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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-25-2010, 12:44 PM
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#1 |
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Knows what a fatty is.
Join Date: 03-12-10
Location: Toronto Ontario
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Indirect chicken on the bge
Gonna try indirect chicken on the bge tonight to see the difference, if any (only done chicken direct). Do I do the platesetter legs up or down? And how long should it take for boneless breasts if I do it at 375? Any other tips for indirect chicken on the bge are appreciated
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06-25-2010, 12:52 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 04-02-09
Location: San Antonio, TX
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Platesetter legs up holing the grate. I'm not sure on cooking time, I would guess 45 min. I'm sure a more knowledgeable Brethren will chime in...
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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06-25-2010, 01:06 PM
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#3 |
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On the road to being a farker
Join Date: 04-24-10
Location: New Orleans, LA
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That is about the right time. Keep the lid closed until the last 15 minutes, then toss a slice of pineapple and a little more of your seasoning on top the chicken when you inspect. Close it back up and let it go until done.
I'm on a bit of a pineapple kick lately..... PS: Don't remove the Black Iron Egg topper and set it on the ground close to the grill where if you are barefooted and have a flareup you could accidently kick the topper and break your little toe on your right foot.  I'm just saying......
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"St. Michael the Archangel, defend us in battle!" |
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06-25-2010, 02:21 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
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 Yep, platesetter legs up, foil or a drip pan on it, cooking grate. I can tell you that skin-on bone-in thighs take about 40 minutes when cooked indirect around 400°. Since I take them into the 180°+ range, I would expect breasts would not take any longer since you will pull them off at 160° to 165°. Things to consider would be: 1. Brining the breasts 2. Marinating them 3. Basting with a liquid that has a little oil in it 4. Doing a sauce finish
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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| Thanks from:---> |
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06-25-2010, 02:24 PM
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#5 | |
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somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Quote:
__________________
Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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06-25-2010, 02:24 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-25-2010, 04:51 PM
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#7 | |
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Full Fledged Farker
Join Date: 06-11-09
Location: Coventry , Ct
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Quote:
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Couple of Weber kettles UDS Large BGE Red Thermapen |
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