Winning on the ga

[HoosierKettle]

I usually cut up pork loin for this but it wasn't on sale so I used chicken breasts.

I marinated in a mix of sriracha, soy, honey, garlic, and lime. Then cooked on the ga with bottom vents closed and I didn't use the lid. I basted with tsang sweet chili sauce at the end. It was a real crowd pleaser. The ga is nice for these types of cooks and more fun to use for some unknown reason.




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[kettlebb]

Maybe a dumb question but does the lid fit on with those skewers?


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[HoosierKettle]

Maybe a dumb question but does the lid fit on with those skewers?


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It does not. This was an open lid cook. Nice to do in the summer.


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[HoosierKettle]

I was kind of going for that Hibachi grill style mixed with a Midwest flare lol


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[kettlebb]

Looks real tasty!


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[JEBIV]

Looks good to me, I really need to use my CGA

[HoosierKettle]

The street food stand is open again tonight!




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[Mr.CPHo]

Damn, nice cooks, Hoosier.  Very inspirational. 


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[HoosierKettle]

Damn, nice cooks, Hoosier.  Very inspirational. 


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Thanks!!  Tonight I used skirt steak and chicken thighs and I cut the pieces smaller and I marinated for a few hours instead of 20 minutes and I sprinkled them with kosher salt at the end. The steak was marinade only. The chicken got brushed with teriyaki towards the end. They were both way better than last night.

The cga is incredible for this. Leave the vents closed on the bottom and get rid of the lid. Perfect even heat the entire grate and little to no flare ups. You really couldn't mimic this on a kettle very well.


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[HoosierKettle]

A couple more pictures I liked if you like smoke




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[kettlebb]

Dude you are killing it. Amazing.


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[Firemunkee]

Your cooks are always so inspirational! That smoke picture with light shining through is really cool!!!

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