Great video. I haven't used a charcoal grill in years. I have been using a smoker, of some type or other, for years. Now I bought a small 14 in. weber and want to get that charcoal taste again. This video will help with the chicken breast I have to cook. Thanks.
Use the grill grates your Weber came with. Bank all your charcoal to one side to create a 2 zone fire. Place your meat on your cool zone and bring it to desired internal temperature (chicken is 165 degrees F) just before you reach that internal temperature you can sear the meat directly over the coals for chargrill flavour
thanks, i’ve been trying but keep drying them out with indirect heat. anyone else having this problem? i like how you used direct heat, but spread the coals out evenly across the entire grill. i’ve tried direct heat, but with the coals all bundled together on one side they get too hot and the breasts burn. i’ll try this next time, 10min each side, thanks!!!
wrap the chicken breast in aluminum foil seal it up tight and turn it every 7 to 10 minutes. use care cause it takes me about 45 minutes to cook two breasts this way but they rock when they come out of the foil and onto a bun!
I have cooked them in about 15 at minutes at 600 degrees on my parents gas grill. I got a Weber for my place and will probably try to cook them hot and fast. They stay juicy, but you have to pull them at 155-160 and let them rest. They will be safe to eat. 165 is for instantaneous pasteurization. 155 for two minutes pasteurizes as well. If you pull them they will still raise in temp from the outer meat being 170ish.
Great video. I haven't used a charcoal grill in years. I have been using a smoker, of some type or other, for years. Now I bought a small 14 in. weber and want to get that charcoal taste again. This video will help with the chicken breast I have to cook. Thanks.
Good work! Like the camera angles as well
What vent setting did you use for the bottom? I can tell the lid vents are mostly open but I can't see your bottom one..
always need the bottom open... fire needs air
@gb342002 thank you so much! 🤗
What kind of grates are I too of the Weber metal grate?
@P WP...those look like grillgrates. You can purchase them at GrillGrate.com. They put fantastic grill marks on steaks and chicken.
@@redstone5149 grill grates are for lesbians
Can you use the regular grill racks that comes with it or do I actually have to buy the rack that you used?
Use the grill grates your Weber came with. Bank all your charcoal to one side to create a 2 zone fire. Place your meat on your cool zone and bring it to desired internal temperature (chicken is 165 degrees F) just before you reach that internal temperature you can sear the meat directly over the coals for chargrill flavour
thanks, i’ve been trying but keep drying them out with indirect heat. anyone else having this problem? i like how you used direct heat, but spread the coals out evenly across the entire grill. i’ve tried direct heat, but with the coals all bundled together on one side they get too hot and the breasts burn. i’ll try this next time, 10min each side, thanks!!!
wrap the chicken breast in aluminum foil seal it up tight and turn it every 7 to 10 minutes. use care cause it takes me about 45 minutes to cook two breasts this way but they rock when they come out of the foil and onto a bun!
@@railtruckdriver853 thank you!
@@balkey312 my good sir you are welcome and happy grilling!
I’ve noticed a water pan helps a lot when cooking indirect
What were your vent setting
So did you use any binder for the rub??
Good job my friend, looks good
What did you use to start the chimney?
Weber lighter cubes
Use newspaper
Is this method better to use than having a direct and indirect heating zone?
No it isn’t, but it is faster and less work
I have cooked them in about 15 at minutes at 600 degrees on my parents gas grill. I got a Weber for my place and will probably try to cook them hot and fast. They stay juicy, but you have to pull them at 155-160 and let them rest. They will be safe to eat. 165 is for instantaneous pasteurization. 155 for two minutes pasteurizes as well. If you pull them they will still raise in temp from the outer meat being 170ish.
How to barbecue chicken breeds eith bones
That is some seriously overcooked chicken
Briquette charcoal is for noobs
garbage briquettes
Your mom is garbage