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CaptainJimmy

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Just watched this episode off the DVR from 6/3, liked his rub and brine a lot, and I also liked his chicken method with an aluminum foil fire ring in his weber one touch.

I was thinking how I could accomplish the same thing with my BGE (i lack a weber kettle yeah yeah i know)..the platesetter is kind of big for direct / indirect grilling but i GUESS it could work if i'm only doing one fryer

i suppose i could empty the lump and put a fire ring in the bottom but that seems like a lot of dirty work for some yardbird.

any ideas how to port his method to a bge?
 
he lit a chimney with about 3lbs of lump, used alum foil to make a large 9" donut shaped fire ring out.

In the center of the fire ring he put a disposable alum pie pan, then dumped the charcoal around the outside of the fire ring/pie pan when it was cherry red.

he seared/direct grilled on the outside of the grade for about 4 minutes a side on the chicken, then moved the breasts into the center, covered with another disp. alum pie pan, then put the wings on top of the pie pan...

essentially he grilled directly to sear, thne moved them to indirect to finish cooking, total cook time around 18 minutes
 
This is a little easier to do on a Weber than on a stock BGE. The cheapest way to do this with your current setup is to put an aluminum pan on one side of the egg grid and place/suspend a small grid or rack within it. That would give you both a direct and indirect cooking area.

I have the adjustable rig from the ceramicgrillstore.com for my BGE with multiple cooking levels. In this case I would probably use a half pizza stone on a lower rack of the rig to have an indirect side and go direct on the other. A cheaper option is to do this with their woo3 model or BGE's half moon: http://www.creativeoutdoorkitchens.com/shop/viewitem.php?groupid=11&productid=128.
 
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