BBQ Adventure: Berbere Chicken

Well I had a bit more time this Sunday so decided to BBQ an old favourite (click here for the recipe Berbere Chicken).
I used my Stoker to monitor the cook (which I ran at around 380F to get cripsy skin) and roughly expected it to be ready in just over an hour.
I didn’t get the chicken from any of my butchers since they all close on Sunday around 13:00 but found a nice free range chook in one of the local smaller supermarkets.

I started the cook by firing up a full chimney of charcoal and by setting up my Stoker (remotely connected to my laptop). All was done in under 10 minutes although connecting to my Stoker was not straight through as I discovered that the cable I used was not connected properly (note to self: check lights on router to ensure the cable is connected and the Stoker has an IP address). This only set me back a few minutes….no probs.

As the chimney was firing up I butterflied the chicken (I really love the “how to butterfly a chicken” video from the WSM site click here). Yeah I will put up my own one of these days but this is a great video that shows how to properly butterfly a chicken. As soon as that was done I generously applied the rub under the skin on the skin and on the ribcase.

My KK was on temp aroun 17:40 and I placed the chicken on the KK. Since I intended to be a bit more healthy my wife prepared some vegetables that we cooked at the same time.

I placed the vegetables on the grill about half an hour after the chicken. I also placed some potatoes on the KK and the final setup looked like this:

I turned the vegetables at the same time I put the taters on and checked for readiness about 1 hour into the cook. I moved the vegetables of the KK and added some tomatoes and cooked for 10 minutes longer. This was the setup at that point:

After all was said and done I rested the Chook for about 5 minutes and cut it up (this is pre-cut)…

It had a beatiful crispy skin and the berbere rub is great! (oh yeah the vegetables and taters came out pretty good as well…)

Plated it looked like this (no taters they were on the table).

The Stoker log results are as as follows…the various drops are caused by the vegetables turning…