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I never cook chicken (or turkey) low/slow anymore. I used to swear by Joe Bryant's famous chicken recipe outlined on this board many years ago, but switched a while back and now almost always roast chicken on the grill on medium/high heat. Brine, season, and cook at about 350-400 until almost done, then open it up and sear on high heat at the end to crisp the skin.
You don't really need to double wrap them but just remember to flip them every 15 minutes or so.
Thanks for the tip. 'Preciate it.Bigboy10182000 said:
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Yep.
I'll usually microwave them for 3-5 min first...cuts down the cook time quite a bit
I double-wrapped, poked holes in the foil and put over (not in or on) the charcoal on the grill for 60 minutes. Potatoes were soft and the skin was crisp. They were awesome.
Sorry GB can't help with gas grill.
That works. Heating them in a pan with a few drops of water or oil also does it.
After a bit of reading, I discovered this is known as the "Texas Crutch" and generally looked on with disfavor.
This is a good read for a new Weber owner
Don't listen to anyone who says foiling ribs is "Cheating" is a fool. I don't fault the purists, but there are few if any winning comp bbq teams who DON'T foil ribs.
3-2-1 is a fair guidline for whole spares but anything above 225 and 6 hours going to be too long a cook time, foiling, as far as I know, and I am a purist, is not frowned upon.
The only time you should ever adjust your top damper is when you are done cooking and you want to save the fuel still on the grill. Always adjust your air flow by adjusting the bottom dampers.
I bake my pizza crust for five minutes before adding sauce, cheese, toppings. Today for grins I pumped smoke into my oven while the crust was alone. I used Pecan and set the smoke detector off in my kitchen, but sure enough that pie tasted wood-fired when all was said and done. It's a brilliant device, imo.
We do 50-50 ground beef and pork, It gives them kind of a sweet flavor so I hit them up with a barbecue sauce like The Shed Southern Sweet when they're almost done.I'm sure it's been posted in here before, but when making burgers... Use 2 or 3 parts 80/20 beef to 1 part breakfast sausage (hot/mild depending on your preference).
Maybe that's too strong a term. I was reading where foiling (with liquid) is called the "Texas Crutch" and basically boils/steams the meat, which may dilute the flavor.
Texas crutch doesn't apply to ribs as the whole point to the 3 2 1 or 2 2 1 method is the middle number is spent foiled. 3hrs open 2 foiled 1 open.
Don't get the coke wet.
I tried this yesterday and it came out very good. I used Memphis Dust as the rub
Ingredients
Couple of tips
I wouldn't leave salt on ribs that long for fear they turn "hammy". You could pre-mix your rub and take it with you to save time and space but I try to minimize the time I apply rub to ribs to a couple hours at most..
