Weber style 178714 Bedienungsanleitung Seite 3

• Grill your prepared poultry over
(350˚F/177˚C) heat until the juices
medium
reaches 180˚F/82° C in the thickest part of
• If you are using a 22.5" Charcoal Kettle:
• Transfer the poultry and roaster to a
• Allow to rest for 5 to 10 minutes.
• Using oven mitts, pot holders, or tongs
• Make sure Poultry Roaster is cool before
• Do not put in dishwasher to clean.
• Use a hot, soapy water solution to clean,
then rinse with clear, hot water.
• Do not leave in grill when not in use.
• Use care when cleaning and handling the
non-stick surfaces, avoid scratching and
• Store carefully to prevent scratching.
1 whole chicken, 1,58 kg to 1,81 pounds
½ cup apple juice
To make the spice paste: In a small bowl, mix the
indirect
Remove and discard any excess fat from the body
the chicken in a bowl, cover with plastic wrap, and
refrigerate for at least 2 hours, or as long as 12 hours.
Pour the apple juice into the Base Cup at the center
Place the Infusion Cap inside the neck cavity. Tuck
Grill the chicken on the roaster over indirect medium
heat until the juices run clear and the internal
180˚F/82° C, 45 to 50 minutes. Transfer the chicken
and roaster to a work surface. Allow to rest for 5 to
10 minutes. Using oven mitts, potholders, or tongs,
½ cup ¿nely chopped green onions, white and light
⅓ cup Dijon mustard
⅓ cup soy sauce
¼ cup fresh lemon juice
1 teaspoon crushed red pepper Àakes
1½ cup beer, divided
1 whole chicken, 1,58 kg to 1,81 pounds
To make the marinade: In a small bowl whisk together
Remove and discard any excess fat from the body
water. Place the chicken in a large, resealable plastic
the bag and seal tightly. Turn the bag to distribute the
marinade, place in a bowl, and refrigerate for at
least 3 hours, or as long as 8 hours, turning the