Mix all ingredients in a saucepan and bring to a boiling point.
Lower the heat and let the ingredients cook on a gentle fire until the sauce is reduced and has a syrup texture.
For the Rub
Mix all ingredients thoroughly by hand and break up any clumps when needed.
Search a whole on the neck side of the guinea fowl to slice your finger underneath the skin. Separate the skin from the meat with your finger and rub the Guinea fowl between the meat and skin.
Rub the abdominal cavity and poke some holes in the skin with a needle or sharp knife before rubbing it.
Put the seasoned Guinea Fowl in the fridge for a couple of hours.
Smoked Guinea Fowl
Prepare your BBQ for an indirect session on low heat (in this case 75°C on the Traeger Ironwood with cherry wood pellets). When using another type of BBQ where it's harder to control the heat try to keep temperature below 100°C and add some smokewood chunks to the coals.
Smoke the Guinea fowl until you've reached an internal temperature from about 50°C.
When you've reached the desired core temperature, raise the heat to 250°C and baste the guinea fowl with a bit of sunflower oil to crisp the skin. Bake the guinea fowl until it reached an internal temperature from 65°C. and the skin has a golden brown tint.
A couple of minutes before you've reached the desired internal temperature mop the guinea fowl with a thin layer of glaze. Grill it a bit longer so the glaze can slightly caramelize and sticks to the skin of the Guinea Fowl.
Let the Guinea fowl rest under a loosely packed thin foil for about ten minutes before cutting the chicken. Serve with croquettes and the beet salad I'm about to post next week. Have a nice meal!