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Doesn't count if you don't push back or after 3 days at sea as a Bootie once told me:)
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If we aforesaid weather-guessers could make weather happen, we would always be right, rather than almost always.
[Beagle had to make do with our cast-offs and the B-team]. Happy Easter, victims. |
Back to webers - I used some weber hickory wood chips (soaked for a couple of hours in water) and added them to the coals when using the indirect heat method to cook a whole chicken. The hickory taste was certainly there but the skin of the chicken was like leather, brown and tough - too much wood chip??
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And I thought that you'd admitted to liking a bit of brown...:ooh: ??
Chook has to be bone dry for the skin to crisp. You can faff about with a dry rub if you're feeling cheffy - using the beer can up the backside (of the chicken) technique also helps, I gather. |
that's up the fowl's backside, as I understand it?
I am glad of the clarification by Beagle. Relieved, one might say. |
Should you wish to attempt an alternative strategy, that would be entirely up to you...
Or perhaps that should read "..entirely up you"? :ooh: |
Originally Posted by Roadster280
(Post 9740162)
You'll need a suitable apron to go with that :O
https://img0.etsystatic.com/039/0/95...90468_rotl.jpg |
Originally Posted by [email protected]
(Post 9744454)
Back to webers - I used some weber hickory wood chips (soaked for a couple of hours in water) and added them to the coals when using the indirect heat method to cook a whole chicken. The hickory taste was certainly there but the skin of the chicken was like leather, brown and tough - too much wood chip??
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Originally Posted by [email protected]
(Post 9744454)
Back to webers - I used some weber hickory wood chips (soaked for a couple of hours in water) and added them to the coals when using the indirect heat method to cook a whole chicken. The hickory taste was certainly there but the skin of the chicken was like leather, brown and tough - too much wood chip??
Various double entendres are available :) |
Thanks for the replies - I have done plenty of turkeys and chickens on the weber before and had good results adding the woodchips in halfway through the cooking.
This time I put the woodchips in right at the beginning and wonder if that much smoke, before the skin has had a chance to cook, just turned it into a kipper. The meat itself was nice and moist (fnarr) so the temperature (about 170 deg C) must have been OK. I'll go back to adding the woodchips halfway through and see if normal service is resumed. And, just for Beagle - I'll try to force a bit less wood into the hot bits and hope the bird doesn't get too brown on the outside:) |
Usually do my chooks up around 225C and they come out with nice and crispy skin so it likely wouldn't be to hot. Though I'm not a webber user, rather an Akorn Kamado user.
As for violating the poor bird with a beercan up the clacker, only real benefit is having the bird standing up as it cooks. Whatever is in the beercan won't really add anything to the flavour. Once tried it with a chilli mix that could of stripped paint and didn't get a hint of chilli flavour in the meat. For a chook I just brine it for 5 odd hours the afternoon before (salt, brown sugar and some spices) and then rinse and park it upright in a bowl in the fridge overnight to dry out the skin. Light touch of olive oil to make the spices stick to the skin and in it goes on a beercan stand sans the can of beer. |
Snowfella - you and Roadster both mention brining - is it as simple as soaking the bird in salt water or is it rubbing the skin with salt to dry it out?
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Fully soaking it mate. Leave mine in a zip-lock bag with enough water, with salt, brown sugar and some spices, to fully cover the bird for around 5 hours before rinsing it off and drying the skin off in the fridge overnight.
The brine helps tenderizing the meat and also adds some moisture and flavour. The brine mix I tend to use, cut from another site. Gourmet BBQ Brined Chicken This is without a doubt one the best chicken recipes you will ever try. You can also adapt it for the Xmas Turkey simply double the quantity and brine the turkey for 8 hours instead of 4-5. The length of brining will determine the saltiness of the bird and how moist it will be, if you are going to smoke cook it, you could brine it for longer. My experience is 5 hours is perfect for chicken and 8 hours for a turkey. 1 #14 - #18 Chicken Brine 1/4 cup salt (was 1/2 cup) 1/4 cup brown sugar ( was 1/2 cup) 1 teaspoon ground garlic flakes 1 teaspoon mustard powder 1 ½ litres water Method Mix brine ingredients together in a glass bowl Place chicken in a Ziploc bag and pour in brine solution. Seal and place in the fridge for 4-5 hours. Remove, rinse with fresh water, pat dry and stand upright over a dish or tray in the fridge overnight to let the skin dry. Preheat the Q on high for 10 minutes. Roast the chicken indirectly on a roasting trivet |
Excellent Snowfella, many thanks, I'll give it a try:ok:
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Just don't do what I did once and nod off on the lounge after starting the brine, 4-5 hours turned into near 10 before I woke up and realized. That chook was a touch on the salty side :rolleyes:
Had 2 in a few days ago for an easter Sunday picknick with the family, turned out fairly ok. As they went in. Just some chicken salt rubbed on the left and Portugese chicken spice on it's neighbour. https://c1.staticflickr.com/3/2868/3...ec54e123_b.jpg DSC04903 by Johan Olsson, on Flickr Came out looking alright and still juicy https://c1.staticflickr.com/3/2873/3...47ea7d89_b.jpg DSC04907 by Johan Olsson, on Flickr |
I use a similar but larger brine solution. The bird goes in a big covered pot, fully submerged in brine, and then in the fridge overnight.
I generally add some cheap bourbon to give it a bit of flavour too. I have a "Sittin Chicken", and it stands on that for an hour or so to warm up to room temperature and drain off any remaining brine. Spray with oil, rub with favorite mix and we're off to the races. The rub has a small salt content too, but it doesn't really penetrate the skin too far. The rub provides subtle flavor nuances, rather than outright taste determination. |
At last, the first proper BBQ of 2017!
Hitherto, mundane factors such as weather, idleness or pressing engagements has stymied us. Lamb [the stink is OK out of doors, apparently. SWMBO objects to lamb cooked indoors] Bratties/onion Spare ribs Corn on cob Baby new potatoes and peppers etc, served hot in a little olio Salad Stella, Ozzie red. Charp, watched recordings of England beating Safas last ball, Arsenal beating Chelsea ......... Pity about the Grand Prix though. |
Stella? Good god, disgusting swill water. :hmm::rolleyes:
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Stella Langley? I bet you watch ITV as well......
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What is ITV please?
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