Saturday saw the rotisserie first run on my new Hark.. I hope this is correct thread..
The recipe is really just an old take on buttering up a chicken..
1 teaspoon each of the following
Chili Powder - make it hotter if that's what you like
ground black pepper
1/2 teaspoon of sage
1/2 onion powder
Add them all into a mortar and Pestle (old School but I don't have a spice grinder) and grind to a powder. This will make a nice light rub for two chickens.
Combine the following
two tablespoons of finely chopped preserved lemon - remove the white pith first as it will be very salty.
1/2 cup softened butter - for the calorie conscious you could use Olive oil.
1 teaspoon of the above rub mix.
1. Get the mix under the skin and get it into the breast and the thighs - rub a bit inside the cavity as well.
2. Coat the outside as well to give the rub something to adhere to.
3. Before you sprinkle the rub over - Truss the chicken to secure the wiggly bits so you don't loose them on the BBQ.
4. sprinkle the rub over the chicken and cover for 2-3 hours in the fridge.
I set the Hark up for a bit of smoke (cherry) and fire trays in the main chamber - there are a couple of Potatoes bombs (Garlic, onion , cheese) as well which will go on for the last hour.
I set the charcoal for the internal trays and fire for the smoke. While that was heating up I skewered the birds.
Turned the power on and made sure all the flappy bits were secured and sat back and let time and heat do it's thing...
After an hour I refreshed the internal charcoal and added the potatoes over the coals in the fire box - I was aiming for an internal temp for the chicken of about 85 Deg. C (185 F) and I reached that about two and a half hours. The birds were moist and tender with a hint of smoke and the flesh had picked up the flavour of the preserved lemon and seasoning nicely. Nothing too over the top but did it taste guuuud !
I tried to add some images , but I couldn't find where to . . .