- Joined Jan 30, 2007
G.day peoples , did a chook today , ( or chicken to you guys but chook to any aussies in here ) had the temp up a tad to high on the old weber and it only took 2 and a 1/2 hours to get the birdie up to 188 internal , seasoned it as per the recipe in this section of the forum complete with the sc mustard sauce , turned out very nice indeed , good enough to get a compliment from the wife , although i think she is just glad to not be doing the cooking for our evening meal and enjoys food more when she aint the one that has to cook . she cooks all day we have a shop (store ) burgers, fish and chips, pizza, sammies , and so on . plus we have fresh fruit and veg. 7 am to 7.30 pm , 7 days , i do enjoy cooking , but don't cook in the shop anymore ( i used to ) but i do mainly farm type work .as you can see in the porn i did some spuds ( taters ) too bit of olive oil some sage , garlic salt , rosemary , lemon pepper , and a fair heap of master foods herb and garlic seasoning salt and cooked direct to crisp up the bottom ones. today is friday and im thinking i may have another crack at a meat loaf on the weekend .P.S does anyone else cough while they stand over a pan of simmering sauce that has vinigar in it or is it just me .