Phil Roberts' Smoky Buffalo Roast Chicken delivers a spicy twist on classic roast chicken, packed with a tangy homemade sauce, smoked to perfection on a BBQ.

Ingredients

100ml hot sauce (medium heat)

 40g unsalted butter

 2 tbsp Worcester sauce

 1 tbsp cider vinegar

 2 tbsp of your favourite BBQ rub 

 1 whole free range chicken

Method

1. Set up your BBQ for smoking. Ideal temp for this recipe is around 125°C. We like to use applewood with chicken but you can choose the wood that best suits you.

2. In a pan, over direct, low heat, slowly melt the butter until it’s in its delicious liquid form – being careful so it does not split, as you will have to start again – then slowly stir in the hot sauce until combined

3. Once the butter and hot sauce are well mixed, add the vinegar, worcester sauce and BBQ rub and again stir slowly until well combined. Then set aside.

4. Place you chicken on the grill, setting up your MEATER to 'Whole chicken' and inserting the probe fully into the thickest part of the breast.

5. Close the lid and allow the chicken to take on smoke, cooking indirectly until your MEATER notifies you that there are 5 minutes left of the cook.

6. Open the lid of the BBQ and brush the chicken all over with the sauce, getting into all of the nooks and elbows of the bird. Reclose the lid and await the notification to remove from heat.

7. Removing the chicken, put in a warm place to rest until ready to carve.

8. Serve with celery sticks, the remainder of the sauce and a big helping of fries for the ultimate meeting of east coast America and the classic British roast chicken.