Thread: Can hangi...

Originally Posted by No.3

Put down a feed for a community group for Tues night just gone, had 50-odd on the night with a few more who couldn't attend that got doggy bags.

Bit of work to get all the kai brought and organised and set it all up and started cooking just after 1230 for 6 hours in the can. Wow, decent quality aged meat sealed in tinfoil with a slapping of honey, herbs, salt, soy sauce and oil and cuddling it's own juices - damn it was tender. A very good way to do it, as you aren't panicking at the business end of the night trying to cook everything at the same time. Just pull it all out, someone on the carving up and then buffet-style serving (take what you want).

First time I've done that much tucker in one go - usually just 20-odd people size groups and we had two cans going at the same time to get it all sorted for that sized group. Fortunately all came out perfectly, couldn't have gone better to be fair. Interesting one was a mutton roll, I didn't pull it out with the rest as I figured we would have enough so after the gas was shut off I left it in the can on the heat for another hour and a half. By the time we needed it, and it came out of the foil it just broke up and was melt-in-your-mouth quality.

Highly recommended!

good on ya timing timing timing is everything rough cooking spits etc get it right and yummy