‘Easy, quick, and really tasty!’
In this episode, Cam’s butterflied poultry cut collides mid-flight with the humble potato to deliver a kick-butt winner of a campsite chicken dinner: the Dirty Bird Chicken Burger with cold oil chips.
Curb those campsite cravings with a smack of spice that shakes hands with sugar. Catch Cam, his cabbage, and his craft right here – plus more on our YouTube channel, every Sunday from 6pm.
Cam’s Dirty Bird Chicken Burger with cold oil chips
Ingredients:
Burger
1 x chicken breast (butterflied)
A liberal amount of Kosmos Q Dirty Bird Meat Dry Rub seasoning
1 x burger bun
½ cup of shredded cabbage
¼ small carrot (julienned)
¼ cup of cucumber (julienned)
Red onion, to taste
1 x squeeze of lemon
1 x tsp of mayo
Salt and pepper
Cold Oil Chips
2 x litres of canola oil (dependent on the volume of potatoes)
3 x white potatoes
Cam’s Kit:
Method:
1. Crank the Heat (00:18)
For this dish, Cam uses his Cobb portable grill to guarantee a smoky flavour in his cooking. With a self-lighting briquette, there’s no need for firelighters.
Allow to heat for 15-20 minutes.
There’s no need for firelighters.
2. Prepare the Coleslaw (00:50)
Thinly slice the onion, cabbage, cucumber, and carrot. Grating is also an option, but Cam prefers his vegetables sliced for a more chunky, rustic coleslaw.
Add the coleslaw mix to a bowl. Add the lemon and a dollop of mayonnaise.
Stir until the vegetables are coated in mayonnaise, and season with salt and pepper.
Red onion, to taste.
Slice the cabbage.
Grate or slice your coleslaw ingredients, depending on your preference.
Cam prefers his vegetables sliced for a more chunky, rustic coleslaw.
Add the lemon and a dollop of mayonnaise.
Stir until the vegetables are coated in mayonnaise.
3. Prepare the Potato Chips (01:52)
These will be the side dish – clean cut, to counteract your dirty bird.
Slice the potatoes to your desired thickness, and toss into a bowl. Fill the bowl with water and allow the potatoes to soak for 10 minutes.
You will notice the water start to foam – this is an indication of the starch leaving the potatoes. Ever seen someone do that little food dance after taking their first bite? That’s just the ‘hanger’ leaving their body. This is the same thing, obviously.
Slice the potatoes to your desired thickness.
You will notice the water start to foam – this is the starch leaving the potatoes.
4. Add the Grill Plate (02:37)
Do so once the briquette has turned white, emitting no smoke.
5. Strain the Potatoes (02:57)
Depending on the potatoes used, the water may have turned a milky white.
After draining, tip the potatoes onto a towel to soak up remaining moisture.
Drain the potatoes.
6. Cook the Potatoes (03:23)
Add the potatoes to a pan, and cover entirely with canola oil.
Turn up the heat fairly high until the oil begins to bubble, before turning it back down (but only a little – it’s important to keep the oil bubbling, not allow it to go ‘dead’).
Add the potatoes to a pan, and cover entirely with canola oil.
It’s important to keep the oil bubbling.
7. Prepare the Chicken (03:58)
Butterfly your choice of chicken cut (breast or thigh). This ensures a more even thickness for a more efficient cook.
Coat the chicken with the Kosmos Q Dirty Bird Dry Rub seasoning, and leave for a couple of minutes to infuse into the meat.
Add a drizzle of oil.
Butterfly your choice of chicken cut.
Coat the chicken with the Kosmos Q Dirty Bird Dry Rub seasoning.
8. Cook the Chicken (05:03)
Place the chicken to the grill, and close the lid. Allow to cook for 5 minutes.
Don’t chicken out. Turn it, and give it a good grillin’ for another 5 minutes.
Place the chicken to the grill.
After 5 minutes, turn it and grill for another 5 minutes.
9. Watch the Potatoes! (05:27)
They may be your die-hard side bish – er, we mean dish – but make sure they don’t overboil!
Give them a gentle turn.
Give the potatoes a gentle turn.
10. Turn the Chicken (05:40)
We’re after that 5-star charred grid on our fillet!
Check out that char!
11. Turn the Potatoes (06:05)
12. Check the Chicken (06:14)
Time to take him off the heat.
Remove the fillet from the grill.
13. Prepare the Bun (06:29)
Slice the bun in half, and sit on the grill for a subtle toasting.
Subtly toast the bun on the grill.
14. Assemble the Dirty Bird (06:58)
Add your chicken fillet to the bottom half of the burger bun, pile on the coleslaw, and pop its hat on. She’s a good looking bird.
Remove the chips from the pan and transfer onto a paper towel to absorb the excess oil. Season with salt to your liking.
Pile on the coleslaw.
Transfer the chips onto a paper towel to absorb the excess oil.
Season the chips with salt to your liking.
Crispy on the outside, fluffy in the centre!
15. The Finished Product (07:51)
From the red pepper heat and tease of sweet, to the coleslaw cream and burger bun seeds – this bird is the one to beat. Complete beside a pile crispy chips with fluffy centres – this dish is easy, quick, tasty, and trumps a standard sausage and bread.
This bird burger is the one to beat!
Easy, quick, tasty, and trumps a standard sausage and bread!
After 32 years behind the flour-dusted steel benches of commercial kitchens, Cam folds out his flattop tabletop and taps into campfire coals and portable camp stoves. From tender steaks and Turducken slabs, to sides, fries, and festive pies – follow along for easy, speedy, and crowd-pleasing campsite feeds!