Anyone else do this?
I have found that placing things like whole chickens in an oven roast bag on an indirect weber fire for about 30 mins then opening the bag and still under indirect cooking the meat.
I found this to give the juiciest chickens ever.
Works great with chicken espatadas, chicken wings and ribs!
Gonna try a deboned leg of lamb (reduced balsamic red wine glaze and veggies in bag with usual spices) and turducken (usual spices with poulty glaze) for christmas.
Also doing a slow roasted pork with hickory chips using the weber snake method (google this its amazing!!) 8 hours of slow roasting without topping up coals or even opening the lid.
Another pro tip is to use a bluetooth thermometer (igrill) placed into meat during final 30, sometimes its in longer sometimes shorter depending on meat size to get the meat cooked perfectly, no guess work.
I have found that placing things like whole chickens in an oven roast bag on an indirect weber fire for about 30 mins then opening the bag and still under indirect cooking the meat.
I found this to give the juiciest chickens ever.
Works great with chicken espatadas, chicken wings and ribs!
Gonna try a deboned leg of lamb (reduced balsamic red wine glaze and veggies in bag with usual spices) and turducken (usual spices with poulty glaze) for christmas.
Also doing a slow roasted pork with hickory chips using the weber snake method (google this its amazing!!) 8 hours of slow roasting without topping up coals or even opening the lid.
Another pro tip is to use a bluetooth thermometer (igrill) placed into meat during final 30, sometimes its in longer sometimes shorter depending on meat size to get the meat cooked perfectly, no guess work.
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