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the Ingredients
Special Equipment
- Poultry Roaster
Instructions
- First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
- Drench the exterior of the chicken with melted butter then evenly coat with the rub.
- Half fill the GBS Poultry roaster cup with the porter beer.
- Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
- Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
- 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.
- Allow the chicken to rest for 10 minutes before carving.
- Preheat GBS wok for 2 minutes.
- Add the butter to the Wok and melt.
- Next add the plan flour and cook out until it resembles the consistency of wet sand.
- Add the cream stirring continually with a whisk.
- Add cayenne pepper, garlic and maple syrup.
- Add the cheese and cook gently over a low heat. Continue stirring until the sauce is thick and smooth. Finally add the Jalapenos.
- Season with salt and a little more maple syrup to taste if needed. Keep warm to prevent it setting quickly.
- Slice the buns and toast, then heap with chopped smoked chicken.
- Add cheese sauce to the chicken followed by the diced onion, gherkins and bbq sauce.
- Finally add the bun lid and serve
In the kitchen:
At the barbecue:
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