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Post by Gus65 on Oct 14, 2014 14:08:09 GMT 10
Started Saturday night for Sunday nights chook cook. Roast Capsicum, paprika, cayenne pepper, Heaps of fresh chilli, rice bran oil, salt and black pepper blended together then rubbed into a butterflied chicken which went into a zip lock bag overnight. Into the kettle on Sunday evening. Filled the charcoal shard basket I made full of little tiny bits and put it on the wok burner, remembered the gas had run out just after I opened the "one too many to drive" beer so stuck screwed up newspaper under it instead. Got it going and stuck it in the kettle with the chook. After about an hour it looked like this. But.... the learning started a bit later on. Pieces of charcoal were very small and so it burnt out quickly. The kettle started to lose temp with the chook at 160F internal and I was aiming for 180. It was taking ages to get up the last few degrees, we were all starving and it was getting late so it got finished in the bloody oven. No photos of it finished, didn't stay still long enough. Still tasted good with sweet potato mash and grilled corn cobs but wasn't right because it went inside. Lessons were learned. Check the gas before opening the beer fridge, get another bag of charcoal and next time I use the shard basket, it'll be either in the mini kettle or the ProQ broken down to it's smallest size.
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Post by smokey on Oct 14, 2014 14:22:14 GMT 10
Well it works, and I doubt the final run in the oven would have made a lick to the outcome. Good solution to the problem at hand I thought, considering the tricks that commercial kitchens use to make chicken taste like it's been properly barbecued. Great looking bird there
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Post by chrisg on Oct 15, 2014 18:10:27 GMT 10
It never really bothers me much if I have to finish food off in the oven, miscalculate the fire or run out of gas, no biggee. By the time you may have to change heat sources the good stuff is all done, just finishing off the getting to temp Looks pretty damn good to me, was just wondering where the lemon was, always a part of a good peri-peri to me Cheers
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Post by Gus65 on Oct 15, 2014 20:03:46 GMT 10
Oh yeah. That's right there was the juice of two lemons in there as well. Looked at it twice before posting and knew something was missing.
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Post by chrisg on Oct 16, 2014 17:45:25 GMT 10
Thought so, I'm like that, do something good someone asks me what the recipe is - can't recall everything that went in, let alone how much Cheers
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Post by Gus65 on Oct 16, 2014 17:56:17 GMT 10
Got something to do with getting further away from our date of birth apparently.
I have a bit of trouble remembering but no problem forgetting.
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Post by smokey on Oct 16, 2014 18:04:58 GMT 10
Hah, That forgetting thing might subconsciously be a reason for this forum We have back up
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Post by Gus65 on Oct 16, 2014 18:59:11 GMT 10
Only if you write it down properly the first time
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Post by chrisg on Oct 16, 2014 19:01:03 GMT 10
Never sure if to envy or pity those who keep detailed logs of their cooks but indeed, jump online and post it whilst fresh in your memory Cheers
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Post by smokey on Oct 16, 2014 19:12:13 GMT 10
My logs are A4 sheets of paper all over my messy man cave, Eventually they get thrown. or blow away. Like some mad scientist is me, Yes sir re
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