A Fox in the Henhouse: New Year Cooking
Happy new year, my friends. I hope that you had a nice holiday season and have emerged rejuvenated and well. Let's hope the best days of 2006 are the worst of 2007.
Here's a look at some of the cooking we did over the New Year's weekend. We kept it a bit more simple-- a couple of chickens, a brisket flat, a piece of beef shoulder that we cooked and shredded, a pork loin cut in sections, 2 sausage fatties (bulk sausage rolls), a few pounds of cold-smoked white cheddar and a bunch of pizzas. The shoulder and the brisket were actually cooked for 24 full hours(!). The last 6 or so were in the oven at a low temperature. They were moist and tender, like you wouldn't believe. The brisket was probably overcooked by competition standards, but I don't care. It was amazing.
A small, hot fire with an onion for aromatherapy
Golden brown bird
Vertical and horizontal sections of Wubby at same temperature. Sweet!