Hi Thomas, in the recipe we say about 3-4 minutes per side, or until your desired doneness is reached, we recommend cooking to 165˚ internal. Thanks for watching, Chef Jason
Yay! I've been waiting for this recipe!! I love the step by step instructions. It helps me to see how things are prepared. We have a small BGE and I've been waiting to try this. Thanks so much for sharing. I'm going to get all the ingredients this weekend and try it just like you fixed it :) BTW, can you share your knife brand and how you sharpen it? I have so many good knives but can't keep them sharp! Thanks again!! Whoop Whoop I'm excited!
I use Dalstrong Knives in the bbq trailer, great knives and awesome value. Your local Ace can sharpen knives or get a nice Chefs Choice sharpener for getting the edge right and then use a sharpening steel to keep the edge true and sharp
great question, those 3 methods all do something different when delivering flavor. I am a fan of rub for steaks and roasts, light marinade of oil and seasoning for chicken and brine for pork, chicken or turkey. Brine gives you so much moisture and flavor, great for pork butts, whole chickens and turkeys. Hope that helped. Chef Jason
Hi Ryan, in the recipe we say about 3-4 minutes per side, or until your desired doneness is reached, we recommend cooking to 165˚ internal. Thanks for watching, Chef Jason
The screen on the bottom vent should always be closed its used to prevent sparks from coming out from the bottom. And you use the solid slider to adjust for air flow over top of the screen slider. Only time the screen slider should be open is when you cleaning out your ashes.
Should have included cooking times.
Hi Thomas, in the recipe we say about 3-4 minutes per side, or until your desired doneness is reached, we recommend cooking to 165˚ internal. Thanks for watching, Chef Jason
Love Grilled Chicken on my BGE!
Yay! I've been waiting for this recipe!! I love the step by step instructions. It helps me to see how things are prepared. We have a small BGE and I've been waiting to try this. Thanks so much for sharing. I'm going to get all the ingredients this weekend and try it just like you fixed it :) BTW, can you share your knife brand and how you sharpen it? I have so many good knives but can't keep them sharp! Thanks again!! Whoop Whoop I'm excited!
I use Dalstrong Knives in the bbq trailer, great knives and awesome value. Your local Ace can sharpen knives or get a nice Chefs Choice sharpener for getting the edge right and then use a sharpening steel to keep the edge true and sharp
I just picked up my tiki tiki today along with my chicken 🍗, can’t wait to try your recipe this weekend! Thanks for the knife tips too!
The chicken was fantastic! I say this with love ,but my husband CANNOT cook but with the right tools (BGE) anyone can!
Better than other video, this time you checked temperature! Thanks
Damn fun videos!!!!
Looks crazy good!
Love to see the consensus on marinades, brining, or a quick rub
great question, those 3 methods all do something different when delivering flavor. I am a fan of rub for steaks and roasts, light marinade of oil and seasoning for chicken and brine for pork, chicken or turkey. Brine gives you so much moisture and flavor, great for pork butts, whole chickens and turkeys. Hope that helped. Chef Jason
Instruction not verified by shots of the thermometer and doneness.
It would have been nice to give us a range of cool time per side
Hi Ryan, in the recipe we say about 3-4 minutes per side, or until your desired doneness is reached, we recommend cooking to 165˚ internal. Thanks for watching, Chef Jason
I like indirect heat
The screen on the bottom vent should always be closed its used to prevent sparks from coming out from the bottom. And you use the solid slider to adjust for air flow over top of the screen slider. Only time the screen slider should be open is when you cleaning out your ashes.