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Monday, August 21, 2017

TRI-FIRE: BEER-CAN CHICKEN, TEXAS STYLE

Moderate
Difficulty:Moderate
Prep Time:12-24 Hours
Cook Time:1 Hours
Cook Temp:HIGH: 160-180 °C
Int Temp:Thigh 83 °C

TRI-FIRE: BEER-CAN CHICKEN, TEXAS STYLE

Difficulty:Moderate
Prep Time:12-24 Hours
Cook Time:1 Hours
Cook Temp:HIGH: 160-180 °C
Int Temp:Thigh 83 °C

Ingredients

  • Free range whole chicken
  • Butter or olive oil
  • Harissa / Pay Dirt Rub
  • NEED
  • Hark Beer-Can Roaster
  • Digital Meat Thermometer
  • Charcoal / Briquettes or wood(hot fire)

Description

The best way to barbeque a whole chicken. Try this Texas inspired, sumptuous beer-can chicken.

Directions

  • 1. Start the night before if you wish to brine the chicken.
  • 2. Build a big pile of charcoal / briquettes to achieve a nice hot, roasting fire.
  • 3. Bring the chook out of the fridge before cooking to bring it to room temperature.
  • 4. Pre-heat the Hark Tri-Fire™ to 180°C.
  • 5. Rub the chicken all over with a thin coat of butter or olive oil and coat with Harissa, Pay Dirt Rub or a rub of your own. Keep any left-over rub.
  • 6. Open a can of beer and pour out half the beer. Add a few tablespoons of any left-over rub or a smidge of Harissa into the beer.
  • 7. Slide the chicken over the can on the beer-can roaster and place in the Hark Tri-Fire™ barrel at 170°C.
  • 8. Roast until the internal thigh temperature reaches 83°C.
  • 9. Cover the chicken with a clean tea towel and rest it for at least ten minutes before carving and serving.
  • 10. Serve in wraps with Tzatziki and salad or a whole roast chicken with your favourite roast vegetables.

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