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Post by chas on Dec 11, 2015 13:26:56 GMT
Last year I missed the boat, what with being a late developer... this year I'm drying oak as we speak for a spatchcocked goose (saw some affordable ones in Lidl) and very much hope the Magic of Wood and the Tuscan Grill will transform a blandish frozen bird into something special.
Ho ho ho, what's everyone else doing?
Chas
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Post by cobblerdave on Dec 12, 2015 11:55:00 GMT
G'day Chas I thought a duck was pretty exotic never eaten one since I was a kid. But my son talked me into it. Sorry it's not the WFO is a home made rotisserie on a Weber Q. It's as hot as hell and raining here not the time for the big girl  Regards Dave Ps everyone raved about the duck. The crisp skin was perfect I'm told. I loaded extra hoi sin sauce on mine. Still don't like it. Will save the duck fat for some potatoes I know I like them |
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Post by kstronach on Dec 16, 2015 21:45:55 GMT
Boned and rolled bronze turkey stuffed with sausage meat stuffing for us on Christmas day cooked with residual heat, not a live fire
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Post by davenott on Dec 20, 2015 7:37:00 GMT
I'm cooking a 10kg turkey in mine with all the trimmings.
I too will be using residual heat to cook mine, rather than a live fire.
I'm intending to use 2 large roasting trays, one for the turkey with it placed on a rack to lift it slightly, and another for all the veg.
I've got the Lidl wireless meat probe, which I have regularly used before, to tell me when the meat is cooked, and expect the turkey to be cooked quicker then the quoted time. I've got family and friends round for Christmas Day.
I have 'kiln dried' my logs using the last of the residual heat from last weeks firing.
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Post by davenott on Dec 25, 2015 9:41:55 GMT
Turkey went in at 8am this morning. I dropped the oven temperature down to 190-200'C, wrapped turkey well in foil and bricked the entrance. I'm using the wireless meat probe to check how the turkey is cooking.   |
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Post by davenott on Dec 25, 2015 18:49:39 GMT
Cooked great! Took 5 hours, then rested for 30mins. Roasted potatoes, blue pumpkin and acorn squash, and honey parsnips in oven also, and also cooked a pudding afterwards in there. Turkey cooked perfectly and was really moist and enjoyed by all.   |
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Post by kstronach on Dec 25, 2015 20:25:41 GMT
good effort, looks great! unfortunately the weather has been horrendous up here today so that scuppered my wfo cooking plans i had to resort to the indoor oven.
merry Christmas everyone!
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Post by Bandit on Dec 26, 2015 20:30:18 GMT
I am jealous, I was not allowed to cook turkey in the WFO, SWMBO said only She was allowed to cook it and only in the AGA.
However, I have a frozen one in the deep freeze and we shall do a "Trial Run " in February in the WFO.
SWMBO did say that her roast spuds were not as good as mine in the WFO! this is a first.
Kstronach did you turn your turkey over every so often?
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Post by chas on Dec 27, 2015 11:37:11 GMT
Well, here's a before and after... it tasted better than it looks, but the most astonishing thing was that there's so little meat on a goose (I did know that, 4.5kg for just four of us) that when spatchcocked it cooked right through in 50 mins. Wrapped in foil in the pantry while the spuds and parsnips went in (lovely, slightly smokey flavour) it was still showing 65c on the probe 45 mins later. It had a light sprinkling of Chinese 5-spice over it.   |
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Post by davenott on Jan 4, 2016 21:11:14 GMT
 Used the residual heat 2 days after firing up for turkey, to make the children ginger bread men. They cooked great and to my surprise came clean out of the cast iron mould. |
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Post by cobblerdave on Jan 5, 2016 11:25:38 GMT
G'day
If you've managed to impress children In this day and age.
I'm smiling
Regards dave
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Post by davenott on Jan 5, 2016 21:44:05 GMT
G'day If you've managed to impress children In this day and age. I'm smiling Regards dave They were even more impressed by the turkey, especially when I gave them permission to have 1st pickings before I carved it!  |
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