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Post by shayneh2006 on Sept 21, 2014 15:45:04 GMT 10
For those that know me, you will be familiar with my Kettle Low n Slow setup.
Well tonight, my Low n Slow Performer will be donating some cooking grates to my Performer grilling station.
Got some halved Chickens that will be high heat seared on the CI grate for colour and the good old Char taste.
Then I will be laying a standard foiled cooking grate directly on top 
On top of that, a large deep side Pizza pan to catch the oils dripping from the Chickens 
Another cooking grate inverted completes the picture 
And welcome to my Grill/roast setup  
I have been experimenting with some fine tasting prepared Moroccan Rub, that I have confirmed is mega on Chicken.....
I will post some pics of the cook later.
Shayne |
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Post by bill44 on Sept 21, 2014 16:50:42 GMT 10
You've got me interested Shayne, keep the pics coming please.
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Post by smokey on Sept 21, 2014 18:07:44 GMT 10
Very Komado,ish Just goes to show that the kettle is king . Over the years I've done some crazy set ups on my silver. Even converted is to gas for a while. I got so cleaver with it I was throwing heat beads on the gas burners when I didn't want to use gas. Well that pretty much stuffed the kit after a while  |
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Post by shayneh2006 on Sept 21, 2014 18:44:50 GMT 10
Just goes to show that the kettle is king . 
I'm hearing that sir....
And the kettle is like my right hand
The method turned out a cracker, resulting in Chicken grilled/roasted to perfection.
And remember that other thread where I made a shaker out of a Vegemite jar, well I refined that, and am now using what we have plenty of here, a NZ pickled Mussel container. The lid hole punched, works a treat... 
And this new rub I am using is "Ants Pants" 
Only thing I did note, with the thick layer of liquidfied rub on the outer, you have to be carefull of over Char when grilling 
Once seared, the system was setup and roasted @ 400F until an internal of 165 was reached. 
And done........................ ,,,,, not only that, it was a really quick cook, which supprised me. 
Sooo bloody tasty too. 10/10 
Shayne
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Post by smokey on Sept 21, 2014 20:19:18 GMT 10
That is simply superb.
I cannot do that on my BGE , The two stage thing that is.
You seared then placed the deflector.
I can't do that unless I use a metal deflector of some kind..
My deflector is a big clay thing and cannot be simply dropped in on the heat.
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Post by 420kev on Sept 22, 2014 10:06:17 GMT 10
Shayne.
pleased to see you rethunk the foil.......
in the earlier photo you took it all the way to the sides. and my thinking was......you just might choke out the fire.
but, in the photo where you are cooking, appears that you are using the pizza tray only..??..
good job as usual
kevin
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Post by shayneh2006 on Sept 22, 2014 12:57:59 GMT 10
Shayne. pleased to see you rethunk the foil....... in the earlier photo you took it all the way to the sides. and my thinking was......you just might choke out the fire. but, in the photo where you are cooking, appears that you are using the pizza tray only..??.. good job as usual kevin Kev mate....... Relook at the final pics. The setup is the SAME as in the op. The only thing that's different is I decided to foil the pizza tray for an easier clean up later. That foiled cooking grate that lays on to of the city grate is probably foiled to 95% of its surface area. That's plenty when you consider the surface area penetrations at the lid vent. That and, that grate doesn't fit tight at its circumference to the main kettle body interface. To some it all up, there was heaps of air fueling my fire. In fact, I had to pull the ranes on it once to keep it at 400...?? Shayne |
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Post by bill44 on Sept 22, 2014 13:48:03 GMT 10
You've won me, will be doing that for sure.
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Post by shayneh2006 on Sept 23, 2014 18:20:52 GMT 10
I'm sold.
Grabbed a tray of marinated Chicken portions from Aldi today, dusted with some rub and treated just like the previous cook in OP.
Great method that's for sure
Shayne |
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Post by bill44 on Sept 24, 2014 10:21:13 GMT 10
I've located a 450mm round stainless steel tray at our local Kitchen supplies place for about $14.00, picking it up tomorrow.
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Post by bill44 on Sept 26, 2014 12:53:55 GMT 10
Doing 2 chicken halves tonight, I'll take some photo's of this one.
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Post by smokey on Sept 26, 2014 13:22:50 GMT 10
That rub your using sure does give a distinctive colour.
Lamb forequarter chops with Cajun rub from Aussie smoke for me tonight. I might two stage them like this.
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Post by shayneh2006 on Sept 26, 2014 15:16:58 GMT 10
Lamb forequarter chops with Cajun rub from Aussie smoke for me tonight. I might two stage them like this. Good on ya!!!!
Here, its left over Pork roast from last night 
Shayne
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Post by shayneh2006 on Sept 26, 2014 16:15:23 GMT 10
Doing 2 chicken halves tonight, I'll take some photo's of this one. Great Bill.
I will be keen to see your pics later on.
I have to note though, that the last cook it did (the Chicken portions) didn't really warrant to be bbqed like that.....
Normally, if its a small cook like that, I will build a fire on one side of the kettle, sear on the CI grate above it, then transfer the Chicken to a SS pan and finish the roasting on the opposite side to the fire.
The halved Chickens in the OP however, because they take up so much grill surface area, the method suits brilliantly .
Shayne
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Post by bill44 on Sept 27, 2014 11:24:40 GMT 10
Shayne see my post for pics.
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