The Charbroiler

The Charbroiler

15 mins
24 hrs
3 hrs

Whole free-range chicken in a brine of beer and cayenne, roasted garlic cream


  • 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

Ingredient Tips

Grill the whole garlic heads on the grate. They are ready as soon as they become soft.


Step 1 of 3
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.
Smoke in the Big Easy at lowest temperature for approx. 3 hours until it reaches a core temperature of min. 72 degrees.
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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