Maple Smoked Poussin

Cooking time: 1hr

SERVES: 4-6

Ingredients

2 Whole Poussins
1 bunch Rosemary
10g Cracked Back Pepper
10g Onion Powder
10g Garlic Powder
6g Hungarian Paprika Powder
1g Chipotle Chilli Powder
100g Sunflower oil

Method

Using your scissors, cut out the backbone of the poussins and flatten with the palm of your hand. Then set aside.
Tie the rosemary together with the butchers string, this will now be your basting brush.
Using your rosemary brush, mix together the spices and sunflower oil.
Baste your poussins liberally with your spiced oil. Then leave to marinate for 2 hours. Keep your remaining spice oil for later.
In the meantime, set up your BBQ and get your Lump wood coal burning. Once white and ready to cook, push the coals to one half of the BBQ and start to char grill your poussins - flipping every 30 seconds.
Basting with you’re rosemary brush and spice oil is very important at this stage. When you have reached your desired colour, place your poussins to the side with no coal underneath on a sheet of triple layered tin foil.
Place a handful ull of soaked maple wood chips on the coals, and close the lid for 10 minutes. The BBQ should reach at least 180c in the first 2 minutes. Then rest the poussins away from the heat for 10 minutes and dig in.
You can serve these stunning spiced, sweet, & smokey poussins with a halved lime, plenty of your favourite herbs, and a good dollop of hummus. - Enjoy!