Prepare your chicken
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.
Set up your EGG
Set up your EGG for indirect cooking using the ConvEGGtor. Your target temperature is 180˚C-200˚C.
Cook your chicken
Lift the chicken with the can underneath into a Drip Pan, and place it on top of your ConvEGGtor.
Make the gochujang butter
Meanwhile, place all the ingredients for the gochujang butter in a small cast-iron pan on the EGG and stir until the butter is melted and the sugar dissolved; set aside.
Marinade the chicken
After 10 minutes’ cooking, brush the chicken with the marinade and close the lid, so that the EGG acts 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, 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.
Leave the chicken to rest
Remove the chicken from the EGG, and discard the beer can. Cover the bird with foil and leave it to rest for 20 minutes.
Carve the chicken and garnish with sliced red chilli. Serve with some Japanese mayo and kimchi alongside.
Extracted from Tom Kerridge’s Outdoor Cooking: The Ultimate Modern BBQ Bible, published by Bloomsbury