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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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Old 02-28-2009, 04:09 PM   #1
On the road to being a farker
Join Date: 01-07-09
Location: Charlotte, NC
Default Need quick chicken help

I have some friends coming over. The chicken is close to done but I couldn't get the smoker very hot (it's too cold outside) to crisp up the skin. It ended up being more low and slow than I expected. Anyway, I want to finish it on the grill so the skin isn't soggy. I haven't finished it on the grill before. How hot should I grill and for how long? I didn't know if it was very hot and fast or something longer.

Thanks in advance. Also, thanks to everybody for the Fatty help. They smell great and the guests will miss out if they are late!
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Old 02-28-2009, 04:46 PM   #2
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

Consider getting the grill up to 450 range..give the chicken skin a very light coating of olive oil and put on the grate skin side down.

Keep a very close on on it.. hopefully the internal temps are not already to high so the chix does not dry out too much
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Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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