Xmas dinner in the WFO for the first time this year.
I have done a lot of roasts in the WFO this last year and they are getting a lot more reliable, also chicken, duck etc and they come out nice and moist mainly because I Cook on the warmer end of the spectrum which seals in the juices. When I start the centre of the oven floor is about 290c and I cook with the door off when it drops down in temperature I partially close the door. The secret is to keep a small controlled fire going so the temperature does not drop too far.
When I do two chickens or ducks they are on a grill over a baking dish lined with foil
With Chicken and duck I turn them over every 10 minutes or so which evens out the cooking and browning and I think helps keep them moist.
I am doing a turkey and a goose as well as roast Spuds in a 90cm oven.
I've hashed together a door that seems to work so ready to go!
We normally buy our Turkey from the local poultry auction. There's loads of birds laid out on tables and you can get anything - feathered / dressed / geese / ducks / game birds and of course turkeys. I like the fact that most have the farm details too. The bigger birds are relatively cheap so I must keep control and not bid on a big un. One that will fit in the oven this year would be good!!
G'day That turkey from the local poultry auctions sounds great! Not those wet brined pre packed birds in the Xmas specials section of the local store. Can't wait to hear about the results. Merry Xmas Dave
I have just put mine into brine. I have just finished a spiced beef. I gave this one a pre sugar, spice rub two days before I started the salt rub. A resounding success! Might always do this from now on! I have made a pork sausage meat force meat and wrapped it in a bacon lattice, that's for the primo on Boxing Day!
Post by dirtlover2005 on Dec 21, 2014 23:35:59 GMT
I was thinking about whether to brine this afternoon. I have brined chickens and cooked them in the smoker - they turn out amazing. Mmm should I risk Christmas lunch?? !
Just in case I don't get the chance to check back in here I hope you all have a fantastic Christmas. If you are cooking your Turkey (or whatever) in the WFO please post your pics - it'll be great to see everyone 's efforts.
G'day Xmas lunch is to be Seafood, my wife's boys , my men are coming home. So they get there favorites. BBQ eggs and bacon breakfast. Lunch Singapore chilli crab, oysters, prawns and salads. All served on paper plates and a plastic tablecloth outside under our back verandah. The whole remains are folded in and placed in a plastic bag in the fridge so it doesn't smell in the heat. Yes I've lost my car keys before and had to retrieve them from that mess to get to work. Evening though, we spend with our neighbors and they like at least one of the meats hot. I'm prepping that tonight a dry brined chicken. A turkeys to big for the 4 of us. First a fresh chicken not frozen. Dry it out with paper towel inside and out . Then salt the bird inside and out. On a tray, with a loose plastic bag over it and its in the fridge till Xmas eve. The magic will happen then. The salt draws out the moisture first. Then on the secound day it draws that moisture back in and the salt with that. Xmas eve its out of the plastic bag . Left over night its skin is good and dry. That way the skin will be good and crisp. Then its rub of spices and brown sugar. It will be cooked on a trivet over some aluminum foil on the BBQ to about an hour . About ,means the temp prob will be tucked into a plump breast. When that reaches temps it will be tucked into a case of aluminum foil in a towel to rest. I'm getting myself hungry just thinking about it. But I'm sure it will be worth the preparation time . Mean whilst I've got rum balls and tomato relish to finish as small gifts for our friends. Merry Xmas all Regards dave
Well I stuffed one of the legs after brining and have latticed it with a dry cure streaky bacon, the other I hot smoked today and have made a turkey and duck hot water crust pie for Christmas cuts table.... My visitors today would not belive that the moist succulent meat that they sampled was turkey leg !
Did a dry brine and wet brine beef both been In the primo , it's amazing the difference in the texture , although both are so tender. I cooked a spiced beef last week in beer and I think that's got to be chopped up as corned beef as we have a right meet fest going on!
well i went for it!! legs akimbo ready for the oven in the morning! just closed the door and shes sat at 300 degrees now hopefully by morning and after i've raked the coals out and put the turkey in the temp will be right where i want it, if its a bit cool i'll do a quick refire in the morning. happy christmas to you all! if i remember i'll get a cooked photo tomorrow!