Page 115 - Barbecue Chicken Made Easy
P. 115

 For our experiments, we used a 2-zone system on both gas and charcoal grills. In the pictures here, we used a four-burner gas grill with two burners on high, two off, and a fan to enhance convection airflow. We used a lab quality multi probe thermocouple to monitor the air temperature at the cooking surface (not way up in the dome), the breast meat, the thigh meat, and the beer temperature.
But even if the beer got hot enough to evaporate, it can't because it is covered by a layer of chicken fat! Look at the top right picture of the can’s contents after the cook. That's right, as the chicken cooks, fat and juices drip into the can, and fat floats on top of the beer

































































































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