whole free-range chicken in a brine of beer and cayenne, roasted garlic cream
For the brine
light muscovado sugar
For the garlic cream
virgin olive oil
Grill the whole garlic heads on the grate. They are ready as soon as they become soft.
Combine all the ingredients for the brine and stir until the salt and sugar have completely dissolved. Then place the whole chicken in the brine for 1-2 days in the refrigerator.
Smoke in the Big Easy at lowest temperature for approx. 3 hours until it reaches a core temperature of min. 72 degrees.
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