Greetings from Edinburgh

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Greetings from Edinburgh

Post  Jambo on Wed Jul 10, 2013 7:42 am

Hello Folks, well my Excel arrived yesterday, all built up and ready to rock..!! Smile 
Only small issue is one of the stacker doors was missing half the lock but the good folks at Macs are posting one out for me, will be firing the new baby up this weekend to do ribs / Chicken on Saturday and then a pulled pork on Sunday.

Will stick the results up when I get a chance..!

Anyone on here near Edinburgh...??

Callum

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Re: Greetings from Edinburgh

Post  pb.bbq on Mon Jul 15, 2013 4:16 pm

Hi Callum

You will have to keep us posted on how's things go with your first cook and any photo would be great.

Happy smoking

Paul
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Re: Greetings from Edinburgh

Post  Jambo on Mon Jul 15, 2013 8:05 pm

Hey Paul
Have done..!!, in the Pork section of the recipe bit..
Ribs were good, as was the pulled pork [Done as per the method and rub from Macs BBQ manual that comes with the ProQ]

Done 2 chooks as well and they both turned out a bit dry...?, doing something wrong with them
Having another go at the weekend tho..!!

Callum

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Re: Greetings from Edinburgh

Post  pb.bbq on Tue Jul 16, 2013 7:58 am

With chicken I prefer to just lay my chicken's on the grill with out using the chicken racks that way all the moisture from the chicken collects inside the chicken carcass and keeps the chicken a lot more moist as it cooks instead of draining away when it stands on a chicken rack.
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Re: Greetings from Edinburgh

Post  Jambo on Thu Jul 18, 2013 10:27 am

Cheers Paul, will try that next time...tried the roasting tray twice and both times the breast meat seems dry.....ta
I may have just overcooked them of course...!!Embarassed 

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Re: Greetings from Edinburgh

Post  pb.bbq on Fri Jul 19, 2013 8:32 am

Hi Callum

As soon as the chicken internal temp reaches 165F that's about 73C the chicken is done

Happy smoking

From Paul
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