Thanks for all the tips! The time is pretty short and you have to bring your meat raw and unseasoned. I think I am going with ribs and possibly some chicken. I would have liked to do brisket, but worried about time. Thanks everyone!
That's my absolute ALL time favorite chicken dish. My friends and family all love it when I grill those for them. I use bone in chicken thighs. I marinade them overnight in a zip lock bag. I grill them on my Big Green Egg up high away from the fire box with the lid down at about 275°. I cook them skin side down until I get the crispness and color I want and then turn them over to finish the cook. I baste them with a couple of more coats of the marinade during the cooking process. I pull them at 180°.
This marinate is to die for. I got this recipe from Chef John at Allrecipes.com. He listed it as a marinade for pork chops. I liked it on pork chops so much I started using it on chicken thighs too.
Mongolian chicken thighs.... Marinade
1/2 cup hoisin sauce
4 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 1/2 teaspoons hot sauce... Any type I use Sriracha
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
I quadruple this recipe every time I mix it and keep this in the fridge most of the time.
Try it you might like it.
Last edited by Breadhead; August 17, 2015, 02:50 PM.
You could likely get a small flat done in 6 hours cooking hot. I'd do pork tenderloin, loin or baby backs for pork. That's mighty pretty chicken Breadhead ! You don't say if you have to do all or can choose one. Have fun and good luck!
_John_ agreed. Definitely stick to ribs for beef and pork, and my pick would be thighs as well for chicken (but I hate chicken so my opinion is moot, LOL). That's an awful short amount of time for anything else.
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