BBQ heaven

You know it when you taste it. And a BBQ is just what you need after a hard day on the short grass (!), with a wee bit of libation and some good company.  

A nod in the direction of my favorite chook cooking method ...
1. Get a chook
2. Get it out of the fridge and leave it at room temperature for an hour to warm up (in sunny London that is not a problem)
3. Use the time wisely = get a rub (try Angus & Oink) all over the little bugger to flavour it up
4. Get your BBQ fired up and hot (charcoal is my fav, but any bbq will do)
5. Make sure you place a heat proof cover over the grill at the top of the bbq, to stop direct heat hitting the chook
6. Get your Kamado Joe KJ-CS Ceramic Chicken Cooking Stand (c. £20) and half fill it with white wine (anything in fact, beer, cider, red or white wine), then top it up with water
6. Speak nicely to the chook and then place it reverently on top of the Ceramic stand ... and pop it all on top of the bbq

It takes about 50 minutes to cook in my bbq, so try yours and see how long it takes. The wine/water mix steams and flavours it from the inside and the heat in my bbq cooks the outside to a crisp. A happy example is available below.

Enjoy.