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Chicken Quarters / GrillGrates Questions

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    Chicken Quarters / GrillGrates Questions

    Hi All,

    I will be doing 3 BBQ Chicken Quarters ( meaning basting with sauce per #1 ) on Tuesday. I'd like to follow MH's recipe for Cornell Chicken on this site as far as the cook @225.

    Here's my rigs:

    Weber 22.5 OTS
    Smokenator
    Vortex

    Weber Genesis w/ GrillGrates on top.

    I've thought about using the Kettle / SN for the cook and then transferring the quarters to the gasser / GG's for the final job on crisping the skin. I'm pretty confident that with all 3 burners set to low that the GG's hit between 600-700 degrees.

    I'll dry-brine them overnite on Monday.

    So, here are some questions:

    1. Any thoughts on how long I should let the quarters sit on the GG's before turning them. I'm thinking only a few minutes.

    2. I'm still working on SN dry runs and will do one today. I can easily maintain 225-230 with the Vortex using a 2 x 2 fuse. Any preference over SN vs. V? (just asking... I'm gonna master that dang SN by gee!)

    I'm open to any and all suggestions, etc., etc. I better get it right for #1 or there will be Couch Tonite! - LOL!

    TIA,

    --Ed

    #2
    So earlier today I decided that I was lazy (no SN trial today) and will just do the Chicken and Corn-on-Cob on the gasser with the GG's.

    Which means that in the future, I'll need to use the Kettle and do the chicken @225 so we can have a comparison-LOL!

    Still interested in your thoughts.

    --Ed

    Comment


      #3
      I would just be careful of the intense grill marks with the grillgrates.

      Comment


      • Medusa
        Medusa commented
        Editing a comment
        Thanks, I will be. @Low/Low/Low I'm sure they will be sitting @600+. Hopefully I'll have my new IR-gun on Tues so I can check the temps.

        --Ed

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        oooh yeah, nice tool. I really don't grill enough to warrant one.

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