Wednesday, May 02, 2012

Plankboxed Coq au vin


It's always fun to use things for cooking - and especially for BBQ - which are a bit unusual... I did so with the baked beans in a Ramon Allones Estupendos box and I did it again with my very first Coq au vin, this time in an empty Montecristo Edmundo box...

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Baked beans

Maybe some words about the way I did it... I took no whole chicken but only 4 drumsticks, which I rubbed with my Red Dust BBQ rub and let them rest in the cooler for about 24 hours. Then I put them over direct fire on the grill until the outside was crisp. In the meantime I sauted some onion rings, finely chopped garlic and two branches of rosemary in a pan...

I put the drumsticks, the onions, garlic, rosemary and a mix of redwine and portwine in the plankbox, in the case an empty Montecristo Edmundo box and put it back on the grill... a part of the wine I poured in the pan to concentrate it...

Plankbox on the grill

After app. 40 minutes the core temperature of the chicken was reached and I removed everything from the box beside the drumsticks, I left them in the box to let them reach the final temperature. The sauce was transferred to the pan and was cooked on high heat to reduce the liquid...

Another 10 minutes and the all was ready to be served... the drumsticks were fully cooked and the sauce was ready too...

The drumsticks are ready to be served

Served with some rye baguette... an awesome treatment for the taste buds...

 Enjoy it...