Tonight I cooked..........

I’ve read that view before. If I was using a beer can, I would agree; the surface area of the can at the bottom is too small to heat the beer, so the entire chicken has to heat up to heat the beer.

However, I use a “sittin’ chicken”. This is flared at the base, and has an entirely flat base, not a domed ring. This sits in a drip pan on the heat deflector. In the Minimax, the heat deflector sits directly on the coals, so there is plenty of conducted and radiated heat into the sittin’ chicken, while convected heat that goes round the heat deflector browns the skin. This is in contrast to the pic shown on her page, where it’s all radiated heat.

The real proof of the pudding though is in the clean up. There is less liquid in the sittin’ chicken than went in. Ergo, it evaporated. I don’t think it evaporates very much, to be fair, but it does steam out.

The main thing, however with vertical roasting is that the fat in the bird renders out easily into the drip pan. Horizontal birds retain more fat. Two Thanksgivings ago, I did two turkeys. One horizontal, one on a Sittin’ Turkey (same idea as the chicken one, but much larger):

View attachment 590739

The vertically roasted bird was much preferred to the horizontal one.

Bit of a long post, but while I can see what she’s saying in the article, she’s only considered an actual beer can, not a vertical roaster, and she doesn’t seem to have covered configuration (and therefore how the heat is delivered) of the grill itself at all.
Thanks for the reply. However, I was really more thinking of the toxicity of the burning paint on the outside of the tin, and the plastic lining on the inside of the tin. Poisoning the chicken and anyone who eats it.
 
Thanks for the reply. However, I was really more thinking of the toxicity of the burning paint on the outside of the tin, and the plastic lining on the inside of the tin. Poisoning the chicken and anyone who eats it.
I don't think it would be much of an issue. The main issue with burning plastics is the formation of unpleasant volatile gases like hydrogen chloride and hydrogen cyanide. Those would be more of an issue for whoever is breathing in fumes from the barbeque rather than eating the finished product.

You're probably making more of a health hazard from the smoke and associated polycyclic aromatic hydrocarbons (PAHs) which are proven carcinogens.
 
Thanks for the reply. However, I was really more thinking of the toxicity of the burning paint on the outside of the tin, and the plastic lining on the inside of the tin. Poisoning the chicken and anyone who eats it.

Just not an issue. Before I had the porcelain roasters, I did indeed do a few birds with a beer can. The can doesn’t get so hot that the paint burns, and I didn’t notice any burning plastic smell. But then again it just doesn’t get that hot. I usually do chicken at 375F, but based on the small amount of evaporation I get today, it can only get to the low 200s in the can, if that, based on that article you posted.

I can heartily recommend sittin’ chicken-type roasters, and for those with direct-heat BBQ grills, improvising some kind of heat deflector. A pizza stone would probably work well.
 
Understood if you dont wish to but - any chance of you posting pic of your canal barge cooking area?
Gen interested. I've been following a few Vlogs on YouTube a couple of years now...Cruising the cut etc and..although Ive never stepped on a canal barge...it does intrigue me.

Obviously, I would not expect to see any of your quiche related shennanigans in said photo.
Used to be like this but I've sold that boat now and have no pictures of it, this is exactly the same layout .

download.jpeg
 
I've got something similar to this. Folds flat and catches gravy juices in use.

chook roaster.jpg
 
The wife bought a new blender the other day. It must have been a loss leader or something; she got it for $40. Regular price on Amazon is $150. Anyway, it has a heating function, so will make soup as well as blend. I’ve never had one like that before. I’m quite pleased with it. The bowl/jug is glass, and holds half a gallon.

6146CFD7-9CF2-4B85-927A-D1633DF59032.jpeg


Early lunch today of beef and barley soup and yesterday’s leftover garlic-spiked roast beef sandwiches.

96EB4457-A1A9-4D4F-AA91-A495FAE13A24.jpeg


51512EEC-F9B1-41F4-A15D-43509C601D34.jpeg
 
The wife bought a new blender the other day. It must have been a loss leader or something; she got it for $40. Regular price on Amazon is $150. Anyway, it has a heating function, so will make soup as well as blend. I’ve never had one like that before. I’m quite pleased with it. The bowl/jug is glass, and holds half a gallon.

View attachment 590792

Early lunch today of beef and barley soup and yesterday’s leftover garlic-spiked roast beef sandwiches.

View attachment 590794

View attachment 590793
A word of caution with the soup/blender thing. Never make soup with cheese in (like cauliflower cheese leftovers). It cooks onto all the complex surfaces and is a bitch to clean.
 
A word of caution with the soup/blender thing. Never make soup with cheese in (like cauliflower cheese leftovers). It cooks onto all the complex surfaces and is a bitch to clean.

Cheers; I’ve already discovered that too much in the way of canned tomatoes cases it to stain the heating base. It came off OK, but it wasn’t the most fun 5 minutes I’ve ever had.
 
Slight Thread diversion -

This bloke does the entire 'Field to Fork' bit, and does it so well.
I have loved cooking since Compo and the Cookhouse were no longer an option.
And then I started thinking a bit about where food came from, and 50th B'day bought my first shotgun .....


If you haven't done it before - here is how its done
 

Bubbles_Barker

LE
Book Reviewer
Slight Thread diversion -

This bloke does the entire 'Field to Fork' bit, and does it so well.
I have loved cooking since Compo and the Cookhouse were no longer an option.
And then I started thinking a bit about where food came from, and 50th B'day bought my first shotgun .....


If you haven't done it before - here is how its done
Love rabbit, got a freezer full of it, good recipe too but the tattoos my dear, the tattoos…..
 
Slight Thread diversion -

This bloke does the entire 'Field to Fork' bit, and does it so well.
I have loved cooking since Compo and the Cookhouse were no longer an option.
And then I started thinking a bit about where food came from, and 50th B'day bought my first shotgun .....


If you haven't done it before - here is how its done
Tut tut, licking the spoon and putting the same spoon back into the pan. Shocking.
 
Love rabbit, got a freezer full of it, good recipe too but the tattoos my dear, the tattoos…..

I hate tattoos on women.
My youngest daughter expressed a liking for one.... I asked her, reasoned with her, begged her not to get one.
To no avail - it was still there in light conversation.

So I told her if she went down town and got a tattoo I would go there and break every ******* bone in the body of the 'artist' who violated my baby.

She knew I meant it - took a gap year in Australia.
Stubborn bitch (don't know where she got that from) got her tattoo.

She is now a nails RAF Loadmaster - and becoming a Survival Instructor as a secondary, backup trade - teaching rabbit murder as a part of it !
 
Ate out in Scottish restaurants at the weekend.

Saturday.
Fish platter for starters, horseradish crab, smoked mackerel, smoked salmon and sweet cured herring with soda bread.
Main was sirloin, topped with haggis, chips, mushrooms and onion rings. Honey mustard sauce.
Pud was summer citrus salad.
Fresh orange, grapefruit, pineapple, coconut gelato, spiced caramel and toasted almonds.
Several beers were taken, mainly IPAs.

Sunday was a steak sandwich, ribeye on a crusty baguette, caramelised onions, Dijon. Swapped the skinny fries for Cajon ones.
Apple and strawberry crumble.
Sunday sounds nice. Saturday..............maybe not so much.
 
He suffered an aneurysm and has been carted off to intensive care.

Triangular plates finally pushed him over the edge.

You bastard!
 
@supermatelot has just texted me from the hospital to say he'll be OK and will pull through. He did mention something about asking his old mates in the RN how far down the Rhine they could get a frigate and what weight of firepower from the 4.5" gun would be required to ensure total destruction of every plate in @greenbaggyskin's house :)
 

New Posts

Latest Threads

Top