Mak Grills EP-380-1G Owner's Manual - Poultry
POULTRY
Whole Chicken
(Approx. cooking time: 2 - 2.5 hrs.)
1-whole chicken (4-5lbs)
2 Tbsp. olive oil
2-3 Tbsp. MAK Bird Rub
Optional: vertical roaster
Any variety of pellets
Wipe chicken down, remove gizzards and trim off excess skin from tail
and neck section. Rub a thin layer of olive oil on entire surface of chicken.
Apply MAK Bird Rub to outside of chicken. Start grill and adjust setpoint
temperature to 325 degrees. Pre-heat grill, approximately 10 minutes
Insert meat probe sideways into chicken breast in a horizontal fashion.
Plug probe into Pellet Boss™ control and program alarm for 170 degrees.
Place chicken in center of grid, close lid and cook until internal breast
meat temperature reaches 170 degrees, approximately 2 to 2-1/2 hours.
(Smoking option: once breast temperature has reached 100 degrees,
reduce setpoint temperature to smoke for one-half hour.) Then adjust
temperature back to 325 degrees until internal meat temperature reaches
170. If using smoking option, this will lengthen your cooking time by one-
half hour. Once done, remove chicken from grill, allow to rest 15 minutes,
carve and serve with your favorite MAK grilling sauce.
Classic Beer Can Chicken
(Approx. cooking time: 60-90 min.)
2 whole chickens (about 3 to 4 lbs. each)
2 12 oz. cans of beer (Dark, Stout or Porter is recommended)
1-1/3 cup MAK Rum Grilling Sauce
1-2 Tbsp. MAK Bird Rub per chicken
Alder or Apple pellets
Mix together two-thirds of each can of beer and BBQ sauce in a bowl.
(Discard or save remaining beer for other use.) Divide and pour mixture
back into empty beer cans filling each can two-thirds full; set aside. Rub
MAK Bird Rub over skin and in cavity of each chicken. Stand chicken
upright and place the rear of the body cavity down over top of a filled beer
can; repeat with remaining chicken. Spread the legs to form a tripod with
can to support the bird. Start grill and adjust setpoint temperature to 400
degrees. Pre-heat grill, approximately 10 minutes. Insert meat probes
length-wise into deep center of chicken breast(s). Plug in meat probe(s)
and program alarm for 170 degrees. Put chicken cans on baking sheet
covered with foil to prevent flare-up; place in grill. Close lid and cook for 1
to 1-1/2 hours or until meat probe registers 170°F. Carefully remove
chickens and cans from grill (liquid in cans will be HOT!); discard beer
cans and contents using hot mitts. Cut up chicken and serve.