Well I've been into cooking a lot of chicken this year trying to loose some weight. I did a lot a breasts. Then moved on to 1/4s.
Now i tried it another way.
Low and slow with Memphis Dust. Amazingly very delicious. Here my right up.
5/26/18
Chicken 1/4's - low n slow
Memphis Dust seasoning
Using
Low n slow 225°
Add 12 hot Briquettes in corner of slow n sear.
Fill with unlit coals.
top vent 1/3
bottom vent 1/4
Sprinkled with coshir salt at 1 pm.
Put back in fridge.
Lit bbq at 4pm.
At 4:30 grill was 240°. Closed down the vents a bit.
Placed chicken on indirect side.
Sprinkled with Memphis Dust on non skin side up.
Spiked at 261° came back down to about 247° by 5pm. Meat temp is already at 120°.
This was supposed to be a slow cook lol.
Temp has been staying around 250° or so.
Closed down vents a bit.
6pm grill temp about 225°. Meat IT 140°.
6pm turned chicken over and put more Memphis Dust on it.
7pm - 7:30 or so I think... Drinking bourbon. LOL
Removed chicken IT was about 165°
Amazingly good. Really loved it.
Now i tried it another way.
Low and slow with Memphis Dust. Amazingly very delicious. Here my right up.
5/26/18
Chicken 1/4's - low n slow
Memphis Dust seasoning
Using
Low n slow 225°
Add 12 hot Briquettes in corner of slow n sear.
Fill with unlit coals.
top vent 1/3
bottom vent 1/4
Sprinkled with coshir salt at 1 pm.
Put back in fridge.
Lit bbq at 4pm.
At 4:30 grill was 240°. Closed down the vents a bit.
Placed chicken on indirect side.
Sprinkled with Memphis Dust on non skin side up.
Spiked at 261° came back down to about 247° by 5pm. Meat temp is already at 120°.
This was supposed to be a slow cook lol.
Temp has been staying around 250° or so.
Closed down vents a bit.
6pm grill temp about 225°. Meat IT 140°.
6pm turned chicken over and put more Memphis Dust on it.
7pm - 7:30 or so I think... Drinking bourbon. LOL
Removed chicken IT was about 165°
Amazingly good. Really loved it.
Comment