Advice for first cook, chicken quarters.


 
D

Dave Stevens

TVWBB Member
Hello,

I'm gonna do some quarters for my first cook and am looking for some advice as to what temp and how long. Probably will do some jerk and some Provençal. I'm planning to do indirect and crisp the skin direct at the end.

Will one chimney of coals do I will I need to refill?

And I was thinking about doing some veg, any suggestions about what and when to add them? Maybe some sweetcorn?

Cheers

Dave
 
Good choice for a first cook.

One chimney will more than do the cook.

For the veggies, put them on the colder side of the indirect setup and don't forget to turn them a couple of times to cook evenly. Sweetcorn is an excellent choice and grills nicely. Just be sure to watch for excessive charring do to the sugars burning. Sometimes I will wrap up the corn in aluminum foil and add some butter, salt, and pepper inside the foil.

For the reverse sear, I've found that cooking the meat indirect to about 125-130F internal and then swithcing it over to the hot side to sear(crisp) and finish out the remaining internal temp works really good. That way just about the time the internals reach final temp (150-155F), the sear is nicely done and not burnt to a crisp. Take it off and cover it up for ~5 minutes to let it rest. Takes a little practice, but that's the best part!

Cheers, keep a cold one nearby, and take pictures to post here!

Russ
 
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Chicken 1/4's cook up great. As far as corn goes, I always cook it on the grill still in the husk. I put them on the grill "un-opened" and after 15-20 minutes or so,
I take them off and remove the husk. A little challenging, as they are very hot, but the corn comes out juicy and (depending on the variety) very sweet. As a matter of fact, lots of time they come out so tasty that I don't even bother with butter/salt.
 
I do my corn the same way as Colin. You can see how tough your hands are when you go to peel it. You can do the chicken and when it's done just tent it and foil on the counter and do the veggies or keep it on the indirect side and do the veggies on the direct side. I have a veggie grill basic with removable handle that works great. You can reattach it and toss the veggies while grilling.
 
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