Hangi Thread

[Projects]

You've got that right @kawhia Im a sucker for the fatty bits left on the boards after. My father in-law does a keg every month or so, he's got his close to it as well with a initial smoke and long steam with a wet sack. He just cant get his meat portions right, using chops and single sized portions and they're just too dry. Lack that fattiness.

In the ground I normally wrapped my chickens in tin foil, another dad there said try leave them out of the foil like we did. Yes they fell apart as you tired to pick them up, but you could do it well enough with your hands. The skin got a nice crisp browness and the flavour of it was amazing. I wont tin foil my chooks again now.