Recipe
The Charbroiler
5.0
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
Ingredient Tips
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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