British BBQ Society Forums

Well that was a scary and fun day

I knew how it was supposed to work, and with a few questions and moments of uncertainty I went for it following all the instructions I've cleaned from here and from books and the tips given to me directly.

And it worked exactly how it should, I had a little scare when I saw the juices red!! but it was just the clotted blood in the clear juices and the pink tinge from the smoke

Checked out all pieces on my thermapen and everything was within temperature.

Ton's I mean tons of juice from the chickens, I used the clay saucer method so had a slightly high temp but very stable through the cook, no loss of moisture.

So once again thanks to everyone who's got me going, and I'm sure you will hear more from me soon

Locked the ProQ up for the night with a satisfied feeling in my tummy

Here's the final result after carving up for serving, still loads left now in the fridge:

Brilliant! You will have loads of fun trying different things, looks like you cracked your first cook!

Hi catnip, I know you said "loads left for the fridge" but with chicken that looks that good, I'm betting on late night pickings.......................I would..........................

Great result for a first time. It's such a grin inducing way of cooking compared to the usual bbq offerings.
Cheers
Marcus

First cooks are always the best, that's why most of us keep buying new cookers, nothing like the feeling of uncertainty and the buzz that comes from getting it spot on.