But ... what happened to the chicken???

you can’t just drop a casual “chicken we used to have” in the middle of a bbq thread.

BlinkyBill:

 

But ... what happened to the chicken???

 

you can’t just drop a casual “chicken we used to have” in the middle of a bbq thread.

 

Despite your concerns and the implied horror, we did not eat our pet chicken. They died of old age. Lotti and Henrietta, two bantam chicken (here with some chicks from eggs we got from Wairarapa):

@freitasm how do you extinguish the charcoal after the cook with that? Or are you forced to always let it burn down to ash?

I let it burn down to ash. I do cover it with the big pavers though, so it's no unattended while open. I don't use water as it will soak the spoil underneath it and make a mushy mess.

Salivating at some of these pictures

We have a Weber Genesis 4 burner, will be doing lamb in it for Christmas with hickory wood chips in the smoker box

At some point I'm keen to get a pellet grill, looking at the GMG Daniel Boone Prime https://greenmountaingrills.com/products/grills/prime-wifi/daniel-boone-wifi-prime/

@mrphil : Protip - Use a small Tuna Can with Methylated Spirits in it to start your briquettes. Burns cleanly, and isn't messy, also a lot cheaper than chemical-filled fire starters and no ash to blow all over your food.

I have a couple off different bbqs to use depending whats on the menu. 

Use my wood fired Offset smoker for some of the cooks I want a decent smoke flavor on, like Pork Ribs, Brisket, Beef Cheeks, Whole eye fillet if reverse searing. 

I also have a weber GA, Akorn, cheap kettle, and a UDS & Weber Master touch Kettle on its way.  

Love using my offset for spending the day talking with mates, and controlling the fire. 

If I want a more set and forget I use the Akorn.  Akorn is great for getting hings nice and hot, does great chicken. 

Love  Meatstock! Will be my second time competing there in a BBQ team. Love bbqing over charcoal / wood. 

networkn:

 

@mrphil : Protip - Use a small Tuna Can with Methylated Spirits in it to start your briquettes. Burns cleanly, and isn't messy, also a lot cheaper than chemical-filled fire starters and no ash to blow all over your food.

 

Do you leave the can under your food? Food cans are lined with plastic so not a good thing to burn with your food.

if all the plastic was burnt off beforehand I guess that's fine.

elpenguino:

 

networkn:

 

@mrphil : Protip - Use a small Tuna Can with Methylated Spirits in it to start your briquettes. Burns cleanly, and isn't messy, also a lot cheaper than chemical-filled fire starters and no ash to blow all over your food.

 

 

Do you leave the can under your food? Food cans are lined with plastic so not a good thing to burn with your food.

 

if all the plastic was burnt off beforehand I guess that's fine.

 

Thank you.

I wasn't aware of that to be honest, though I use the tin many times (so I'd expect only the first time for it to be an issue), and it goes under the briquettes in a Starter Chimney, so there is very little risk of food contamination. 

John: it's cool to see someone from here competing. How did you go last year? What Categories did you compete it?

I read recently that food served at a competition wasn't really family friendly or bulk consumption worthy as they often buff the flavours to get judges attention?

I can confirm @johnk's food is good.

Paul1977:

 

Dry brining is the best way to season with salt.

 

Sprinkle koshering salt on both sides of steak and pat down with a paper towel (so the salt crystals stick well to the underside), and leave uncovered on a rack in your fridge for 24 hours before cooking.

 

The salt drawns moisture from the meat, but then the meat reabsorbs the moisture and salt. This not only seasons the meat all the way through, but also (through sciencey stuff) tenderises it and causes it to retain more moisture while cooking.

 

After 24 hours it will look like the steak has dried out, but don't worry this is just the the very outer surface.

 

Now cook using the reverse sear method.

 

 

 

That is great, but I urge you to omit that green stuff on your plate and save it for your compost bin.

Omitting it will allow additional meat on the plate!

BlinkyBill:

 

But ... what happened to the chicken???

 

you can’t just drop a casual “chicken we used to have” in the middle of a bbq thread.

 

I once stopped at a "restaurant" in rural Cambodia and ordered chicken and rice.

A few minutes later...cluck cluck THUD.

My guide smiled and said "Hmm. Chicken very fresh today!"

Geektastic:

 

That is great, but I urge you to omit that green stuff on your plate and save it for your compost bin.

 

I don't mind a small side of green, as long as it weighs less than the meat.

networkn:

 

John: it's cool to see someone from here competing. How did you go last year? What Categories did you compete it?

 

I read recently that food served at a competition wasn't really family friendly or bulk consumption worthy as they often buff the flavors to get judges attention?

 

 

 

I didn't do the culleys entrance on the Sat, so just the standard comp proteins on the Sunday, Chicken, Pork, Pork Ribs, and Brisket from memory rather than "Beef" 

Regarding the flavors, they are quite rich and strong as the judges normally only get one bite to sample and judge off, they can of course have more but its a lot of food to consumer during the afternoon.  You wouldn't really do a competition style cook for home/ catering bbq.  

Have been in the comp bbq scene for about two and bit years now. First half as a judge, then a wee bit helping other teams bouncing around, but have found my forever home as such in the team im in now haha. 

Will be doing the comp at the Kumeu car show in jan too.