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Smoked Beer Chicken with Blackened Cajun Spices

  • People

    Serves : 4 to 6

  • Prep Time

    10 min.

  • Cooking Time

    1:10 h

  • Difficulty

    Medium

  • BBQ Temperature

    180ºC

Ingredients
Instructions

the Ingredients

Beer Can Chicken Smoked Cajun
  • 1kg whole free range chicken
  • 50g melted butter
  • 1 bottle dark English stout beer

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

Special Equipment

  • Poultry Roaster

Instructions

    In the kitchen:

  • 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.
  • At the barbecue:

  • 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 75°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.

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