This is a good list for a person starting out. These items will make your grilling experience better.
You can get these items at Foster’s Grill Store or if you’re not from around Gloucester MA, these links on Amazon-
In his blog post Len compares the cost of charcoal cooking vs gas and electric grill ownership.
There are a bunch of variables that Len uses that I’d quibble with namely the cost of charcoal as I usually bulk purchase charcoal when there are super sales like Memorial Day, Fourth of July and Labor Day. I’ve been following these predictable super sales for the past four years and Kingsford charcoal can routinely be purchased for 25% of the cost he uses in his calculations
He makes great observations about the cost of gas grill ownership and the pain of refilling propane tanks and also points out the ease of use of propane.
For me the ritual of starting the coals and managing the temps is a get away, a pleasant escape and mind cleansing. It makes me happy sitting out with a beer tending the grill or kicking back on a long smoke and enjoying the results.
There’s no right or wrong answer but I’m firmly in the charcoal camp. BTW it’s interesting that he didn’t bring pellet smokers into the conversation. They’ve still a niche but gaining momentum. Also not for me as the ritual and manual control of the heat management is one of the things I like most about charcoal grilling.
Check out Doug’s Competition BBQ and Rub page- http://www.ribswithin.com/
Used it on our chicken tonight!
check out his bbq YouTube channel and subscribe!
We’re excited to announce the highly-anticipated launch of our Bianco & Sons Cologne! The intoxicating scent has a deep base of Sweet Italian Sausage with notes of tomato and garlic. Experience the vibrancy of this 2020 scent, available at all fine retailers. #BiteIntoBianco
My sister marinated some tequila lime chicken that we grilled for the fam squad.
One of the easier things to cook.
Buy a Roasting or frying chicken.
Split it in half.
Pat it dry with paper towels.
Apply BBQ rub.
Set up grill for indirect grilling.
Fill chimney up with unlit coals and dump two thirds of the unlit coals banked on one side of the charcoal grate.
Get the remaining third of the coals going in the chimney
Once chimney coals are ready, dump them on top the unlit coals
Place a sheet of tin foil on opposite side of charcoal grate to collect the dripping chicken fat (and make cleanup of the grill a breeze)
Put the cooking grind in place.
Wait for grill to reach 350.
Lay your chicken halves with larger sides closest to the coals. Make sure the chicken is over the tin foil.
Place a couple of chunks of wood on your charcoal for smoke. I used B&B Pecan.
Insert temp probe in thickest parts of the breast and replace the lid. grill should be running between 350-385
When chicken reaches 145 internal rotate the chicken 180 degrees so other side is facing the coals and mop with your favorite BBQ sauce
Chicken is done at 165 degrees internal temp.