Kyle-Toronto
New member
I'm moving, and left my natural gas grill behind. I wanted to go with charcoal to get a better smoke/flame taste on my food. Even on my mom's cheap propane BBQ she would get a nice flame taste on her chicken breasts, but I just couldn't get that on my gas grill. So I bought a Weber One Touch.
I made boneless skinless chicken breast tonight, wasn't too good. It went okay but need to improve. First I brined it too long so it was salty.
I made about five breasts. I filled my Weber chimney about 3/4 full and let the charcoal start going pretty good. Once it was lit fairly well I dumped it inot the grill, on one half of the side. I closed the lid for about ten minutes, but now I'm thinking I shouldn't have done that? Took the lid off and put the breasts right over top of the charcoal for about 3-5mins per side, crisps the tips a bit. I then moved them to indirect heat. Well about 20-25mins in it got to about about 145-150 then just seemed to stop. So I threw them back over the charcoal, which wasn't giving off a ton of heat any more and finished them on there. Put some sauce on with about ten minutes left.
It turned out okay, but not great. No better than my natural gas grill, which also would have been a lot easier and less time consuming. And the chicken turned out rubbery. It was juicy, but not a mmm juicy, but a I hope this is cooked juicy/chewy.
I'm guessing I need a full chimney next time. I know it's my first try and it takes some practice, but I'm disappointed that the end result was no better than my gas grill.
I did not use any wood. Also I have a WSM, but I'm not looking to slow cook, just looking for somethign I can hopefully make in about 30mins.
Any tips to make this chicken really good?
I made boneless skinless chicken breast tonight, wasn't too good. It went okay but need to improve. First I brined it too long so it was salty.
I made about five breasts. I filled my Weber chimney about 3/4 full and let the charcoal start going pretty good. Once it was lit fairly well I dumped it inot the grill, on one half of the side. I closed the lid for about ten minutes, but now I'm thinking I shouldn't have done that? Took the lid off and put the breasts right over top of the charcoal for about 3-5mins per side, crisps the tips a bit. I then moved them to indirect heat. Well about 20-25mins in it got to about about 145-150 then just seemed to stop. So I threw them back over the charcoal, which wasn't giving off a ton of heat any more and finished them on there. Put some sauce on with about ten minutes left.
It turned out okay, but not great. No better than my natural gas grill, which also would have been a lot easier and less time consuming. And the chicken turned out rubbery. It was juicy, but not a mmm juicy, but a I hope this is cooked juicy/chewy.
I'm guessing I need a full chimney next time. I know it's my first try and it takes some practice, but I'm disappointed that the end result was no better than my gas grill.
I did not use any wood. Also I have a WSM, but I'm not looking to slow cook, just looking for somethign I can hopefully make in about 30mins.
Any tips to make this chicken really good?