Summer is approaching and there's never been a better time to cook al fresco.
With that in mind, we asked our resident chef Mark Hix to cook up a smoked chicken BBQ , as mentioned in our July issue.
So fire up the smoker, put the beers on ice and lay your hands on as much chicken as you can find...
MARK HIX’S SMOKED CHICKEN (above)
(As seen in Esquire July 2014)
- A 1–1.2kg whole free range chicken, legs scored a few times down to the bone
- 500g rock salt
- 200g Billington’s molasses sugar
- 1 handful of chopped rosemary
- 4 tbsps coarsely ground black pepper
- The juice and grated zest of 3 lemons
- 1 head of garlic halved
- 1 wood log soaked in cold water for 2–3 hours
- A good quality smoker (Esquire chose the Weber 37cm Smokey Mountain Cooker Smoker)
1 | Place the chicken in a deep, non-reactive container. Put the halved garlic head inside the chicken’s cavity.
2 | Mix all the other ingredients together and pour over the chicken and leave to marinade for 6 hours.
3 | Then remove the chicken from the cure and wipe off with a cloth.
4 | Light your smoker and when the coals are white-hot, place the soaked log to one side of the charcoal.
5 | Sit the chicken on the smoker’s rack, close the lid securely and set the temperature to 200° and cook for 1 hour; or, if you have the time, set to the lower heat of 120° and leave for 3 hours — and enjoy some beers while you’re waiting.