Gday all well the Singapore chilli crab turned out well apart from the small glitch. My reciepe blew off the back verandah and I found it in the yard later. I had to complete it from memory but I pulled it off.
Chicken turned out to be the best. I rubbed it down with a packet chilli con carne mix ( yes I cheated) some brown sugar and oil. It was really that good. I'm really struck with the dry brining now that I've pulled it off twice. The effort and time are more than worth the results. Regards dave
Looks good dave! I forgot to take after pictures of the bird, but it was fab I would recommend spatchcocking to anyone it was really moist both legs an breast and cooked in half the time! Got loads of meat left so I'm going to knock up some turkey and ham pies to freeze. Does cooked turkey meat freeze Ok on its own? As in to defrost later for sandwiches and salads etc?
I have cooked spatchcock chicken in the WFO as well as boned spatchcock leg of lamb, I am not a fan of this method.
I don't find cooking whole chickens, duck or on Xmas day a goose in the WFO to be a problem so far.
Line the pan with tin foil to avoid cleaning the pan, place on a rack so it does not sit on the base of the pan, I use a rack over the pan not in it.
I turn it around or over every ten to 15 minutes and this evens out the cooking, stops burning and allows it to brown all over it also if it starts to catch put some tin foil over the bits that are starting to burn.
Cooking is much faster than a conventional oven.
If you have room it does roast spuds well too.
Keep a book to monitor floor temp, fire conditions and door position as well as cooking times, its good for future reference.
G'day I'm not sure which method you mean? I like the point about the cooking times being faster. You seem to throw normal cooking temps and times away when cooking in a WFO. I've taken to using a remote termometer in meat. When that probe temp in the meat gets to the correct temp it's done, no guessing. Regards dave
yep same here use a probe every time now whether in the wfo or in the house oven, perfect everytime. i am completely sold on spatchcocking now, i've just done a spatchcocked roast chicken tonight in the house oven it was fantastic perfect meat and nice crispy skin, and as you say bandit i also place the roast on a rack over the tray now so the heat can get right round the meat for a more even cook, and the juices drip into the tray below for the gravy
i too have done full chickens, beef roast and lamb leg roast in the oven which have cooked beautifully but this page here . . . amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html . . . convinced me to go with the spatchcock method and it worked a treat! its work a read this site not just that page but theres some interesting articles right through the site with a lot of science behind the methods, its one of my favourite goto bbq/food sites