Mak Grills EP-429-2G Owner's Manual - Poultry
POULTRY
Whole Chicken
(Approx. cooking time: 2-2.5 hours)
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. With Flame Zone™ cover in
place, 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 165-170 degrees. Place chicken in center of grid, close
lid and cook until internal breast meat temperature reaches 165-170
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.) 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 chicken 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. With Flame Zone™ cover in place,
start grill and adjust setpoint temperature to 450 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
165 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 thermometer registers 165°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.