Smoked & BBQed Apricot Chicken P38 Style

We're having a Pool Party BBQ tonight and the general consensus from all is that we need some Hot Smoked Rotisserie Chicken P38 Style :thumbsup:

Mostly because everyone loves them .......... even the Kids.

The plan is to cook a couple of Paknsave apricot marinaded chickens in the BBQ and smoke them at the same time using a volcanic rock BBQ, Rotisserie and my home made cold smoking machine.

The cooking time will vary as I will rotisserie the chickens for 20 mins on 300c then turn the temp down to around 140c and continue cooking until the internal breast meat reaches a temp of 66c.
At the same time we will spark up the cold smoker and fill the BBQ with cold smoke for the entire cooking time.

Manuka will be the wood of choice today, although grape wood and apple wood are also excellent.

If I don't drown in the pool I'll make a short video of the process and post it up once I'm sober enough to figure out how.

Last one in the pool is a rotten egg. :D

Cheers
Pete

That sounds like it'll come up a treat p38 :)

Wot time's dinner?

Smoked Chicken got devoured in minutes....... must of been ok then. :thumbsup:

https://www.youtube.com/watch?v=0MD8...S73StTrodQESOA

Cheers
Pete

Looks good:thumbup:


What are those smoker things worth?

One of mine minus smoke.

Attachment 17013

Looks great man!

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Originally Posted by veitnamcam

Looks good:thumbup:


What are those smoker things worth?

One of mine minus smoke.

Attachment 17013

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VC

I made the cold smoker myself.

Total cost was around $20 for the air pump and hose off Trade Me.

Cheers
Pete

Does it have a heat source or you light it and close it up?

VC

You light the saw dust/wood chips and the air acts like a venturi drawing fresh air in and blowing smoke out.

Smokai

Cheers
Pete

youtube making a cold smoker there are walk thru builds on there

You can achieve a similar effect if you have a kettle bbq as well. It's what i usually do.

this is a bad place to come when your hungry. man that looks good

duck that was similar in korea, then thinly sliced and barbequed over coals
it was divine

Certainly looked nice p38

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Originally Posted by Dundee

Certainly looked nice p38

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That's what I thought too Dundee

Didn't get to it before the gannets did and there was bugger all left by then. ;)

What size chook was it looks pretty big?Got a few up at my pond but they not that big undressed:D

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Originally Posted by Bill999

duck that was similar in korea, then thinly sliced and barbequed over coals
it was divine

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You mean Ori gooey? I picked up a recipe for that in seoul if you want it? :)

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Originally Posted by Dundee

What size chook was it looks pretty big?Got a few up at my pond but they not that big undressed:D

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Was a size 14 Dundee.

Next time I'm going to cook two.

Once done I'll put the first one out for the gannets to squabble over then quietly return to the BBQ and place the second one on MY plate :)

Cheers
Pete

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Originally Posted by Angus_A

You mean Ori gooey? I picked up a recipe for that in seoul if you want it? :)

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yea mate, ive got some flightless ducks in the pipeline that would be perfect in it

as for the name? im not sure. it was just called barbecue duck while we were there, my korean is seriously lacking

this apricot recipie spurred me on to make apricot chicken nibbles, but sadly they wernt very apricoty. and thats with a full tin of peach halve blended and mixed with a apricot chicken flavoring, how do you guys get it to stick better? mine maranated for atleast 8 hours

from my google check it seems that ori gooey is the whole duck, this was a rotissorie set up spinning them at speed around a charcoal fire, then sliced thinly and barbecued in mouth size pieces, which you wrapped in lettuce added bean sauce and chilly and popped in your mouth.

bloody ripper!. check the colour on it, great job! looks moooiiiissst