I mean everything tasted great and came out the right temperature. Definitely doing this again
And no the pink isn’t from the chicken being undercooked. That’s smoke rings! It was 185-190 when I took it out
by getdafkout666
24 Comments
my1stusernamesucked
I’m proud of you, buddy!
DeeManJohnsonIII
You did it right!
president19101910
The heat is too low for bbq. Need abit of crush on that chicken. Bit of sear. But as long as you enjoyed it
LosHtown
A new grill master was born. Next thing you know, you’ll be having fajita night or picking up a rack of ribs to smoke.
RememberTooSmile
it gets out of hand fast, I give it 2 months tops before you’re asking about smoking
enjoy the food, looks great my man
gooseberryBabies
“everything tasted great and came out the right temperature” — you can’t ask for more than that! Looks good 👍
No-Meet-5596
How did you keep the rice and beans from falling through the grill?
Wntrlnd77
Bravo!
Nickelsass
When people discover charcoal it makes me so happy. Every time like the first time
feeltheFX
Great start! Enjoy!
OldGlory_00
Perfect! Great work
ShmeagleBeagle
Hell yeah! Welcome to club and your chicken looks great.
Millerkiller6969
Great two zone cooking! Your gonna do great things
natethegreek
*Proud affirmative nod*
allothernamestaken
Chicken’s done at 165, but as long as it tastes good that’s all that matters.
r3ign14
Weber kettle my man?
DrunkenNinja27
Food is cooked, house didn’t burn down and you didn’t burn off your eyebrows. That’s a win in my book.
Accomplished_Job6927
Just need tongs and a meat thermometer
RedditBlows-1
Much better than my 1st time
AirborneSurveyor
You did well, my friend
KMD59
Great job!!!
Diablo_Beans
Looks great. Good job. Keep a close eye on the sausage if you place it over direct heat. 👍 indirect heat is how I use the smaller pits like that so I dont have to hover over it the whole time. Add wood chips to the coals next time for a smokey flavor. I use apple wood mostly. Keep up the good work.
potionnumber9
welcome to the club!
RASCALSSS
How many beers did you time it for? It looks perfect!
24 Comments
I’m proud of you, buddy!
You did it right!
The heat is too low for bbq. Need abit of crush on that chicken. Bit of sear. But as long as you enjoyed it
A new grill master was born. Next thing you know, you’ll be having fajita night or picking up a rack of ribs to smoke.
it gets out of hand fast, I give it 2 months tops before you’re asking about smoking
enjoy the food, looks great my man
“everything tasted great and came out the right temperature” — you can’t ask for more than that! Looks good 👍
How did you keep the rice and beans from falling through the grill?
Bravo!
When people discover charcoal it makes me so happy. Every time like the first time
Great start! Enjoy!
Perfect! Great work
Hell yeah! Welcome to club and your chicken looks great.
Great two zone cooking! Your gonna do great things
*Proud affirmative nod*
Chicken’s done at 165, but as long as it tastes good that’s all that matters.
Weber kettle my man?
Food is cooked, house didn’t burn down and you didn’t burn off your eyebrows. That’s a win in my book.
Just need tongs and a meat thermometer
Much better than my 1st time
You did well, my friend
Great job!!!
Looks great. Good job. Keep a close eye on the sausage if you place it over direct heat. 👍 indirect heat is how I use the smaller pits like that so I dont have to hover over it the whole time. Add wood chips to the coals next time for a smokey flavor. I use apple wood mostly. Keep up the good work.
welcome to the club!
How many beers did you time it for? It looks perfect!