Serves: 4 to 6
Smoked Beer Chicken Sliders with Jalapeño Cheese Sauce
- Prep Time
- 20 min.
- Cooking Time
- 1:20 h
- Difficulty
- Medium
- BBQ Temperature
- 180ºC
- Prep Time
- 20 min.
- Cooking Time
- 1:20 h
- Difficulty
- Medium
- BBQ Temperature
- 180ºC
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
- 01First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
- 02Drench the exterior of the chicken with melted butter then evenly coat with the rub.
- 03Half fill the GBS Poultry roaster cup with the porter beer.
- 04Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
- 01Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- 02Smoke 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.
- 03Allow the chicken to rest for 10 minutes before carving.
- 04Preheat GBS wok for 2 minutes.
- 05Add the butter to the Wok and melt.
- 06Next add the plan flour and cook out until it resembles the consistency of wet sand.
- 07Add the cream stirring continually with a whisk.
- 08Add cayenne pepper, garlic and maple syrup.
- 09Add the cheese and cook gently over a low heat. Continue stirring until the sauce is thick and smooth. Finally add the Jalapenos.
- 10Season with salt and a little more maple syrup to taste if needed. Keep warm to prevent it setting quickly.
- 11Slice the buns and toast, then heap with chopped smoked chicken.
- 12Add cheese sauce to the chicken followed by the diced onion, gherkins and bbq sauce.
- 13Finally add the bun lid and serve
In the kitchen:
At the barbecue:
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
- 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
- 01First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
- 02Drench the exterior of the chicken with melted butter then evenly coat with the rub.
- 03Half fill the GBS Poultry roaster cup with the porter beer.
- 04Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
- 01Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- 02Smoke 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.
- 03Allow the chicken to rest for 10 minutes before carving.
- 04Preheat GBS wok for 2 minutes.
- 05Add the butter to the Wok and melt.
- 06Next add the plan flour and cook out until it resembles the consistency of wet sand.
- 07Add the cream stirring continually with a whisk.
- 08Add cayenne pepper, garlic and maple syrup.
- 09Add the cheese and cook gently over a low heat. Continue stirring until the sauce is thick and smooth. Finally add the Jalapenos.
- 10Season with salt and a little more maple syrup to taste if needed. Keep warm to prevent it setting quickly.
- 11Slice the buns and toast, then heap with chopped smoked chicken.
- 12Add cheese sauce to the chicken followed by the diced onion, gherkins and bbq sauce.
- 13Finally add the bun lid and serve
In the kitchen:
At the barbecue:
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.
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