I’ve heard of banking the charcoals with a split but never have. So since Uncle Bird obviously knows what he’s doing I’m gonna try it in both my Weber and my PK! Other great tips here as well in this well done, outstanding video that I’m thankful for coming across! Don’t care how long you’ve been cooking you can always learn something if you go to a reputable source! 👍 👍
Man, what a knowledge-packed video bro! You gave a whole lotta game in this one man. Kettles are all I use on my channel and I've never heard at least 3 or 4 of these tips. Using splits as your divider is pretty ingenious. Great pacing too man, that 8 minutes felt like 4.
I'm new to wet brining, how long do you brine wings, legs, and thighs,? Breasts you stated at 2 hrs., quarters at 6-12 hrs, and whole at 8 hrs. I don't care for salty food, and I know brine time is critical. Thanks for an update.
If they are separate pieces closer to 4 hours (use Jumbo wings they stand up to the heat better). I recommend experimenting with the range to find the taste level you like. I would start at 4 hours and then add or lessen the time to see how you like it. 👍🏾
No, but I did learn a lot from Dr. Greg Blonder and Meathead about the actual science of BBQ. Those guys are great. That's what I love about BBQ it is a never ending quest to be better than your last cook and always learn something new.
I love finishing them in the fryer for a really crispy coating. However goal is always to have the skin easy to bite through instead of crunchy since I rest my meat before I eat.
I know this is a over 2 year old video, but "food is cooked by temperature and not time". I don't agree with this. I don't need to get my chicken breast to 165 for it to be safe. If I can get that chicken to say...150 and hold that temp for 3 minutes or 155 for 30 seconds then it is done. It's a combination of temp and time. Thanks for the video, I'm going to try this next to my pellet smoker to see the differences.
