nothin' could be sweeter than to slow cook a chicken n eat er'
came out amazing :) genrally speaking of course

I like to slice a lemon in half to put inside, then push whole garlic cloves and cubes of real butter under the skin. Coat with a tangle of fresh thyme and let the slow-cooker work its magic.

(Allow a six-pack.)

Pull it apart, squeeze the lemon over, and the world is a happy place.

My Webber BBQ does a good job too, is that what's known as slow cooking :question

Cheers  [smiley=beer.gif] [smiley=beer.gif] [smiley=beer.gif] [smiley=beer.gif] [smiley=beer.gif] [smiley=beer.gif]

Ya'll just makin' me hungry.. :-*

and Hop is makin' me thirsty !! :D

I have a Weber too (for years) also known as Old Faithful.
the Big Green Egg is a ceramic cooker that uses lump coal. while you can slow cook on a Weber, there's nothin' like the experience of using the "Egg" for brisket, pork shoulder/butt for pulled pork etc.
you can slow cook for 12 hours or even longer if you have a 30 pack :)    

For those who don't know, a Weber is a barbeque owned by rich people.

Oh man, better not look up the price of a "Green Egg" then.... LOL I actually have a couple of Webers, one of them is 15 years old and has never needed a replacement part.
darn good thing as it wasnt cheap....whadda ya use down under ? couple hot rocks ?

Don B wrote on Nov 17^th, 2014 at 9:18am:

..whadda ya use down under ? couple hot rocks ?

Nah, just rub two boy scouts together. Get a bright spark every time.

It's as easy as stuffing a whole coral trout with mango, onions and big pieces of pineapple, wrap it in banana leaves, and cook it over coals in the sand for fifteen minutes either side.

Freshly caught crab boiled up right there on the beach, in seawater in a rusty old drum, and no fancy spices are required.

You won't do that on your Weber.

A leg of old sheep rolled in sheet after sheet of wet newspaper and cooked underground for eight hours or more. Potatoes put in last to roast in their skins.

A poor-man's bread dough rolled as a sausage around the end of a green sapling and cooked under the fire. Done to perfection and the stick slides out so you can fill it with jam and cream, and no better profiterole ever walked.

One day I'll be rich and famous, and able to buy a Weber, but hopefully I'll make do until then and those couple of hot rocks will perfectly suit my kookaburra stew.

when you hit the big time you can buy that Weber, and If I hit big I'll see if I can make it to the land down under, you've got some great things going on down there.

not sure about the boy scout deal though. hope I dont see you in the news for anything other than the great eats. :D

Brian wrote, A leg of old sheep rolled in sheet after sheet of wet newspaper and cooked underground for eight hours or more. Potatoes put in last to roast in their skins.

Another one we pinched from our NZ friends. But nothing
beats a leg of lamb slow cooked over briquettes in the
Weber. We bought our Weber Kettle 37yrs ago, and
it wasn't cheap, but its still cooking as good as ever.
:P

Hoppy. 

Now I have to satisfy the craving for the slow cooked leg of lamb I have been missing.............Maybe after turkey day, I'll get 'er done for Christmas  8-)

And a leg of Pork, the crackle is to die for lol.

Not much on lamb myself, but maybe I've never had it done right.  Brian, why don't you hop up here and show us how it's done?  There'll be a bunch of us getting together by Chicago next Sept.  I'll even let you cook it in my yard if you want.

The leg of pork sounds good for sure!  Love a good tenderloin slow-roasted on the grill.