Whats up everyone!
I'm going to be making Beer Can Chicken for Father's Day. I have a Weber, and I know I have to use indirect heat.
My question is should i use the chimney to get the charcoal going, or will that make the charcoal too hot/burn too fast?
Basically it will be my first time cooking with indirect heat on the Weber and I need some tips!
Thanks and Happy Fathers Day to all the Dad's out there!
I’ve done good steaks done in a cast iron pan, some of the best chicken I ever had at this restaurant was oven roasted. But at the end of the day I don’t think cooking meat in the kitchen can ever get the same taste as cooking outdoors or pretty much barbecuing. I also truly believe that anybody that objects to this, hasn’t really barbecued a lot or do not eat barbecued meat a lot so they really don’t know what they’re talking about.
what's the best method of grilling bone in, skin on chicken thigs? Sear skin side down for a few minutes and then go to indirect? or vice versa? thanks!
I'm planning on grilling about 15-20 whole wings and I don't think they'll all fit if I'm meant to keep 2 burners on for indirect. Will my grill keep it's temp if I cooked using 1 burner on?
could someone tell me use cases for each?
Also do ppl reload the brickets/coals between flipping meat?
I'm going to be cooking some chicken thighs on a gas grill tomorrow using this recipe: http://picturetherecipe.com/index.php/recipes/grilled-beer-marinated-chicken/
The only modifications to the recipe I plan on making will be using thighs (with bone and skin of course, I'm not a heathen) instead of legs, removing it from the grill at 155° instead of "above 170°" (wtf?), and injecting the marinade in addition to letting it soak overnight.
#My question is: Should I use indirect or direct heat to cook the chicken? I want to get it browned on the outside, but stay really tender inside. Please school me on the benefits and detriments of indirect vs direct!
The marinade isn't sugar-heavy, so I'm not too concerned about the outside burning before the inside is cooked.
Bonus question: foil packet of wood chips (I'm thinking apple) to give it a little smokey flavor despite being cooked on gas... good idea or bad?
http://www.reigategardencentre.co.uk/products/weber-spirit-classic-e210-gas-bbq-inc-cover-1?utm_medium=cpc&utm_source=googlepla&variant=259559650&gclid=CjwKEAiA28ilBRCy5cXrgtfTxTISJABgX7E2DTGPeWplw3e0pMXGN4EIK3g_RdLuE_2XRxuGwMVvIxoCE2Hw_wcB
I have chicken thighs marinated in teriyaki sauce (soy, salt, sugar, vinegar, garlic) for about 12 hours. Should I use direct or indirect to cook? Various recipes online say direct and others say indirect.
Saved you 20 minutes.
Hi /r/Grilling! Apologies if this sounds like a really basic question, but I've had trouble finding another thread that answers what I'm looking for.
So, my understanding is that to set up an indirect heating system on my gas grill (I have a Coleman LXX), these are the steps that I take:
-
Preheat the grill with all burners on High
-
Turn off the (in my case) one burner for the area I've designated for indirect heating. Leave the other burner on, adjusting the heat level to the recipe's specifications
-
Grill the food
My primary question is regarding the time interval between steps 2 and 3: Do I slap the food on the indirect side as soon as I turn the burner off? Or do I have to wait a little bit for that side of the grill to cool off? If so, how do I know how long to wait before placing the food on?
Hope this makes sense - thanks in advance for your help!
So tomorrow I'll be giving this a shot and figured I'd see what other ideas I could pick up above and beyond what I've brainstormed into a rough outline of a game plan. Here's what I've got so far:
Prep the pork roast with a dry rub like I normally would if I were to be smoking on my outdoor Weber kettle grill.
Put a pan I don't care if it gets abused on the bottom of the oven, on the right hand side. The idea is to block some of the heat on that side to try and create more of a circular (convection) current of air, like a 2-zone grilling setup would.
On a rack immediately above that, also on the right side, place a pan with water in it, to create moisture from below that will bathe the pork shoulder in a small amount of steam as it cooks.
Get the oven preheated to 225F, with the water already in place, prior to putting the meat in the oven.
Add the meat on the next rack up, directly on the rack, and also on the right hand side, directly over the steam pan, which will also serve to catch any drips as the roast cooks.
Continue to gauge the oven's temperature and adjust as needed until it once again reaches 225 and holds as steady as possible. Then cook until the proper doneness is reached for pulled pork (as shown by the probe I'll have in the roast).
Anyone have any other ideas on how to dial this in or suggestions on things I perhaps should NOT do out of the process I've listed? I'm not even sure if this will translate well at all in a regular oven and if maybe I'm not better off just doing a water pan, the roast, and an oven at 225, skipping all the rest of the convection and placement stuff.
Looking forward to hearing feedback!
EDIT: After further research, I've decided to forego both the blocking pan on the bottom of the oven as well as trying offset the meat and water pan to one side. This is due to the fact that with an oven, unlike a grill, I'm going to get heat on both sides no matter what I do, and by offsetting (getting it closer to the oven wall) I'm going to end up with uneven heating than if I were to just keep everything centered. With a grill that's been properly set up for 2-zone cooking, you have coals on one side and your water pan on the other, thus guaranteeing the heat goes up only one side and then pushes over to the other side once it hits the ceiling/lid, creating that convection current.
What I'm opting for, now, is to use a water pan on the oven rack just below middle, then a cooling rack directly on top of the pan,
... keep reading on reddit ➡Hey everyone,
To keep this short, I'm preparing a bacon-wrapped, cheese-filled burger but the recipe calls for me to grill on indirect heat for about 40 minutes. I don't have any type of grill. Should I bake it on a rack with a pan underneath? Broil? Stove-top?
Whats up everyone!
I'm going to be making Beer Can Chicken for Father's Day. I have a Weber, and I know I have to use indirect heat.
My question is should i use the chimney to get the charcoal going, or will that make the charcoal too hot/burn too fast?
Basically it will be my first time cooking with indirect heat on the Weber and I need some tips!
Thanks and Happy Fathers Day to all the Dad's out there!
