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PostPosted: Mon Mar 07, 2016 2:47 pm 
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Joined: Wed Feb 24, 2016 4:27 pm
Posts: 90
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
Rosemary leaves
Thyme Leave
smoked paprika
sea salt
ground black pepper
Garlic power
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.

Butter mix:
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 . . .


PostPosted: Tue Mar 08, 2016 1:31 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
Posts: 1799
Location: Macedon Foothills (Sunbury), Victoria
Awesome recipe!

Spun up yard bird are awesome!

And download tapatalk for your phone as it will make posting up pics a breeze

Sent from my HTC Sensation XE with Beats Audio Z715a using Tapatalk

Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??


PostPosted: Tue Mar 08, 2016 11:28 pm 
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Joined: Sat Mar 23, 2013 12:42 am
Posts: 2381
Location: Melbourne
You can't add images directly. Need to upload them to an image hosting site, then post the link you get from that. Bit of a pain, but a lot of boards are like that now, probably to save space.
As Chromis mentioned, if you use a phone to take the pics, install tapatalk. It does all the work for you.

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