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".
To make a Surinam roast chicken recipe like Eddy's, you will need the following ingredients:
|chickens of about 4 pounds each|
|dry rub of your own liking *)|
|Soy Sauce, the salted variety|
Double Vinegar Bath for Chicken or Other Meat
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.
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.
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.
To heighten the spirits of our true exotic chicken, Eddy insisted that we introduce some real original Caribean voodoo as well:
The Barbecue !
Juancho's Split Grill
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.
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.
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.
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.
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.
Our Favourite Combinations
In Surinam, roast chicken is typically served with white or fried rice, vegetables like "kouseband", and fried platano ("baka bana").
Malaysian Rice with Ginger, Garlic and Shallots
Juanita's American Coleslaw
Here's some more barbecue "technology", if you like: