How to make it
Put the Dutch oven on the direct part of the kamado to heat up.
Preparing the chicken thighs: rub the chicken thighs with the Angus & Oink Feather Duster seasoning. Make sure they are well covered on all sides.
Put the Dutch oven on the indirect part. Grill the seasoned chicken thighs on the barbecue until they have a nice grilled colour, about 3 min per side.
Add the finely chopped onions and garlic and fry until soft. Then add the chicken thighs. Temperature about 180 degrees.
Now add the beer and tomato purée and stir well, let it all simmer with the lid on the Dutch oven until the chicken thighs are tender and fall apart easily. This usually takes 1.5 to 2 hours. Stir every 15 min to prevent it sticking to the pan. Add a little water if it gets too dry.
Warm the brioche buns for about 10 min until they are a bit crispy.
Pulling the chicken: take the chicken thighs out of the Dutch oven and use two forks to pull the meat apart. If you like, you can also add some barbecue sauce for extra flavour.
Serve the pulled chicken mixture on the brioche bun together with the lettuce, carrot and sliced tomato. Add extra sauce, and/or salt and pepper to taste if you like. Enjoy!
