Posts by Stephen Judd
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I have used those "Heat Beads" in the past and they seemed fine. No odd smells or anything. They are exactly the kind of briquette the Weber is designed to use.
It might pay to steer clear of very cheap and perhaps not-so-cheerful brands though.
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Max: Llew put the wind up me with this one.
I have good success using plain charcoal and the odd lump of wood.
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Mikaere, when I do the chicken on a barbeque, I set it up like in this picture, with the coals at the sides and a drip tray underneath, and a lid on top. The chicken like the lamb is typically pretty fatty and you would get nasty creosote tastes from the burning fat if there were coals underneath. The lid converts the bbq into an effective oven.
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Children are what Japanese longliners use for bait.
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If you *cough* ask some overseas friends they may send you Alton Brown's Good Eats episode called "A Bird In The Pan", which is what inspired me to do this. He shows you how to butterfly the chicken neatly.
That's my standard way of roasting chickens in the oven now.
I have a book at home that outlines how to grill chickens done in this manner, but Anne has a good point in the chickens are just that little bit too thick to reliably cook safely on a grill alone.
My ex's dad does a very successful beercan chicken on a standard gas barbeque by the simple strategem of using a large terra cotta pot to cover the chicken.
Clearly my word of 2007 should have been "spatchcock".
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Anne, I'd consider your advice if grilling chicken pieces, but the technique we're talking about involves covering the meat with a lid. It's effectively roasted just as well as in an oven. I usually use an instant-read thermometer to check the internal temperature too.
If it helps, I do a lunatic amount of handwashing, and carefully segregate utensils and surfaces which have touched raw chook from those which are still clean and safe.
Robin: here's one I prepared earlier.
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Yes, the spatchcock chicken is turning into a reliable party piece at my place.
The next step is:
- make a paste of garlic, parsley, salt, ground pepper and a little lemon juice.
- carefully pull away the skin at either either of the butterflied chicken.
- smoosh the paste in under the skin and massage it around, being careful not to break the skin.Then when you cook skin up, the fat drains through the paste and carries all the flavours into the meat. Superb.
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If you've got a honking great barbeque, clearly the answer is:
- First snags to shut the kids up NOW.
- Seared tuna entree for the grown ups now that you've figured out where the hot spots are and learned to drive the new bbq.
- Get pissed while the chook cooks - if butterflied it will take less than an hour to roast golden brown and crispy under the lid. -
Julie: out of the 11 local blogs I have blog-rolled, 6 are exclusively written by women and another is 50-50. I also regularly read Pandagon and Majikthise . Firedoglake is not exclusively written by women but the core posters are mostly women.
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That's right. True intellectual property comes from the barrel of a gun.
I say I say I say I say!
What do you say?
Why do anarcho-syndicalists only drink herbal tea?
I don't know, why do anarcho-syndicalists only drink herbal tea?
Because proper tea is theft!