Tag: roast
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Beer Can Chicken Roasting Rack
I got this beer can chicken roasting rack from Bunnings, for a steal. I used it with a half full can of beer the first time and the result was very pleasing. The rack keeps the chicken vertical, allowing the fat to drip away. The beer keeps the inside of the chicken moist.
Between you and me though, I prefer to skip the beer can and use a lemon instead. The lemon keeps the stuffing inside the chicken, imparts a beautiful citrus aroma and keeps the chicken just as moist.
Check out the result:
Try your favourite dry rub or marinade.
Enjoy,
PK
Here are more chicken dishes and kitchen kit posts:
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Grochow’s BBQ Pulled Pork
Pulled pork is an excellent starting dish for cooks getting into proper barbecuing. The right cuts of meat are reasonably priced, the cooking process is relatively easy (almost foolproof), and the end result is delicious!
Grochow writes:
Below is my most recently used recipe; noting that I’ve never followed one particular recipe so my process is a bit different each time.
Steps:
- Go to a good butcher and buy a nice lump of pork shoulder. For this particular dish I used two pork collar butts weighing ~3 kg each.
- Sprinkle pork with salt and dry brine in fridge overnight (see here for further information on dry brining and other excellent barbecuing tips http://amazingribs.com/).
- After ~24 h, take pork out of fridge and crank BBQ up to ~107°
- I used my GMG Daniel Boone Pellet Grill this time, but have had equally good results in my Dragon Kamado.
- I like to place a full water pan in the BBQ at this stage.
- If you want (I did this time but don’t always), inject the pork with some combination of warm apple juice/dry rub/chicken stock/sugar/Worcestershire sauce/melted butter. See here for some tips on doing this http://amazingribs.com/)
- Rub generously with your favourite homemade or store-bought dry rub (one that does not contain salt, as we’ve already added a good amount during the dry brining process).
- Place pork directly on grill/on a rack (not a pan) in the BBQ.
- When using the Daniel Boone, I also add an A-MAZE-N tube smoker filled with smouldering apple wood pellets at this stage for supplemental smoke.
- Over the first two hours of the cook, spritz the pork every 20/30 minutes with a mixture similar to the injection marinade above. I’m not confident it actually does anything, but smoke adheres to cold/wet surfaces, so in my mind it will enhance the under-bark smoke ring as it wets and cools the surface of the meat.
- This is also why I put the pork in the BBQ cold rather let it rise to room temperature. The flavour will be no different had you not done this, but the smoke ring looks cool.
- Go and do something else for a while. You will have a bit of time before the pork is ready for pulling. For example, these butts took 16 hours…
- That said, don’t cook to time – cook to temperature. The pork is ready for pulling when the internal temperature reaches 88–95° Trial a few temperatures and see what works best for you. I took these off the BBQ when the internal temperature reached ~92°C. The meat should have a nice dark bark and probe like butter.
- Remove the pork and pull apart using forks.
- The rich bark and moist pork tastes pretty good on its own, but I like to drizzle with a homemade vinegar/mustard BBQ sauce
- Serve as you please! (e.g. with a side of homemade coleslaw, in sliders, on pizza, with nachos, etc.). Leftovers freeze well.
Give it a go guys,
Grochow
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PK’S SLOW COOKER PULLED PORK
MORE PORK
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Ben’s Butterflied Chook
This dish by Ben is one of his favorites and he says you can easily double the recipe so you have leftovers for tomorrow’s lunch :).
He got his friend Louise to road test the recipe recently using these steps:
- So get a butterflied chook from the butcher and brine (see Ben’s Brining Tips for how) the chook overnight.
- Dry the skin with paper towel and leave it in the fridge uncovered for the day.
- Make a rub with:
- 2 x red Chili
- 2 x cloves Garlic
- 1cm sq lump Ginger
- Small bunch Coriander or 1 tsp powder
- 2-3 tbsp Honey
- 1 tbsp mustard
- 1 x Lime juice and the zest of ½ a Lime
- a slug of vegetable oil
- ~1 tsp salt
- Rub the chook about 2 hours before cooking.
- Cook on bbq (charcoal preferred):
- Start with the skin down until it is crispy.
- Then turn bone side down, shut the lid and cook at ~150/180 till cooked.
The preparation stage is what makes this dish so tasty:
After cooking it will look as awesome as Louise’s:
Enjoy everyone and thanks again Lou,
Ben
See more of Ben’s posts here.
Hot Tip: You can recover the chicken bones to make bone meal for your garden.
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Beef – Rib Section
The Rib Section:
To go back to the main post please click here.
Scotch Fillet
The area where the Scotch Fillet comes from doesn’t do a lot of work so it is quite tender. It is one of my favourite cuts because although tender it still has a lot of flavour. In Australia it is one of the more expensive cuts with $39AUD/kg not uncommon at time of writing.
I like cooking with it in the kitchen on a very hot pan quickly on each side, aiming for rare to medium rare. I find that it doesn’t suit the way I cook on a BBQ because I get distracted and over cook it when I am cooking for several people that like their meat cooked to different degrees. I find porterhouse is more forgiving on a BBQ in this respect.
If I am slicing it for stir fries I tend to remove the strip of fat that runs through the length of the rib roast that the Scotch Fillet is cut from. If cooking as a steak I leave it in.
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PK’s Roasted Apples
Last night I did a roast pork shoulder just to find that I had run out of apple sauce.
I found a recipe where each person gets their very own roasted apple.
I didn’t use their roasting method but I added a couple of small red apples, lightly coated in olive oil and sprinkled with pepper and salt, for the last 30 minutes while I crisped up the roast potatoes.
You know they are done when their skin loses its colour and starts to fall off.
Enjoy,
PK
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