It's DJ BBQ at the London Freeze Festival just off the River Thames
and I've got a slew,
a smorgasbord of rad skiers and snowboarders that are going to be eating up
some of our tender, tasty vittles. The smokers in the back next to the VIP section
so let's get cooking.
Sweet, smokey Beer Can Chicken
It's Beer Can Chicken time with DJ BBQ
and Nate Kern. That's got a good sound Nate, check it out man.
Nate is five times British big air snowboard champion.
This guy can spin a 5, a 7, a 9.
His tricks are so smooth and buttery
he's off the 'rad-ictor' scale.
He's cooking with me today and man am I stoked. That's low, that's low. This one's really high.
That's hot, yeah that's a bit hot.
OK, so we're going to start with the rub. So can I ask you to crack some pepper first?
Keep going, keep going, keep going. Yeah there we go.
Put a little bit of salt in there.
50/50-ish? Perfect. That's what I wanted, 50/50. You've got the rub rocking.
I want you to drizzle
some olive oil on our chickens.
Get it in there.
Salt and freshly cracked pepper.
Get in all the nooks and crannies. Remember to wash those hands.
You've got to be careful with chicken.
A nice pinch of thyme.
They've got the salt, they've got the pepper, they've got the time, now it's
time.
Sorry that was awful. You can fire me right now if you want.
The essential ingredient for Beer Can Chicken is
a 12 ounce can of beer.
And we're also going to do a Coke can. So this one gives it a more savory flavour.
This one gives it a bit more sweet flavour.
Crack that can open,
pour half of it in there. I'm going to crack my Coke can. OK.
We'll save it for a bit of a marinade later.
To my homies.
What we are going to do with the cans is we're going to shove them up the chicken's butt.
Derriere. Ass.
Tasty right?
The chicken is going to sit on that can.
When it gets hot in there that can is going to steam up and that beer's going to steam
and keep the inside of that chicken nice and moist. You've moistened it from the outside
now we're going to moisten within and give it a bit of flavour within.
Put some thyme in the can. So you're flavouring the beer
and the beer is going to flavour the chicken. Boom.
Now's not a good time to pick your nose.
What! What!
What Up? What up? What up?
Yo what's up dawg? You proud?
I'm really proud. Let's get her on the smoker. Get it Nate. Right in the middle. Safe.
Alright so we're going to get this thing fired up to 350 degrees Fahrenheit
and give those birds about an hour and 15 minutes
Right I'm going to get this thing fired up so it cooks properly for you.
Don't forget to wash your hands dude.
Salmonella sucks.
It aint about slow and low with chicken. It's about heat.
Alright Nate do the honours.
Now you should actually let these rest
for about 10 minutes but I'm hungry.
He wants the skin too. Ready?
Oh my gosh. That is unbelievable. You can taste like the pepper and the salt and the nice olive oil rub,
a bit of thyme in there,
and then it's just moist all the way through isn't it? So moist. So juicy. Alright now let's do the Coke Can Chicken.
Yehp, hardly any Coke left. You ready?
That is so good.
It's got a bit more of a sweeter taste doesn't it.
Ooh the heat on the pepper man.
I think once you've shoved a beer can
up a chicken's ass
you'll never not
shove a beer can up a chicken's ass.
Camera dude. You want some Beer Can Chicken? Alright.
That's right it's good. Cut him off. Oh man that's good. That's good huh? I'm ready to ride.
Alright good luck alright.
Now if you guys want to learn more
about DJ BBQ, Jamie Oliver and all the other chefs on
Jamie Oliver's Food Tube, all you've got to do
is high-5 to subscribe. So I want you to put a high-5 up there, a nice greasy one.
High-5 Nate Kern's hand
and then you guys can
check out more of the rad recipes and rad chefs that we've got on FoodTube. Sounds awesome.
Thanks dude. Thank-you.
Shred it dude. Peace Out.
Alright.
You guys diggin' what you see?
then grab a spade and get to work on my awesome Bacon Fire Bomb. Click the link. Do it.
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