Kamado Roast Guinea Fowl

This cook happened by pure chance. I was in my local butchers and saw Guinea fowl on sale. I’d never considered cooking it before. But I decided to give it a shot. I cooked it on my Kamado Bono Grande over indirect heat for 90 minutes. Once it reached the correct internal temperature, I removed it from the grill and let it rest before carving. I hope you enjoy reading about my first experience with roast Guinea fowl on my kamado.

ABOUT Guinea Fowl

Guinea fowl is a small bird which originated in Africa. It’s different to chicken in that the flesh is darker and gamier. Also, it tastes richer than chicken. Because it has dry flesh, it’s important not to overcook it. In addition, it’s dangerous to serve raw so it’s a bit of balancing act to cook.
 

The RUB

For this cook I used Poppamies Burgers & Ribs rub. It’s a delicious sweet and spicy rub which compliments the Guinea fowl very well. Ordinarily this rub is for use on burgers, steaks or ribs. But I thought I’d try something different. And I wasn’t disappointed! It contains a blend of:

• Black pepper
• Smoked paprika
• Garlic powder
• Smoked salt
• Chili powder
• Dried oregano
• Cumin
• Brown sugar

THE cooking METHOD

1. Fill a large bowl with room temperature water, some brown sugar and salt
2. Place the bird in to the brine and let it site for between 1 and 2 hours
3. In the meantime, fill your kamado with charcoal, light and aim for a temperature of 120°C (250 °F)
4. Remove the Guinea fowl from the brine and pat it dry with kitchen towel
5. Generously apply the dry rub (there’s no need to let it rest)
6. Insert some cloves of garlic, some thyme and roughly chopped onion into the cavity of the bird
7. Configure the kamado for indirect cooking
8. Place the bird on the grill grate and roast until it reaches an internal temp of 80 °C (180 °F)
9. Take it off the grill, cover with foil and allow to rest for a few minutes (1 min per 100g)
10. Carve and enjoy!

TIPS FOR Roast Guinea Fowl

• Place a fluid filled foil pan under the Guinea fowl for the duration of the cook. This keeps the bird tender while it roasts. I use water, lemon juice, some thyme and cloves of garlic
• Use digital thermometer to check the internal temperature of your Guinea fowl. It’s not safe to eat raw!