some advice please

[BRUN]

you can put a pierced lemon inside the cavity and that will steam it from the inside

also, put a few chunks of butter under the skin of the breasts

[robgunby]

^This is bang on advice. Sometimes I put quartered onions and garlic cloves in there, thyme or other herbs, oranges or lemons etc. Also makes the stock you make with the carcass taste fantastic!

I once did the butter under the skin *and* bacon on top. That was *moist*. However my preference these days is a sausagemeat stuffing and the bacon cap.

[Tiny]

Rob old thing,
Not one to be controversial usually but surely your sausage based affair spells dry chicken doom for the beast? To get mr sausage up to temp then surely you have to cook mr chicken to death?

I am fan of lemon up its chuff approach but as this isn't eaten doesn't need to get up to cooked temp hot......

Welcome your thoughts
Cheers
Tiny

[robin61]

Well I managed to try this out on Friday after work and then again on Sunday. I just managed to fit the chicken on the grilling rack with one of those small size can of beer in it and still get the lid closed
Got to say it turned out well. I used some Old Bay on the chicken as a dry rub and also stuffed some fresh rosemary inside it. Chicken turned out moist and tasty.
Thanks for all the advice in getting me started. I am very pleased with the Weber. Easy to use and easy to clean up afterwards.

[robgunby]

Rob old thing,
Not one to be controversial usually but surely your sausage based affair spells dry chicken doom for the beast? To get mr sausage up to temp then surely you have to cook mr chicken to death?

I am fan of lemon up its chuff approach but as this isn't eaten doesn't need to get up to cooked temp hot......

Welcome your thoughts
Cheers
Tiny

Tiny, I must admit I was getting carried away and referring to when I oven cook chickens (I don't stuff bbq birds, the smoke does all the work), but to answer your question, no, if you use sausagemeat with a good (20%+) fat content and use a bacon cap, the bird is moist as can be I'm happy to report!

This is, of course, why I'm a fat ^$&* £

[Tiny]

Rob
Ah! the old buttery bacon weskit, for mr chooky chook not your good self of course, indeed this will prevent dryness. Personally I am an crusted sausage based stuffing....oooh err titter ye not.....sort of chap so I cook it outside the bird for crusted loveliness.

Good man, carry on
Cheers
Tiny

[robgunby]

Oh it goes without saying there's always a tray of stuffing balls for crunchy goodness cooked if there's an oven rack free (often munched at the same time the bacon cap comes off and never make it to the table)