IN SEASON


step-by-step


DIY Jerk Smoked Beer Can Chicken


The principle of using a can of beer is the same as hot smoking with a water pan, except that the beer evaporates directly into the cavity of the bird, helping to moisten and fl avour the chicken as it smokes.


FOR THE JERK RUB: Wood: hickory


Equipment: spice grinder or pestle and mortar, hot smoker, heatproof container, pan, meat probe


Smoking time: 1.5 hours Target temperature: 180C


SERVES 4


1.8kg chicken 1 can of beer 4 sweet potatoes


1 Scotch bonnet chilli, seeded and fi nely chopped


75g spring onions, fi nely chopped


2 tbsp demerara sugar 1 tbsp garlic purée 1 tsp ginger purée 1 tsp salt 1 tsp ground allspice 1 tsp ground ginger 1 tsp dried thyme Half tsp grated nutmeg Half tsp ground cinnamon


FOR THE GLAZE: 1 tbsp jerk rub


50ml pineapple juice 50ml ginger beer 4 tbsp clear honey


FOR THE PINEAPPLE AND MANGO SALSA:


Flesh of half a pineapple, fi nely diced


Flesh of half a mango, fi nely diced


2 spring onions, fi nely chopped


Juice of 1 lime


Half a fresh red chilli, fi nely chopped Salt, to taste 1 tbsp fresh coriander


1 Combine all the jerk rub ingredients in a spice grinder or pound them with a pestle and mortar. Set aside 1 tbsp of the rub to use in the glaze, then rub the rest all over the chicken, massaging it in well. If you like, leave it overnight in the fridge to marinate, for a smokier end result.


2 Set a fi re in a hot smoker, preheat it to the target temperature, and prime it with some hickory chips.


3 Drink half the beer (if you want to), then push the top three-quarters of the can inside the cavity of the bird so it sits upright. Put the can and the bird in a roasting tin. Place into the preheated smoker and smoke for 1 hour.


4 Warm the remaining jerk spices in a small pan with the pineapple juice, ginger beer and honey and simmer until it thickens slightly.


16 | THE WEST COUNTRY FOODLOVER


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