Well I finally found some time to cook on the BBQ. Decided to cook a couple of chooks. They’re easy and if I cook two it usually means leftovers so more effcicient (and delicious). The recipe I chose was an Alabama style chicken in a white sauce (yeah, I’ll post the recipe on the forum!). Strangely enough the sauce has vinegar (and mayonaise etc.) but it actually seems to “work”; it tastes great with the smokey flavour of the chicken.
This is what two butterflied chooks look like on the Komodo Kamado:
I chose to use the guru as I wanted crispy skin and had the temp on medium high (350F/177C) during most of the cook. I also used my Maverick ET-73 so I could monitor the temps from inside (yeah yeah I just don’t have the money to pay for a guru with a remote!). This is how the guru and ET-73 look when setup on the KK:
After about only an hour the chooks were ready (measured 170F/77C in the breast) and I took them off. Did I mention I found some hickory chunks? welll that’s why the chicken looks so good! hmmmmm smokey!
I just cut the chicken up (just one of them) which is just about enough for my wife and I (is it me or have chickens gotten smaller over the years???).
and dunked them in the white Alabama sauce, it may not look like much but it was delicious!!
