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Karachi "Bam" Chicken

zahulio Posts: 135

Cooked "Karachi Bam Chicken" a few weekends ago. It was delicious! One of the smartest aspects of this recipe is to reserve some of the dry rub and garnish the final dish with it - it adds a nice punch (or “Bam”!).

Recipe: https://halalpitmasters.com/2018/04/25/karachi-bam-chicken-by-kamran-rizvi-winner-of-our-2018-poultry-competition/ 

I followed the methods and recipe of the original cook as much as I could. Unfortunately, the butcher didn't spatchcock the chicken properly so I ended up doing chicken halves. I cooked it raised direct with skin side down for 15 minutes and then indirect skin side up until internal temp was 165. Temp on big green egg was around 350-400. I have to say: Fogo Super Premium lump have massive pieces!!!