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!