Sounds good right? I'd like to start a discussion on some techniques and approaches to achieving a perfectly cooked whole deboned chicken over a dry charcoal fire.
Recently one of our members (Wartface), has inspired me with the show pieces he's been pulling off his BBQ pit. So I wanted to get back into BBQ cooking again. I do like smoking foods but not high heat BBQ cooking so much.
So, I got a new BBQ set up: Kamado cooker and a new Thermoworks ThermaQ thermocouple thermometer (say that five times fast). I've been thinking about some things I'd like to cook on it. The first things I'm going to do is a whole brisket al la Montreal smoked meat style. Then was thinking about a spatchcock chicken. Then thought what about deboning a chicken Galantine style. This is where I go off the deep end with possibilities that I'd like to explore more.
Stuff or not to stuff? If Stuff, with what? Cured meat and cheese like a Cordon Bleu? Classic, spinach, gruyere, stuffing....
Cooking:
Was thinking about applying the blanching technique to get the skin to thin out/render a bit. Then use an alkaline dry brine and rest them in the refrigerator. Should be very easy to cook, was going to go slow and low maybe 150/175 degrees until internal temp is around 100. Pull, crank grill sear skin.
Normally I'll sous vide whole Galantine chickens. Then I could skip blanching skin and low and slow BBQ heat and just SV 140 degrees for 24hrs (4 pound bird), chill, dry alkaline brine, refrigerator rest then, bake in high heat BBQ. I'm concerned that this method won't bring much BBQness flavor to the bird though.
Lets kick this topic around a bit. I'm sure Chef Jacob has some experience/tips/techniques/tricks up his sleeve... I'm going to post pics as a "work in progress" when the grill comes next week.
Happy Grilling
MB