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Started By
Message
Who´s Got a Great Capón Recipe Which Doesn´t Include Coldcut or Sausage Stuffing
Posted on 12/24/16 at 12:45 pm
Posted on 12/24/16 at 12:45 pm
I´ve got some charcutería and embutido hatin´people to feed tomorrow.
TIA
TIA
1
Posted on 12/24/16 at 4:48 pm to Dandy Lion
Going to soak from now ´till morning in sherry. Then, I´ll rub it with garlic, Himalayan pink salt and pimentón.
Will fill cavity with pears and sweet onions.
Will fill cavity with pears and sweet onions.
Posted on 12/25/16 at 6:49 am to Dandy Lion
What temp & for how long?
Posted on 12/25/16 at 12:22 pm to BigDropper
395. For two hours after that I'll drop the temp and I keep basting with the juices. Probably another two hours.
It's pretty good size boy about 10 1/2, 11 pounds
I forgot The pimentón
But I've got a feeling it doesn't need it
This post was edited on 12/25/16 at 12:46 pm
Posted on 12/25/16 at 6:45 pm to Dandy Lion
''Twas a hit. Potatoes weren't proper,however. Tasted fine, but texture was off. Boiled too long.
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