Whole poussins filled with Jack Daniel's Tennessee Honey Whiskey and brownie.
150 g brownie (yes!)
150 g white bread
80 ml milk
50 g butter
80 ml Jack Daniel's Honey
30 ml forest blossom honey
1 tbsp smoked ground paprika
- Make a marinade from one tablespoon of ground paprika, salt, pepper, honey and 3 tbsp. olive oil and thoroughly marinade the poussins.
- Tear or cut the brownie and the white bread into small pieces. Then mix together the milk, salt, pepper and butter for the filling and season to taste. Divide the filling between the 4 poussins.
- Bind the poussins with the hemp twine, hang in the smoker and smoke at 120 degrees for around 1.5 hours.
The removable thermometer is perfect to continuously check the temperature.
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