Sokhna Coundoul
Pop Can Chicken

SCOUNDOUL LARGE from Allen Frecker on Vimeo.

1 whole organic roasting chicken 4-5 pounds, patted dry
1-2 tablespoons olive oil
1/4 cup Go To Rub (See Below)
one lime or lemon
1 can of lemonade
Disposable aluminum pan
1 cup cider vinegar

H ow to make rub
Go To Rub 
A great spice rub that will keep in a cool pantry for up to six months. It's great on chicken, slow cooked pork, barbeque ribs or mixed into baked beans.
1/4 cup paprika 

1 tablespoon onion powder
1 tablespoon cayenne
1/4 cup smoked paprika
1/4 cup chili powder

1/4 cup dark brown sugar

4 tablespoons kosher salt
2 tablespoons freshly ground black pepper

2tablespoons garlic powder

2 tablespoons dry mustard

You can add some red chili flakes or cayenne pepper if you like it spicy!

Coat the chicken with olive oil and season with 3 tablespoons of dry rub. Set aside. Pre heat a smocker to 225-250 degrees
Open the lemonade, pour out about 1/4 of lemonade in the pan. Make another hole in the top of the can for venting. Sprinkle the extra tablespoon of rub in the can.
Place the lemonade can in the center of the pan. Sit the chicken on the top of the lemonade can. The chicken will look like it's sitting in the pan. Cut the lime or lemon in half, squeeze over chicken and then stuff the fruit in the neck cavity to keep the interior chicken moist. Place pan over indirect heat to the chicken
Cover and cook the chicken for 4 hour or more depending on the size of the chicken until the internal temperature is 165 -180 degrees. If it browns too quickly, cover with foil.
Remove the chicken in the pan carefully. Let it rest for 10 minutes before pulling. The pan drippings are delicious over the chicken.

Kansas style barbecue
2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
6 teaspoons minced garlic
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper
1/4 teaspoon ground allspice
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons mustard powder
1 teaspoon freshly ground black pepper
1 teaspoon chayenne pepper

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, ketchup, chili powder, paprika, red pepper, allspice, and cook, stirring, until ketchup is dark brick red, about 3 minutes. Add the water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper . Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes.

About the chef
Hi my name is Sokhna Coundoul. I am 16 years old and I go to Hughes Stem High School. What made me pick this intersesssion is because I like to eat and cook. And I would like to learn new ways and techniques of barbecuing. Because its many different ways and techniques of doing things when to comes to barbecue. the ideas are endless.