Mesquite Smoked Capon with Cornbread Stuffing

Difficulty:
1/5

Ease of preparation rating: Medium

Yield: 6 servings

 

INGREDIENTS:

1 x 6 lbs (2.70 kg) fresh capon

6 cups (1.5 L) mesquite wood chips

 

Marinade

½ cup (120 ml) olive oil

¼ cup (60 ml) fresh lemon juice

¼ cup (60 ml) fresh orange juice

¼ cup (60 ml) red wine vinegar

2-3 tablespoons (30-45 ml) piri piri or other hot sauce

2 teaspoons (10 ml) paprika

½ teaspoon (2.5 ml) ground cumin

2 tablespoons (30 ml) chopped fresh parsley leaves

2 teaspoons (10 ml) finely chopped fresh ginger

2 teaspoons (10 ml) chopped thyme, stems removed

1 tablespoon (15 ml) chopped garlic

 

Cornbread Stuffing

2 tablespoons (30 ml) unsalted butter

½ cup (120 ml) diced yellow onion

2 teaspoons (10 ml) finely chopped garlic

¼ cup (60 ml) chopped red pepper

1 cup (240 ml) fresh corn kernels or canned

2 teaspoons (10 ml) chopped thyme, stems removed

Salt and ground black pepper

2 cups (480 ml) day old corn bread cut into small cubes

 

METHOD:

Rinse the capon and pat dry.

For the marinade, add olive oil, lemon juice, orange juice, red wine vinegar, piri piri, paprika, ground cumin, parsley, ginger, thyme, and garlic to a medium sized bowl and whisk until combined.

Reserve 1 cup (240 ml) and set aside for basting.

 

Place the capon in a large resealable plastic bag. Pour the remaining marinade over the chicken. Seal the bag and marinate for 8 hours and up to 12 in the refrigerator.

To prepare the Cornbread Stuffing, melt the butter in a large skillet set over medium heat. Add the chopped onions and garlic and sauté until translucent in color. Add the peppers, corn and fresh thyme leaves.

Cook this while stirring frequently for a few minutes or until fragrant.

Remove from heat and season with salt and ground black pepper.

Add the chopped corn bread and stir gently until incorporated.

Set aside to cool.

Preheat barbeque for smoking by heating one side of the barbeque to medium, 350 F (175 C) and leaving the other side off. Place a drip pan under the grill with no heat.

Make 2 smoke pouches by mixing 2 cups (480 ml) of the drained soaked wood chips with 1 cup (240 ml) of the dry. Place in a large sheet of foil and wrap. Poke holes with a fork on the top and bottom of the pouch. Repeat this process with remaining chips.

Place one smoke pouch directly over the heat on top of the burner or coals and reserve the second pouch for later. Close the lid wait for smoke.

Remove capon from marinade, shaking off excess marinade (discard all leftover marinade).
Season the cavity of the capon with salt and all over the skin.

Stuff the cavity with the Cornbread Stuffing.

Place a long handled, stainless steel spoon in the center of the stuffing. This is done to ensure the stuffing is fully cooked by acting as a heat conductor.

Truss the capon.

Place the chicken on the side with no heat, over the drip pan. Close lid and cook for 30 minutes.

Change the smoke pouch and baste the chicken with reserved marinade. Continue to cook until an instant read thermometer reads 165 F (74 C), approximately 16 minutes per lb or 30 minutes per kilogram.

Remove the chicken from the grill and tent it with a large piece of foil. Allow the meat to rest for 15 minutes.

Once rested, remove the stuffing and place in a bowl.

Carve the capon and serve.

 

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.