With Summer well and truly here this months blog focuses on outdoor cooking over the Fire pit and in the pizza oven. Every good BBQ starts with a home made rub to flavour the meat with. Here I shall be making a spiced smokey rub to marinade chicken overnight. Before cooking in the pizza oven and finishing on the griddle.
For the rub you will need
10g Fennel seeds
1 tsp Cumin seeds
1 tsp black peppercorns
1 tsp Coriander seeds
100g soft dark brown sugar
50g granulated sugar
10g garlic powder
50g fine salt
45g smoked paprika
1 tsp dried Oregano
1 tsp Cayenne pepper
Toast the cumin, fennel and coriander seeds with the peppercorns in a dry pan until they release aroma, tip into a bowl and leave to cool.
Using a hand blender blend the toasted spices and combine with the remaining ingredients.
This recipe probably makes twice as much as you will need for a chicken and if kept in a sealed container it will keep for at least a week.
The Chicken 1.5kg
Take 50g chipotle paste, 50g butter, 50mls maple syrup, 50g garlic paste and 50g of the Rub and blend to form a paste.
Score the chicken and rub all over with paste. Leave overnight for the flavour to penetrate the meat.
Roast the chicken in an oven/pizza oven at 150 0C for about 90minutes or until the juices run clear. Allow 10 minutes for the chicken to rest and serve.
Serving suggestion – green slaw, snobrod (stick bread) and New York Bourbon sour. (See other blogs)