Chef Rusty was a guest on SPEED SPORT on FOX Sports Radio presented by the Big Green Egg to discuss cooking on the road, racing, recipes and traveling with the band.
Ingredients
- 1 whole chicken
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 lemon, quartered
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 275°F/135°C.
- Rub the chicken with olive oil, paprika, salt, pepper, garlic, onion powder, and cayenne.
- Stuff the cavity with lemon quarters.
- Smoke for 3-4 hours, or until the internal temperature reaches 165°F.
- Let rest for 10 minutes before carving.
