Added the glaze a bit early and it got more charred than I wanted. Maybe I'll try adding less honey to it next time? Still tasted great 🐔🔥🍗
by Mission-Topic8988
11 Comments
LazyOldCat
“When it’s smoking it’s cooking, when it’s black it’s done!” Very cool setup, haven’t seen that before.
edthecat2011
Just glaze it later. Still looks good.
ComplexxToxin
That’s a cool ass grill.
Relatablevegetable
Do you have a link to a similar grill or some more pics of yours?
Fluid_Change_9647
What’s that type of set up called?
SMLBound
Try piling the coals more in back vs directly underneath.
blade_torlock
Growing up my dad had a BBQ with rotisserie if we weren’t slathering barbecue sauce on the chicken we were salting them. Salty crispy skin is amazing.
OldDude1960
Man, I’d appreciate a piece of that! I bet that it has a nice, smoky flavor- what kind of wood did you use?
Wicked nice grill, too!
Stretch480
I love the rear mounted brasero! I opted not to have one on my grill and I kinda regret it. I’m still trying to dial in methods for rotisseries. I’ve been going back and forth between wet and dry brine chicken skin and I think I like the dry brined gives me a better skin.
TBaggins_
Sugar is always going to burn really fast.
Idk what’s in your glaze besides the honey you mentioned. If there’s seasonings also, add those first as a dry rub and keep the honey/sugar out. Then, the last 30-60 minutes, go back and add the sugar glaze.
11 Comments
“When it’s smoking it’s cooking, when it’s black it’s done!”
Very cool setup, haven’t seen that before.
Just glaze it later. Still looks good.
That’s a cool ass grill.
Do you have a link to a similar grill or some more pics of yours?
What’s that type of set up called?
Try piling the coals more in back vs directly underneath.
Growing up my dad had a BBQ with rotisserie if we weren’t slathering barbecue sauce on the chicken we were salting them. Salty crispy skin is amazing.
Man, I’d appreciate a piece of that! I bet that it has a nice, smoky flavor- what kind of wood did you use?
Wicked nice grill, too!
I love the rear mounted brasero! I opted not to have one on my grill and I kinda regret it. I’m still trying to dial in methods for rotisseries. I’ve been going back and forth between wet and dry brine chicken skin and I think I like the dry brined gives me a better skin.
Sugar is always going to burn really fast.
Idk what’s in your glaze besides the honey you mentioned. If there’s seasonings also, add those first as a dry rub and keep the honey/sugar out. Then, the last 30-60 minutes, go back and add the sugar glaze.
Because it’s not burnt