Before fridges were a thing, people used to smoke meats to extend their shelf life. These days smoking meat is all about tenderising and adding flavour and for many people, it’s a seriously addictive hobby because there are so many different things that can be done to change the end result of the dish—ultimately delighting friends and relatives with the spoils.
Whenever the opportunity arises, Kitchen Warehouse’s Peter Macaulay smokes meat at the family’s farm, Salisbury Grange, South West of Perth.
To start smoking food you need some equipment and essentials, but the reason this process is so popular is that you can start off with even the most basic set up and still get results. From there, the only way is up and there are infinite possibilities when it comes to investing in smokers, fuel, rubs and flavours and tinkering with all those things will give different results.
Watch how Peter smokes chicken using only a very simple, homemade rub. The results are irresistible.
Here’s the recipe:
- 4 chicken Marylands
- salt and pepper, to taste
- fresh thyme
- 4 corn on the cob
- 4 medium potatoes
Set up the smoker, to begin with following the manufacturer’s directions.
- Season chicken pieces with salt, pepper, and finely chopped thyme in a baking dish.
- Preheat pellet grill to 90C.
- Add the chicken to a baking dish and potatoes directly to the grill.
- After 1 hour, turn up the heat to 180C.
- After 30 minutes at 180C, add the corn. If still in the husks, place directly on the grill or if de-husked place in a baking dish with some butter.
- After 60 minutes at 180C, check the internal temperature in the joint of the chicken. If it has reached 75C, juices will run clear and the skin should be golden brown. Remove and rest for 8 minutes.
- Prepare the gravy using pan juices from the baking tray, chicken stock and gravy powder.
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