The Charbroiler
The Charbroiler
Whole free-range chicken in a brine of beer and cayenne, roasted garlic cream
Ingredients
- 1,5 kg whole chicken
For the brine
- 2 l light lager
- 100 g sea salt
- 2 tbsp. light muscovado sugar
- 3 tbsp. cayenne
For the garlic cream
- 2 heads garlic
- 3 tbsp. virgin olive oil
Directions
1
Combine all the ingredients for the brine and stir until the salt and sugar have completely dissolved. Then place the whole chicken in the brine for 1-2 days in the refrigerator.
2
Smoke in the Big Easy at lowest temperature for approx. 3 hours until it reaches a core temperature of min. 72 degrees.
3
Grill the whole garlic heads on the grate until soft and allow to cool. Now cut, press out, mix with the olive oil and salt to taste.
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