Steven Raichlen Project Smoke - Buccaneer Chicken

[Music] many years ago when I was traveling around the world to do research for my book the barbecue Bible I saw a sign in Guadalupe in the French West Indies it said cool a Buchan a smoked chicken so I screeched to the side of the road and I found a grill master who's using not wood for smoking his chicken but another important local crop sugar cane you've heard of pirates called Buccaneers which you may not realize is that they take their name from the French Caribbean word for smoke boo coal that's the origin of our next dish Buccaneer chicken and it uses a smoking fuel that may surprise you sugar cane step number one spatchcock the chicken spatchcocking means to cut out the backbone open the chicken up like a book so it cooks flat and the reason you spatchcock a chicken is to maximize the surface area exposed to the spice and smoke so first you want to cut out the backbone next open the chicken up and you see here this little piece of white cartilage at the head of the breastbone you want to cut through the white cartilage and then snap the chicken open on either side of the breastbone run your thumb down the breastbone crack it in the center go up and pull down to remove the breastbone here's the spatchcocked chicken you can see it lays flat put the chicken back over ice so I'll just swap out the cutting board and wash my hands and grab another cutting board and step number two make the marinade start with six cloves of garlic and you want to just lightly crush the garlic add the garlic finely chopped chives in the French West Indies they'd use a chive like plant called ana scallion for fire power we're using scotch bonnet chilies for their cousins the habanero these are exceedingly hot peppers they measure 200,000 on the Scoville scale just to give you a frame of reference jalapeno chilies about 5,000 Scoville then add thinly sliced onion and fresh thyme lots of fresh thyme this is one of the defining flavors of French Caribbean cooking and whole allspice berries then dark rum vegetable oil fresh lime juice and you can cut up a fresh lime that way you get some of that aromatic lime zest flavor then a generous pinch of salt and freshly ground black pepper and just stir to mix spread half of the seasoning mixture in the bottom of a baking dish arrange the spatchcock chickens top then spoon the remaining seasoning mixture over the chickens now spread that aromatic Bunyan chili lime mixture then tightly cover the chicken with plastic wrap and marinate it in the refrigerator for at least six hours preferably overnight to cook the Buccaneer chicken I'm using this monster Komodo Komodo it has a double latch a hinged lid these super thick ceramic walls that really hold in the heat plus a seal to seal in moisture this is a dream machine to fire the cooker I've loaded the coal basket with natural lump charcoal then grab about a third of a chimney of lit charcoal and pour it on top of the unlit charcoal this is called a top-down burn and then here's the next thing that makes Buccaneer chicken's so delectably different instead of using wood chips we're actually going to place sugarcane stalks on the coals [Music] now place the lid on the cooker then you will want to build a sort of platform for the chicken with split sugarcane batons and the chicken is actually going to cook right on the sugarcane the heat the sugarcane juice is mixed with the chicken again an additional layer of flavor so here's the marinated chicken and you want to just pick it up and lay it on those sugarcane sticks now pour the marinade over the chain then close the lid of the cooker seal the latch and you want to adjust the vents bottom vent about one pencil with open top vent you close all the way and then back it off to inches we want to be at about 275 degrees cook time for this bucket of your chicken about two to two-and-a-half hours meanwhile I'm going to show you how to make the sauce Chia the dog sauce the traditional table sauce in the French West Indies is called sauce shin dog sauce you can think of it as a sort of volcanic vinaigrette it starts with minced scotch bonnet chili for heat and minced shallot thinly sliced scallion minced garlic finely chopped parsley salt freshly ground black pepper and then here's the vinaigrette part we'll cut a lemon in half squeeze it through your fingers to catch any seeds extra virgin olive oil and finally a technique you may never have seen before you add boiling water to the sauce champ the boiling water does is it just takes some of the rawness from the shallots and garlic away very fresh very colorful and let's just take a taste mmm nice balance of heat acidity and aromatics so here's your sauce chef I'll just pour it in a serving bowl spend two and a half hours let's check on the chicken check it out how cool does that look chicken on the sugar king one so here's your Buccaneer chicken I'll put one on a platter and to serve with it a popular West Indian side dish grilled planten's the other one I'll put on the cutting board [Music] so let's see how we did a little sauce yeah hog sauce that is really different it's a much lighter smoke flavor herbaceous herb like remember sugarcane is actually an edible grass [Music] you

Channel: KomodoKamadoGrills

Views: 186,107

Rating: 4.8685446 out of 5

Keywords: kamodokamado, kamodo, kamado.grill, oven, StevenRaichlen, ProjectSmoke, Buccaneer Chicken, bge, big green egg, kamado joe, komodo kamado, ceramic grill, grilled chicken, grill chicken, grill, smoker, bbq chicken

Id: DZVtX9FkrJ0

Length: 9min 21sec (561 seconds)

Published: Fri Jun 29 2018