ODB wrote:I fucked it up!
But I will give it another go. I just made too friggen many mistakes.
I grilled two chickens, approx 10lbs each. ( maybe a little bigger... got them off a farm no store bought shit) I have a five burner grill. I placed the birds in the wrong spot. I put both of them on the far left side of the grill. I used burners on the far right side of the grill. We'll call them burner four and five. Unfortunately I didn’t consider the temp gage on my grill is located on the far right side directly above burner five. So for two hours I have that temperature gage reading 375 without realizing my birds are likely sitting in 250f temps because they're not directly above the heat. Two birds, I don't know.... bad idea??? The one closer to the heat cooked way quicker than the one furthest away.
They worked out great. They tasted fucking fantastic... at 9:00 at night. I had them on the grill for almost 6 hours. I had the family over and eventually we gave up. We ate everything else and they had to leave. I was just me and my two fuckin chickens.
We're going to do it again. Learn from my mistakes.... IF we do two, we'll position them over burners 1 and 5. Then we'll throw hear at both of them using burner 3. This will give even heat to both birds and an accurate temp reading that should be the same on both sides of the grill. And we'll obviously start grill them way before 3:00. Topper said it takes two hours to cook. We did get big ass chickens… my comedy or errors tripled that two hours. So next time we'll start around 1. Worst case, they come off at 3 or 4 and we eat early!
But like I said.... at 9.... They tasted friggen FANTASTIC!
Arachnid wrote:Why not just use a rotisserie?!
ODB wrote:Arachnid wrote:Why not just use a rotisserie?!
Besides anyone can cram a pole up a chickens ass and call it BBQ! I wanted something… better!
On a side note, last weekend I saw a pub on Broadway (The Manchester I think) roasting a whole pig out on their patio. I was just driving by, and in too much of a hurry to stop...but I was very impressed.
LotusBlossom wrote:Also, Keyser or Topper, in regards to steak, a friend of mine used to 'wet age' it. What is the technique involving? Peter Luger's in NYC do that as common practice, can I do it properly at home?
Strangelove wrote:Topper wrote:I put them on the grill because I don't have a rotisserie.
Topper wrote:Benjo - this a quick decription, maybe ODB saved the the more detailed ones I put on central a few years back
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