Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: MrCheck on July 08, 2013, 09:04:23 PM
-
I've learned something about covering an entire grill with grill grates. It can get HOT! So tonight when I went to try out some BBQ chicken, I removed one of the grill grates to allow some airflow on either side. This helped lower the temperature a good bit.
Cooked these tonight and for the first time in I don't remember how long, I ended up with FULLY COOKED and NOT BURNT TO A CRISP BBQ chicken!
(http://plainenglishcooking.com/wp-content/uploads/2013/07/BBQ-Chicken.jpg) (http://plainenglishcooking.com/wp-content/uploads/2013/07/BBQ-Chicken.jpg)
Thanks to those that suggested that even though it may read 165 in the thickest part, that doesn't mean it's 165 near the bone which cooks last. Finally, BBQ chicken we actually enjoyed!
-
Man, that looks good! You killed that cook!
Mike
Sent from my iPhone 5 using Tapatalk
-
Killer chicken. Nice cook!
-
it looks very good. :)
-
Looks outstanding, very nice color!!
-
Very Very nice. I'm not so good at chicken yet :(
-
Looks great!
-
Love it!
-
I would eat all three pieces on that plate because they look so tasty.
-
Looks perfect - you nailed it! :P :P :P
-
Excellent cook!
-
Great looking grilled chicken.
-
Nice job!
-
great post. I'm still working on pellet rubbery skin chicken vs pellet cook and gasser finish chicken. But more often than not, I end up with very edible chicken, but to your point, rather burnt to a crisp.
DK117
-
Thanks a bunch to all for the kind words. The real challenge will be seeing if I can do this again or if it was a fluke. :)
-
Yup... thats some nice chicken!
-
Looks great Mr C!!! Great color and looks good!!! Don
-
It most certainly looks good in your photograph, MrCheck,
But, what was the skin like.
Quite honestly, I find the kitchen wastebasket the most suitable recepticle for the skin on the chicken that comes off of my pelletgrill.
-
It most certainly looks good in your photograph, MrCheck,
But, what was the skin like.
Quite honestly, I find the kitchen wastebasket the most suitable recepticle for the skin on the chicken that comes off of my pelletgrill.
Your cooking to long at to low temps. Try cooking at smoke 175 to get the smoke and then crank it to 400 and crisp the skin and get to about 165-170. Do not try this with a whole chicken. If you want a whole chicken spatchcock it. Good luck!
-
Thanks a bunch to all for the kind words. The real challenge will be seeing if I can do this again or if it was a fluke. :)
Nice job Mr C! Remember: There's no flukes in grilling!!!!!
-
But, what was the skin like.
Quite honestly, I find the kitchen wastebasket the most suitable recepticle for the skin on the chicken that comes off of my pelletgrill.
Funny you should ask about the skin. I was quite proud of the reaction it got from my wife.
Half way through dinner my wife looked over at me and jokingly said this: "Okay, I need to send you to the store. You need to go there and buy some chicken skin so you can cook me some more of this." :)
-
When I do a chicken to pull the meat for another dish I like to nuke the skin until nice an crisp, a nice cooks treat! Don
-
:P :P :P :P :P