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.

My wife was kind enough to buy me a nice hunk of Rump Roast Beef to BBQ. Once again, not being an expert on how to actually cook it, I grabbed some fresh rosemary from the garden and dressed the meat in a basic seasoning of oil, salt and pepper.

After letting that set in for a couple of hours, I wrapped it in alfoil, along with some potatoes with garlic butter (can't beat that garlic butter :) ) and I thought I'd wrap up an onion and see how that turns out. Truth be told, it turned out awesome along with everything else.

Great juicy meat with a nice rosemary taste that wasn't overpowering the subtle smokey-ness. The potatoes were awesome as always and actually got a good comment from my wife who said she really enjoyed. Fluffy goodness.

We had a special guest with us today on this cook ... Billington, my son's school bear, was visiting at our house on the weekend and so he got in on the action too.