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  1. #1
    Join Date
    Feb 2009
    Location
    Melbourne Australia
    Posts
    6

    Default 5 Chickens indirect on a Weber E320

    So you guys like photos.
    Well here is a photo of 5 large chickens Brined and Roasted on a Weber Genesis E320 using my indirect method.
    I could have done 6 but I only needed 5




    Cheers
    Phil aka Captain Cook
    Life is a Cabernet

  2. #2
    Join Date
    Apr 2008
    Location
    Tulsa
    Posts
    950

    Default

    Nice.. wow, that is lot of chicken. Got a couple to do myself this afternoon.
    Glen
    Large Charcoal Vertical & UDS
    Blue Thermopen
    www.coltecconsulting.com

  3. #3
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by Captain Cook View Post
    So you guys like photos.

    Oh, yeah! No pics, didn't happen.

    Well here is a photo of 5 large chickens Brined and Roasted on a Weber Genesis E320 using my indirect method.
    I could have done 6 but I only needed 5
    You win! Never seen that before. I'll have to remember that for future cooks.

    What were the chix for? And where did you find the 2nd grates?
    Rob - TX Sandman
    Plank Owner, TQJ

  4. #4
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Nice looking birds! Thanks for the pix!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  5. #5
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    maybe im missing something how is it indirect when all those birds fill the whole grill, is it cause of his other rack, indirect to me is when i cook it on the side with no flame under it , someone fill me in on what i am missing please and thanks, maybe i had to many beer and am missing it
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  6. #6
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    In this case, it's indirect because the flames are shielded by the foil. The only thing cooking the chix is the hot air, not the direct flame.

    Yeah, *technically* it isn't indirect cooking. But that's probably the closest term to describe it, IMO.
    Rob - TX Sandman
    Plank Owner, TQJ

  7. #7
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    not to dispute anything, but just as a question, say i wrapped pork chops in foil and did them on the grill, then would that be called indirect? i wouldnt say so, sorry i want to understand


    on another note c/cook what temp were you at and how long? sorry my friend not trying to slam this at all i just want to understand, we all have different lingo and i want to get it
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  8. #8
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by Jake View Post
    not to dispute anything, but just as a question, say i wrapped pork chops in foil and did them on the grill, then would that be called indirect? i wouldnt say so, sorry i want to understand
    If you wouldn't say so, then don't. Since they're wrapped, it'd be another method of cooking. I don't know exactly, but I bet someone does.

    Direct and indirect refer to the main source of cooking energy. Either the direct energy of the fire is cooking the food, or the fire is heating the air, which is dong the cooking. Note: this is how I look at it. I'm not working off the definitions here, but my own gray matter. I may be wrong.
    Rob - TX Sandman
    Plank Owner, TQJ

  9. #9
    Join Date
    Jul 2008
    Location
    Aldergrove B.C.
    Posts
    2,617

    Default

    i don't think your wrong at all, i think it may be steamed (? well sort of is that the right word) if it is wrapped. but i cant figure out the indirect... just cause the foil is under it, you still have direct heat just not right on it, but does that count (guess thats what im getting at, i never realized indirect could be with flame under it, just separated from/by foil) guess thats what im asking can you call that indirect if your cooking on a "grill" but have foil between the food and the flame?? i have never heard that before, not that it matters a lick of differance but i want to understand the lingo?
    Life @ Home Party Grill
    Char.broil smoker with side fire box
    Grand Cafe Model CG108ALP Out Door Kitchen
    Bradley Smoker
    probally every acces. and gadget known to man
    Fat Family BBQ Team Banner

  10. #10
    Join Date
    Jan 2009
    Location
    Western ny
    Posts
    23

    Default

    Nice looking chicks Captain Cook. Can you give the details?

    I'm the same as you Jake,the terms drive me nuts Roasting is cooking with dry air, The foil I believe acts as the baffel between the flame and the bird, thus indirect/roasting. When a pork chop or other meat is wrapped, it is cooking in it's own juices, I believe it's called braise.

    Then again, Pull the chickens out of there, put in a pan of bread dough and you are bakeing

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