Pit notes
Spatchcock it. Cut out the backbone and split the breastbone so the chook hangs flat and cooks evenly.
Hang it right. Push the hook through just under where the wing meets the breast so it can't drop into the coals.
Swap the rub. The Que Club's tip: it works a treat with Meat Church Holy Voodoo or Elk Creek Cajun Stinger too.
Que Club Recipe · Chicken
Pit Barrel Chook
Chicken is always a party favourite, and our Pit Barrel Chook recipe is no exception. With juicy meat, a tangy rub, and a delicious sauce, this dish will quickly become a staple in your BBQ toolbelt. It's super simple to prepare—all you need is a chicken, some flavour, and a drum smoker. Perfect for entertaining, this recipe will impress your guests and make you the BBQ hero of any gathering. Try it out and see why it's a crowd favourite!
Ingredients
- 1 Whole Free Range Chicken
- Hardcore Carnivore Chili Lime Seasoning
- Lane’s ‘Sorta White’ Sauce
How to cook it
Light a chimney of charcoal, when ashed over put it into your Pit Barrel.
Lay the chicken on its back. Take a large, heavy knife and cut down through either side of the spine, then remove it. Turn it over and cut through the centre of the breast bone.
Holding the chicken by the wing, take a hanging hook and push through, just under where the wing joins the breast, making sure it won’t fall through during cooking.
Add a couple of chunks of fruit wood to your smoker and hang your chicken.
Cook until the internal temperature reaches 74°C (165°F), with the lid closed it will take about an hour. Crack the lid just a little to add more colour and crisp the skin up.
Serve with a drizzle of Lane's Sorta White.
