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Discussion in 'UK Smokers' started by ewanm77, Aug 8, 2015.
turned out ok for a first attempt
and for pudding peaches sprinkled with sugar and stuck on the grill for a few mins
Good stuff, did one last night with hasselback spuds (couldn't resist a nibble foe i took the pic)
the spuds look interesting need to have a look for them
From Let there be Meat cookbook. Well worth a look (£12 in Tesco)
ill see if I can pick it up. I got the weber cook book in morrisons for £7.50 yesterday
If you have a TK Maxx near you Pitt Cue only £4.Worth a punt
tk max near me is terrible
I know there are at least a couple left in mine I can send one up to you if you want to PM me your address
ill go have a look in mine and see if they have it if mot ill let you know
Ok no worries. I'll send the hasselback spud recipe as well
Why not share it in the recipes section ?
Oh yeah. Will do
I'm going to have another go at the chicken as mine was Cack the first time around. What temps did you cook at boys?
Mine was about 160-170C. I've tried lower temps and never been pleased with the outcome.
Yeah I did it at 120c and the skin was like rubber!
Did mine between 180 and 200 for bout a hour and half and put garlic herb butter under the skin was very moist
Hello. FINE looking yard birds all! Glad to see the exchange of ideas and info. kiska, Rubber skin. A problem with chicken! You have 3 options. Live with it. Have a grill ready with REALLY HOT coals and then transfer the the chicken to the grill "slightly" under done to finish and crisp the skin OR same option with a pre heated oven. FULL blast oven pre heated. Keep Smokin!