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Perfect roast chicken?

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Sarah's picture
Submitted by Sarah on

and you'll have a week's worth of good eating, as opposed to one really yummy meal with the chicken.

It's really kinda not fair to take the turkey tricks and use 'em on a chicken and then claim you've discovered something, though, is it?

Submitted by lambert on

I had one of the best damn sandwiches I've ever had with a slow-cooked pork butt. Bet they're cheap, too.

Sarah's picture
Submitted by Sarah on

This is faster than Tasso ham and has a different flavor, but it's just as good:

Tools:
Sink with running water
Meat thermometer
2 large onions -- bigger than a softball; use white, it's a waste of a 1015 or Vidalia
1 head celery,
11 x 15 glass baking pan,
12 x 16 sheet of foil or wax paper
5 to 7 lbs ice, bagged
2x16x12 or similar-size picnic cooler (NOT a softside can-carrier!)
grill tongs
charcoal and lidded grill
basting brush

Parts:
4 lb boneless pork "country style ribs" in 1'' thick slices

4 tbsp good honey

3 tbsp EACH:

ground ginger
onion powder
dry rosemary, chopped
dry Mexican oregano, chopped
ground white pepper
ground sweet paprika

2 tbsp EACH:

ground dry mustard (Colman's if you can get it)
coarse ground black pepper
ground clove
ground allspice
rubbed sage
rubbed thyme

1 tbsp EACH

cayenne pepper
chilpotle chili powder
New Mexico red chile powder
coarse salt

1 1/2 tsp EACH:
cornstarch
fresh-ground nutmeg (or mace if you prefer)

Procedure:

Clean the cooler thoroughly first. Make sure the pan will sit inside the cooler on top of the 5lb bag of ice and clear the lid by at least 4'' (in other words, fit the ice into the cooler in the bag, set the pan on it, put the onions in the pan, shut the cooler lid, check for gaps or binding at the lid. If none, good. If any, squash the ice down.) Put the rest of the ice in the freezer for now.

Mix all the spices well. Divide into thirds. Wash hands. DO NOT TOUCH FACE while handling spices, especially mucous membranes or eyes.

Peel papery outer layer off onions; trim roots.
Wash celery and trim outer stalks off root (leave the inner stalks, less than 6'' long, on the root to keep for future use, and refrigerate).
Slice onions about as thick as celery stalks. Rinse insides of loose celery stalks and trim to fit along bottom of pan (you'll need 3 or 4 stalks). Arrange onion slices between celery stalks to cover bottom of pan.

Unwrap pork and rinse thoroughly under medium-warm (not cold on hands, not hot on hands) running water.

Shake 2/3 of the spices onto the foil (you can work in batches, using half the spices at a time and half the meat) and dredge the pork pieces in the spices to coat the meat completely -- it should look like "shake & bake"TM coating.
Lay the coated meat on top of the veggies in the pan. Cover with the foil (shake any loose spice into the pan). Set the covered pan in the cooler on the ice. Shut the cooler and leave alone 3 to 4 hours. (If you're out of doors or the ice is melting too fast replenish it from the ice in the freezer after 2 hours. Keep the cooler cold inside -- 40 degrees F or below!)

Build an indirect-grilling fire after about 3 hours and let coals turn white. Set the honey in the sun to warm and soften. While that's going forward, scrub your grill grate thoroughly and oil it lightly (sticking is bad).

Once the coals are white set the grate on the grill and put the meat on the grates.
If you want to cook the onions to go with the meat, put them back over ice until the meat reaches 120 degrees F internal temperature, then begin cooking them directly over the coals.

Now, that 1/3 of the spice mix you reserved? Beat it into the honey and use it as a basting sauce with a brush at intervals (you'll turn the meat each time). Cook the meat indirectly for about 45 minutes before the first turn (you want an internal temp of 160 to finish). You can turn it after another 20 minutes or wait 30 minutes if you'd rather. Put onions (and celery if wanted) on the grill and cook directly during the last 15-30 minutes with the meat.

Let meat rest five minutes before serving.