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
Why do you ask? Who are you? Are you working with the CIA? Or are you one of those shapeshifting aliens?
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.
The only time I’ve used foil on the grates before was when I was at a lake and the grill was filthy. I wasn’t able to adequately burn off all the gunk so went the foil route. There’s no reason to do this if it’s your own grill and you maintain it.
No. If it’s sticking you’re generally cooking too cool. Fast sear followed by a slower roast.
No.
Cook it low and slow the way God intended, and maybe cover it with foil after it’s done if you need to rest it longer than normal
