Beer Can Chicken Experiment

[@aaronkoch3273]

Being an american that grew up in Holland, it cracks me up to see 2 Dutch guys doing southern cooking. Awesome, pure awesome.

[@nicfleming5105]

I just watched an english speaking Dutch guy trying an American beer can chicken recipe with Alabama white sauce. We live in awesome times. We really do take the internet for granted.

[@madmonkeycycling9098]

poor away half of the beer, add some chickenspices to the beer, throw in some garlic & rosemary & close off the top of the chicken with an onion. Beer can chicken works

[@illuminayt]

That’s what I do. Drink half the beer and add spices, etc. So good.

[@PITMASTERX]

sounds good bro

[@DevonRegan]

Came here to say this. Always pour out half and use room temp beer.

[@Tom-nd1cs]

maybe heat the beer up inside the barbecue first so that it steams when you put the chicken over it. Maybe it works. :)

[@RichardCampbell_DotNetRocks]

I think the cage holding the beer cans in the video impairs the cooking process - you need the heat of the grate to heat up the beer can. I put my beer can chicken directly on a small cast iron fry pan - it makes sure more heat conducts into the can (so the liquid actually boils!) and it catches the drippings from the chicken so that I don't get flare-ups. Arguably, the most important thing that the beer can does it provide thermal stabilization - slowing down the rate of the breast cooking so that it doesn't dry out by the time the thighs are cooked. Also, cooking a chicken upright means that the breast sag downward, also making them thicker, so they cook slower. The traditional roasting chicken position means the breast flatted out and are thinner.

[@johnchase4408]

The point isn't to cook it faster. It's to make it moister and more flavorful.

[@jeffhouse9387]

But the liquid in the can never evaporates or boils out…he points out at 9:22 that the temp of the hot water he put in is nowhere near boiling, so it’s not really moisturizing anything.

[@Hades035]

@@jeffhouse9387 water does not need to boil to evaporate :) when you are under the shower, your water is not 100c but your surroundings are getting damp :)

[@Phaide]

As somebody that makes beer can chicken all the time I think there’s two keys to doing this properly. First thing is that you can’t use cold beer. The beer needs to be left out at room temperature minimally. Second if you take a high alcohol content cider (9-12% ABV) you’ll get a juicier apple flavored chicken which, in my opinion, goes with the flavor of chicken phenomenally.

[@Lilliancooks]

Eduardo...How many minutes per pound do you barbecue the chicken?

[@laynecox3992]

I always us 1/4 can room temperature beer. 20 minutes per pound @ 190-225 degrees. Alcohol boils @180-195

[@jimmylarge1148]

Couldn’t one heat the beer up prior to use?

[@jeffreymccullough8058]

Seriously.. Never use cold beer for beer can chicken.. you loose heat .. which is why it wasn't done with the other chickens

[@jimmylarge1148]

@@jeffreymccullough8058 one could always heat their beer up prior to use no?

[@Democrats-R-hypocrites]

I was laughing because you doubted the beer can chicken but you could tell It was the best ! The “ burnt seasoning “ looked like it was cooked right

[@bdg1405]

Closing the opening in the neck cavity will allow the steam to better stay inside the bird. Pull the skin over the opening and use a turkey lacing skewer to hold the skin in place. AND only 1/3 can of beer needed.

[@jcat5150]

I did my own version of this experiment several years ago and decided to drink the beer and cook the chicken......lol....what I HAVE decided is that the stand puts the bird in an orientation such that indirect heat from the outsides cooks the legs faster without drying out the breast/body that I leave in the middle (in my case coals from a weber kettle on the outsides but leaving the middle burner off in a 3 burner gas rig would be same thing I suspect). Love your channel!

[@somebussiness5677]

Thanks!

[@PITMASTERX]

Thanks

[@DROLTMANN]

As everyone else has said, you only use half a can of beer! It works well and we use this method all the time. We've even done a can with an apricot jam and mayonnaise mixture, which gave the chicken a almost sweet and sour taste my kids love. They are not huge fans of the beer taste, so I do both.... 😄

[@tomstestkitchen]

Excellent experiment Roel! Technically it's the fact that "beer can chicken" is grilled vertically on some gadget, in most cases a beer can. Traditionally 3/4 of the beer is removed, spices are added and the chicken is propped on top. Theoretically the moisture from the beer will keep the chicken moist, but it doesn't. Nice white sauce BTW

[@rcenobi5059]

I do this every Thanksgiving day. Beer butt Turkey. It take me 2 hours to cook a whole 18LB bird. I put my bird in a roaster pan and wrap and seal the whole thing in foil. Best juicy tasting Turkey ever!!!

[@chwaca]

To make a Beer Can Chicken recipe work you need: 1. half litre beer, so the beer will overflow and make the chicken juicy 2. beer in room temperature, so you don't need to warm it up that long 3. baking tray to deflect the heat and catch all the juice You can add some chopped onions and carrots on tray. The chicken should reach 75' Celsius. Done it, love it ! ;-)

[@davyfrostcadence1467]

Sorry if im wrong Pitmaster, are you not supposed to empty the beer to under a half before cooking??

[@johnchase4408]

Drink 1/3rd to 1/2 and add seasonings. But, Yes.

[@benwarner3139]

yes as well as preheat the beer can

[@KristofVanOpstal]

And also inject some of the beer in the breast and thighs to ensure beer flavour

[@robertbunker2494]

Love the Channel! This is my version of Beer can ChickenPour out some beer in a bowl mix the beer with 1/2 tbs of melted butter with pinch of smoked paprika, salt, and 1/2 tbs of garlic powder. Inject the whole chicken. Heat the Beer on the grill till it boils first so the can and beer are hot! Then go ahead and finish everything the same way you did!!

[@stevoislookingforgolfballs8046]

Step 1 drink half a can. Step 2 shove the can in a chicken. Step 3 put chicken in pre heated oven. Step 4 drink rest of 6 pack while chicken cooks. Step 5 eat chicken it will taste just fine.

[@ifanmorgan8070]

Everything tastes good after 6 beers :-)

[@arttafil6792]

Stevo Is Lost , I LOVE IT. I GOTTA TRY THIS!

[@arttafil6792]

Ifan Morgan, no, that’s “half stepping” ask a vet about that term! :) :) :) the hell with the six pack unless you get a few glasses (not shots) of Jack Daniels Tennessee Honey 70 proof sipping whiskey. Rule of thumb, for each 6 pack of Miller High Life (the original ones in a bottle not a can) the aluminum makes the beer taste like metal. You should drink (3 ) 8 ounce glasses of Tennessee Honey! Now after that, you really won’t give a hoot which chicken was cooked which way! SEMPER-FI all and ENJOY. Just remember the Jack Daniels Tennessee Honey!

[@genevievedarrett3163]

same way I do it .Half can ,season put it on .I have never had a promblem ,juicy and succulent .my family loves it .and I also do it in my oven in my cast iron skillet.

[@bhoglund1905]

Its not a speed thing and you only use a partial can, not full, thats a waste.

[@Auger3504]

Use a room temperature can of beer pore about 2/3 out, add soy sauce, garlic and teriyaki and ginger if you like, to the beer. Cooks up fantastic.

[@joederue9900]

You mean drink it right?

[@Auger3504]

@@joederue9900 Yes

[@HyborianAge]

I once saw a guy cook a whole chicken in a big coffee can. The can was filled halfway with charcoal. He lit the charcoal. The chicken was dipped in a spicy bbq sauce and then wrapped in banana leaves. He then put the chicken in the can. It looked good.

[@skinnydog6665]

Great example of just because you can, doesn’t mean you should. Thanks for unpacking this one objectively and for ensuring no more beer is wasted

[@PITMASTERX]

🤩💪🤩

[@AndyMacaskill]

I'm pleased it's not just a gimmick! It's hard to know without doing a side by side test. Thanks Roel!

[@IJNIP34]

Hahahaha He was lost on the "ROLL TIDE"

[@brandonroberts4171]

WAR EAGLE

[@miketerl6595]

When I bang my sister I yell RollTide

[@johnq.public2621]

I was under the impression you were supposed to pre-heat the beer can/contents BEFORE you put the chicken on it. This helps prevent things you spoke about at the beginning of your video.

[@DanielGloverTheGreat]

"A knife is a tool; you should use it that way." Words that so many of my fellow American men need to hear. There's this weird sensation around "manhood" about having the nicest, most expensive, knife and never using it because they don't wanna ruin it. What's the point of the knife then? Anyway, great cook today! I have really enjoyed your channel since I found it in November. Keep em coming!

[@PITMASTERX]

Rock on Daniel!!!

[@JalapenoDNA]

I know right. He said it and then it immediately resonated with me. It makes sense. Lol

[@rogermccaslin6750]

I agree that a knife is a tool. A couple of other tools that go with the knife is a sharpener (stone, machine, etc) and a butcher's steel. Sharpen the knife and do what you need to do. Resharpen when needed. Even cheap knives will cut well when sharp. As for cutting the top of the can, I don't see that as necessary. Just pop the top and pour out most of the beer. I leave about 1/4. The steam/aroma/flavors will just as easily come out of the built-in hole as they will if the top is cut out.

[@user-jc5ep4jl8n]

Daniel Glover i thought u were reffering to stabbings when u said "a knife is a tool; you should use it that way"

[@generalharness8266]

No just no. A knife is a tool yes but there are ways to be used correctly. There is a reason you do not use a Philips screw driver on a pozidrive drive screw. Both look the same but there is a correct way and the incorrect way. There are skinning knifes paring knifes chefs knifes filleting knifes if it is not designed for the task do not use it that way.

[@vansteel393]

I just don't like wasting beer. I think you get more added flavor if you brine it first for a few hours.

[@aarnoarnold1973]

I used half a small can of beer, generous salt and rosemary inside the chicken, and a usual amount of seasonings on the outside. It was the best chicken I've ever had.

[@uncle3ivey]

The Alabama sauce is just excellent. ROLL TIDE, Pitmaster X!!!!!!

[@jroberts1734]

Roll Tide Roll!

[@icewater7586]

If you want the skin to be crispy, use some air and blow it under the skin to separate it from the meat. Then when you roast it, the juices from the meat won't affect the skin and keeping it from crisping up

[@PITMASTERX]

great tip

[@SMichaelDeHart]

Use room temperature beer instead of cold....may keep chicken from overcooking.

[@I_like_turtles_67]

I'll even leave them outside in the sun to get them warm.

[@Artyomthewalrus]

Start with a cold beer, drink half of it, then leave it in the sun to warm, then use it

[@is2837]

yeah and put half the beer

[@BobKubista]

I always warm the beer can up

[@ktennyson7108]

I used a cold one 🥲

[@ivanestrada2408]

you can put aromatic herbs, garlic and other condiments inside the tin to improve its flavor, greetings from Mexico.

[@jpgiii85]

I always used a torch to heat up the beer can before putting the chicken over it. Also, you can drink some of the beer down to about 2/3 to make it easier to keep warm.

[@GPSJayDog22]

WOW! That made me want to go to the store and get some chickens. Thanks for sharing. Cheers, Jay 😁

[@stevepeck2053]

have done the beer can chicken many times, a trick I use is, pour half the beer into saved fruit cocktail can ( because of the larger size). Because of the larger size, you'll have to stretch the bird over the can which will radiate and help cook bird from the inside as well. I use corn flakes (crushed of course) with the rub, to add that extra crunch, putting garlic and jerk power in the beer to add flavour.

[@johannesvanhoek9080]

The trick is to preheat the beer ,,, yes .... now the chicken breast will be juice as well ... did I say juicy as well ... I mean juicy as Hell ! 😂😂

[@metalmulishaz123]

If you smoke it at a lower temperature like 225f then you can cook a chicken that size for two to three hours and you'd have more than enough time for the beer to get up to temperature of the chicken.

[@HughsReviews]

Should have used cold beer, warm beer (not water), and a can with nothing in it.

[@joops110]

Maybe a beer can chicken, but can a chicken beer?

[@unappropriate1]

I typically do a half can room temp beer (and spices) with indirect heat. I put the back of the bird to the heat to have the most indirect heat to the breast (i.e. left side burner off and right side on). It prevents the flare ups and overall burning of the skin. I tend to think turning the bird back to the fire helps retain moisture better.

[@bradtrosclair2912]

You got a

[@bradtrosclair2912]

You have to plug the neck and cook it low and slow for internal temperature of 165

[@steves9388]

You don't use a full can of beer, about 1/3 is enough.

[@drivewayx30]

fantastic, keep up the good work, when I do a beer can chook I inject the chook with a bit of melted garlic butter which for me adds a bit of extra tenderness. You could omit the garlic depending on personal taste. This technique works great for me but doesn't mean it would suit others. Just thought I'd share the idea no need for negative reactions. Thank you

[@erwinamesz7642]

Yes, again a masterpiece by Pitmaster X. With Alabama White Sauce and chicken on a can! Oh you are really spoiling us!

[@JeffTheHokie]

The can as a stand is more important than the beer itself a)the chicken isn't laying in its own juices with a crispy side and a soggy side b)the meatiest part of the chicken is nearest the heat source and c) the thinnest and easiest parts to overcook are furthest away from the heat source. Since I'm a homebrewer my beer isn't canned. Last time I used a soup can and poured some homebrew stout inside. Since you have the chicken in that position, a good way to autobaste it is to drape a few slices of bacon across the top.

[@Brian-nj4ci]

I’ve done this many times an idk I’ve got the beer to steam out into the chicken. An it’s always come out great yes it may take a bit but it can be done.

[@tokeintuckz]

you should actually warm half a can of beer on the grill before putting the chicken over the can never start with cold or room temperature beer 😊

[@bestum183]

I’m from Alabama and white sauce isn’t my fav. I’m not real big on it, but I do use it on chicken sometimes. When made right it’s actually good. Roll Tide is a way of life!!! ROLL TIDE ROLL!!!!

[@scotthanson4449]

I'm from Columbus, Ga and I've never even tasted white sauce. This Dawg will never root for Bama or Auburn again after you girls lost to Clemson and UCF.

[@TheHarleycanuck]

I ike really crispy skin. I use a little Miracle Whip salad dressing (not Mayonnaise) Rub it on the chicken untill it disappears like a hand cream. Add your seasonings and roast.

[@tool4132]

I'm from Tennessee and it broke my heart to hear you say "roll tide."

[@tool4132]

@John Daley "roll tide" is University of Alabama's slogan. The football team's nickname is the Crimson Tide.

[@jroberts1734]

Roll Tide Roll!!

[@ChadyotheWallnut]

Wtf Roel, where's the Ketjap Manis? I totally expected "I'm going to make this sauce better by adding ketjap"

[@robertwren2289]

So I'm thinking, heat the beer, then pour it back into the can. Mine with room temp beer was a bit dry on the breast too. Great job, I enjoyed watching.

[@Addfrwn2]

Pro tip: puncture the entire inside of the carcass with the point of a knife. Don't worry about it drying out as there will be steam coming. Then PRE-HEAT your beer can with seasoning added (with maybe 50-60% remaining after the warning),at least a half an hour before insertion, but allow the outside of the can to cool, so it doesn't stick (You can do this in an oven). TRY IT! Oh, yeah, close the top of the chicken with toothpicks as others have said. We're not bullshiting you, bro! It basically creates a pressure cooker within the chicken itself. That REALLY does come out in the end product! My chickens, cooked this way, pretty much FALL OFF FROM THEIR CAN when you try to handle them, and almost dissolve in the mouth!

[@davidlacziko1516]

I like your kitchen! I'm subscribed!!!

[@creature1974able]

Partial can of beer and make sure the beer is at room temperature. Also use a kolsch type beer. It pairs well with the chicken. Use charcoal and not gas grill. Makes all the difference. And it's not about how fast it cooks, it's about the beer infusing into the chicken.

[@sniperneil53]

I got worried when he cut the thigh off the chicken and I saw the undercooked meat near the bone. That is the area I test temperatures in......I'll bet it was around 60c.

[@randycorrigal3860]

Neil, he mentions in the video that you can’t go by the colour. I also test at the thigh and have noticed that especially with free range birds the meat tends to stay pink even past 175deg.

[@MrJeffm66]

It does work. My wife and I did one the other day. We put rosemary, garlic in the beer and put our own personal rub on the chicken and did it on the pellet smoker. It turned out amazing and juicy. Try it.

[@namadepannamabelakang3128]

Hope this channel gets 1.000.000 subscribe

[@shoaibahmed3502]

I love your videos. Keep up the good work man ❤

[@PITMASTERX]

Thanks bro

[@blueenglishstaffybreeder6956]

Ok here’s what I do and omg it has never let me down for tenderness and crispy skin, I slow smoke-cook mine on a UDS at 110C, I mix my rubs which doesn’t matter the skin will still be crispy, I use Irish Guinness and smoke for 3.5 hours and omg it literally disintegrates in your mouth when eating, I also use half a lemon on the top of the neck cavity and the flavour it adds is incredible, I did a whole turkey at Christmas one year and have never had a more tender and juicy bird, it took 5 hours but was incredible, love this channel mate, can you do some lamb shoulder as I don’t think I’ve seen you do it, I’m considering doing a smoking channel as have 5 different types and wouldn’t cook my meat any other way, I have actually drawn some inspiration for the way you cook and the meat you use, cheers brother, hope to meet you some day

[@mfrancis706]

Excellent stuff, keep em coming

[@christopherbell1953]

The experiment needs to be repeated with the chickens in three different locations each to even out the possibility of a hot spot on the BBQ. The one without liquid in the can might have been near to a hot spot.

[@FLNative82]

ha! You might lose some subscribers yelling roll tide, but I'm here to stay. Awesome video!

[@OnTheFritz602]

Never grilled a beer can chicken, must try for myself, just to be sure! Great vid as always!

[@6xArcaNumx6]

Where did you get that leather apron with the sheath? It’s awesome!

[@jamesbrandon8520]

You can also put aromatics like thyme rosemary and the such in the beer can and you are supposed to drink about half of the beer before you use it because it’s just going to overflow when it gets hot which might be why it took longer to cook

[@marlostanfield1087]

7:12 “it’s a million times better” Accent gone

[@bumpandsquish]

i make the chicken using only 1/3-1/2 (4-6 ounces) of the beer with the rub, garlic, onion and/or whatever else i can think of thrown in. i also use a beer can chicken roaster that has an integrated tray to catch the drippings to avoid flare-ups. the drippings can then be used to make a sauce/gravy.

[@xtreemej7]

Glad your doing the DRUNK CHICKENS. They are awesome!!

[@SPLEclipse]

So glad to see someone make Alabama white BBQ sauce! To be pedantic about it though - that style is specifically from Northern Alabama, almost on the Tennessee boarder. As you get further South you almost never see it being used. There's MANY variants, and most people who make it at home just use cider (or plain distilled) vinegar in about a 1:2 ratio with the mayo, add pepper, cayenne, salt, and that's it. I've also seen people add water to thin it out a bit. The original concept comes from BBQ legend "Big" Bob Gibson.

[@thomasgarrison3949]

Great video, thanks for sharing.

[@muzzaball]

Well we have been cooking chooks on a beer can on the campfire in Australia for years and always have a great result. Lots of flavour and nice and tender. Secretly, the beercan is the way to go!

[@wolf1963bro]

There is also a more stable based method that the chicken juices drain back down into the 1/2 beer and spice that I have found works even better. It has about a 10 Inch base that the cone and a perforated platform come of so that the beer/soda/soup base then cook and steam from the inside. also root veggies can be steamed and cooked in the juices.

[@HGrahamIII]

This is honestly hilarious to watch.

[@jongkeunlee]

I like this guy.

[@TheZooness]

You only needed less than half a can off beer, then add some aromatics.

[@schilling3003]

Boil the beer then pour it back in the can and get the flavor without overcooking.

[@acidbran]

A tiny bit of research on beer can chicken and your experiment might be worth doing and uploading.

[@LukeRT]

Thought it was dangerous to use an actual beer can, health wise.

[@johnj3577]

Cans contain a plastic film inside to keep the contents away from the metal. Wont that melt in the oven and fill the food with melted plastic fumes??

[@AnchorRoom1]

Love your videos - makes me miss Holland - most of my family is still there - thanks for making great videos!

[@Cremantus]

Great, bro... a chicken is a true dinosaur... perfect on the roti, on the can and as a roadkill... thumbs up!

[@mikehuntsmels9680]

10:42...did you use the awm with a 15x at least?

[@morrisonhulshof3224]

Hahahahaha

[@geurvreter1521]

Actually you should consider the fact that one chicken can taste better than the other even if they are cooked in exactly the same manner.

[@icewater7586]

So roasting the chicken outside and steaming the chicken inside with beer!

[@PITMASTERX]

could work

[@thebob3712]

considering the beer doesn't reach 100 degrees, wont be any steam.

[@0xsuperman]

@@thebob3712 how about heating up the beer first?

[@thebob3712]

@@0xsupermanthat's obvious solution but how long will it stay above steaming point. By the time you've heated the beer then shoved it in the chook and put it in the oven it wont be above 100 degs and will not return to that temp while inside the chook

[@0xsuperman]

@@thebob3712 yeah I agree and not sure how. I was hoping to find a suggestion here. I ran into the problem with beer or soft drink that don't seem to be steaming and used inside the chicken as well.

[@jasonreviews]

why am i watching this? it's make me more hungry

[@bpack5551]

I've been doing beer can chicken for years, I always brine the chicken night before and leave in the fridge overnight with all kinds of spices in the brine, room temp beer, room temp bird, then inject butter and spice mixture under the skin, and into meat. I've found 1/2 can Apple ales and the more premium beers seem to give the best flavor, Budweiser, Coors etc. give a bitter flavor. We've also tried fruit nectar's ( Apple, peach, apricot, pineapple) but prefer the beer. I wrap the bird in foil for the last of the cooking time after skin is nice and brown.

[@danielleperry4589]

Alabama white sauce, mayo, white vinegar to desired thickness, salt and pepper to taste, and a little bit of lemon juice(optional). Blend in a blender, or put it in a jar and give it a good shake. I like to hold on to an old mayo jar, and put a cup or 2 of mayo in that jar, and add my vinegar, shaking until it’s as thick or as thin as I want it.

[@TriMeX1987]

Whats the best way to check core temp? Use a probe? Or one that connects to your phone and tells you without opening the lid?

[@kenwoodfl]

After watching this, we switched to half a can of Fresca and spices, heated by putting can in a pot of water on grill before it goes under the chicken. Pretty good!

[@jonathanhill8691]

roel is going to eat every last fucking chicken in that tent!

[@jeanforget992]

1-drink half the beer 2-add same spice same as on chiken in the beer about a tbs 3- use an aluminium plate under to colect the juice it will help the breast to stay moist It does take at least one hour of cooking timel, no need to rush a good thing 4- use the juice and the beer from the can to make a gravy. Try it out woth your pitmaster twist i m sure itwill be even better

[@rfbead321]

That was a great video and experiment. Keep up the good work! 2 thumbs up.

[@paulfix9823]

hahaha "I wonder how PETA feels about this" lol

[@BlueBullsFan]

The point is to cook it slowly over indirect heat. Rotate it relatively often to ensure even cooking.

[@_HippieThugg_]

with the beer can (drink 1/3 before) it does take a little longer, but the beer should boil out while the chicken cooks. It usually takes me 1 1/2 hours at 350F. The best flavor will be in the breast and rib meat.

[@jakobrinman1134]

I was looking to buy both of your rubs but could not find them... is there any way to buy them anymore?

[@johnh8615]

What are the hidden contaminates on the surfaces. Bpa plastic coatings?

[@johnwall3924]

We do beer can every time half a can always turned out delicious. We use beer can tray that catches the drippings so no problems with flare-ups.

[@mincooper]

Great test. I usually pour some of the beer on the chicken before adding the rub to really impart the beer flavour plus helps rub to stick. Then I only put about 1/5 of the beer in the can as too much takes the heat away from warming up the nearly full can. One can of beer is enough for dousing 3 chickens plus a bit for 2 additional empty soda or beer cans.

[@Pix8176]

Just made my first BBQ smoked chicken 🐓 on a gas BBQ with Apple, Cherry and Mesquite wood chips. 3.5hrs at 150*C. Was absolutely delicious 🤤

[@Marzen216]

Came for the science, stayed for the humor, subbed for fixing the Alabama white sauce!! Roll Tide and get a steady cam, I feel woozy after that Blair Witch footage. Also love the set design!

[@Mad-v3d]

You know beer cans are lined with BPA, right? You're literally cooking it into your food.

[@ybunnygurl]

99% of the cans produced today are BPA free FYI.

[@Mad-v3d]

ybunnygurl that's definitely not true