Low & Slow: Master the Art of Barbecue in 5 Easy Lessons by Colleen Rush, Gary Wiviott Read Free Book Online
Authors: Colleen Rush, Gary Wiviott
cutting through skin, flesh, and small bones, so it’ll take some effort.
2. Flip the chicken over. With the palm of your hands, push against the breast to crack open the chicken. Using kitchen shears or a knife, cut through the middle of the breasts to split the chicken completely in half.
3. Grip the thigh firmly, then bend or twist the legs on both halves to bust the joint between the thigh and leg. (For atmosphere, I recommend shouting “You’re two weeks behind on the vig!” while snapping the leg joints.)
WSM
PLACE THE CHICKEN HALVES IN A circle, breast-side in, on the top grate, as close to the middle as possible without crowding. Use your tongs to nudge the thigh/leg portion higher onto the breast. (If you must know why, see sidebar on page 54.) Place the lid on the cooker, with the top vent positioned on the side of the cooker opposite the side door.
TOP/BOTTOM VENTS:
Open. Don’t touch the lid for 1½ hours. Seriously No peeking.
1½ HOURS INTO THE COOK
Open the lid of the cooker and puncture the thickest part of the breast with a fork. If the juice running out of the chicken is clear, it’s done. Most food types tell you to stick an instant-read thermometer into the chicken at this point. I don’t recommend using a meat or oven thermometer the first few cooks because you learn to rely on numbers instead of trusting your instincts. However, if you must, the meat is done when the breast reads 155°F and the thigh reads 165°F.
If the juice is still pinkish, or the meat isn’t registering the correct doneness, leave the chicken on the cooker. To improve the likelihood of crisping the skin, squirt the chicken skin with cooking spray or olive oil and flip the chicken over, skin-side down.
Check the water level in the water pan. Refill it if it’s low.
Replace the lid and fork-test the chicken every 10 to 15 minutes until the juices run clear.
OFFSET
PLACE THE CHICKEN HALVES ON the grate. Place the first chicken half in the m dle of the grate with the wing/leg side fa the firebox. Lay the remaining chicken ha away from the firebox. Use your tong to nudge the thigh/leg portion higher onto the breast. Don’t touch the lid for 1½ hours.
TOP/BOTTOM VENTS:
Open
1½ HOURS INTO THE COOK
Open the lid of the cooker and puncture the thickest part of the breast with a fork. If the juice running out of the chicken is clear, it’s done. Most food types tell you to stick an instant-read thermometer into the chicken at this point. I don’t recommend using a meat or oven thermometer the first few cooks because you learn to rely on numbers instead of trusting your instincts. However, if you must, the meat is done when the breast reads 155°F and the thigh reads 165°F.
If the juice is still pinkish, or the meat isn’t registering the correct doneness, leave the chicken on the cooker. To improve the likelihood of crisping the skin, squirt the chicken skin with cooking spray or olive oil and flip the chicken over, skin-side down.
Check the water level in the water pan. Refill it if it’s low.
Replace the lid and fork-test the chicken every 10 to 15 minutes until the juices run clear.
KETTLE
TUCK EACH WING UNDER THE BREAST and place the chicken halves on the grate, with the breast-side close to the edge of the grate without touching the side of the cooker. The breast should not face the water pan and bank of charcoal. Use your tongs to nudge the thigh/leg portion higher onto the breast. Place the lid on the cooker with the top vent positioned directly above the chicken.
TOP/BOTTOM VENTS:
Open
30 MINUTES INTO THE COOK
Check the charcoal. If more than half of the charcoal has burned to ash, top the charcoal with one-third chimney of lit charcoal. Check the water level in the water pan. If it is less than half full, add water.
BOTTOM VENT:
Close the bottom vent by one-third.
1 HOUR INTO THE COOK
Remove the lid of the cooker and puncture the
2. Flip the chicken over. With the palm of your hands, push against the breast to crack open the chicken. Using kitchen shears or a knife, cut through the middle of the breasts to split the chicken completely in half.
3. Grip the thigh firmly, then bend or twist the legs on both halves to bust the joint between the thigh and leg. (For atmosphere, I recommend shouting “You’re two weeks behind on the vig!” while snapping the leg joints.)
WSM
PLACE THE CHICKEN HALVES IN A circle, breast-side in, on the top grate, as close to the middle as possible without crowding. Use your tongs to nudge the thigh/leg portion higher onto the breast. (If you must know why, see sidebar on page 54.) Place the lid on the cooker, with the top vent positioned on the side of the cooker opposite the side door.
TOP/BOTTOM VENTS:
Open. Don’t touch the lid for 1½ hours. Seriously No peeking.
1½ HOURS INTO THE COOK
Open the lid of the cooker and puncture the thickest part of the breast with a fork. If the juice running out of the chicken is clear, it’s done. Most food types tell you to stick an instant-read thermometer into the chicken at this point. I don’t recommend using a meat or oven thermometer the first few cooks because you learn to rely on numbers instead of trusting your instincts. However, if you must, the meat is done when the breast reads 155°F and the thigh reads 165°F.
If the juice is still pinkish, or the meat isn’t registering the correct doneness, leave the chicken on the cooker. To improve the likelihood of crisping the skin, squirt the chicken skin with cooking spray or olive oil and flip the chicken over, skin-side down.
Check the water level in the water pan. Refill it if it’s low.
Replace the lid and fork-test the chicken every 10 to 15 minutes until the juices run clear.
OFFSET
PLACE THE CHICKEN HALVES ON the grate. Place the first chicken half in the m dle of the grate with the wing/leg side fa the firebox. Lay the remaining chicken ha away from the firebox. Use your tong to nudge the thigh/leg portion higher onto the breast. Don’t touch the lid for 1½ hours.
TOP/BOTTOM VENTS:
Open
1½ HOURS INTO THE COOK
Open the lid of the cooker and puncture the thickest part of the breast with a fork. If the juice running out of the chicken is clear, it’s done. Most food types tell you to stick an instant-read thermometer into the chicken at this point. I don’t recommend using a meat or oven thermometer the first few cooks because you learn to rely on numbers instead of trusting your instincts. However, if you must, the meat is done when the breast reads 155°F and the thigh reads 165°F.
If the juice is still pinkish, or the meat isn’t registering the correct doneness, leave the chicken on the cooker. To improve the likelihood of crisping the skin, squirt the chicken skin with cooking spray or olive oil and flip the chicken over, skin-side down.
Check the water level in the water pan. Refill it if it’s low.
Replace the lid and fork-test the chicken every 10 to 15 minutes until the juices run clear.
KETTLE
TUCK EACH WING UNDER THE BREAST and place the chicken halves on the grate, with the breast-side close to the edge of the grate without touching the side of the cooker. The breast should not face the water pan and bank of charcoal. Use your tongs to nudge the thigh/leg portion higher onto the breast. Place the lid on the cooker with the top vent positioned directly above the chicken.
TOP/BOTTOM VENTS:
Open
30 MINUTES INTO THE COOK
Check the charcoal. If more than half of the charcoal has burned to ash, top the charcoal with one-third chimney of lit charcoal. Check the water level in the water pan. If it is less than half full, add water.
BOTTOM VENT:
Close the bottom vent by one-third.
1 HOUR INTO THE COOK
Remove the lid of the cooker and puncture the
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