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Oil Drum Chicken

DavekatzDavekatz Posts: 763
edited 8:06PM in EggHead Forum
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Made this recipe for about the 3rd time this Summer and I still can't believe how good it is. The tricks seem to be to marinate is for as long as you can and to baste as often as you can.

Here's more pics and the full recipe: Oil Drum Chicken.

Just the smell of this cooking puts me right back on a beach in Belize, toes in the sand, cold Belikin in hand.

Dave
Food & Fire - The carnivorous ramblings of a gluten-free grill geek.

Comments

  • OKCeggerOKCegger Posts: 38
    That looks good! So much for breakfast - I want lunch!
  • Looks good. Kinda like a jazzed up Cornell Chicken.
    Paul
  • BoxerpapaBoxerpapa Posts: 989
    Nice looking chicken you got there. I'm going to give it a try soon, but I want to try your pastrami first. Thanks for the great pic's.
  • DavekatzDavekatz Posts: 763
    Thanks. Man, I just did some pastrami that was eggceptional. Left in in the cure another full day, went a little heavier on the Dizzy Pig Cow Lick, and sliced it extra thin. Made a big difference.

    Let us know how it goes.

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • BoxerpapaBoxerpapa Posts: 989
    Not you have me wound up. Can I get the Penzey's spice at any grocery store or do I have to order online?

    Thanks
  • DavekatzDavekatz Posts: 763
    Here's their site:
    Penzeys Spices.

    They have a bunch of stores and are also available online.

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • BoxerpapaBoxerpapa Posts: 989
    Well, my patients has come to an end. Went to the store today and bought the flat and "store bought" corned beef spice (I can't wait for online order) and mixed all the ingrediants together and now the meat is curing in the fridge. now, my big question...I'm assuming the curing meat will be safe to eat after sitting in the fridge for a week?

    Thanks again
  • DavekatzDavekatz Posts: 763
    If you've added the right amount of Sugar Cure (1T per pound), then you should be just fine. You should start seeing liquid collecting in the bag soon. This means the cure is working. Do not drain it off.

    You're basically salting to meat to preserve it. Figure that even uncured, you've got 3 or 4 days in the fridge before anything gets funky. Add the cure, sugar, and spices, and you can go a week or more.

    Good luck and post pics.

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • Wow! That looks GREAT! It reminds me of chicked that my Dad and I used to do. 50/50 Ketchup and white vinegar. cook flip baste, cook flip naste, cook flip baste.

    I am definatey do this!!!

    Thanks for the Post

    E
  • BoxerpapaBoxerpapa Posts: 989
    Yes, the juices are flowing. Thanks for the info. I'll be sure to post pic's next week, I just hope I can wait that long.
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