Tim M's BBQ cooking area |
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Below are several less detailed BBQ adventures of my BGE - enjoy |
Chicken Breasts
8 chicken breasts on the large BGE. I am cooking at 310-320 deg. I am slopping on a vinegar based mopping sauce that I use to use on my BBQ pit. Grill till there done to your liking - these went 40 min and I flipped them every 15 min.
Cook to 175-180 internal temp
After 40 min
Tasty chicken, I like a lot of sauce cooked on.
Add sugar based sauces carefully as they will easily burn.
Since it is the 4th of July, my wife added the womans touch to the meal. Baked beans, watermelon, chicken breasts -- and plenty of A/C - its 100+ outside.
Char-Crust Chicken
Here are 3.5 chicken breasts - no skin. I have spread Roto-Roast Char Crust on the two on the left and Hickory Molasses on the 1.5 on the right side (dark ones).
Grilled at 400-450 dome temp until I got to 180 deg internal temp as read from my Polder thermometer - 20 min approx.
The Char Crust is good and worth a try. Go here for more on Char Crust or to place an order.
Picnic Shoulder
Going for Pulled Pork with a 7 lb Picnic Shoulder roast.
It is sitting on a V rack, on a drip pan, on firebricks. Go to 200 internal temp - let cool - pull apart and serve with BBQ sauce.
Also visit the Pork menu and go to Boston Butt.
London Broil
This is a 2.5 lb London Broil on my large BGE.
Marinated, and tossed on the EGG at 700 deg for 5 min per side. Then I added a handfull of mesquite chips and closed the dome and bottom vents for about 5 min.
Here it is after 5 min one side one.
I pulled the meat when my Polder instant read thermometer read 140-145 internal. Sliced thin and served. As you can see it was wonderful and real tasty.
Another method is sear 5-8 min on side #1, flip, Sear 4-7 min on side #2, flip Check temp of meat and keep flipping until you reach the doneness temp you want. Mine take 10-12 min at 700°.
