FOOD + DRINK
BBQ RECIPES CONT .
Krombacher Pils Beer Can Poussin Recipe by : Krombacher www . krombacher . com / en
Serves : 1-2 as a BBQ main
Ingredients :
• 1 x 330ml can Krombacher Pils
• 1 poussin , weighing at least 500g
• 2 tbsp neutral cooking oil , such as vegetable or rapeseed oil
• 1 tsp smoked paprika
• 1 / 2 tsp cayenne pepper
• 1 tsp ground fennel seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp soft dark brown sugar
• 1 tsp freshly ground black pepper
• 1 / 2 tsp flaky sea salt
Method :
1 . Begin by preparing your poussin . Remove any string from the bird , then make two small incisions at the base of the bird ’ s spine , on either side of the backbone . This will help to make the cavity wider , helping it to fit onto the Krombacher Pils can more easily . Also , position the wings so they ’ re tucked behind the breasts ( in a lounging position ) so they don ’ t burn .
2 . Add the smoked paprika , cayenne pepper , ground fennel seeds , coriander , cumin , dark brown sugar , pepper and salt to a bowl and mix to combine . Rub this over your poussin , making sure all of the skin is coated . Also sprinkle a handful of the rub inside the bird .
3 . Drizzle the oil over the poussin and rub all over .
4 . Pour around half of the Krombacher Pils into a roasting tin , then place the poussin on the can , pushing down so it sits on top of the can as securely as possible . Place in the roasting tray with the beer – this will help to create steam during cooking .
5 . Set aside while you light your barbecue and prepare it for indirect cooking . If using a gas grill , heat the barbecue to a sufficiently hot temperature for grilling , then turn off one of the burners . Place the roasting tin containing the upstanding poussin over the burner that ’ s turned off . If using charcoal , move the charcoal to one side of the barbecue , once hot enough for grilling , and cook the poussin on the side of the grate without any charcoal directly underneath . ( NB : the poussin can also be cooked in the oven – ideally not fan assisted , as this may make it fall over – at 180 ° C / Gas 4 for 45-55 minutes .)
6 . Once the poussin is placed on the barbecue , close the lid and cook slowly , trying to maintain a temperature of between 170-190 ° C for 45-55 minutes . Optionally , increase the heat or move to a hotter part of the barbecue for the final 10 minutes to crisp the skin . When cooked , the juices from the thickest part of the thigh should run clear , or an instant-read thermometer should read at least 82 ° C / 180F when inserted into the thickest part of the thigh .
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