A capon is a castrated rooster. Capons are considered by many people to be a boutique and old fashioned sort of food, and they tend to have more tender, flavorful flesh as well as a higher fat content. The markedly different flavor profile of a capon is distinctive to consumers once they taste it, especially when the capon has been conscientiously raised.– Wise Geek
A capon has been on my my BBQ/Grilling bucket list for quite some time. I finally decided the time had come to find one and give it a try. The first challenge was to find a capon in a local store. I struck out time and time again. I even went to the “Whole Paycheck” store and the guy behind the counter didn’t even know what a capon is. Anyway, I ultimately turned to Twitter and was pleased to find I could get a capon ordered at Nugget Market. After ordering my free range, grass fed capon arrived in about 10 days.
I spatchcocked the 10 pound bird and smoked it with indirect heat on my Weber kettle. With the Red Savina Papaya Orange glaze it turned out fantastic. The flavor the capon meat itself is very strong and much more “gamey” than a regular chicken. The family wasn’t all that please with the flavor. I liked it and since mine had a little extra glaze on it, for the heat, it was quite tasty.
- 1 or 2 Red Savina Peppers, finely diced
- 1 papaya, peeled, seeded and chopped
- Zest and Juice from one orange
- 1 cup Apple Juice (Children's or Low Sugar variety)
- In a saucepan combine all ingredients and cook over medium heat until the papaya is soft.
- Using a food processor or immersion blender puree mixture until smooth.
- Strain solids out and return to heat. Bring to a boil and cook 5 minutes.
- Cool and get it ready to use!