Quote:
Originally Posted by z z
I saw this done on tv once with Cod fish. Steven ?Raichlan? on that
barbeque show used this method to grill chicken.
You take a ton of salt and add enough liquid to make "snow" then pack
the chicken in snow till it looks like a white beehive and bake at ~400
degrees for 1-1.5 hours.
Then chisel off the outer salt crust shell.
Looked like fun to try though I would want to go small with a chicken
quarter maybe.
Anyone done this cooking method? Was the meat salty afterwards?
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They had a famous TV/Radio Chef up in this area for many moons who taught this method..along with cooking in paper sacks etc. His name was/is David Wade. Bet a person could get a lot of google hits on him. Tried most of his variants and they all worked very well. Seems like I tried a chuck roast like that and it still came out tough. Shoulda known huh? lol Did a quick dig and found a recipe for using the trick on prime rib. He liked chickens cooked in brown paper sacks...lol.
David Wade's Old English Prime Rib Recipe - CookEatShare