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Eddy's "Losie Foroe"

Surinam Roast Chicken Barbecue

Like many Surinam people, my friend Eddy is a natural born cook. This Surinam Losie Foroe recipe (grilled chicken) is one of his favourites, along with the Surinam Roast Porkside. We had a great day preparing and slow smoking these exotic chickens on the kettle grill, talking, and enjoying a couple of stiff "Edgars".

Photo of a Surinam Chicken Roast Barbecue

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Surinam Flag

BBQ Ingredients

To make a Surinam roast chicken recipe like Eddy's, you will need the following ingredients:

2 cups
4 tablespoons
4 tablespoons
chickens of about 4 pounds each
dry rub of your own liking *)
Soy Sauce, the salted variety

*) Note:
Ed thinks it is more important to cook what you like (on the basis of what you have available) than to stick to a particular recipe.

Click here to review a few barbecue dry rub recipes.

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BBQ Preparations

Double Vinegar Bath for Chicken or Other Meat

Picture of naked chicken after a bath in vinegar water in preparation for the oven or bbq. My friend Eddy washes his bbq chicken in water and vinegar. He's got a point:
The vinegar will clean, desinfect and tenderize the meat, and will allow the dry rub or marinade to penetrate better and deeper into the meat, thus improving taste and texture.

Click here to read more about first washing meat in vinegar.

Picture of two chickens drying after washing in preparation for the barbecue.

Juancho's BBQ Tip  

A word of caution here: when working with raw fish or meat, make sure all work surfaces, utensils, and your hands are thoroughly clean before you start, and clean thoroughly immediately after you finish!

Consider the people you love. A good food poisoning can ruin more than just your reputation as a Pit Master...

Dry Rub on the Inside

Eddy uses a sharp knife to punch some holes into the breast meat from the inside upwards. He then uses his fingers to push the barbecue rub into the meat. We used 2 tablespoons of Juanita's Dry Rub USA #1 but you can use any dry rub you like, or even a simple mix of salt and pepper. Just make sure you don't overdo on the salt.

Picture of application of barbecue rub on inside of chicken in preparation for the barbecue.

Marinade on the Outside

Next step, using a small sharp pointed knife, Eddy punches a bunch of holes into the skin over the meaty parts of the chicken. Eddy then rubs 2 tablepoons of soya sauce into the skin of each chicken, making sure they are evenly covered and that the soy sauce penetrates the meat through the holes in the skin.

Picture of application of soy sauce on the skin of the chicken in preparation for the barbecue.

To heighten the spirits of our true exotic chicken, Eddy insisted that we introduce some real original Caribean voodoo as well:

Picture of application of some secret voodoo on the skin of the chicken in preparation for the barbecue.

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The Barbecue !

Juancho's Split Grill

Photo of Juancho's Split Grill by Blue Smoke BBQ. To obtain sustained lower heat and improved temperature control, and to increase the grate area and be able to accommodate more meat or larger cuts, I developed an improved hot smoking method whereby the Weber Grill is set up for indirect grilling on one side.

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Get Smokin' !

It's easy. With the barbecue heated up, we put the chickens on the grill with the breastside upwards, closed the lid of the barbecue and checked if the vent holes in the lid and the bottom were fully open.

Picture of a Surinam Chicken Roast Barbecue

Once we saw a clear whisp of Hot Smoke coming through the top vent holes we closed the bottom vent holes to 50% so these chickens would roast slow and easy without burning.

Juancho's BBQ Tip
We put these chickens on their back for grilling. Why? Because it looks right? There's a lot to say for grilling chicken on their belly, with the back upwards.
We'll come back on this soon.

Every half an hour or so we checked to see if the fire was still going "not too low and not too high".

To prevent the skin from turning too dark we covered the chickens loosely with aluminium foil for the last half hour of grilling.

After two hours of hot smoking, these Surinam grilled chicken were done properly. You can check this by using a meat thermometer (should read 80C or 175F) but you can also try to twist a leg. If you can easily pry it loose, your chicken is done.

Picture of a Surinam Chicken Roast Barbecue

This is how these roasted chickens looked like after a fifteen minutes rest under aluminium foil. The one on the left got its leg twisted out to certify that it was really well done.

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Our Favourite Combinations

In Surinam, roast chicken is typically served with white or fried rice, vegetables like "kouseband", and fried platano ("baka bana").

We like to serve exotic chicken in combination with Malaysian Rice and Coleslaw.

Malaysian Rice with Ginger, Garlic and Shallots

Photo of Malaysian Rice with Garlic, Ginger and Shallots - by Blue Smoke BBQ. This Malaysian Rice Dish is a wonderful companion for your Asian barbecue like grilled satay or roasted Oriental chicken.

Juanita's American Coleslaw

Photo of Juanita's American Coleslaw to go with Barbecue Meat by Blue Smoke BBQ. This salad is pretty robust and can be prepared a couple of hours in advance. It combines absolutely great with any meat from your barbecue.

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Barbeque Technology...

Here's some more barbecue "technology", if you like:

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At Hot Smoke BBQ we love Chile Peppers!

Keep Smokin' !