Yep it's my second cook this weekend; told you I was hooked. Anyway, not beef, this time another whole chook. I'm getting to be a bit of an expert with the potatoes and onion. Though truth be told, you can't really go wrong with a little bit of garlic butter, salt & pepper and wrapped in alfoil.
For the chicken this time, I marinaded it with McCormick's Vintage Smokehouse BBQ Sauce and alfoiled it. I had a bit of drama during the flipping of the chicken. My son was helping me (he likes to take the lid off) and when he did, some smoke came out and freaked him out, which in turned then freaked me out thinking he'd just burnt himself and I knocked the BBQ slightly and lost some of the sauce on the ground. I also lost about 10°C in heat during this incident, which never recovered.
Still, the bird turned out alright, with a slight hint of the marinaded sauce. The skin of the chicken had that rubbery texture, most likely from the alfoil cooking, so my next chicken I'll be looking to cook it slightly different.
For the chicken this time, I marinaded it with McCormick's Vintage Smokehouse BBQ Sauce and alfoiled it. I had a bit of drama during the flipping of the chicken. My son was helping me (he likes to take the lid off) and when he did, some smoke came out and freaked him out, which in turned then freaked me out thinking he'd just burnt himself and I knocked the BBQ slightly and lost some of the sauce on the ground. I also lost about 10°C in heat during this incident, which never recovered.
Still, the bird turned out alright, with a slight hint of the marinaded sauce. The skin of the chicken had that rubbery texture, most likely from the alfoil cooking, so my next chicken I'll be looking to cook it slightly different.