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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-09-2013, 03:55 AM   #1
AussieTitch
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Default Beggars Chicken, Titch's style

Beggars Chicken, Titch's style.With his lovely.
My entry in the Signature Dish Throwdown.
For your enjoyment and mine.
Sides of tea Egg being made.
Soy,tea and five Spice .



HoiSin Pork and Vegetable stuffing.
Fried then Smoked for a few hours to lift the flavour.



Make up a Clay Dough of Salt Flour and water.
Roll out ready for the Chicken

Stuff the Chicken with the pork mix.
Rub with HoiSin Sauce,5 spice and Garlic



Double wrap in foil cover in salt dough mixture.
rub with very wet hands to seal the clay




Into the Kettle to set the dough

Hot cook 2.30 hours untill dough is rock hard and Chicken is assumed to be poached
Break open dough,yes really needs a hammer and is a wow to guests.










Please make this next picture our official entry to the Signature dish throwdown.

One more to show off.

thank you for looking in.
Join us here for fun and to showoff.
http://www.bbq-brethren.com/forum/sh...d.php?t=155403
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Old 03-09-2013, 04:56 AM   #2
buccaneer
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Man you have some fun!
As usual, wonderful work bro, you make me feel so lazy!
I'd beg too if I thought it would get me some of that!
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Old 03-09-2013, 05:32 AM   #3
HeSmellsLikeSmoke
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Default Beggars Chicken, Titch's style

Beggars chicken, huh? I'm sure spending a lot of time researching and learning about the new dishes you are exposing us to!

Thanks once again for a fun and great looking cook.
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Old 03-09-2013, 06:32 AM   #4
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Outstanding. I need to try the clay mold. What is the ratio of water to salt?
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Old 03-09-2013, 07:57 AM   #5
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Fantastic Titch...
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Old 03-09-2013, 08:05 AM   #6
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Beggars chicken, huh? I'm sure spending a lot of time researching and learning about the new dishes you are exposing us to!

Thanks once again for a fun and great looking cook.
If you have a link to beggars chicken, please post. I would love to know more.
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Old 03-09-2013, 08:11 AM   #7
bluetang
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Bad to the bone there Titch!
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Old 03-09-2013, 08:51 AM   #8
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Default Beggars Chicken, Titch's style

Wow. That looks stellar!
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Old 03-09-2013, 09:39 AM   #9
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Way to go Titchy!
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Old 03-09-2013, 09:41 AM   #10
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looks great Titch!
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Old 03-09-2013, 10:44 AM   #11
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Dude that looks scary good...literally!
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Old 03-09-2013, 12:12 PM   #12
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LOve it! Always get to see new and creative dishes in here. Great post, beautiful!
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Old 03-09-2013, 12:27 PM   #13
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I am humbled.
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Old 03-09-2013, 12:40 PM   #14
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I remember my first and only beggar's chicken at a Chinese place when I was visiting my sister in D.C. as a teenager. It was amazingly delicious, yet I never saw it on another menu again...

until your post!

Thanks for sharing, titch!
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Old 03-09-2013, 12:44 PM   #15
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That salt flour mix reminds me of class projects in grammar school...just add food coloring.
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