Beer can smoked chicken today – and another go at making some bread!

The chicken was coated with a mix of Magic Dust and Oakridge BBQ Secret Weapon Pork & Chicken rubs. I filled my Weber poultry roaster with Shepherd Neame Bishops Finger ale and propped the chicken on it with a bit of butter and a wedge of lemon stuffed in it.

I smoked the chicken in my Weber kettle barbecue for around 2 hours at 275°F until the breast reached an internal tempearature of 165°F. I used apple wood chunks with the diffuser plate in place (I also stuck a bunch of sausages on for starters!)

Prior to smoking the chicken, I baked some bread using a very simple recipe:

  • 500g Strong white flour
  • 2tsp Salt
  • 7g Yeast
  • 300ml Water

This was baked for around 20mins in our oven at 400°F and came out amazing. I will definitely be using this recipe again – perhaps using beer next time and/or some nice strong cheddar!

Michelle also cooked up some pasta with a bit of pesto and we ate this for tea with some crunchy ‘slaw on the side. Tasty!

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