That’s a Thanksgiving post. I’ll put that one up in October!Lol!!!!! Case, this is one of the best threads out there.
Having a hard time getting my bird up to temp...any suggestions?
First world problem
I needed the laugh - thanks!
I grill indirect; left and right burners on, center off, chicken over the center burner. Grill lid temp at 350F.
For thighs I make sure the skin is patted dry with paper towels, dry brined for 3-4 hours ahead of time.
Then on the grill, skin side down for about 10 minutes, flip, and finish until done. I get good results this way.
So did my dogs!I ate the feet. And the beak.