Pulled Chicken on the Grill Bill Kamado BBQ

Prep15 min
Cook2 u
Servings2
LevelLaag

The story

About this recipe

Chicken thighs are first grilled for color and then braised in a Dutch oven with onion, garlic, tomato paste and Evoluwonder beer from Brouwerij 100 Watt until they fall apart, and served as pulled chicken on a brioche bun.

What you need

Ingredients

350gchicken thighs
3tbspAngus and Oink Feather Duster seasoning (to taste)
0.5cantomato paste
0.5bottleEvoluwonder beer from Brouwerij 100 Watt
1onion, finely chopped
2clovesgarlic, finely chopped
2tbspbarbecue 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.
Rub the chicken thighs with the Angus and Oink Feather Duster seasoning, making sure they're well covered on all sides.
Move the Dutch oven to the indirect part. Grill the seasoned chicken thighs until they have a nice grill color, about 3 minutes per side.
Add the finely chopped onion and garlic and cook gently, then add the chicken thighs at a temperature of about 180 degrees.
Add the beer and tomato paste and stir well. Let it simmer with the lid on the Dutch oven until the chicken thighs are tender and pull apart easily, usually 1.5 to 2 hours. Stir every 15 minutes and add a bit of water if it gets too dry.
Warm the brioche buns for about 10 minutes until they're a bit crispy.
Remove the chicken thighs from the Dutch oven and use two forks to pull the meat apart. Add some barbecue sauce if you like for extra flavor.
Serve the pulled chicken mixture on the brioche bun together with the lettuce, carrot and sliced tomato. Add extra sauce, salt and pepper to taste if desired.

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.