Well tonight I BBQ-ed a chook on the ‘ol KK. It was a recipe I published before on the site: http://www.aussiebbq.info/recipes_berbere.htm and it’s a nice and easy one for a mid-week cook.
I chose to cook it a a higher tem (340F) to try and get a crispier skin I used my guru set the pit temp at 340 and expected a cook of about 90 minutes (set the meat temp for 160). It actually only took 70 minutes. All my chooks on the KK are amazingly juicy so no complaints and the Berbere rub is great.
The cook went as follows, I prepared the chicken and the rub:
After butterflying the chicken I sprlinkled the rub underneath the skin of the chicken and some on the inside (not on the skin) and placed it “inside” down on the KK.
Tonight I also cooked the vegies AND a couple of cobs of corn on the KK (the KK has an additional rack so you can cook on 3 layers; I used the top two tonight).
After cooking (and finding out that the internal temp after a 5 minute rest was about 170F in the breast (which was higher than I wanted it to be) I cut up the chicken in the following manner;
So all up we had a nice meal with vegetables + chicken
Final thoughts: the vegetables came out very nicely cooked (40 minutes on 330F) but I think I slightly overcooked the chicken… Luckily the KK is very very forgiving and the chicken was still juicy….
We had 1 chicken between the 2 of us (the chicken’s weight was 1.4 Kg) is that normal??
