Meat Fest

I probably need to start with a warning that this is probably not one for the Vegetarians ...

Two weeks ago I started to cure a loin of pork.  I do this every couple of months, having become disillusioned with commercial bacon.

The loin sat in the cure mixture for six days before being dried, wrapped and hung from a meat hook for a further six days. Early this morning it was taken down, unwrapped and a butcher's hook was inserted in to one end.

The loin was then hung in my smoking box and a cunning little device* manufactured by BBQ Dave was filled with applewood sawdust, tamped down and lit with a blowtorch. I made certain that I had a good ember smouldering in the smoke generator and then placed it at the bottom of the box. The smoke box door was put in place and that was it for the next nine hours.

I think this is version 4 of Dave's smoke generator

The smoke generator will need to be refilled with sawdust this evening and the loin will continue to smoke overnight.  Now 3kg of smoked pork loin might seem like more than enough protein for one day, but I had other plans ...

After walking the dogs I headed in to kitchen and took two whole chickens from the refrigerator. I'd promised 30% and TP that I'd do Beer Can Chicken on the barbecue and it is fair to say that they were delighted. For those of you that have never sampled this delight I can say only this "stop fucking around with sausages and burgers on your Barbie and cook something worth eating".

It is simplicity itself to prepare and cook and it tastes incredible. You can also leave it pretty much to itself while it is cooking, so there is no need to hover over it getting smoke in your eyes and missing out on the gin, nibbles and chat.**

At this point I should state that you need a kettle barbecue as this is cooked "lid on". The recipe is as follows:-

1 whole chicken (1.5 kg or thereabouts)
1 tsp chilli flakes
1 tsp of Thyme
1 tsp of Rosemary
1/2 tsp Brown Sugar
Salt and Black Pepper
A good glug of oil
2 tsp of Paprika
1 oz of butter
1 can of beer

1. Mix the chilli flakes, Thyme, Rosemary, sugar, salt and pepper together in a small bowl.
2. Place the chicken on a large baking sheet and drizzle oil over it. Gently rub the oil on to the bird to ensure that it is completely oiled up.
3. Now rub the mixture of chilli flakes herbs and seasonings on to the skin of the chicken.
4. Take the can of beer and wash the outside thoroughly. You'll see why in a minute ...
5, Open the beer and pour half of it in to a glass .... you can drink this.
6. Place the half filled beer can on a baking sheet and position the chicken so that the can sits inside the body cavity and supports the chicken as shown in the photo below.
7. Now melt the butter in another small bowl and stir in the paprika
8. Then brush the butter and paprika glaze over the outside of the chicken making sure that you cover all of the skin.

9. Set up your barbecue for indirect heat.  Basically this means that the charcoal is lit and then split in to two piles, one on either side of the grill. Some barbecues have charcoal baskets that make this straightforward. The key point is that there is a central area with no burning coals. ***
10. Place the grill bars over the coals and put the lid on. Leave the barbecue to heat up to about 180 degrees centigrade and then add the chicken on the centre of the grill.
11. Cook for about 80 minutes. You can use a meat thermometer to check whether it is cooked. It should be at least 75 degrees centigrade in the middle of the breast meat.

12. Remove the chicken from the grill and let it stand for ten minutes before shredding the meat from the bones.

The chicken is absolutely gorgeous as the steam from the beer keeps the meat beautifully moist and the herby rub, paprika glaze and barbecue smoke gives the most fantastic flavour.

You may be wondering why I cooked two chickens when there are only three of us here at The Pile ...

Once you've tasted this you will understand that one is never going to be enough and we will make several meals from them. It's great as a main meal, in sandwiches and a multitude of other dishes. The carcasses make a fantastic smoky chicken stock for soups and as for potatoes roasted in the oil that collects in the trays!

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*  Sections of perforated steel have been riveted together to create a zig-zag channel about 1" in section. It is filled with sawdust that is tamped down and then lit at one end. Over the course of about nine hours the smouldering ember burns along the channel creating a continuous stream of smoke.  Simple and incredibly effective.
** This obviously refers to social events that were allowed prior to Social Distancing.
*** Add pre-soaked chunks of apple, hickory or any other wood that is suitable for smoking for a fantastic smoky flavour.