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SMOKED CHICKEN WITH RED WINE AND SHERRY

SMOKED CHICKEN WITH RED WINE AND SHERRY

Food & More

INGREDIENTS
Barbecook Oskar
Barbecook Charcoal Starter
Charcoal
Barbecook Red Wine Smoker Wood
Barbecook Core Thermometer
Chicken
For the marinade
50 g brown sugar, 50 g Salt, 50 ml cream sherry, 1 tsp garlic powder, 1 tsp paprika powder, 1 tsp dried thyme, 1 tsp rosemary, 1 tsp salt and pepper

The sublime taste of smoked poultry in itself is a reason to purchase a Barbecook smoker. In addition to the right choice of smoker wood, the marinade also gives an extra touch to your poultry dish. 


We are preparing our chicken with a sherry-marinade and complementing the sweet taste with the extra touch of red wine smoker wood. Do you want more? Then extend the quantities and take the challenge of smoking a turkey and scoring big with your festive meal!


Preparation

  1. Mix all of the ingredients for the marinade into a homogeneous mass. (You can also pour yourself a glass of sherry on us at this stage – it is the perfect warm-up drink!)
  2. Take the chicken (or turkey) and rub the marinade in well. We are also making some incisions in the breast, so that the marinade can work in properly.
  3. Place the chicken in the refrigerator for several hours, so that the flavours of the marinade can penetrate further.
  4. Soak the red wine smoker wood for several hours in water.
  5. Start the Barbecook Oskar using the Barbecook Safe Drop Charcoal Starter. (TIP: Pour an extra serving of unstarted charcoal over your fire to be able to smoke for longer and more consistently.)
  6. Fill the water dish and place it in the smoker.
  7. Now also place the chicken on the upper grate. Insert the wireless core thermometer nicely into the centre of the chicken breast, so you have perfect control over the cooking.
  8. Close the smoker and throw the soaked smoker wood on the charcoal. Open the air supply at the top and bottom. You will see that you soon have a beautiful, white smoke. The temperature in your Barbecook Oskar is to 120 to 150°.
  9. Let the chicken smoke for several hours until you get the right core temperature. For poultry this is around the 72 to 74°. If necessary, add some charcoal to keep the temperature high enough. Now and then also add some soaked smoker wood.
  10. Beep! Your wireless core thermometer lets you know that your chicken is ready to enjoy. Ready to serve!


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