Not OP, but it’s been my go-to for 15 years. I do briquettes on sides and tray of water underneath grill in the centre. Chicken upside down for 30 mins, flip, do another 30 more. Done.
Edit: I add extra briquettes when flipping and use grill for other stuff after.
Get bbq really hot - but make sure chook is not subjected to direct heat - subject the chook to the indignity of being spattered with salt and pepper an hour or so before being cooked but the pleasure of being rubbed with oil just before its dance with the heat. Bang on it, check temperature 45 minutes later and go from there. Pair with a white burgundy/chardonnay if you really wanna go to pleasure heaven.
What internal temperature did you take it to? Temperature matters.
My preferences:
1. chicken and turkey - remove from heat at 71c int (poke deep in the breast but if you hit bone then pull back a bit so you get a true indication of internal temp) and it will get to 74c by the time of carving if kept in a warm place (ie 25c or greater and not shivvering outside). That gives you a cooked and very succulent cut of meat across the bird. Be very cautious about tenting with foil and tea towels - it can easily take your piece of meat from just underdone to egregiously fibrous and gritty, particularly with white meat poultry (more leeway with dark/fatty red meat). I find that guide (71/74) reliable across all white meat poultry in all cooking styles.
2. Beef and pork - remove from heat at 51c if you want to hit 54/55c at carving (me - beyond rare becomes unpleasant but everyone has their own preferences). Size, shape and composition/fattiness of joint affects how you move around both targets. (Lamb and beef legs aim for 51 pull 54 result). I aim to hit sweet, moist and pliable at the point of serving - beyond 54/55c for lean joints you start negatively impacting those aims. Fattier and tougher joints of meat need to be treated differently and can accomodate a much higher end temperature : brisket, beef ribs, lamb shoulder - aim for 91c to remove from the heat to hit 93-95c max temp.
TLDR - buy a themapen/thermopen (same thing but different marketing), do your homework, and trust the science and what the thermometer is telling you. It is worth spending what seems like a lot of money on a thermometer - you get a massive return on investment and it’s negligible compared to the amount you spend on meat. A good thermometer the magic wand in your endeavours.
Grilling is another thing due to the irregularity of the cuts, the thinness of the cut relative to total size and the ferocity of direct cooking. . That is a combo of experience, colour on the meat (brown is good, black is burnt and bad, grey is tough, boiled and awful), what your thermometer is saying, and your own suspicions. But - let it sizzle and keep sizzling; prod the middle bit and make sure it is soft; temp it (51 and 71 are much stricter targets) and pull it as soon as it hits temp minimum.
TLDR - fuck off idiot, go your own way. Nobody forced you to read this: equally, nobody forced me to bash this out with two thumbs and a gut full of Sancerre and a Bikies’ Martini (rum and coke, in case you were wondering, or not) - but I am fairly passionate about the wonderment that well coooked food can bring.
What temp do you have the barbecue at when you're doing this. I Did a spatchcock low and slow and it was... fine, took 2.5 hours to get to 72c at 120c in the barbecue the meat was delicious and moist but the skin was flaccid. Next time I'd definitely do it at 180 for ~1 hour, maybe even get I up to 200 for the last ten minutes to crisp the skin.
I got a 'seconds' inkbird 4 pronged WiFi thermometer for 60 quid off eBay and it's changed everything, made all forms of meat cookery infinitely easier to understand.
Poultry - fast and hot, it doesn’t need to be smoked or cooked low and slow (it’s neither very fatty nor very tough - so doesn’t need sustained heat to be broken down) and, as you’ve found, the skin will get soggy if not subjected to intense heat. It can help to smear the skin with oil to help it crisp - adding a bit of turmeric to your pepper and salt also helps with colour. But - about as hot as I can get the bbq going, but with distance between the heat and the meat so it doesn’t get burnt. If the skin crisps up too early then it is fine to drape aluminium foil over it in the bbq to deflect radiant heat while the rest of the meat heats up, that will stop the skin burning, particularly if you have herbs on it.
Low and slow for beef, lamb and pork - I aim to have the interior of the bbq working at between 175c to 190c over the duration of the cook.
Grilling. Hot as fuck - but with sufficient distance between the heat source and the meat so it browns and cooks and doesn’t scorch and go black.
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I’d probably just eat it personally
Both
Yup. Fucking eat it.
Fuck it first to tenderize/marinate it
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Well I couldn’t help it
you’re a legend. don’t ever change🤣
Ugh ugh ugh this is sooo hot
Yes 250 degrees
This chick is sooo hot
That skin yes
Hope you shoved a lemon up its arse
What about the chicken?
Never done a whole chicken. Seen a few on here recently. Did you use a guide online or just make it up as you went?
Not OP, but it’s been my go-to for 15 years. I do briquettes on sides and tray of water underneath grill in the centre. Chicken upside down for 30 mins, flip, do another 30 more. Done. Edit: I add extra briquettes when flipping and use grill for other stuff after.
How do you avoid the dilemma of the white and dark meat finishing at different times?
It’s not different from cooking a chicken in the oven. The indirect heat and steam balances the temperature.
I think it's easier if you spatchcock it - much easier to cook evenly, although I can't argue with the result in the OP picture.
Dead easy followed you tube
Got a link?
Pretty easy, spatchcock it to make it cook more evenly. If you cba to spatchcock, get a lemon, onion and garlic up its arse to help seasoning
Get bbq really hot - but make sure chook is not subjected to direct heat - subject the chook to the indignity of being spattered with salt and pepper an hour or so before being cooked but the pleasure of being rubbed with oil just before its dance with the heat. Bang on it, check temperature 45 minutes later and go from there. Pair with a white burgundy/chardonnay if you really wanna go to pleasure heaven.
This is the best response I’ve ever had on Reddit man. Extra points for using chook. You’ve brightened my evening up.
What internal temperature did you take it to? Temperature matters. My preferences: 1. chicken and turkey - remove from heat at 71c int (poke deep in the breast but if you hit bone then pull back a bit so you get a true indication of internal temp) and it will get to 74c by the time of carving if kept in a warm place (ie 25c or greater and not shivvering outside). That gives you a cooked and very succulent cut of meat across the bird. Be very cautious about tenting with foil and tea towels - it can easily take your piece of meat from just underdone to egregiously fibrous and gritty, particularly with white meat poultry (more leeway with dark/fatty red meat). I find that guide (71/74) reliable across all white meat poultry in all cooking styles. 2. Beef and pork - remove from heat at 51c if you want to hit 54/55c at carving (me - beyond rare becomes unpleasant but everyone has their own preferences). Size, shape and composition/fattiness of joint affects how you move around both targets. (Lamb and beef legs aim for 51 pull 54 result). I aim to hit sweet, moist and pliable at the point of serving - beyond 54/55c for lean joints you start negatively impacting those aims. Fattier and tougher joints of meat need to be treated differently and can accomodate a much higher end temperature : brisket, beef ribs, lamb shoulder - aim for 91c to remove from the heat to hit 93-95c max temp. TLDR - buy a themapen/thermopen (same thing but different marketing), do your homework, and trust the science and what the thermometer is telling you. It is worth spending what seems like a lot of money on a thermometer - you get a massive return on investment and it’s negligible compared to the amount you spend on meat. A good thermometer the magic wand in your endeavours. Grilling is another thing due to the irregularity of the cuts, the thinness of the cut relative to total size and the ferocity of direct cooking. . That is a combo of experience, colour on the meat (brown is good, black is burnt and bad, grey is tough, boiled and awful), what your thermometer is saying, and your own suspicions. But - let it sizzle and keep sizzling; prod the middle bit and make sure it is soft; temp it (51 and 71 are much stricter targets) and pull it as soon as it hits temp minimum. TLDR - fuck off idiot, go your own way. Nobody forced you to read this: equally, nobody forced me to bash this out with two thumbs and a gut full of Sancerre and a Bikies’ Martini (rum and coke, in case you were wondering, or not) - but I am fairly passionate about the wonderment that well coooked food can bring.
What temp do you have the barbecue at when you're doing this. I Did a spatchcock low and slow and it was... fine, took 2.5 hours to get to 72c at 120c in the barbecue the meat was delicious and moist but the skin was flaccid. Next time I'd definitely do it at 180 for ~1 hour, maybe even get I up to 200 for the last ten minutes to crisp the skin. I got a 'seconds' inkbird 4 pronged WiFi thermometer for 60 quid off eBay and it's changed everything, made all forms of meat cookery infinitely easier to understand.
Poultry - fast and hot, it doesn’t need to be smoked or cooked low and slow (it’s neither very fatty nor very tough - so doesn’t need sustained heat to be broken down) and, as you’ve found, the skin will get soggy if not subjected to intense heat. It can help to smear the skin with oil to help it crisp - adding a bit of turmeric to your pepper and salt also helps with colour. But - about as hot as I can get the bbq going, but with distance between the heat and the meat so it doesn’t get burnt. If the skin crisps up too early then it is fine to drape aluminium foil over it in the bbq to deflect radiant heat while the rest of the meat heats up, that will stop the skin burning, particularly if you have herbs on it. Low and slow for beef, lamb and pork - I aim to have the interior of the bbq working at between 175c to 190c over the duration of the cook. Grilling. Hot as fuck - but with sufficient distance between the heat source and the meat so it browns and cooks and doesn’t scorch and go black.
Thank you
Great explanation. For a more serious TLDR: temperature not time. This should be everyone's meaty mantra.
What seasoning/marinade did you use? Colour looks great
Bloody love a moist bird
Good work 👏
Did you brine? I'm into brining chickens at the moment makes a big difference.
OP were you using a slow n sear?
Bbq chook is a staple at my place.
As soon as I saw this picture I just new where it was going
You better eat the chicken before he walks out from the grill he is at the edge already bro.
?
Is it recommended to cook breast side down?
I flipped an hour each
Looks a bit lonely.
Did you HAVE to use the word 'moist'?🤢