Grilling, Smoking, BBQ, etc. WAYCT (What Are You Cooking Today) Outdoor Edition

[denim-dawg]

@scarfmace Right on!! Well done, Pitmaster!

[scarfmace]

@denim-dawg thanks man
I wanna try venison with bourbon next I think

[denim-dawg]

@scarfmace With you pit-setup you must do it! Enjoy

[scarfmace]

lol I don't actualy use that metal box besides the one time I cooked the hog (although I maby should give it another go)

This is my actual bbq setup I use

[flannel slut]

outstanding

[Walery Smirnoff]

Hi guys! On Saturday I made Uzbek pilaf in a cauldron. With red wine it turned out to be just a song!)

[A Former User]

@Walery-Smirnoff that’s some tasty stuff! Also really like the photo’s!

[Walery Smirnoff]

@Heavy_blue Thanks buddy! This year the winter is especially snowy and cold. But we grill all the time, despite the constant damp wood)

[A Former User]

@Walery-Smirnoff i think i need to fire up my bbq again..

[Walery Smirnoff]

My wife is German. But she was born in Central Asia and lived there for a long time. We love Central Asian and Caucasian cuisine.

[Alex]

Ras el hanout & harissa butter beer can chicken will be going on later today

[scarfmace]

can't go wrong with beercan chicken! Did you drink the beer or is the canister full?

PS: take your time and let the chick rest when you are done, like 15-20min easy

[Alex]

I poured out about 1/4 of the can, then added some spices and a squeeze of lemon to the remaining beer so theres flavour coming in from there as well as the butter on the skin.

Yeah, i always rest a chicken for a good 30mins!

[scarfmace]

nice! Next time, try butter under the skill for super crispy result

Or make a beercan chicka and put the lime under the skin as well

[endo]

that's how I'd imagine a horror-porn movie

[scarfmace]

[mclaincausey]

I hate to be “that guy” but I just can’t help it.

[scarfmace]

@mclaincausey that is why I asked if he drank the beer or not, it's my experience that the liquid from the can doesn't add anything to the dish. (and I have tried both)

This is a better way of cooking bbq chicken if you ask me

BUT I do love a good beercan chicken from time to time

[mclaincausey]

I think the beer can rack and orientation makes sense if there’s no can blocking air / smoke from the bird’s interior and potentially introducing toxins into the mix. I do like the rotisserie too

[scarfmace]

@mclaincausey

if the can is empty, enough heat will get trough to cook the chicken evenly from the inside aswell. Their idea that 180°C will not penetrate the buttom of an empty alu can is wrong.

Also the beer will evaporate, unlike his statement that it won't, but it takes quite some time so the cook is extended.