First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
02
Drench the exterior of the chicken with melted butter then evenly coat with the rub.
03
Half fill the GBS Poultry roaster cup with the porter beer.
04
Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
At the barbecue:
01
Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
02
Smoke the chicken over an indirect medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
Smoke the chicken over an medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
03
Allow the chicken to rest for 10 minutes before carving.
04
Preheat GBS wok for 2 minutes.
05
Add the butter to the Wok and melt.
06
Next add the plan flour and cook out until it resembles the consistency of wet sand.
07
Add the cream stirring continually with a whisk.
08
Add cayenne pepper, garlic and maple syrup.
09
Add the cheese and cook gently over a low heat. Continue stirring until the sauce is thick and smooth. Finally add the Jalapenos.
10
Season with salt and a little more maple syrup to taste if needed. Keep warm to prevent it setting quickly.
11
Slice the buns and toast, then heap with chopped smoked chicken.
12
Add cheese sauce to the chicken followed by the diced onion, gherkins and bbq sauce.
13
Finally add the bun lid and serve
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
1kg whole free range chicken
50g melted butter
1 bottle dark English stout beer
Brioche buns
½ finely diced white onion
Sweet dill pickles
Your favorite BBQ sauce
Rub
2 tsp smoked paprika
2 tsp garlic granules
2 tsp. dried thyme
2 tsp cumin
2 tsp dried oregano
1 tsp cayenne pepper
Salt and freshly ground black pepper
Cheese Sauce
12 tbsp. plain flour
50g butter
300ml double cream
100g mild red cheddar
1 tbsp. maple syrup
1 tbsp. Cayenne pepper
1tsp garlic granules
Handful of chopped jalapeno chilies
Salt to taste
Special Equipment
Poultry Roaster
Instructions
In the kitchen:
01
First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
02
Drench the exterior of the chicken with melted butter then evenly coat with the rub.
03
Half fill the GBS Poultry roaster cup with the porter beer.
04
Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
At the barbecue:
01
Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
02
Smoke the chicken over an indirect medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
Smoke the chicken over an medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
03
Allow the chicken to rest for 10 minutes before carving.
04
Preheat GBS wok for 2 minutes.
05
Add the butter to the Wok and melt.
06
Next add the plan flour and cook out until it resembles the consistency of wet sand.
07
Add the cream stirring continually with a whisk.
08
Add cayenne pepper, garlic and maple syrup.
09
Add the cheese and cook gently over a low heat. Continue stirring until the sauce is thick and smooth. Finally add the Jalapenos.
10
Season with salt and a little more maple syrup to taste if needed. Keep warm to prevent it setting quickly.
11
Slice the buns and toast, then heap with chopped smoked chicken.
12
Add cheese sauce to the chicken followed by the diced onion, gherkins and bbq sauce.
13
Finally add the bun lid and serve
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.