Cultural exchange.
- This topic has 29 replies, 14 voices, and was last updated Oct 20, 2008 at 12:57 pm by
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Well, due to the fact it was all we had, my families first taste of the south happened with BBQ chicken.
One word – WOW !
My wife loved it and my 3 year old attacked it like Jaws, but my 10 year old had a small bite then did the long face thing, I told him it was just like Chicken nuggets and mustard sauce (to save time) and he responded “except this IS chicken dad” in that smartass lawyer tone he takes and then got stuck in..
All good..
Thanks again Cameron, my boys now claim to be a little more intouch with their inner redneck.. 😀
www.dsaphoto.com
A picture is thousand words that takes less than a second while a thousand words is a picture that takes a month.
Ok, I’ll represent the Canucks.
BBQ:
To me the term is a style of cooking, rather than having any preferance for certain meats/sauces.  I’ll “BBQ” anything and everthing 365 days a year. Winter BBQing is tough as everytime you open the lid you lose heat. We’re always looking for new things try. Whether its a new meat or a new way to cook/flavor and old favorite.This years surprise was Venison. Slow cooked but done with a Blueberry reduction suace that still makes my mouth water some 4 months later. Whitetail season just opened up here….really hoping to put some in the freezer for a repeat 🙂
David depending on the meat your cooking and this works best with ribs heres a little tip that was given to me something of a renowned chef.
No matter what “suace” you use. Be it store bought, home brewed or a blend.
Add some JD….Jack Daniels.
The Bourbon thickens the sauce as it heats. My wife adds an ounze or two toours. When the Ribs are ready to start adding the sauce, I baste each side repeatedly about ever 3 to 5 minutes for 30 minutes. When the ribs come off the BBQ the “sauce” is as spicy or sweet as you want it but thick and gummy thanks to the Bourbon.
Chicken
We prefer doing whole chickens ala “Beer Can” chicken. Ram a half to 2/3s full can of beer up its back end. The Can will hold the chicken vertically…The Beer keeps the meat tender and juicy. You’ll never have juicier white meat. Some people rather than beer use a can of Coke… Its become so popular a method industrious people have devised and sell various can holders complete with tray to catch and collect the drippings.Chicken Breast.
Our preference is to marinate them. My wife likes lemon based marinade.Another favorite is whole pacific salmon stuffed with varius herbs/spices and you can never go wrong with Salmon Steaks done on Cedar planks…The best way to do Salmon bar none imo
So with the beer ennima you’re standing the chicken up and the can faces up ?
I will try the JD idea as well because if all these sauces were a little thicker it would help with the cooking.
It also sounds like it might work well with pepper sauce.www.dsaphoto.com
A picture is thousand words that takes less than a second while a thousand words is a picture that takes a month.
DA,
You can buy a stand which holds the beer, plus it has a wide base so the whole contraption will not fall over. Or, you can just shove an open can up the bird’s arse.Yeah David.
Open said beer ( or Coke) pour yourself a fifth. We find a half full to two thirds can works well. Stuff the chicken with it like Dustys pic. Rub your spices and herbs.Prepare a baste with Coke/Beer/spice/herbs that you brush on while its roasting. The steam from the beer/coke keeps the meat really juicy while the skin crisps up nicely.
Heres a sample of a holder. Any BBQ store worth their salt will carry some varient. It holds the can and catches the drippings so you dont have a mess on your grill.
http://www.undergrounddigital.com/beercanchicken.htmlIf you google Beer Can Chicken you’ll get dozens of recipes for herbs and spices to add to the baste
Ok, Now you have all made me hungry…………….
Down here in Milton ……away from the bright city lights and all that sophisticated BBQ technique, we like to keep it simple.
As we have quite a tribe and as most of the Girls now arrive home for Sunday lunch chauferred by some young hopeful, we usually have 10+ mouths to cater for and we usually do it like this:
– 1 WHOLE Scoth Fillet, about 2 – 2.5 kg( about 6 lbs)
crush 5-6 cloves aof garlic chop fine and sprinkle in some groundDusty, that’s an amazing picture on SO many levels.. ;D
The best BBQ beef I ever had was done by Morsie on a trip we did to ther redneckiest part northern New South Wales on a cod fishing trip a couple years ago.
(he might chip in here if I mess this description upwww.dsaphoto.com
A picture is thousand words that takes less than a second while a thousand words is a picture that takes a month.
I agree DA! They look as though they are trying to warm up w/ their wings so close in, or maybe all watching the same thing to the left, despite the aluminum enema! Also looks like they are sitting on the crapper in unison. Not a pleasing thought for dinner, but I bet they taste awesome nonetheless.
D.Or, you can just shove an open can up the bird’s arse.
From here foreword, this pic should be required viewing for everyone considering the “chicken dance” at their wedding.
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