British BBQ Society Forums

aris wrote:http://www.smokingbbq.co.uk/proq-chicken-roaster-18-p.asp

I bought my ET72 probes from them - the prices include delivery from what I can see.

That's kind of like the one I used to have, they work well, but due to having fewer and thinner wires they don't conduct the heat as well. Also Spanek do different sized roasters for pousin and turkeys, although you do need quite a large oven or BBQ for that. I had to use the smaller (lower) rack on my Ascona to get a 14Kg turkey to fit
No I'm not on commission , but when we split 12 years ago, my ex was quick to make sure she got custody of the roasters

As to BCC Stephen Raichlen used one of the Litre cans of Australian lager to stick a turkey on. He also put extra holes in it to foster the movement of air (his pun not mine)

Beer Can Chicken - Not solely for the use of Beer Cans!!! Coke and Dr Pepper (or any other soda) work well as does orange juice or any other juice you care for. Not done one for a while but they always look good, as to how much it adds to the flavour I would not like to say!!!

Agreed it is a generic term, but great theatre

Sorry to hijack....

I want to a shoulder and beer can chuck for Christmas Eve. Low n slow ok for the chicken? Then up it at the end to crisp the skin?

Apparantly for some reason low and slow and smoked stops the skin going crispy according to all the books, regardless of how high you crank the heat . I've always done my BCC with the indirect method with only a slight smoke so have no actual experience of it.

Cheers Keith,

Skin seemed ok, cooked them on the lower part and then really quickly on the grill. It ate well.

Pork, chicken, man n cheese, BBQ beans done ont pro q. Never been so full in my entire life and now have a freezer full of leftovers.

man n cheese???? I hope you mean MAC n cheese. leftovers are great in the freezer.....

Haha - yes Mac n cheese!

I'm blaming the iPhone on that one!!