DoctorMick
Striker
With the weather as it is I’m sure I’m not the only one lighting the barbecue every day! What’s everyone cooking? Smoked a whole chicken today, was absolutely lovely.
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I’m doing pizza on mine Saturday as well, first time so I’m not expecting them to be great.Gives me a cough, smoking chicken
Did burgers and chichicken tikka last weekend, am doing pizza on it this Saturday
Me too but I’m quietly confidentI’m doing pizza on mine Saturday as well, first time so I’m not expecting them to be great.
Whole Chicken is a particular favourite of mine - how do you do it?With the weather as it is I’m sure I’m not the only one lighting the barbecue every day! What’s everyone cooking? Smoked a whole chicken today, was absolutely lovely.
Whole Chicken is a particular favourite of mine - how do you do it?
I'm using charcoal and use the indirect heating method. Am considering going back to gas however
Thank you Mary BerryCharcoal, indirect heat with a can of beer up its jacksy
Haven't tried the beer can method yet. Doing a BBQ for the England game on the 18th. That may be on the agendaCharcoal, indirect heat with a can of beer up its jacksy
I’ve got a big green egg so it comes with an accessory for indirect heat. A nice spicy rub and a vertical roaster thingy, few wood chunks and it came out lovely. I’d have liked to have brined the chicken but only bought it at lunch time so didn’t have time.Whole Chicken is a particular favourite of mine - how do you do it?
I'm using charcoal and use the indirect heating method. Am considering going back to gas however
Salmon cooked on a cedar plank is bloody lovely.Lerds of fish I reckon.
NiceI’ve got a big green egg so it comes with an accessory for indirect heat. A nice spicy rub and a vertical roaster thingy, few wood chunks and it came out lovely. I’d have liked to have brined the chicken but only bought it at lunch time so didn’t have time.
I’ve only the egg a few weeks, before that I’d always spatchcock the chicken and cook indirect for an hour or so, turned out lovely. I’d never been able to control temp over long enough periods to do a whole chicken before.Nice
Done whole chicken on charcoal kettle bbq a few times. Coals on either side, chicken in the middle above a foil tray (optional) and keep the lid and vents closed for about hour and a half. Prep the chicken with a load of butter under the breast skin and some salt/pepper on the skin. Option foil over the top for the 1st 30 mins.I’ve only the egg a few weeks, before that I’d always spatchcock the chicken and cook indirect for an hour or so, turned out lovely. I’d never been able to control temp over long enough periods to do a whole chicken before.
Sounds good that.Done whole chicken on charcoal kettle bbq a few times. Coals on either side, chicken in the middle above a foil tray (optional) and keep the lid and vents closed for about hour and a half. Prep the chicken with a load of butter under the breast skin and some salt/pepper on the skin. Option foil over the top for the 1st 30 mins.
Have you ever spatchcocked a chicken? Minging. Prefer to buy mine already doneI’ve only the egg a few weeks, before that I’d always spatchcock the chicken and cook indirect for an hour or so, turned out lovely. I’d never been able to control temp over long enough periods to do a whole chicken before.
Aye, always done it myself. Decent pair of scissors and it only takes 2 minutes. The crunching noise doesn’t bother me but I can see why some people wouldn’t like it.Have you ever spatchcocked a chicken? Minging. Prefer to buy mine already done