The summer means cleaning off the barbecue, or in some instances going out and purchasing a new one. If you decide to go down the route of entering the Weber range of charcoal and gas barbecues, you may see the term “GBS” thrown about. The GBS or Gourmet Barbecue System as it is officially know if Weber’s equivalent of a Stihl Kombi tool. The GBS system, allows you to add tools to your barbecue in order to enhance your grilling experience. This could be the GBS Pizza Stone, GBS Griddle or GBS Wok. This recipe is going to utilise the GBS Poultry Roaster.
The following recipe is for a Hickory-Smoked Beer Can Chicken. It is taken from Weber’s ‘Greatest Hits’ cookbook (available in-store). The recipe uses the Gourmet Barbecue System Poultry roaster and you will also need a bag of Weber Hickory wood chips. Furthermore if you are cooking on one of Weber’s gas range you will also need a smoker box. For charcoal ranges the wood chips will be added directly to the briquettes. You may want to use the Weber iGrill 3 or iGrill 2 to monitor the temperature of your meat.
This recipe will serve around four guests. You will need approximately an hour and a half for cooking. With an additional two hours for brining and around fifteen minutes of preparation time.
Prep Time – 15 Minutes
Dry-Brining Time – 2 Hours
Barbecue Time – 1.15 to .1.30 Hours
1 whole chicken 2-2.5kg, neck and giblets removed
2 tablespoons sea salt
1 teaspoon light brown sugar
2 teaspoons paprika
1/2 teaspoon freshly ground pepper
2 teaspoons onion powder
1 tablespoon extra-virgin olive oil
Extra-virgin olive oil
1 can beer (room temperature)
- Sprinkle the salt over the meaty parts of the chicken and inside the cavity. Cover with cling film and refrigerate for two hours.
- In a bowl combine all the rub ingredients (in italics) and mix well. Soak 4 large handfuls of hickory wood chips in water for at least 30 minutes.
- Prepare the barbecue for indirect cooking over medium heat (180-230 degrees Celsius). Keep the temperature around 200 degrees Celsius throughout the cooking time. ]
- Rinse the chicken with cold water, then pat dry with kitchen paper. Brush the chicken all over with oil and season all over, including inside the cavity with the rub. Fold the wing tips behind the back.
- Open the beer and pour about about half of it into the GBS Poultry Roaster reservoir, and then lower the chicken onto the Poultry Roaster.
- Brush the cooking grates clean. Drain 2 handfuls wood chips, add to the charcoal or the smoker box of a gas barbecue and close the lid. When smoke appears, transfer the chicken and Poultry Roaster to the grill, placing it over a roasting/indirect medium heat. Close the lid and cook the chicken for 1 1/4 – 1 1/2 hours until the juices run clear or when the thermometer inserted into the thickest part of the thigh (not touching bone) registers 70 – 74 degrees Celsius. After the first 15 minutes, drain the remaining 2 handfuls wood chips and add to the charcoal or smoker box.
- Carefully remove the GBS Poultry Roaster from the barbecue (careful not to spill the liquid in the reservoir, which can be very hot) and stand on a heatproof surface. Leave the chicken to rest for 10-15 minutes before lifting from the Poultry Roaster and carving into serving pieces. Serve warm, and enjoy.