New York strip seared at 600 F on direct heat, 4 minutes each side. Zucchini was cooked on the indirect half of the grill.
Chicken leg quarters dry rubbed with wood fired garlic and lemon pepper seasoning. 300 F for 2ish hours with a 30 min sear at the end to crisp the skin.
Pork shoulder cooked for 7 hrs at 250-275 F. Final hour was at 400 F to crisp up the ends.
by martin22887
4 Comments
That chicken looks good.
Getting after it !! Looks good. I like a reverse sear for steaks. And that chicken skin looks great
Chicken done?
Looks awesome, try a reverse sear for you NY Strip. You’ll have a shorter direct grill time, but get less of a gray ring around the meat.