BYC Café

@DobieLover we had our roasted yard bird for dinner tonight. I slow roasted all afternoon with the skin on after brining for 3 days. I had to use a whole stick of butter to baste it because it was very lean.

If you brine, be careful of the salt content in any rub you apply before roasting. Maybe brine for 2 days only, that you'll need to experiment with.

The meat, even the breast, was very moist. We liked it. I'm not a fan of drumsticks but the thighs would stand up to a bbq.

I rubbed the carcass with dried herbs and roasted with a loose foil cover at 250* until done, removed foil the last 10 or 15 minutes to brown the skin. Basted about every hour with the butter.

I was going to brown the skin first, then cover and finish cooking but it tore across the breast at some point and I didnt want the meat to dry out.
 
Baseball games at 6:30 and 8:30 - got pretty darn cold by the time the second game was done. Boys won both games 4/3 and 4/1. Well played games by all teams. Tomorrow I will stop by for a quick cup and then to the club to help with the running of a dachshund field trial.
 
Morning Cafe

As usual, thanks for the coffee, Shad

Nights are starting to cool off here but daytime temps still in the 90's. We still need rain so badly here....East Texas not so much!

Everyone make it a great day! :celebrate
Enjoy your Saturday.
 

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