Going to grill this recipe and it calls for indirect....has anyone ever spatchcocked this on direct heat with a Weber kettle? Curious on other's experiences as this is about the only way we cook chicken anymore, can't beat it for flavor or moistness
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Huli Huli Teriyaki Chicken
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Name: Scott, Chemical Engineer
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Originally posted by Weber Griller View PostGoing to grill this recipe and it calls for indirect....has anyone ever spatchcocked this on direct heat with a Weber kettle? Curious on other's experiences as this is about the only way we cook chicken anymore, can't beat it for flavor or moistness
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ScottyC13 and Weber Griller ,
If you have a set of Grill Grates for your Weber, either gas or kettle, you won't have to worry about flareups. Plus they get nice and hot so direct cooking is pretty snappy.
Just a thought.
Kathryn
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Club Member
- Jul 2019
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- Boston/South County Rhode Island
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Name: Scott, Chemical Engineer
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Want to get into BBQ and Smoking.
Originally posted by fzxdoc View PostScottyC13 and Weber Griller ,
If you have a set of Grill Grates for your Weber, either gas or kettle, you won't have to worry about flareups. Plus they get nice and hot so direct cooking is pretty snappy.
Just a thought.
Kathryn
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I would cut it in half’s or quarters, have a "cool" zone, and flip it often 2 minutes a side. Go 4 mins, rest in cool zonewhile other half is cookin, repeat. It’s work, but worth it. Oh, first post, welcome, eat food, work hard, enjoy.Last edited by FireMan; August 17, 2019, 12:39 PM.
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I cooked it on the Weber kettle direct 375 for an hour and 20 minutes back side down...it turned out great as always very moist. I use a metal kabob skewer through the wings and breast and another through the drumsticks and thighs to keep it flat. I was disappointed with the teriyaki flavor very weak for a 24 hour marinate. My aunt was a native Samoan, I wish I had her recipe. I know she used pineapple, ginger and beer....with wiggle the marinade and try again
Last edited by Weber Griller; August 18, 2019, 06:42 PM.
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Using the recipe and procedure from the free site, I made this:
It was insanely delicious but grill (it was my gasser with mesquite in the smoke pouches) cleanup was such a total PITA I had to rethink the whole process. Now I rotisserie a whole bird, basting every few minutes, while catching all the gunk in a foil pan set on the Weber flavorizer bars. The results are just as good and cleanup is no longer a nightmare.
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