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I'll be using tin foil. You won't find me spending a fortune on something just to send it up in smoke. Oh, hold on, wait a minute....... Lol

It's all about the presentation!

I enjoyed watching that and the part about marinading the pork shoulder steaks was very interesting and the way of cooking leaks, although one thing that did confuse me was when cooking the fish, he was using a BGE, why waste time wrapping in banana leaves of foil, just put the deflector plate in

I do like to cook sea bass in a similar way to how he showed although i like to add fresh lime quarters as when the fish is cooked you can then use the cooked limes to freshen up the dish.

As most folk will have seen it now I feel duty bound to ask a question about his spatchcocked chicken.

I have seen this done many times and the logic seems to be because you cut the back off you can lay it flat.

Remember I cannot see so this may be where I am confused.....

By my reckon then , going left to right I have a drumstick and thigh on its side, and the wing below it, a chicken breast, the other breast and then on the right the thigh and drumstick combo and the wing below.

So.......

Surely to cook the legs through the breast will be drier than a dry thing in a desert, it surely must be utterly knackered to cook the legs through?

Learned wisdom welcomed,
Cheers
Tiny

Mj2k wrote:Go to your local Chinese supermarket, they sell them frozen, remove as needed. I struggled until I found this out.


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Was only joking, didn't actually do any of that

Thanks for the info though, didn't know that.