Quote:
Originally Posted by deltav
Dude! You need to pile the hot coals on one side only (or turn the heat up one side if gas) - that way you can get a nice brief sear on the chicken via direct heat, then move to a slightly cooler section of the grill so they can cook thru without bursting into flames. Chicken ain't something you just put above the coals & hope for the best. Thighs are the best part of the bird if you know how to cook em.
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QFT
In the UK we really BBQ badly. Very badly. Burnt on the outside and raw in the middle.
So last year I decided to learn how the Americanland people do it. So I did lots of research, and found out all about what you posted above and indirect heat. Now I am the BBQ king!
Most evenings in the summer I cook on the grill, everything, and make some bloody good flatbread on it too!
I'm now just trying really hard to justify buying a Big Green Egg...
