An auto mechanic I tried out for an LPG service recently told me 'gas is for barbecues'. I nodded to him in disbelief and mumbled that coal was for electricity generation, and went to the next one on my list. Since wood coal is by far the best heat course for cooking anything tasty, parsimony is a redundant concept serving only as the cherry on top of the ultimate cooking method. I'm sorry it's taken your post about charcoal chicken to inspire me to jump on the comments, but I'm being driven by my salivary glands. I don't doubt that your chook was juicy as, but it does look like it has dehydrated slightly. I can thoroughly recommend trying a brine method on the future roast of a chicken. Search Donna Hay Brined Roast Chicken.
These are important matters. The correct cooking of small quantities of protein has occupied great minds since the dawn of the Paleolithic. Congratulations! You have joined the queue that stretches into the mists of time.
very ironic subject title! don't worry about it. Much better content than the usual emails i get lol
I did the butler duties for the partners family xmas yesterday so i also did two birds and a pork. I prefer the slow cook, so it was on purpose and i'd pretty much pulled it all together with everything from roast veg (potatoes were perfect but the orange veg pumpkin etc were a bit crispy) and cheesy cauli/broc dishes. 13 people and it only just stretched.
Jeez. This was NOT meant to be a mail out.
"My parsimonious charcoal habit was the problem" have you consulted a professional about this issue?
Charcoal barbie in Aus is fraught !-it seems our hardwood burns forever without ever developing a good coal bed. It’s a challenge .
An auto mechanic I tried out for an LPG service recently told me 'gas is for barbecues'. I nodded to him in disbelief and mumbled that coal was for electricity generation, and went to the next one on my list. Since wood coal is by far the best heat course for cooking anything tasty, parsimony is a redundant concept serving only as the cherry on top of the ultimate cooking method. I'm sorry it's taken your post about charcoal chicken to inspire me to jump on the comments, but I'm being driven by my salivary glands. I don't doubt that your chook was juicy as, but it does look like it has dehydrated slightly. I can thoroughly recommend trying a brine method on the future roast of a chicken. Search Donna Hay Brined Roast Chicken.
These are important matters. The correct cooking of small quantities of protein has occupied great minds since the dawn of the Paleolithic. Congratulations! You have joined the queue that stretches into the mists of time.
well. share the recipe !
Not meant to be a mail out? Made me laugh though. Needed a laugh 🤷♀️
Low & Slow is the way to go!
Shoulda just bluffed it out. I liked it.
That said, that's what happens when one is a gent of certain age trying BOTH to know about World War Two and how to smoke meats
very ironic subject title! don't worry about it. Much better content than the usual emails i get lol
I did the butler duties for the partners family xmas yesterday so i also did two birds and a pork. I prefer the slow cook, so it was on purpose and i'd pretty much pulled it all together with everything from roast veg (potatoes were perfect but the orange veg pumpkin etc were a bit crispy) and cheesy cauli/broc dishes. 13 people and it only just stretched.
*drools*