Official BBQ thread

[SuperQ]

I come in peace.

If you are open to it, I think you would take your skill to another level if you used zone grilling.

I come in peace



How to Control Temperature with Indirect Cooking and The 2-Zone Setup for BBQ
https://amazingribs.com/more-techni...p-and-firing/how-control-temperature-indirect

Thats only for if he was trying to smoke them with indirect heat.

 

[DCAllAfrican]

Thats only for if he was trying to smoke them with indirect heat.

Not true at all.

Indirect heat serves as an oven. Convection heat.

Especially for chicken breasts. You don't want it to always have a flame up under it. You want them to "bake" throughout at some point to makr sure the insides are cooked.

 

[mplsdunk]

Facts

 

[aepps20]

Before I got my BGE, I would use dual zone cooking on my Weber to cook chicken and it came out perfect every time. Use the BBQ Pit Boys method and you won't be disappointed. Put the coals to one side and leave the other side alone. Get a good quick char on the side with the coals and then put the chicken on the unattended side, cover and let it cook.

 

[mplsdunk]

That’s how I do chicken. Unless it’s thighs which are thin. Then I keep them on the hot side and they are done in 10 minutes.

 

[scotchbinginton]

Indirect will save your butt in a bind! I damn near always start out with an indirect pit if I’m not smoking.

A slab of baby backs, tri tip, and a jalapeño cheddar Dickey’s rope to snack on while cooking. Just the wife, one kid and myself, she’s prepping some veggies too.

 

[Mark Antony]

Yeah I do indirect then put it over the heat a bit at the end.

 

[DCAllAfrican]

Yeah I do indirect then put it over the heat a bit at the end.

I have been questioning this lately.

I always thought it was best to start with the SEAR to lock in the juices and then finish baking.

I was wondering if people reverse seared chicken.

 

[shawndavinci]

Not trash at all. Just depends on what taste you are looking for. Maybe you like a charcoal pit. Or even a gas burner. Also pellet. Let me know what your interested in, be more than happy to give some ideas.

I live in a condo so I’m limited to the very small wood deck.
I like KC BBQ taste whatever that consists of.

 

[scotchbinginton]

I live in a condo so I’m limited to the very small wood deck.
I like KC BBQ taste whatever that consists of.

Can you use charcoal? If so maybe a small Weber.
https://www.walmart.com/ip/Weber-Original-Kettle-Charcoal-Grill-18-Black/10909621
Good little starter pit. Then maybe move up to slightly bigger barrel type if you want to venture into heavy smoking.

My buddy has one very similar to this. His does have Bluetooth capabilities . It does put out some pretty decent meat. May work for your situation. Will produce decent flavor.
https://www.lowes.com/pd/Pit-Boss-P...l-Smoker-Common-47-in-Actual-47-in/1000565777

 

[kdawg]

I have been questioning this lately.

I always thought it was best to start with the SEAR to lock in the juices and then finish baking.

I was wondering if people reverse seared chicken.

I do but I’ve heard that “locking in the juices” isn’t true - it just doesn’t do that but it seems to work and I find it easier to get them up to temp without drying out - probably because if you do it the other way round you have to pull them at something like 145° to allow for the direct heat part - and If you’re not careful you can dry them out. The reverse way because they are on the less hot side and they already have good color that just doesn’t matter.

I often put them back on the heat with some sauce - but that’s just 30s or so to caramelise it a bit so doesn’t really do anything to the internal temperature.

 

[Velle47]

What are the benefits of going kamdo style vs kettle?

 

[CleanestNdaCity]

Wings in progress

 

[Bad Moon Rison]

Smoking a turkey today for Memorial Day.

 

[plansb]

What are the benefits of going kamdo style vs kettle?

much thicker and ceramic so it holds stable temps very well. no matter what the external temp/weather is (and I’ve never refilled a Kamado load on any cook ever). Also can cook at higher temps, and much more moist cooking environment.

Both are very versatile tools though.

 

[Velle47]

Sweet think I may go for a Kamado Joe in the next year or so

 

[plansb]

Sweet think I may go for a Kamado Joe in the next year or so

Keep an eye out for the kJ road shows at costco. Can save a few hundred bucks when they come through. Def go kJ over bge though

 

[plansb]

I have been questioning this lately.

I always thought it was best to start with the SEAR to lock in the juices and then finish baking.

I was wondering if people reverse seared chicken.

People “reverse sear” chicken and other meats all the time with a sous vide

 

[solewoman]

Cajun and Peruvian marinaded chicken

 

[elpablo21]

Thighs, Ribs, Sliders and Bacon wrapped dogs for today

Familia with the sides today

and other stuff my picky self dont care to eat so I didnt take pics of it

 

[DCAllAfrican]

People “reverse sear” chicken and other meats all the time with a sous vide

Yea I was moreso talking about on an open flame.

Sorry for not being specific

 

[adobecs4]

Forgot to snap a Pic, but wifey grilled up some fajita meat. So damn good

 

[$tatus $ymbol]

Man on charcoal how do I keep my fire going? I tried indirect this past Saturday and idk if my coals were no good but I could keep my fire flaming hot.

 

[Kingof402]

BBQ Chicken tenderloin with grilled veggies

 

[elpablo21]

Man on charcoal how do I keep my fire going? I tried indirect this past Saturday and idk if my coals were no good but I could keep my fire flaming hot.

What's your set up? Opening any and all vents should get your fire up and hot