Mixed grill platter with sausages, glazed pork belly and chicken carved on a wooden board

Chicken

Mixed Bastard Platter

Six sausages, glazed pork belly, a whole chicken, coleslaw, mac & cheese and homemade pickles — all on one Bastard. The ultimate group cook.

Serves
6
Temperature
180–200°C
Time
60 mins

Ingredients

Grilled sausages
6 mixed raw sausages (your choice — experiment!)

Glazed pork belly
500 g pork belly
2 tbsp soy sauce
2 tbsp honey
2 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika

Grilled chicken
2 whole chickens
2 tbsp olive oil
1 tsp each garlic powder, onion powder, paprika

Coleslaw
½ small white cabbage, finely shredded
1 large carrot, grated
150 ml mayonnaise
2 tbsp apple cider vinegar

Mac & cheese
250 g macaroni
200 g grated cheddar
500 ml milk
50 g each butter and flour (for the roux)

Marinate the pork belly (2 hrs or overnight). Mix soy sauce, honey, garlic, cumin, smoked paprika, salt and pepper. Coat the pork belly thoroughly and refrigerate for at least 2 hours — overnight is better.

Prep the sides. Make the coleslaw: combine cabbage, carrot, mayonnaise, vinegar, salt and pepper. Refrigerate for 30 minutes. Make the mac & cheese: cook the pasta, make a roux, add milk until thick, melt in the cheddar, combine. Make pickles: dissolve vinegar, water, sugar and salt; add cucumber and red onion slices; refrigerate 1 hour.

Fire up The Bastard. Heat The Bastard to 180°C. Set up both direct and indirect zones.

Grill the pork belly. Grill half-direct, half-indirect for 20–25 minutes, turning regularly and basting with the marinade every 5 minutes until caramelised and cooked through.

Bastard tip: baste generously every 5 minutes — this is what builds the glaze.

Grill the chicken & sausages. Grill the chickens indirect at 180°C for around 35 minutes per side until 74°C internal. Grill the sausages direct at 180–200°C, turning regularly, for 10–15 minutes until golden and cooked through.

Load up the platter. Carve everything and arrange on a large board or platter. Serve the coleslaw, mac & cheese and pickles alongside. Let everyone dig in.