Chicken legs were on the verge of flare up from start to finish.
by Wide-Mechanic-7069
17 Comments
AbsentMindedApe6674
What’s the rub?
ChuckFeathers
Yep, skin on chicken will do that, not that a little flame is bad but it can get out of hand when that fat starts to liquify and drip. A water bottle can help but best to have some cooler parts of the grill you can rotate pieces in and out of from the hot spots.
Looks like you did great though, beautiful colour and nothing burned.
uncertainusurper
Would eat.
Mikrobious
2 zone cooking solves this problem, of course with the size of your grill and amount you’re trying to cook at once, I see that wouldn’t be possible.
Rakzilla_
These look good to me!
WallAny2007
sounds like someone needs a bigger grill. Skin on I do flame all the way down 7-8 minutes skin down, flip for 7-8 more, kill burner under them and go with indirect heat from the side burners to temp
vaguelysticky
Nice job, i like that there is only a subset that knows why this is a tough cook.
lakeswimmmer
Looks like you did a great job of controlling the flame ups. Gorgeous!
DressZealousideal442
Man I hate doing bbq chicken on the gas grill unless it’s skinless breast. Luckily my gas grill is next to my outdoor kitchen sink. I’ve had to spray a fire down a time or 4
vzwire
I buy the big bag of chicken quarters for the grill at least once a month. I had this issue but solved it a long time ago. Grab some kitchen shears. Cut off 95% of the visible fat on each piece. You’d be surprised how much fat is on the underside of the meat. Your flare up problem will be resolved.
Dry_Mousse9233
Get yourself a water spray bottle for flareups
MarionberryDizzy1977
Gas is the worst to cook on. It’s beyond difficult to get an temp that’s desirable. It’s either to hot or not enough.
unclesleepover
I’ve been mixing some oil into my marinade. It helps with evenness and helps it not stick to the racks. I think you need more space.
sautedemon
I often do skin on thighs. If they are all ‘skin side down’, I get a good flare up. So, half skin up, and half skin down eliminates much of the flare up. Keep rotating. I’m using lump, BTY.
nsbbeachguy
I cook these quite often. Have to clean the grill plates/tents and the bottom that catches everything. Burn the grill off, turn down the heat to low and cook till you hit your desired temp. It flares but not enough to burn. Have to do this every time or you get an incinerator.
GetinBebo
Man I love chicken quarters. Looks good!
CantaloupeHour5973
Never ever do chicken leg quarters over direct heat
17 Comments
What’s the rub?
Yep, skin on chicken will do that, not that a little flame is bad but it can get out of hand when that fat starts to liquify and drip. A water bottle can help but best to have some cooler parts of the grill you can rotate pieces in and out of from the hot spots.
Looks like you did great though, beautiful colour and nothing burned.
Would eat.
2 zone cooking solves this problem, of course with the size of your grill and amount you’re trying to cook at once, I see that wouldn’t be possible.
These look good to me!
sounds like someone needs a bigger grill. Skin on I do flame all the way down 7-8 minutes skin down, flip for 7-8 more, kill burner under them and go with indirect heat from the side burners to temp
Nice job, i like that there is only a subset that knows why this is a tough cook.
Looks like you did a great job of controlling the flame ups. Gorgeous!
Man I hate doing bbq chicken on the gas grill unless it’s skinless breast. Luckily my gas grill is next to my outdoor kitchen sink. I’ve had to spray a fire down a time or 4
I buy the big bag of chicken quarters for the grill at least once a month. I had this issue but solved it a long time ago.
Grab some kitchen shears. Cut off 95% of the visible fat on each piece. You’d be surprised how much fat is on the underside of the meat. Your flare up problem will be resolved.
Get yourself a water spray bottle for flareups
Gas is the worst to cook on. It’s beyond difficult to get an temp that’s desirable. It’s either to hot or not enough.
I’ve been mixing some oil into my marinade. It helps with evenness and helps it not stick to the racks. I think you need more space.
I often do skin on thighs. If they are all ‘skin side down’, I get a good flare up. So, half skin up, and half skin down eliminates much of the flare up. Keep rotating. I’m using lump, BTY.
I cook these quite often. Have to clean the grill plates/tents and the bottom that catches everything. Burn the grill off, turn down the heat to low and cook till you hit your desired temp. It flares but not enough to burn. Have to do this every time or you get an incinerator.
Man I love chicken quarters. Looks good!
Never ever do chicken leg quarters over direct heat