Kids' camp cooking: Smoky BBQ Chook - roast it in the bush
As a kid we loved Sunday nights with the family. Whatever we were doing, wherever we were camping, mum always managed to cook us the best roasts.
By 5 o'clock in the afternoon, the smell that emanated from the kitchen or camp oven was simply mouth-wateringly divine.
And with some quick and easy steps, you too can produce great results when you're out camping with the kids.
Here's a simple and easy 'set-and-forget' roast recipe that'll have the kids salivating and still give you plenty of time to relax with a wine while you're enjoying your camping holiday.
You can use lots of different cooking methods for this recipe, I used a Smokey Joe Charcoal griller with some coals. The end result, simply magic!
Serves 4. Prep time 35 minutes. Cooking time: 1.5 hours
- 8 whole baby potatoes
- ½ butternut pumpkin cut into 8 pieces
- 2 small sweet potatoes cut into 8 pieces
- 1 tbsp oil
- 2 cups brown sugar bourbon sauce
- 2 tbsp North African Spice (or alternative)
- 1 whole split chicken
- canola spray oil
- salt & black pepper
- aluminium foil
Note: Coals need to be spread evenly and red hot before starting to cook.
- In a large zip-lock bag combine sauce, spice, oil, salt & pepper to taste. Shake ingredients in bag and add the chicken to the marinade.
- Cut vegetables into same size wedges and spray with oil & season. Wrap in foil.
- Arrange foiled potatoes onto the outer rim of hot coals. Potatoes that are really close to the coals should be wrapped up completely; with the vegetables above the coals, you can leave a small opening at the top.
- Remove the marinated chicken from the zip-lock bag, place it side down in the centre of the grill rack and baste with the surplus marinade.
- Place the rest of the foiled vegetables around the chicken, secure the lid and let cook for 1-1.5 hrs.