Luke P
TVWBB All-Star
You're not crazy. I did this same exact cook a week or so ago. (Well, you might still be crazy.) We were having family friends over to thank them for letting us spend an entire week at their beach condo. My wife asked me to cook this exact cook, and I won't deny that request!
Brined chicken for 24 hours then rubbed two different ways. One side standard garlic salt, pepper and onion powder (no straight salt after a full brine). Did potatoes in same stuff while I had it out. The other half is in a new Thai Curry spice from a local spice store. very tasty.
Tried a new setup here. Kinda saw it like two tiny little minion methods? Maybe not, but it worked out pretty well with plenty of room on the grill, cruised at 395 for a few hours. I let it keep burning after I pulled food just to see if it's a sustainable. I'll try it with just a few lit coals soon and see if low and slow will maintain temp.
An hour later.
Your plate. Please share
Brined chicken for 24 hours then rubbed two different ways. One side standard garlic salt, pepper and onion powder (no straight salt after a full brine). Did potatoes in same stuff while I had it out. The other half is in a new Thai Curry spice from a local spice store. very tasty.
Tried a new setup here. Kinda saw it like two tiny little minion methods? Maybe not, but it worked out pretty well with plenty of room on the grill, cruised at 395 for a few hours. I let it keep burning after I pulled food just to see if it's a sustainable. I'll try it with just a few lit coals soon and see if low and slow will maintain temp.
An hour later.
Your plate. Please share
