Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: namtrag on September 22, 2014, 05:44:13 AM
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Hey guys,
I just picked up a DD SS Performer, and it's my first Weber kettle, and will be my first charcoal cook since I was just out of college cooking on one of those square grills with the orange lid (what the hell brand were those anyway?). No wonder I switched to gas lol
Anyway, I cannot find the thread on here, but recall reading that a first good indirect cook for a noob would be to do a whole chicken. I found them on sale at Target yesterday, and bought two 4.5 lb chickens for $3.99 each.
They look small enough to cook both at the same time, but when I see videos of whole chickens, they only cook one. Maybe they have bigger chickens.
Anyway, do you agree with cooking chicken for your first indirect cook, and if so, should I spatchcock or just do the beer can way? And would two fit ok?
I plan on trying the method where you have a bank of coals on either side with a drip pan in the middle.
Any tips would be much appreciated. I still have to buy charcoal and some wood chunks, and welcome suggestions on that as well!
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Hi Namtrag,
If it were me, I would bank all my coals on one side of the kettle and put a drip pan under where the bird will be,
Spatchcock that yard bird and use your favorite rub or spices and introduce that bird to some indirect heat.
Be sure it reaches 165 degrees in the thickest part of the breast or thigh and take lots of pics..
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You can indeed cook two whole chickens at the same time, but you'll learn a lot more by cooking them separately (or if you want to really multiply your learning, do them *serially*).
If you want to do it simply/straightforwardly, just season up the bird, maybe truss it with some cooking twine, bank your fire on both sides (or use some charcoal baskets), and put the bird right in the middle (like you said, don't forget the drip pan to minimize the greasy mess). A full chimney will get it done in an hour or less, and you can put some potatoes at either end of the chicken to cook at the same time. Cook the bird till the breast meat is at an internal temp of 160 (which will allow your legs and thighs to cook a little higher, which will improve their flavor even more). The potatoes are done at an internal temp of 205.
Spatchcocking is a great technique, but I find something appealing about roasting up the whole bird... the convection action created by the kettle and two banks of coals will get you some wonderfully juicy meat and crispy skin.
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Try this thread out you have many examples of how to do a chicken and other things on a kettle, my setup (buckie is the inspration) is on page 2 with the chicken spatchcocked, enjoy your chicken however you decide to do it!
http://weberkettleclub.com/forums/grilling-bbqing/proper-setup-for-good-cooks/
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Mike,
Maybe I will try one whole and one spatchcocked :) I have a lot to try and a lot to learn.
Ron, that setup is exactly what I was thinking of.
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I hardly ever get to do whole chickens as the wife swoops in & does them in the oven (very well, I might add), so not a ton of ideas there....but.....
"I still have to buy charcoal and some wood chunks, and welcome suggestions on that as well!"
Apple or cherry is kinda lite & goes good with poultry......don't go way overboard as it will take smoke easier than say, beef.......couple, three chunks early in the game should do................
Stubb's natural briquettes, Kingsford's Comp maybe.....Blue bag K's if that's what's available.....
Start off with briquettes, then when you're more comfortable, test out lump charcoal....a little more finicky & burns a bit hotter, so get to know your cooker first.......... ;D
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I am going to try apple I think for the chicken. I am tempted to get kingsford blue because lowe's has it on sale, 40lbs for $15, which seems like a good deal.
But stubb's is my choice, and possibly trader joe's briquets, which are pretty inexpensive.
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i put a bit of water in the drip pan. i have a theory that it keeps things moist. i've run chicken to 180 internal and it's been moist all the way through.
could be that i'm just lucky sometimes.
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IMO, Trader Joe's makes horrible charcoal. I'd go with Kingsford Blue or Stubbs. I like lump too, and am currently loving Coshell (available at some Lowes).
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Greg, definitely using water in the pan, as I have seen that most people do, and it makes sense.
Mike, thanks for the heads up on TJ's...I had seen some good things about it, plus it's relatively a good price. Will steer to others for now.
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I would be cautious about using too much water in a drip pan. While it does add some moisture and makes cleanup a lot easier, the water also acts as a heat sink, making it hard to get your grill up to crispy-skin temperatures. This is the same principle that's at work in the Weber Smokey Mountain cooker (aka, WSM, or 'smoker')-- the NRG required to push the water through the phase change from liquid to vapor scrubs off a bunch of heat, making it really difficult for the whole volume of air to get much hotter than 250-275.
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thank you mike, i think i've been having that exact problem.
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@mike.stavlund , thanks for that. I probably would have overdone the water and wondered what went wrong.
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thank you mike, i think i've been having that exact problem.
@mike.stavlund , thanks for that. I probably would have overdone the water and wondered what went wrong.
Use Beans.............not all that much water vapor in beans...........
http://weberkettleclub.com/forums/bbq-food-pics/nothing-new-just-some-pork-beans/msg26001/#msg26001
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Looks awesome but I bet it's not as good with a chicken over top of them as opposed to a pork butt!
Actually, it might work pretty well with chicken since you can cook the beans the whole time, I bet, and not have to worry about them getting overdone and mushy!
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beans? sheer brilliance. man i love this place, great call buckie you da man.
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Buckie's pinky knows more about bbqing than I will ever learn!
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Buckie's pinky knows more about bbqing than I will ever learn!
@namtrag Yeah, thanks.......
....but you'd be amazed at what your own direct personal experience is on the verge of coming up with............ 8)
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.....or drip beets........
(http://i1223.photobucket.com/albums/dd520/1buckie/2014/Sept%207th%20eCook/Sept7theCook022c.jpg)
beets, mangoes, chunked....cinnamon, maple syrup, little cracked salt, butter.....
.................under pork dripping........
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Yummy! I am not sure I like beets (haven't tried them in years), but I am sure I would like them from that pan!
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Yummy! I am not sure I like beets (haven't tried them in years), but I am sure I would like them from that pan!
Not a big fan myself....
....but I WAS a fan of that pan !!!!
These will be in rotation at least some of the time..... :D
just cook 'till semi-soft.....smoke adds a whole 'nuther layer....... ;D
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Use Beans.............not all that much water vapor in beans...........
So, you're saying that beans don't produce vapor? Huh, hang out at my house for a while after a good bean and cornbread dinner! :o
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Use Beans.............not all that much water vapor in beans...........
So, you're saying that beans don't produce vapor? Huh, hang out at my house for a while after a good bean and cornbread dinner! :o
different vapor...not like steam..........thicker....... :o
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Use Beans.............not all that much water vapor in beans...........
So, you're saying that beans don't produce vapor? Huh, hang out at my house for a while after a good bean and cornbread dinner! :o
different vapor...not like steam..........thicker....... :o
Let's stop now, I'm losing my appetite. :-\
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Looks awesome but I bet it's not as good with a chicken over top of them as opposed to a pork butt!
Actually, it might work pretty well with chicken since you can cook the beans the whole time, I bet, and not have to worry about them getting overdone and mushy!
Works pretty well with a brisket too.
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until just now i never knew why beets existed.
buckie my mind is blown.
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until just now i never knew why beets existed.
buckie my mind is blown.
"until just now i never knew why beets existed."
....it's a science thing maybe........
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I was out on a backpacking trip to Grayson Highlands from Thursday through Sunday, so I still haven't cleaned and gotten my new performer ready for it's maiden cook. I plan on working on it Friday evening and Saturday morning, and barring unforeseen issues, will do my whole chicken cook to christen my grill on Saturday afternoon.
Anyway, I had one more question...I know some people use olive oil, or some type of oil on their chicken. Has anyone had experience using coconut oil? We really like it when we cook with it, but I don't recall seeing anyone use it for grilling. Thanks, everyone!
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I've used coconut oil, with good results. My general approach with chicken is to get the seasoning *under* the skin if at all possible (I don't tend to eat the skin, and this allows more flavor to penetrated into the meat). To do this, I usually combine salt/spices with some kind of fat-- olive oil, or butter, or coconut oil. Once I mix it all together, I separate the skin from the meat (carefully reach in there with your fingers, and/or the handle of a wooden spoon-- be gentle so you don't tear the skin), then put the seasoning mixture underneath there.
But srsly, Mike my friend, don't overdo/overthink this. For your first chicken just put some salt and pepper right on the skin, put the bird on the grill, and let the Weber show you what it can do.
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Yeah, Mike...I am doing my usual overanalyzing thing!!! Good advice, my friend.
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For your first chicken just put some salt and pepper right on the skin, put the bird on the grill, and let the Weber show you what it can do.
this is great advice for a first cook. it's also one of my favorite recipes.
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Well, all our kids made other plans, so my wife and I postponed the chicken and went and bought some nice bone in rib eyes at whole foods.
I did prep the chicken today, so will cook it tomorrow. Severely screwed up the spatchcocking. One chicken I cut the breast side instead of the back. Ended up just cutting it in half after removing the backbone. The other one, I cut too far from the backbone on the first cut, but once I flipped it over breast up,it looks ok. They have been soaking in brine for several hours.
Anyway, back to the steaks...started my baskets up and went back in and prepped. Put a little olive oil on the steaks, then liberally sprinkled with pepper and sea salt with garlic (comes in a grinder from trader joes). Set them aside while I coated some red potatoes the same way and wrapped in foil. Went out and spread the baskets out and placed the potatoes between them, and put the lid back on. Sat for 45 minutes and let the potatoes cook.
Then I took the steaks out and put them on the great between the baskets, cooked for 5 minutes each side with lid on, then seared two minutes per side directly over the coals. My wife loved it this rare, but I cooked mine a little longer once I cut in and saw it was too rare for me.
Anyway, observations and problems I encountered. I left the lower and upper vents open the whole cook. My coals still had flames on them after an hour, so when I seared the steaks, I had some severe flare up. Not sure why, and would welcome tips. I am wondering why the coals didn't settle down after that much time. Also, even after an hour or so, my red potatoes were a little crunchy.
All in all the food was excellent, and I will get better. I am kind of worried about cooking the chicken tomorrow, as I am thinking I need to learn some temperature control techniques!
(http://i179.photobucket.com/albums/w294/namtrag/6DB33A0A-1909-4BCC-91F8-646530CCF753_zpsuevcf3nf.jpg) (http://s179.photobucket.com/user/namtrag/media/6DB33A0A-1909-4BCC-91F8-646530CCF753_zpsuevcf3nf.jpg.html)
(http://i179.photobucket.com/albums/w294/namtrag/A867A675-990F-4F47-8A10-F4866EFF7972_zpszs2qrjot.jpg) (http://s179.photobucket.com/user/namtrag/media/A867A675-990F-4F47-8A10-F4866EFF7972_zpszs2qrjot.jpg.html)
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Another issue was, I bought a kenmore electronic thermometer for $7.99. I stuck it in the steak after cooking it indirectly for 4 minutes, and it registered 125. The steak was hardly even warm. Can't figure that out!
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"I had some severe flare up. Not sure why, "
Olive oil.......and some from the fat of the meat...............
but, if they had some flame licking up before the meat went over, no whimpering....I try like hell to have it go like that rarely succeed.......
Here's a couple related cookups that shows the trials I have "grilling".............
http://weberkettleclub.com/forums/grilling-bbqing/hyena-brisket-w-taterzilla/msg107984/#msg107984
http://weberkettleclub.com/forums/grilling-bbqing/previous-don't-really-need-all-those-kettles-just-one-18-12'-5/msg7900/#msg7900
http://weberkettleclub.com/forums/grilling-bbqing/f'in-thermometers-f'in-hi-heat-f'in-searing/msg98039/#msg98039
Dinner looks grate, BTW !!!!
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Great threads, and lots of great tips. I am hooked on charcoal for sure.
It's funny I thought my charcoal still having flames after an hour was a problem, but it sounds like it's great if you're cooking steaks!
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Don't worry about the little flames and flare ups, just close the lid and they'll die down.
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Set them aside while I coated some red potatoes the same way and wrapped in foil. Went out and spread the baskets out and placed the potatoes between them, and put the lid back on. Sat for 45 minutes and let the potatoes cook.
Next time, try cooking the potatoes on the cooking grate, indirect, with the lid on. About an hour at 350 is about average for me. Food looks tasty!
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Potatoes always take a long time to cook. I tried some steak fries on the grill one time, and even at ~1/4 inch thick they weren't done cooking indirect at ~325 after 45 minutes. Try parboiling them next time.
As far as the thermometer, that seems weird. It is a $8 job so that might be part of it, but I think the probe sensor wasn't in completely or was too far through to the other side near the coals. I've invested in a Maverick ET-733 for grill surface temp and monitoring the meat during a cook. Then for more exact temps at various points during the cook I've got a reconditioned Thermapen from a sale earlier this year.
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Great to see you were able to get that performer cleaned and running today 8) Sounds like the wife enjoyed her steak so I would call the first cook a success. You will figure out what works for you as you cook a couple of more times. I always prefer my potatoes cooked on the grill and they always take a long time for me as well. I an getting pretty good at slow cooks with pork and chickens but still a novice when it comes to basic grilling.
Just to let you know the first steak I grilled I tried adding smoke, I cooked the steak a little too long and I guess used a bit more wood than was necessary because it tasted just like beef jerky. As far as beef jerky goes it wasn't bad at all but not exactly the flavor I was looking for in a steak. The wood was oak because I live in the woods, it is plentiful and free, I did buy some hickory the other day and will use that on the next slow cook I do just to see the difference.
Grilled a piece of salmon today that was a first for me as well and it came out great, I always I eat my mistakes and try to adjust my cooking the next time.
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Thanks guys!
I put my two chickens on with 8 red potatoes a while ago. I can't get my temp up. It's stuck at 290! Edit: at 320 on grill surface. I was hoping 350-400
All vents wide open!
Do I add more charcoal?
This is my set up when I first put the chickens on
(http://i179.photobucket.com/albums/w294/namtrag/B92013CC-8540-42EC-827A-572BD3A88EFF_zpsrnhk5mix.jpg) (http://s179.photobucket.com/user/namtrag/media/B92013CC-8540-42EC-827A-572BD3A88EFF_zpsrnhk5mix.jpg.html)
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I was worried for nothing. 1:15 after putting them on, they were at 160-175 anywhere I stuck the thermometer... Leaving them on for a while with a few apple chips while my wife's cabbage wedges cook on the gas grill
(http://i179.photobucket.com/albums/w294/namtrag/4A58F4E4-FF8F-439D-A1C4-49ABDD6BB9F3_zpsdloryfet.jpg) (http://s179.photobucket.com/user/namtrag/media/4A58F4E4-FF8F-439D-A1C4-49ABDD6BB9F3_zpsdloryfet.jpg.html)
(http://i179.photobucket.com/albums/w294/namtrag/656AE930-6722-419F-9FBB-0C67727B95BF_zpsk5rsygon.jpg) (http://s179.photobucket.com/user/namtrag/media/656AE930-6722-419F-9FBB-0C67727B95BF_zpsk5rsygon.jpg.html)
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I was just about to answer & say this:
"I was worried for nothing."
But I won't.....just leavin' you to an excellent dinner................ ;D
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I was just about to answer & say this:
"I was worried for nothing."
But I won't.....just leavin' you to an excellent dinner................ ;D
It was most excellent! I am learning that it's hard to screw up on a weber kettle!
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alrightee then................... :)
You'll hit a foul ball here & there, everybody does, but just keep trying, new things, re-runs of favorites......
that's actually a pretty good idea that we've talked about before......run the same dinner or cookup numerous times so you really know what to watch for on that particular cook / food...........
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alrightee then................... :)
You'll hit a foul ball here & there, everybody does, but just keep trying, new things, re-runs of favorites......
that's actually a pretty good idea that we've talked about before......run the same dinner or cookup numerous times so you really know what to watch for on that particular cook / food...........
Haha, realized I came across a little cocky there, but what I meant is if I can do it, it must be pretty easy!
The repeat of the same dinner is a great idea. We will definitely do this one many times, as whole chickens are a great way to feed a family, and are on sale quite often!
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That's some great looking food, Mike! You are learning a lot, and gaining ton of confidence.
You are right on that the Kettle forgives a multitude of sins-- lid up if you're getting too much flare-up on your steaks (it will reduce the amount of oxygen inside to kill the flames). Likewise, you'll gain the confidence to keep the lid on and cook chickens with mostly-full baskets and have them come out in about an hour (cold weather will slow them down, as will wind, but you'll quickly get a sense of how to adjust).
Also, I'll +1 on the advice to not wrap your potatoes-- oil and season them as you like, then just put them on the grate with indirect heat. They take me about an hour as well, and here's a great tip I learned on these boards: potatoes are perfect at an internal temp of 205.
Keep practicing, and I promise you will have the best turkey of your life this Thanksgiving.
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That's some great looking food, Mike! You are learning a lot, and gaining ton of confidence.
You are right on that the Kettle forgives a multitude of sins-- lid up if you're getting too much flare-up on your steaks (it will reduce the amount of oxygen inside to kill the flames). Likewise, you'll gain the confidence to keep the lid on and cook chickens with mostly-full baskets and have them come out in about an hour (cold weather will slow them down, as will wind, but you'll quickly get a sense of how to adjust).
Also, I'll +1 on the advice to not wrap your potatoes-- oil and season them as you like, then just put them on the grate with indirect heat. They take me about an hour as well, and here's a great tip I learned on these boards: potatoes are perfect at an internal temp of 205.
Keep practicing, and I promise you will have the best turkey of your life this Thanksgiving.
Thanks, Mike! It's so fun to pick up a new hobby this late on life, and be so excited about it. I will try the potatoes on the grate next time. There would have been not much room for them up there this time.
I actually think I might be able to do a turkey. That's a great goal for 6 weeks or so from now. I will definitely have to do at least one dress rehearsal for that thought! :)