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Results/Brant's beer butt bird

BordelloBordello Posts: 5,926
edited 5:05PM in EggHead Forum
Did two "Brant's Brined Beer Butt Birds" last night, these turn out excellent. I have company from Calif. and they said these were the most succulent chickens they have eaten. A highly recommended recipe. As per the recipe, I brined for 12 hr., rinsed well and patted dry, I used only a little bit of rub on one, wrapped in plastic and left in the fridge for 24 hr., unwrapped and patted dry and back in the fridge to air dry for a few more hr., coated with a mixture of butter and olive oil (thanks Puj) into the egg indirect at 275° for about 1 1/2 hr., wrapped in foil, into the cooler for about 20 min. Had to have time for a cocktail before dinner.[p]Cut the birds up, served with potato salad and sliced cucumber and tomato on the side. I Had finally found the Yellow Tail Chardonnay at Costco, it was excellent, now I see what everyone was talking about. We compared it to Columbia Crest and gave the nod to the Yellow tail, am going back to Costco today for more of it.[p]
A great weekend to all,
New Bob

Comments

  • PujPuj Posts: 615
    New Bob,[p]You're more than welcome, and most happy to read that your company gave you the 'nod'.[p]This weekend is a bread baking weekend ... doing what I hope is the final tune-up for Eggtoberfest![p]Puj[p]Puj
  • BordelloBordello Posts: 5,926
    Puj,
    Thanks, here's wishing you well with your bread bake tune-up for the fest. Hope it comes out as well as my chickens did.[p]Cheers,
    New Bob

  • PujPuj Posts: 615
    New Bob,[p]Based on the enthusiam and tone of your posts I'll have a high standard to meet for the breads. That's a good thing.[p]I have three different breads in the works for tomorrow's bake, not counting the pizza dough fermenting in the frig for tomorrow night's dinner. Scheduled to be baked are loaves of:
    - Potato, Cheddar, Chives Soudough (to be baked at Eggtoberfest)
    - Rosemary and Olive Oil Sourdough
    - Multi-grain Seeded Sourdough[p]As of this post time all doughs are behaving appropriately.[p]Puj

  • Puj, i look forward to taste your breads. I have been baking breads in a regular oven for many years now. how did you make your sourdough starter ? (mine was made from dark grapes & took 10 days to get activated)

  • PujPuj Posts: 615
    Chef Arnoldi,[p]The starter that I use is the Silverton recipe, which is a grape-based starter culture. On Day 15 I baked bread.[p]See you in a couple of weeks,[p]Puj
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