James Burt

Kids' camp cooking: Smoky BBQ Chook - roast it in the bush

As a kid we loved Sunday nights with the family. Whatever we were doing, wherever we were camping, mum always managed to cook us the best roasts.

By 5 o'clock in the afternoon, the smell that emanated from the kitchen or camp oven was simply mouth-wateringly divine.

And with some quick and easy steps, you too can produce great results when you're out camping with the kids.

Here's a simple and easy 'set-and-forget' roast recipe that'll have the kids salivating and still give you plenty of time to relax with a wine while you're enjoying your camping holiday.

You can use lots of different cooking methods for this recipe, I used a Smokey Joe Charcoal griller with some coals. The end result, simply magic!

James Burt

Serves 4. Prep time 35 minutes. Cooking time: 1.5 hours


  • 8 whole baby potatoes
  • ½ butternut pumpkin cut into 8 pieces
  • 2 small sweet potatoes cut into 8 pieces
  • 1 tbsp oil
  • 2 cups brown sugar bourbon sauce
  • 2 tbsp North African Spice (or alternative)
  • 1 whole split chicken
  • canola spray oil
  • salt & black pepper
  • aluminium foil

Note: Coals need to be spread evenly and red hot before starting to cook.

James Burt


  1. In a large zip-lock bag combine  sauce, spice, oil, salt & pepper to taste. Shake ingredients in bag and add the chicken to the marinade.
  2. Cut vegetables into same size wedges and spray with oil & season. Wrap in foil.
  3. Arrange foiled potatoes onto the outer rim of hot coals. Potatoes that are really close to the coals should be wrapped up completely; with the vegetables above the coals, you can leave a small opening at the top.
  4. Remove the marinated chicken from the zip-lock bag, place it side down in the centre of the grill rack and baste with the surplus marinade.
  5. Place the rest of the foiled vegetables around the chicken, secure the lid and let cook for 1-1.5 hrs.
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