Only as a hat.
Damn goberment tryna steal my bbq sauce recipe!
No? Why would you?
Depending on the type of chicken I follow a few methods.
- Wings/legs/thighs - BBQ as hot as possible with an indirect zone, cook for 20m or so until cooked. (Bonus if you have a Weber and a vortex).
- Breast I usually cook direct until the outside is adequately coloured, then put it indirect until it’s 70-72c then when I take it off let it carry over to 74c. Every C you go over with breast = dryyy
I’ve seen it 3 ways. Like you described, with foil over the grate, or in a pouch like you’d do vegetables. My dad always did the latter I just do it on the grill
Yes, after it has been cooked, we’ve eaten, and I want to wrap it up.
No — are you prepping your grates? Preheat, clean thoroughly with a wire brush, then dunk a crumpled up paper towel in vegetable oil, hold it with your BBQ tongs, and brush the grate.
Sticking can also be a sign that the food isn’t cooked yet, it tends to release once it is seared so don’t be afraid to leave it alone for a bit.
No.
No. If it’s sticking you’re generally cooking too cool. Fast sear followed by a slower roast.
