Michael Richards
TVWBB Emerald Member
Nope, I don't think you are missing anything, it seems like you've got this.I've been grilling bone-in breast & leg quarters like this forever, what am I missing here! I didn't realize this was a new technique!
Either bank the coals to one side or use the baskets on each side. The only thing I pay more attention to is that I do brine the bird overnight & not to go crazy with the charcoal. I never turn them, I never look at them until about an hour into the cook.