British BBQ Society Forums

You can't really tell by looking or the juices to be fair. That was just another helping guide for the days when no one had digital thermometers.
I wouldn't dream of doing chicken without a digital thermo. If nothing else just to give me a guide of where I am IT wise. I use one on everything now ...

Thing with chicken is that it is full of bacteria inside the meat itself, so washing and potentially splashing bugs all over the shop won't make a great deal of difference. The outside will defo get cooked, so just a risk not worth taking.

Re. The temp thing I always find that chicken can be quite ...

Great article by the way, very interesting read.

I will be the heretic and say I don't cook my chicken to 165F. I personally think that leads to dry chicken. I shoot for 155 and remove it. As you know, temps will climb a bit from there as it rests. Been doing this for years with no ill effects on anyone that has eaten chicken I've cooked.

It's ...

Any ideas???

Hi All,

This is my first post and rather cheekily I am after a bit of help and advice straight off the bat.

Anyway, had my first cook in my Pro Q Excel 20 on Saturday and everything went pretty well. I opted for baby back ribs, half chickens and some Italian sausage.

I managed to maintain a ...