mango, orange papaya etc...Pretty good. Mango and Coke together is amazing.

[@lyleswavel320]

You ever think about doing a top 50 BBQ joints in America, might want to try John Lewis BBQ in Charleston South Carolina, he was Aaron Franklin old pit Master back in 2011

[@kjewell91]

Why wouldn’t you season with Worcestershire sauce first, let it cook a few and then taste before seasoning with anything else? Salt, pepp, your diff self seasonings. I noticed your other self seasonings had salt. Why not go a bit heavier on Worcestershire since it’s more full of flavor than dry herbs or broth and then salt AFTER adding the ACTUAL appropriate amount? Not a pro but I imagine that’s why they say to taste that shit each time you add seasonings. Idk tho. Could just be an idiot. 🤷🏿‍♂️

[@infamousgbear]

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!

[@cjbotkin1]

Matt. Love what you do. If you dump your Chinese Traeger pellet grills for an American Yoder YS640, then you would get my vote.

[@alectalkington2149]

Hey Matt, this is Alec from TalksBackyardBBQ, what about using the same sauce on smoked turkey breast? I'm going to go ahead and give it a try this memorial weekend!

[@whiskybooze]

Why did I smoke a joint before watching this lol...do you teach classes? Had no idea Dr. Pepper started in Texas. It's my favorite soda.

[@jamiejones8559]

Burnt ends using beef cheek meat would be something that I've not seen done. It will give brisket a run for it's money on burnt ends. The marbling is excellent and the meat is tender. I've not seen the chicken throne but I've ordered one. The clean up of the can holder is a nightmare...if you want it clean....which is almost impossible. Keep making BBQ!!!!

[@lesleystandish3922]

Just found your channel...awesome vids...question...what are those grilling gloves you use in this video??

[@DoubleDsp]

Never done did this before but real sugar is better than government approved high fructose sugar? Plus the cuts and I don't know what to believe! Get your clicks from those who don't ask the tough question!😉 I don't think it tastes like you have led us to believe!😂🤔😉

[@jefflay5818]

That amazed me you not using the metal products. My girlfriend thinks I'm crazy 🤪 when I say I can taste the metal in certain can foods. Especially tuna. Or if I use a fork or spoon an eat something out of a can, I can taste the metal on the end of the fork. Silly huh😂 though true❤

[@mikebower9255]

How about trout? I'll be catchin plenty of trout this summer (stocked trout - the only ones I take) - like, pan sized trout, 12-16"

[@saaskwatch5537]

Pour out half a tall boy, stuff it with lime and herbs..drill 3 decent size holes on high side of the (bottom side of can)..place a well seasoned (and/or garlic,cilantro stuffed) chicken on each side of can, and smoke for three hours! Never seen chicken that juicy any other way!

[@5SolasBBQ]

I have enjoyed both, however, the BEER CAN chicken is something special 😎

[@jefferycase909]

New Subscriber, you asked for off the wall ideas. " Ribs boiled in CokaCola " . It's CRAZY good!!

[@MikeRidesBikes]

Matt, why did you put a cutting board....on top of your MC board? I was in your shop back in December and purchased one of the last two you guys had in offsite storage....are you using the second board to prevent the potential of chicken contamination off that (now my) board?!

[@tastemakerguidie]

that bright got life ; simmer that glaze on resetting

[@williamjameson2961]

Lived in TX from 99 to 2005 , HEB is the shit and Im born and raised on the east coast..I wish HEB would bring there products to the east coast !

[@edurban3591]

Matt you are one best at these videos! Excellent instruction and explanations! Fan for life💨💨💨💪💪💪

[@MeatChurchBBQ]

Thank you Ed!

[@kathleenkirchoff9223]

I'll take Dr Pepper over Beer any day. It's been a family favorite for 3 generation. I love it best in those glass bottles. I remember those wooden cases from the dorms at Texas Tech. I will have to cook up some of this sauce for next time hubby fires up the grill. Would it be over kill to serve with Dr Pepper three bean salad and Bluebell Dr Pepper float ice cream for dessert???

[@jefflay5818]

To add to my prior comment bubba. Yes, I've had to eat straight out of a can and we all here in America 🇺🇸 🌏 may have to do the same if we don't pull together and quit fighting each other Amen❤

[@BigAlsBBQ]

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

[@jimjack4460]

My family loves Al Pastor and we love ribs. How about Al Pastor style pork ribs? My 16 year old son and I tried it once and it was delicious, but still not perfect. We need to perfec it. I'm sure you could figure it out!

[@MichaelBailey-v1e]

I just made that bbq sauce and holy hell that is damn good, subtly sweet with the Dr. Pepper flavor with the right amount of heat to let you know it’s there, amazing sauce indeed

[@DownD.Hole92]

So I'm still learning quite a bit about smoking, but I am curious. If I don't want to take my smoker up that high would about 250-275 be enough over a longer period of time or is it important to get to the Temps you use?

[@Bigplane1]

Another great video. Thanks. It's awesome that we can finally get all your rubs up here in Canada. How about doing Pizza, maybe on the Mill Scale? I do mine on an X-Large Green Egg and they turn out fabulous. Great way to use leftover brisket or pulled pork. I am hoping to get an offset smoker to complete my outdoor kitchen. Just not sure if you can get the pizza stone hot enough to cook on it.

[@sergiogarcia478]

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.

[@tastemakerguidie]

roubust isn't red eye driver(s)

[@chrisl6056]

I'd like to see beef rib burnt ends, sloppy joes and honestly, more sides! Mac and Cheese, different kinds of potatoes etc. Also, maybe more cured or marinated meats. Bacon, Canadian bacon and stuff like that.

[@kristakapp1167]

Would love to try this but we can't find Dr. Pepper with cane sugar anywhere in Colorado. Tried Walmart they don't carry it. Can we use regualr Dr. Pepper of another can sugar drink?

[@jonathanlogan5232]

I’m sure there is someplace that fox bros was voted best in Georgia, and I’m sure the panel was made up of hipsters from Atlanta. It’s good, but it’s not Georgia bbq. There places that have been open for generations making Georgia bbq that people would argue are better.

[@alwaysrockn2009]

How about a video on smoking yo a Turkey, lobster tails, or even something like a wed roast, French dip, or a Philly steak sandwich.

[@ReefMimic]

My tegger min temp is 160F . It smokes really good on startup. Once it gets past 160f the smoke is so intermittent, it really discourages me from like it as a smoker. I end up using a master built propane smoker that is golden. Now tregger makes a pellet grill that just does smoke. It came out a month after I bought a $1000 tregger. Just my luck

[@thekeef2187]

So the beer never boils over any sort of indirect heat, which is the standard beer butt method.. So it's basically just indirect heat chicken with the placebo of your choice for "flavor".. It might moderately steam the meat from inside, maybe, the debate is out there. Don't fuck around spatchcock, add an herb butter under the skin and indirect heat till done. Way better than this might do something might not style of bird.

[@baseballstrengthandpower4445]

How about Cajun style pork butt brined in crawfish boil? I love Cajun flavor and pork combo

[@TigerDude333]

lol, takes more than a few locations to "dominate" Georgia bbq, which is dominated by little places everywhere. I'm sure they get a lot of play via brisket, but brisket is a bit player there.

[@nolencox2939]

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.

[@zhiduk]

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.

[@bradcampbell624]

​@@zhidukAgreed. Also, a dry salt brine overnight makes a reasonably noticeable difference

[@redbeard8435]

Salt the skin and dry brine over night in the fridge and lightly oil the skin before cooking.

[@nobodylifts]

First video of yours that I've watched. Thought I would share a hot sauce recipe. Hot sauce recipe. Half pound of hot peppers. I usually grow my own tabasco peppers, but choose what you like. 1 whole garlic 1 tablespoon salt 1/8 cup honey 1 can of pineapple chunks 1 bell pepper Throw all of it in a blender then fill the blender with vinegar. Blend it up and enjoy. Make close to 2 quarts of hot sauce.

[@thedpb]

I live walking distance to Fox Bros. and they are by far the most overrated BBQ joint in Atlanta if not the state of Georgia. The only compliment they get from people here is their Mac'n cheese.

[@ReefMimic]

Oooooo sounds/looks good . I got a double bear can chicken tray from cabelas years ago. I put vegetables on the bottom of tray too. It’s so fucking juicy. I’ve seen people attempt to make beer can chicken and fail and never attempt to try again. Pain in the butt to clean the tray so pam the shit out the tray before starting for my stainless steel tray. They say to tuck in the wings but I don’t. Cans release poison? Fme

[@jeffhouse9387]

So legit question. Does the inside of the chicken or beer can ever get hot enough to create steam or actually evaporate? Wouldn’t the volume in the chicken middle prevent heating to the point of boil/evaporate? Upright roasting is great but I’m not thinking anything in the cavity will actually affect the moistness of the bird.