Well after browsing through all the great recipies and photos of peoples bbq and smokes i thought i would have a go.
i got a chicken and gave it a dry herb rub consisting of
Salt
Black Pepper
Dry Mustard
Rosemary
Oregeno
Thyme
Gave all this a good smash in the mortar and pestle and on the chicken it went.
Also made a stuffing, i notice not many do this but i just love it and i make it from scratch.
Bread Crumbs
Onion
Fresh Parsley
Fresh Thyme
Fresh Sage
Lemon Zest
Lemon Juice
Garlic
Salt
Black Pepper
Butter
Water
Started a low fire in the kettle and in it all went including some potatoes.
I used mesquite wood for the smoke.
Was trying for a 250F fire and was aiming for 4 hour cooking time, but had my new digital meat thermometer in just to be certain.
Once the chicken was in and the lid on temp dropped to around 180F so i spent quite some time adjusting bottom vent trying to get temp up.
After about 1 1/2 hrs removed lid put some more coals in and a few more wood chips.
After this temp settled on 250F and with some minor adjustments stayed there for the rest of the cook.
The cook only went about 3 1/2 hrs as meat thermometer indicated done so out it came and into a foil wrap.
i was very happy with the result and love that smokey flavour.
Cheers Kevvy.
Done
Into Foil Wrap
MMMMMMMMMM!!
i got a chicken and gave it a dry herb rub consisting of
Salt
Black Pepper
Dry Mustard
Rosemary
Oregeno
Thyme
Gave all this a good smash in the mortar and pestle and on the chicken it went.
Also made a stuffing, i notice not many do this but i just love it and i make it from scratch.
Bread Crumbs
Onion
Fresh Parsley
Fresh Thyme
Fresh Sage
Lemon Zest
Lemon Juice
Garlic
Salt
Black Pepper
Butter
Water
Started a low fire in the kettle and in it all went including some potatoes.
I used mesquite wood for the smoke.
Was trying for a 250F fire and was aiming for 4 hour cooking time, but had my new digital meat thermometer in just to be certain.
Once the chicken was in and the lid on temp dropped to around 180F so i spent quite some time adjusting bottom vent trying to get temp up.
After about 1 1/2 hrs removed lid put some more coals in and a few more wood chips.
After this temp settled on 250F and with some minor adjustments stayed there for the rest of the cook.
The cook only went about 3 1/2 hrs as meat thermometer indicated done so out it came and into a foil wrap.
i was very happy with the result and love that smokey flavour.
Cheers Kevvy.
Done
Into Foil Wrap
MMMMMMMMMM!!
