Enjoy bro, here the lockdown has been tightened. In BKK fruits and veg are getting harder to find, in terms of its not an easy score anymore. Big trucks can get through the blockades but the smaller ones who were slipping a little cash are now blocked. Nothing is open and I have terminal boredom.
Pulled out the old recipe my Dad and I had worked on years back and cooked up a full body chicken
First part of the recipe is mixing up the spices and herbs into a slurry
Basil
Thyme
Rosemary
Sage
Lemon juice
Olive oil
White wine
Small bit of ground garlic
Few Teaspoons of butter
Blend this all up in a magic bullet type blender
You want this to be pretty thick
CHICKEN Prep
Next up, you need to run a spoon between the skin to separate it from the meat all over because you will need to spread the spice herb slurry in between.
After done let the chicken sit and in the beer can or coke can poor 1/3 beer, 1/3 white wine beer and then put all the left over basil, Thyme, Sage sprigs into the can. Then put half a lemon on top
Prior to dropping the chicken on the can, season outside by a drizzle of oil oil, with salt, pepper, onion powder, garlic powder and a dash of Italian spices
Then slide the chicken over the beer can on stand and place in pan and set in BBQ pit covering the wings and top with aluminum foil to avoid burning.
On medium heat, cook for 1.5 hours. (Note, you BBQ size will impact heat and time so you may have to experiment)
This is at the half way point. Looking good and smells delicious
Chicken Done
Some mixed Veggies
Looking good. I think the butter and herb mix is the secret I've been missing.
Some red snapper and another snapper (but not sure what type) corn, asparagus (but it was too thin) and new boiled potatoes with lashings of butter sprinkled in sea salt & cracked black pepper.
Tiny Thai Lady came through with the goods this arvo
We had a corn cob challenge, Skin on (TTL) v off (Moi).
She had the top idea of chucking a capsicum on to slice up and go with the beef, which I have never done before.
The main event challenge was getting the steak browned and smoky without over doing the flesh.
Looking good
Bit of Dijon never goes amiss
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