First make the rub for the chicken by finely grinding all the ingredients in a pestle and mortar.
Drench the exterior of the chicken with melted butter then evenly coat with the rub.
Half fill the GBS Poultry roaster cup with the porter beer.
Firmly sit chicken onto the GBS poultry roaster cup making sure the chicken is stable and upright.
At the barbecue:
Prepare the Smoky Mountain Cooker for indirect heat, approx. 125°C. If using a charcoal barbecue, you need ½ chimney starter of lit briquettes.
Smoke the chicken over an indirect medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
Smoke the chicken over an medium heat for approximately 2 hour 10mins or until the meat has reached 90°c. It is recommended you probe the meat with an instant read or I Grill Thermometer.
Allow the chicken to rest for 10 minutes before carving.
Preheat GBS wok for 2 minutes.
Add the butter to the Wok and melt.
Next add the plan flour and cook out until it resembles the consistency of wet sand.
Add the cream stirring continually with a whisk.
Add cayenne pepper, garlic and maple syrup.
Add the cheese and cook gently over a low heat. Continue stirring until the sauce is thick and smooth. Finally add the Jalapenos.
Season with salt and a little more maple syrup to taste if needed. Keep warm to prevent it setting quickly.
Slice the buns and toast, then heap with chopped smoked chicken.
Add cheese sauce to the chicken followed by the diced onion, gherkins and bbq sauce.
Finally add the bun lid and serve
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