Pulled Chicken Braised in Dutch Beer from Brewery 100 Watt

Prep15 min
Cook2 u
Total2u 15m
Servings2
LevelLaag

The story

About this recipe

Preparing pulled chicken on the Kamado BBQ is simple, but does require some patience. The meat needs to cook slowly at a low temperature to reach perfect tenderness. The result is worth it though: wonderfully juicy and flavourful meat that falls right off the bone.

What you need

Ingredients

350gchicken thighs
3tbspAngus & Oink Feather Duster seasoning (to taste)
0.5tintin of tomato purée
0.5bottle of Evoluwonder from brewery 100 Watt
1onion, finely chopped
2cloves garlic, finely chopped
2tablespoons barbecue sauce (optional)
Freshly ground black pepper
Salt to taste
Brioche bun or other fresh bun
Lettuce leaves
0.5Carrot, julienned
0.5Tomato

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

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!

Reviews

Made it? Tell us what you thought with one tap.

Made it too?

Show us how it turned out on your kamado. The best photos will be featured with this recipe.

Send in your photo

Comments

A question or tip about this recipe? Let us know here.