weber Geflugelhalter Weber Style - Manual (Page 3)

3
Weber poultry roaSter
cooking instructions
• Grill your prepared poultry over indirect
medium (350˚F/177˚C) heat until the juices
run clear and the internal temperature
reaches 180˚F/82°C in the thickest part of
the thigh.
• If you are using a 22.5” Charcoal Kettle:
Use 58 briquets for the indirect method.
Use 44 heat beads for the indirect method.
• Transfer the poultry and roaster to a
work surface.
• Allow to rest for 5 to 10 minutes.
• Using oven mitts, pot holders, or tongs
remove the Infusion Cap and carefully lift
the poultry off the Infuser.
m caution: place the poultry roaster on a
level surface before removing the poultry.
Note: Use a pair of tongs or a knife to separate
the skin of the poultry from the Infusion Cap
before attempting to remove.
cleaning and care instructions
• Make sure Poultry Roaster is cool before
cleaning.
• Do not put in dishwasher to clean.
• Use a hot, soapy water solution to clean,
then rinse with clear, hot water.
• Do not leave in grill when not in use.
• Use care when cleaning and handling the
non-stick surfaces, avoid scratching and
cutting the non-stick surfaces.
• Store carefully to prevent scratching.
roaSt cHicKen WitH apple
and curry
indirect medium
For the spice paste:
2 tablespoons vegetable oil
1 teaspoon brown sugar
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon granulated garlic
½ teaspoon dry mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 whole chicken, 1,58 kg to 1,81 pounds
½ cup apple juice
To make the spice paste: In a small bowl, mix the
spice paste ingredients until evenly distributed.
Remove the packet of giblets from the body cavity of
the chicken and set aside for another use.
Remove and discard any excess fat from the body
cavity of the chicken. Rinse the chicken under cold
water and pat dry with paper towels. Rub the spice
paste evenly over the outside of the chicken. Place
the chicken in a bowl, cover with plastic wrap, and
refrigerate for at least 2 hours, or as long as 12 hours.
Pour the apple juice into the Base Cup at the center
of the Base. Place the Infuser over the Base Cup.
Hold the chicken with the opening of the body cavity
at the bottom and lower the chicken onto the Infuser.
Place the Infusion Cap inside the neck cavity. Tuck
the wing tips behind the chicken’s neck.
Grill the chicken on the roaster over indirect medium
heat until the juices run clear and the internal
temperature in the thickest part of the thigh reaches
180˚F/82°C, 45 to 50 minutes. Transfer the chicken
and roaster to a work surface. Allow to rest for 5 to
10 minutes. Using oven mitts, potholders, or tongs,
remove the Infusion Cap from the neck cavity and
carefully lift the chicken off the Infuser. Cut the
chicken into pieces and serve warm.
makes 2 to 4 servings.
barbecued beer cHicKen
indirect medium
For the marinade:
½ cup finely chopped green onions, white and light
green parts
⅓ cup Dijon mustard
⅓ cup soy sauce
¼ cup fresh lemon juice
1½ tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1½ cup beer, divided
1 whole chicken, 1,58 kg to 1,81 pounds
To make the marinade: In a small bowl whisk together
the marinade ingredients along with 1 cup of beer.
Remove the packet of giblets from the body cavity of
the chicken and set aside for another use.
Remove and discard any excess fat from the body
cavity of the chicken. Rinse the chicken under cold
water. Place the chicken in a large, resealable plastic
bag and pour in the marinade. Press the air out of
the bag and seal tightly. Turn the bag to distribute the
marinade, place in a bowl, and refrigerate for at
least 3 hours, or as long as 8 hours, turning the
bag occasionally.