• giant_smeeg@lemmy.world
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    1 year ago

    No? Why would you?

    Depending on the type of chicken I follow a few methods.

    • Wings/legs/thighs - BBQ as hot as possible with an indirect zone, cook for 20m or so until cooked. (Bonus if you have a Weber and a vortex).
    • Breast I usually cook direct until the outside is adequately coloured, then put it indirect until it’s 70-72c then when I take it off let it carry over to 74c. Every C you go over with breast = dryyy
    • ezmack@lemmy.mlOP
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      1 year ago

      I’ve seen it 3 ways. Like you described, with foil over the grate, or in a pouch like you’d do vegetables. My dad always did the latter I just do it on the grill

  • Ada@lemmy.blahaj.zoneM
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    1 year ago

    Why do you ask? Who are you? Are you working with the CIA? Or are you one of those shapeshifting aliens?

  • EeeDawg101@lemm.ee
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    1 year ago

    The only time I’ve used foil on the grates before was when I was at a lake and the grill was filthy. I wasn’t able to adequately burn off all the gunk so went the foil route. There’s no reason to do this if it’s your own grill and you maintain it.

  • mcesh@lemmy.world
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    1 year ago

    No — are you prepping your grates? Preheat, clean thoroughly with a wire brush, then dunk a crumpled up paper towel in vegetable oil, hold it with your BBQ tongs, and brush the grate.

    Sticking can also be a sign that the food isn’t cooked yet, it tends to release once it is seared so don’t be afraid to leave it alone for a bit.

  • ryathal@sh.itjust.works
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    1 year ago

    Cook it low and slow the way God intended, and maybe cover it with foil after it’s done if you need to rest it longer than normal