Beer-Can Chicken with Gochujang Butter: Outdoor Cooking with Tom Kerridge and Big Green Egg
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- Опубліковано 11 гру 2024
- You’ve probably cooked a beer can chicken before but never like this! We’re bringing some amazing Korean barbecue flavours to your table with this gochujang chicken recipe.
Learn how to cook this lovely, tender chicken thanks to Big Green Egg and Tom Kerridge.
Find the ingredients and recipe below or on page 62 of my Outdoor Cooking book and let us know how you get on in the comments!
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Recipe:
Ingredients:
A 2kg whole chicken, giblets removed
440ml can beer
Flaky sea salt and freshly ground white pepper
Gochujang Butter:
80g butter, softened
2 tbsp gochujang paste
2 garlic cloves, finely grated 1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 tsp caster sugar
To serve:
Japanese mayonnaise
1-2 red chillies, finely sliced Kimchi
Method:
1. Take your chicken and sprinkle it all over with salt and white pepper. Open the can of beer and pour out half of the beer - feel free to have a drink! Leave the rest in the can - it will help to keep the chicken moist as it cooks. Sit the chicken on top of the can, so the can is underneath its cavity, and season with salt and pepper. If the legs hang down too far, tie them up with kitchen string to stop them burning during cooking.
2. Lift the chicken with the can underneath on to the grid of your hot barbecue so it starts to cook.
3. Meanwhile place all the ingredients for the gochujang butter in a small cast-iron pan on the barbecue and stir until the butter is melted and the sugar dissolved; set aside.
4. After 10 minutes’ cooking, brush the chicken with the marinade and put the lid on the barbecue on, so that it acts more like an oven. Baste the chicken with the butter every 10 minutes or so until it is well browned and cooked through. It should take around 60 minutes to cook, depending on the heat of your barbecue, and the skin should be charred in places. To check if it’s cooked, pierce the thickest part of the thigh with a skewer - the juices should run clear.
5. Remove the chicken from the barbecue and place it in a roasting tin, discarding the beer can. Cover the bird with foil and leave it to rest for 20 minutes.
6. Carve the chicken and garnish with sliced red chilli. Serve with some Japanese mayo and kimchi alongside.
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Goes great with:
Suya beef skewers: • Suya Beef Kebabs: Outd...
Chilli and lime prawns: • BBQ Chilli and Lime Pr...
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Thanks for watching!
#TomKerridge #BigGreenEgg #BigGreenEggUK #beercanchicken #barbecuechicken #gochujang #outdoorcooking #bbq #homebarbecue #barbecueessentials
Have you ever tried Gochujang paste before? What did you think? 👀
If not, what are you waiting for?!
I tried Gochujang as a glaze whilst doing your chicken wings recipe & also tried it on pork ribs last weekend. Yumbo!
@John Boyd Everything in moderation, mate! Always nice to have a treat on the bbq
@@ma-michael1558 Love it! Glad you enjoyed it, mate 🙌
Brilliant! I have Gochujang paste in the fridge from making Kimchi at home - I'm going to try this recipe tomorrow, but on the Kamado Joe instead, sorry! :)
I have never had it is it spicy or how would you discribe the taste, loved you in great british menu...
I bought your book on outdoor cooking and love it. The video really helps too. I would never have had confidence to try this until the book and now everyone says a year later BBQs are great. Thank you
A man of style, using my favourite beer, Red Stripe.
I’ve followed the recipe and it’s on the big green egg as we speak, fingers crossed… I’m also serving it up with your warm herby new potato salad on the side.
Phwoooooor gotta try this, I've always got a chicken in the fridge, thanks for this one Tom you are a legend sir
Just tried this today, it's one of the best dinner we haven't had for long time. 😍 We used the Webber gas grill to cook it.
loved it give us more please
It looks so delicious😃😃 in korea there is lots of combination of Gochujang and chicken. I hope many people know this flavor👍
It's so delicious! Hopefully people start using it more
Tom love your cooking style I use a cider I made as it’s a little more sharp. The Mrs made me as I was way to drunk when I drank it !! Made your piccalilli other week when we pulled all veg in allotment but I didn’t thicken it enough can I reverse problem? Taste is ace keep it up fat boy slim love you from Blackpool
Is that goji jam ?
Where do you buy it please
Was Lisa Allen the inspiration for this dish Tom?
Spring onions also go well with the chilli's at the end