With the royal wedding in full swing, I thought it was the perfect opportunity to bring two cuisines and cultures together, while putting my own personal twist on age-old traditions. No scones and tea sandwiches on the menu this week! Let’s infuse the rituals of British high tea time with the flavors and techniques of American bbq, to create a one-of-a-kind union with delicious results.
This week on the menu – Sweet tea brined chicken served with roasted, freshly picked, vegetables from the local farmers’ market. Did I mention this entire meal can be cooked by using one of Bull’s grilling accessories? It’s one of my all-time favorites to use, offering hands-free cooking and more time to spend with family and friends while grilling on my Bull BBQ.
Bull’s stainless, convertible wok is multifunctional. What more could one ask for? By filling the wok cup with liquid, the chicken slowly roasts in the vertical position, while the liquid bastes the inside of the meat, keeping it moist. The vegetables are placed around the chicken, directly onto the wok’s surface, to roast the vegetables. The cup can also be removed, creating the perfect space to grill a variety of food without losing it through the grill grates.
This accessory is, as I call it, foolproof, hands-free cooking. Placed on the grill with the lid closed and grilled with indirect heat, it allows the chef to sit back and relax with the family until the chicken is done and ready to devour. Consistent end-results every time: mouth-watering crispy skin on the outside, and moist, steam infused, juicy meat on the inside. Bull’s stainless, convertible work is the perfect gift for Father’s Day!!
- Check the chicken at the 45 minute mark. If the outside top section of the chicken is turning brown, place foil over the top to avoid the skin from burning. In the last 20 minutes, remove the foil to finish.
- Have fun interchanging the liquid placed inside the wok’s cup to baste the chicken as it slowly cooks. I also like to use a hoppy beer, an aromatic wine, or even liquid with freshly sliced citrus and fruit along with herbs and spices.
- The metal gets very hot! Use care removing food from the wok. Use Bull’s pit mitts while handling in order to avoid burning your fingers.
- For the Brine:
- 4 cups cold water
- 4 English breakfast tea, regular size
- ¼ cup kosher salt
- ½ cup brown sugar, packed
- 4 cloves garlic, crushed
- 1 lemon, sliced
- ¼ teaspoon whole peppercorns
- 1 sprig of fresh rosemary
- 2 sprigs of fresh sage
- For the Chicken and Vegetables
- 1 (3 ½ - 4 lb) whole chicken, rinsed inside and out, neck and giblets removed
- 4 small sweet red onions, cut into half
- 3 medium green zucchini, end removed, cut into large ½ inch rounds
- 2 yellow bell peppers, cut into ½ inch dice
- 6 small purple potatoes, cut into halves
- 4 tablespoons extra virgin olive oil, for the vegetables
- Kosher salt and freshly cracked black pepper, for the vegetables
- For the Brine: In a medium pot, place the water and bring to a boil. Add the tea bags, turn off the heat, cover with a lid and allow to steep for ten minutes. Discard tea bags, add the remaining ingredients, stir until the sugar and salt dissolves and allow it to cool down for one hour. In an extra large, freezer seal plastic bag, place the whole chicken and the brine. Remove as much as the air as possible and place into the fridge overnight. Remove the chicken from the brine, reserving two cups, pat completely dry, season with kosher salt and pepper and set aside.
- For the Vegetables: In a large bowl, place the cut vegetables, add the oil, salt and pepper, mix well and set aside.
- For the Chicken: Preheat the Bull grill to 350 degrees by turning the two outside burners on medium heat and leaving the two center burners off, cooking with indirect heat. Remove the two center grill grates on the grill and place an aluminum tray under where the chicken sits to catch the drippings. Place the grill grates back onto the grill. Place the reserved 2 cups brining liquid inside the wok’s cup. Grab the chicken legs using each hand, and slide the chicken cavity down over the cup. Place the vegetables around the chicken onto the surface of the wok. Lift the lid to the bbq, carefully place the wok down in the center of the grill with the drip pan directly underneath. Close the lid immediately so little heat escapes. Cook for at least 1 ½ hours, or until the internal temperature of the breast meat reaches 165 degrees and the thigh 180 degrees, with the thigh juices running clear once stabbed with a knife. UseBull's flip tip thermometer for an instant, accurate read. Turn the heat off, remove from the grill and allow the chicken to rest for 10 minutes. Gently remove and place onto Bull’s bamboo cutting board and carve the chicken down into pieces. To serve, place onto a decorative platter along with the roasted veggies and serve with some sweet homemade tea.
💂 Chef Amy