BBQ Smoked Rosemary Chicken – FODMAP/Fructose Friendly & Gluten Free

BBQ Smoked Rosemary Chicken

If you’re after a recipe for juicy chicken that feeds 10-12 adults (per two chooks) and frees up space in the oven for other dishes, then look no further!

This method of cooking chicken requires some advanced planning but it consistently delivers moist meat that is still tasty the next day. I love leftovers and this recipe always gets a work out every summer, as it’s perfect for barbeques. You can’t beat that!

BBQ Smoked Rosemary Chicken

Serves 5-6 adults, as part of a main.

  • 1 chicken, approx. 2.5-3.0 kg (5.5-6.0 lbs)
  • 1 batch of a basic brine
  • 1 handful of rosemary sprigs
  • 1 large handful of wood chips of your choice for smoking – we use hickory
  • 1.0 litre water
  • Other equipment – BBQ, coals, disposable baking tray, meat thermometer

Step 1: Brine the Chook

Clean and remove the skin from the chicken before spatchcocking it and cutting shallow slits in the flesh. Then, follow these instructions to make enough brine for your chicken; a typical chicken will need one batch of the brine, extrapolate how much you’ll need from there.

Submerge the chicken in the brine and refrigerate it (or use an Eski/cooler with ice) for 3-4 hours. The temperature needs to stay at or below 3 C/38 F.


Step 2: Prepare the Chook and BBQ

About 30 minutes before you remove the chicken from the brine, get your BBQ started and put the wood chips in water to soak (this prevents them from drying out and burning too quickly later on). I say 30 minutes, because that is how long it takes our coals to light properly. Once the coals have been lit, push them to one side and place the disposable baking dish on the other side and fill it with the 1.0 L of water.

When the chook is ready to come out, thoroughly rinse the brine off the chicken, lightly rub it with some melted butter or olive oil and then place the rosemary in the slits you cut earlier.


Step 3: BBQ the Chook

Sprinkle the soaked hickory wood chips over the coals (give them a shake, first, to get rid of excess water that would extinguish the coals) and then place the grill on top. Arrange the chickens so that they are on top of the water bath, being indirectly heated by the coals. Put the lid on and half open the vents at the bottom and top of your BBQ (if you have them, as out kettle style BBQ does), to allow air flow to keep the coals burning. You will probably need to add some more coals halfway through, which will light on their own, to maintain the temperature inside the BBQ at 105 C/220 F.

Keep an eye on it but it should take about two and a half hours until it’s done, more (around four hours) if you haven’t spatchcocked it. The hallmarks of a “done” chook include an internal temperature of 85 C/185 F, juices running clear and a nicely browned surface. It’s best to make sure it has all of these.


Step 4: Serving the Chook

Divide the chook into four parts – two each of the maryland and breast/wing segments, or eight parts – two each of the breast, wing, thigh and drumstick.

Serve with dipping sauces of your choice (I like this capsicum dip or a little BBQ sauce) and the rest of your BBQ spread. Yum!



Homemade Sausages – Low FODMAP, Fructose Friendly & Gluten Free


Sausages, or “snags” as they’re more commonly known in Australia, are a BBQ staple that you can make as simple or gourmet as you’d like. Serve them as pigs in a blanket, slice them and use in a stew, or serve them with some sauteed tomatoes with rosemary – you can do so much with them.

But there’s one problem. Like many other foods over here, Ev and I discovered that they didn’t taste quite right. Unless you go to the farmers markets and buy English style sausages for jacked up prices, you can only have sweetened style sausages from the supermarkets. Add in the usual trials of finding fructose friendly sausages and last winter we decided to make them ourselves.

You will need to set a few hours aside for this task and we found that actually stuffing the sausages worked best with teamwork but the results are so worth it. I apologise for the lack of “how to” photos, our hands were both too grubby and full to use the camera. I’ll attach a link to a YouTube video to help explain it, instead.


  1. If you don’t have a meat grinder/sausage stuffer, you will need one for this. We have attachments for our KitchenAid but you can buy standalone machines. It follows that these instructions will be directed towards KitchenAids but they should work well for any grinder. At any rate, the recipe won’t need to change.
  2. We found that cutting the pork shoulder into strips sped up the initial grinding phase.
  3. If you want to cut out half the time, you could use pre-minced meat but it will be more expensive and you will need to be careful of any additives.
  4. Hog casings can be bought from most butchers, although in the US it’s a bit harder to find a good local butcher because they all seem to be attached to giant mega-supermarkets. We are lucky to have a decent butcher around the corner. If they are frozen, make sure you soak them in salted, luke warm water until they are properly thawed, then rinse them off.
  5. You can of course play around with the spices – try some paprika or cayenne. Yum.

Homemade Sausages

  • 2.25 kg/5 lbs pork shoulder, cut into strips – weight after bones are removed
  • 1/3 cup homemade/FF stock
  • 2 tbsp. sea salt
  • 2 tbsp. ground black pepper
  • 2 tbsp. minced fresh sage
  • 1 tbsp. minced fresh oregano
  • 1 tbsp. chili pepper flakes
  • 3-4 lengths of hog casings – we used 3, from memory

Stage 1

Mince the pork meat strips in your grinder, sending it through the grill with the larger holes. This is a very monotonous process, sorry. Play some music, or do it with a friend so you can keep each other company.

Next, swap the large hole grill for the smaller hole grill – if you have one – and repeat the grinding process to make the mince even finer. Stage 1 complete.

Stage 2

Mix the rest of the ingredients, except for the hog casings, thoroughly through all the newly minced pork.

Remove any of the grills from the grinding attachment before you insert the stuffing attachment.

Wash your hands and set up the sausage stuffing piece with the grinding attachment – or follow the instructions of whatever device you have. Place the hog casings onto the stuffing pipe, pushing them to the back and leaving a 10 cm length hanging off the edge.

In the top basin/tub of the grinder, one person needs to use the paddle to squash the mince/spice mixture through the hole and into the grinder while the other person handles the casings and the stuffing process. Once you have run a small amount of the mince through the device, stop it and tie a knot in the extra, as close to the mince/attachment as possible. This step was to make sure you didn’t have a giant air bubble in the end of the sausage, as you would if you had tied the knot before running any mince through the machine.

Keep the machine running at a medium speed, steadily pushing the sausage mixture through the grinder at an even rate, ensuring that you don’t have any air bubbles. Don’t rush at first, it takes a little while to get used to the process and you don’t want to tear the casings while you’re at it. Once you near the end of the casing, knot it off and load the next onto the machine.

This video, Italian Sausage – How To Stuff Sausage, will run you through the basics in such a way that you can see what is happening. It is a huge help to be able to imagine what you’re supposed to do before you do it.

Stage 3

Now you have a single, very long sausage. Have a good laugh at what it looks like and then begin to twist it into individual snags. Just decide how long you want each of the sausages to be and then place a hand on either side of the mark and twist thoroughly. The twist should stay in place.



Once you have twisted the length onto individual snags, we like to portion them into more reasonable sized numbers that we are likely to cook in one go – three sausages means one for me and two for Ev. We then bag and freeze them, and have a stash of tasty snags in the freezer when the need for comfort food calls us.

Once thawed, we like to stab a few holes in them and then boil them for 10 minutes to pre-cook them before frying until the outside is browned/crisped up a little.

Make a batch of these and be the hero at the next backyard barbie that you go to.

IMG_7155 - Copy