As you know, I love challenges! When I was challenged to make a whole guinea fowl, on our stainless steel BBQ Québec vegetable rack , I jumped at the chance!
With Thanksgiving coming up, this is a perfect recipe for entertaining, because believe it or not, after my many tests, I managed to fit not one, but two guinea fowl on the vegetable rack!
Now, you're going to ask me: but Max, I'm used to making a turkey, what's the difference with a guinea fowl?
First of all, guinea fowl is a lean poultry like turkey, but smaller. It has a slightly stronger taste, and the flesh is very juicy, provided you baste it well during cooking! It really stands out from the crowd, and will certainly make a good impression on your guests!
To make sure I had a tender and juicy meat, I used good spices, with a stuffing of onions and mushrooms. I even made him a mushroom cap, and a cape with a piece of Wagyu skirt, because why not!
With my mashed sweet potatoes, and the beautiful presentation, we have a perfect Thanksgiving dinner!
Ingredients
- 2 guinea fowls of about 3 lbs
- 2 sweet potatoes
- 1 punnet of button mushrooms
- 2 wagyu beef shanks
- The Boost r
- Caribbean Spices
- California Spices
- Spices 49th parallel
- Appalachian Spices
Steps
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Open the sweet potatoes and sprinkle with California seasoning.
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Place on the BBQ for indirect cooking.
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Coat the guinea fowl with the Booster and Caribbean spices
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Place the guinea fowl upright on another vegetable rack.
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Place on the BBQ at 325°F using indirect cooking, until an internal temperature of approximately 150°F
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Prepare the beef skirt with Appalachian spices
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Remove the guinea fowl from the BBQ, and place the beef skirt on top of the guinea fowl, securing it with a toothpick.
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Return everything to the BBQ until the internal temperature of the guinea fowl reaches 170°F.
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Once cooked, mash the potatoes and mix the beef skirt steaks in small pieces into the mash.
Feel free to make a beautiful presentation plate and share your final result with us!
Happy Thanksgiving!
