Whole Roaster Chicken In The Pit Barrel Cooker

Come along as I prepare dinner for us. We will be having a whole roaster chicken in the pit barrel cooker using lump charcoal and a few apple wood chips for the smoke. Of course some of my favorite AP Seasoning from ‪@howtobbqright‬ and a little poultry seasoning from a local vendor.
-Cheers!

[@TheRealEricO]

Killer Hogs AP Seasoning:amzn.to/3dcZH4q Pit Barrel Cooker Classic Package : amzn.to/3eKpgKV

[@johnnysechrist6313]

I like the cajun injector on chickens and turkies....works well even if you deep fry whole turkies or chickens. I remember catching the chicken at Granny's house before she fried it up. Had to help plucking it...Granny had crippling arthritis.

[@mikea2020]

Hey Eric O, have you done a rib roast on the barrel?

[@tablesauce5578]

Every time I watch these cooking videos, my mouth starts watering. Everything looks so good!

[@mmeter3]

That was fantastic! great to see you and Vanessa cooking after hours along with a some shooting. Smoked meats are great. good you mentioned the differences in charcoal too. keep up the great work!

[@jeffesposito4218]

If you are going to do a while turkey my suggestion would be to brine it first for up to 24 hours depending on size of bird, great for maintaining moisture and getting more flavors into meat

[@Starchface]

Thanks for watchin', and remember, if I can do it, you can do it.

[@dtandfam8100]

I almost died laughing when the music came on 🤣 you guys are too much! Thanks for sharing!

[@gregmccutchan.]

The sensitive music and the closeups of the chicken made me feel all warm and fuzzy ☺️

[@davidsawyer1599]

Indirect cook on a kettle grill. Put the seasoning under the skin. Cook breast side down on a bed of Pineapple peel/skin. Celery works just as well. There's no limit to what can be used as a "Bed". Sometimes use fruit/fresh herbs under the poultry skin. 20 to 25 minutes a pound. Roughly half way through flip bird on back and dome breast with foil. Make an effort to keep the temp of the kettle around 350 F. Sometimes Brine for 24 hours. Bird in 13 gal trash bag with brine. Bag-O-Bird in 5 gallon bucket of ice with rock salt. Check bucket about every 2 to 3 hours. Drain water add more ice and salt. Great Job gang. To bad we don't have smell o vision!

[@vwwrenchie314]

Eric hooked up those chicken hangers just like installing an exhaust on a chivy .lol 😁🇨🇦👍

[@davidwharton466]

Seeing this and the fact your cooking before your sweet lady is home is awesome! Shows how devoted and helpful your marriage is, it’s all about give and take. Stepping up when your needed. Aside from the long hours you work all week, and Mrs O’s hours, it’s great to see😎 enjoy your meal and family! Simple life, simple pleasures means true emotions.🥰😎🥰

[@TheRealEricO]

Plus she said I'll be home at 5:00. Can you make sure the chicken is cooked.... 😅

[@aarongrabowski3775]

@@TheRealEricO lol

[@ericchapman8956]

Fixin' cars and fixin' dinner. Love it.

[@13Voodoobilly69]

I usually do 4 chickens at once, cut them in half and hang them. I shred all the light meat and dark meat together and vacuum seal it into 1lb. bags and freeze it. It’s so awesome to pull out a bag and make something like smoked chicken enchiladas with little effort.

[@ryanalexander984]

My wife says the same thing every time I cook. Did you make anything else or just the meat? What you see is what you get. No sides here.

[@JeffWinter1]

I'm sure beer counts as a side.😂

[@LAactor]

Just the love handles for the sides

[@benjaminstockton3917]

Awesome cooking there Eric O. That chicken looked really good buddy appreciate these cooking videos 👍

[@Bub61fd]

Eric- should use your Bore Scope to show no jiggly bits inside- like the change up!

[@BBQPITDOG]

Pit Barrel Chicken is the best for sure! You nailed it Bud!

[@mr_b22]

Love the new bbq videos. I too live for smokin' and grillin' and found the perfect work around. I now use a char/griller offset barrel smoker exclusively. It smokes low & slow and can also grill at molten lava temps if that's the goal. Highly recommended..

[@ahmadghosheh3104]

You would love a smoked turkey. I did a turkey while back on the smoker. It took like 6 hours. It was absolutely best turkey I ever had. We didn't even cut it nice, tha family tore into it like savages 😂. It was that good.

[@lordjaashin]

assalam u alaikum, kindly share the recipe. will try it this coming Thanksgiving

[@ahmadghosheh3104]

@@lordjaashin was alikum alsalam. it's simple, season the turkey like you want to make it in the oven. I have a smoker and light the charcoal in the bottom of the fire bix. Then put chunks of apple wood on it. I soak the wood in water for 15-30 minutes so it doesn't burn instantly. Put it on the charcoal. Put the turky on the rack of the smoker. Try to keep the temperature around 250 degrees F. Add wood to the smoke fire as needed. 3 hours later turn the turkey over and go for 3 more hours. Check the temperature of the meat. It should be at 160 on the thick meat part. You can place the turkey in an aluminum Pan to catch the drippings. I also like to brush it with olive oil half way so the skin doesn't dry out.

[@lordjaashin]

@@ahmadghosheh3104 what seasoning do you use? i use salt and pepper but i want to experiment with other spices too

[@uglysteve1]

Good job Eric O . I see a little Cooks Country there. Thanks for posting. Steve

[@ChrisVargasrpht2000chris]

I love watching you make meals almost as much as watching you fix cars, notice I said almost as your car videos are still my favorite.

[@jamesrobinson3796]

REBAR! GOT TO LOVE IT!

[@yhird]

Stellar job Eric! It looks amazing. Cheers.

[@cajunman0209]

Hello out there! For us in the south, we like to make a injector seasoning that we inject into the meat of the bird we are cooking. I'll say get you some chicken stock, use that AP , mix that and inject it. You will like the flavor!

[@ryan_782]

I use a similar type of seasoning for my turkeys, salt, pepper, garlic, onion, and Bell’s seasoning, which may be only available in parts of New England. To keep the turkey moist, I mix that into melted butter and inject under the skin. I also add a few cut up lemons in the cavity. You’ve got plenty of time to experiment before Thanksgiving.

[@hilltopmachineworks2131]

Do you brim your turkey prior to cooking it?

[@ryan_782]

@@hilltopmachineworks2131 no

[@hilltopmachineworks2131]

@@ryan_782 Okay thanks.

[@Garth2011]

Hard to beat a whole roasted chicken ! Consider trying onetime to stuff quartered or smaller cuts of naval oranges inside and trussed closed, both ends. The orange juice is amazing flavor. All we use is a light dusting of Lawry's Seasoned Salt and Lawry's Seasoned Pepper...great combo.

[@dannyr3346]

Looks amazing!!

[@larryjohnston52]

MRS. O let's you Cook Unsupervised?!?!?! 😂

[@ppark2123]

Thanks for another great video!

[@daphlavor]

Oh wow that looked good! I always brine my chicken, and turkeys. They always turn out great. Cherry wood is my go to for low and slow!

[@gewing61]

Looks delicious 😋

[@Qusin111]

That looks sooooo good

[@russellmcelreath7918]

Oh wow !!

[@rjb6327]

Always nice to see Mrs. O. Nice chicken too. 😁

[@leftyo9589]

peel and cut an orange in half, and stick it in that bird. keeps it moist, and adds nice flavor.

[@curtiscarpenter9154]

Looks really good

[@ronwatson4902]

Yessir,that's a great looking chicken! Thanks for the show n tell.

[@mikemarshall1394]

YUM. Good job Eric.

[@MrGardman]

Looks pretty yummy. Thanks Eric.

[@jayjudd6518]

Yum thanks for taken me along for dinner. Hooray!!

[@bucksmkr12ga]

Love this channel

[@ablelock]

Another good cook look forward to some more pit barrel.

[@jamesrobinson3796]

GREAT video! thank you for sharing!🙂

[@voyfan99]

I only just discovered your second channel here last weekend and looked into the pit barrel. I can't wait to get one myself! They have some good instructional videos on their channel as well if you haven't seen them already.

[@fatcat-hc4pj]

Looks good 👍

[@chriholt]

That chicken looked awesome, and I'm sure a turkey would be amazing too!

[@1jackvalley580]

That chicken looked fantastic 😊

[@imacgst27]

I have to say I love this channel just as much as SMA. Good job on that chicken it looked dam good. Thanks Eric

[@markchidester6239]

I've done turkey on a charcoal rotisserie a number of times. Absolutely amazing! It's one of those things that you'll never go back

[@kenzetmako]

That looked really good. Can't wait to see how the turkey turns out.

[@jamescaron6465]

looks like it came out of a supermarket roaster and probably tastes a whole lot better. Don't worry about the pink, the temp is all you need. Chicken that turns pink near the bone when you cook it just means that at some point it was frozen.

[@watajob]

I would have NEVER guessed a vid by Eric O was gonna' make me drool! 😁

[@edwatts9890]

Lump charcoal is all I use. Mesquite or hickory, with a chimney lighter. No lighter fluid nor electricity, lit with a flaming twig.

[@charlesmoore5840]

I just found you and I’m glad I have a drum cooker that my son gave me and I have not used you give me courage to cook on it let’s give it a try

[@vinnymarino7132]

👍🏻👍🏻👍🏻

[@rumboldj1]

Always great videos Eric!! I just stumbled onto this channel. I've always watched the South Main vids and love them. Now I have another great channel to watch! Keep up the great work my friend. I've watched South Main for probably 4yrs.

[@rumboldj1]

Hello from Wilmington,NC!! Let me know if your ever in the area

[@BolognaRingRanch]

Dammit man!! That's one fine looking yard pimp.

[@biggus6319]

On a very serious note, keep these videos coming 🙌

[@loggingdaddy]

Was waiting for a "there's your problem lady" at 2:25 😄

[@zeke112964]

I do turkey about twice a year, I recommend brining the bird to keep it moist. Use your favorite seasoning and enjoy!

[@Hawk1966]

That looked amazing 🤩. Can't wait for the turkey!

[@gunnarpoe929]

Well done brother. If you want to get all fancy pants you can throw thyme, rosemary, fresh garlic and s and p in a processor or some type of whirly devise. Stuff that mix between the skin and meat with your digits and go to town. If you cut out the wishbone before cooking, the breast will be easier to cut. The salad looks like the perfect remedy for the meat sweats. A rare lady goes for the thigh first. Love you guys.

[@jptrainor]

I spatchcock whole chicken and lay it in the grate if an ordinary gas bbq. Cooks fine.

[@sch4074]

Great video! I’m close to buying one. I could count on both hands how often I have used my Green Egg.

[@jeffjankiewicz5100]

Wow, that looks good. Thanks, now I`m hungry.😁

[@jasonthompson9817]

Poultry seasoning works very well with some melted butter under the skin on pretty much any charcoal type grill .

[@localcrew]

Smoked whole chicken is one of my favorite meats. I’ll also do breasts with rib meat and whole pork loin. A great way to make your spices and rub stick is to smear the meat with mustard and then sprinkle. Works great. Don’t be afraid to try it. 👍

[@robertgreer5229]

Damn that’s looks great. I’m watching this and My mouth is watering!

[@michaelrichardson7170]

Looks good Eric, you should try them on a grate spatchcock style. They cook really nice and maybe an option you like. Turkey works good spatchcock style as well.

[@Mr2004MCSS]

That chicken turned out great. The PBC cooks some of the best chicken I have ever cooked. I usually cut mine in half but sometimes I do them whole using the PBC poultry hanger which also works very well. I love all of the Killer Hogs products and use them quite a bit.

[@pedrososa184]

I’m sold. Gonna order a pit barrel. The 3 other videos where you used it caught my attention.

[@troymilleraz]

👍

[@hvacr24]

😍😍😍😍

[@ccole9080]

A1 job . I could almost taste that chicken.... Ive done small turkeys that way , hard to beat

[@abefroman1986]

Please keep these videos coming. I love it. The wife and I enjoy watching together. Get Mrs O to do some videos on her "rabbit food" too !

[@daddyphatsax304]

Smoked a turkey for turkey day last year and have done a few in the past. I have a side draft smoker but the key is what wood you use and time. Apple wood is perfect...something not too potent...hickory can even be a bit overpowering. Of course controlling the smoke and not over smoking your bird is important since the taste is nowhere near as strong as a red meat. I grill with lump...but always briquettes when smoking. Chicken turned out perfect...thanks for sharing big E.

[@rickbriggs499]

I do turkeys on my smoker all the time and turn out great best way to do them

[@williamgagnonroadboxservice]

Looks spectacular I use my grill with rotisserie but I gotta try to pit barrel now

[@roberthickey1465]

Damn you !!! Since you started posting this stuff, I've gained 20lbs 😀

[@Teknyk303]

So probably about a month ago, I was thinking Eric O hasn't posted on his 2nd channel in a super long time. I'd sure like to see some after hours content again. And here we are 3 weeks later and still posting these amazing pit barrel videos. Keep up the good work bro!!

[@XchopperX77]

Love this, try salt pepper garlic powder and cajain season, let rest or dry brine in the frige for an hour

[@jake318HD]

Looks like it turned out good! I'm a huge seasoning guy, I would load the crap out of it with seasonings lol

[@JoseHernandez-lf6cr]

Nice pit chicken 🐓

[@pod9363]

2:22 I was like dont say anything dont you do it

[@tim1299]

A 3/4 " copper water pipe works well to horizontally roast the bird (thru its throat and a??) .horizontally.

[@Micko350]

Eric the best Turkey I've ever had I cooked in a Weber Kettle(took almost a whole day using briquettes) stuffed it with small cobs of corn(cut about an inch thick) & seasoned rice. We don't get "poultry" seasoning over here as such, it's usually labelled 'roast chicken or BBQ' etc.

[@alansmith4734]

Is Chicken Corn Soup an item there? When I was a kid in PA, the people (Fire Dept.) made a large patch of Chicken Corn Soup, using fresh sweet corn from the field. Tip of the Day: If you are hungry, never go Grocery Shopping, or watch Smoked Chicken videos on this KZbin Channel! Om Nom Nom!

[@jerryhatrick5860]

That ol girl needs a diffuser plate. They work wonders in a pit harrel/ugly drum. I also built a tiny basket for cold smoming for doing my bacon pastrami or whatever else I make.

[@jackmay1728]

as you were cutting it my mouth was watering and could taste it mmmmmmmmmmmmmmmmmmm

[@myk55501]

Whole roaster in Florida run about $12 and change. Food prices here are about 20% higher.

[@jerryhatrick5860]

Find a grate that fits your barrel. And try spatchcock, I swear by it.. 25 years running and building smokers. Barrels are the best. They win competitions these days. But on a grate spatchcocked the won't fall apart. I have tried hanging method for ribs and chicken. But prefer the spatchcock. Cooks way more evenly.

[@geraldclemens1682]

That looked amazing. Well back to doing yard work. Uuggh!.

[@seangivens2770]

Should have Vanessa show us how she makes her salads as well they look good. So you cook and she does salads or side dishes.

[@timothyheineck1428]

Since the first time I smoked a turkey on the grill a few years ago my son wants it every Thanksgiving

[@TheRealEricO]

That's why we want to try it before Thanksgiving

[@bhlom4135]

Wheweeee thaat looks amazing1 the salad too. I'm liking B&B briquettes in my PBC lately. Been wanting to try lemon pepper seasoning on a bird cook in the barrel

[@jeffreyreifschlager8441]

WoW you shocked me, I never seen you without a hat... Pretty Gray. LOL

[@deansapp4635]

If you visit SMA you need to bring the following, Meats for the smoker. Cases of Brake clean and Mrs Os favorite AMMO

[@samcooke2742]

Avoca needs a bbq joint. With soft serve. And occasional car repair.

[@jerryhatrick5860]

Omg test drivey salad. Yall Killin me smalls hahahahaha

[@chrisborland6787]

LoL, the slow panning shot...made me hungry 🙂

[@billstreber5194]

Got to try hanging baked potatoes in the smoker ohmy God so good