Alright. So last night was ~almost~ successful go at things… but not quite.

The chicken wasn’t 100% cooked through. I was very disappointed. When I thought my coals were finally hot enough, it turned out that they weren’t. Even after an hour & a half of cooking plus a good 10-15 minutes of resting when I thought it was done, turned out that my chicken was still raw in the leg. So I gave up at 615pm and chucked it into the oven at 410F for 15 minutes.

I am trying yet again to appease the Grilling Gods…

So far I’ve let about 4/5 of a chimney full of charcoal go for just over 45 minutes. There was still the odd chunk that didn’t have ash on it, but I figured by this point almost all of it was ready to go, so I dumped it into the bottom of the kettle (with the grate underneath, this time!) and now I’m letting the UFO preheat with the cooking grate for the last 15-ish minutes… hopefully everything inside will be screaming hot and ready for my offerings. Today we’re sacrificing cow and asparagus.

Cross your fingers that the UFO accepts my offerings.

I have to say, I’m feeling really, really badly for the neighbours and wouldn’t be surprised if the Chinese family next door absolutely despises me now — there’s such a ridiculous amount of smoke today :/

[Edit: Yanno… I’m thinkin’ it’s my lump charcoal that’s fucking me over. The damn thing never stays hot as soon as you open up the lid :( I think I’m gonna try briquettes next time, screw this. 436pm]


Sacrificial chicken is on the fire.

Thankies to Whitey for giving me some helpful tips on cooking with my UFO :D

Basically I can start using my coals when there’s like 50-75% ash going on, I don’t need ALL of the coals to be white.

Once I’ve dumped the coals into the kettle (trying to remember next time to put the little grate back onto the bottom of the kettle before dumping the coals on top!!) cover it, top vents closed, then let it preheat another 5-10 minutes before cooking.

When ready to cook, throw the chicken down on the grill, skin side down for about 15 30 minutes to get pretty colour and flavour on the breast side. Cover and let it do its thing.

After the 15 30 minutes, flip the bird over and let it cook for another 30-40 minutes, checking temperature at thirty minute mark for 165F.

Somewhere towards the end of cooking, I’ll have to be playing around with the zucchini.. I suppose I could just cook the zucchini while the chicken is sitting resting before cutting into it for dindin.

*fingers crossed!!!*

Dinner Tonight: Sacrificial Chicken

…Over fire, no less ^_^

Since I didn’t get to cook dindin last night, I made myself a promise that I would get out and buy all the ingredients (and tools!) necessary to hopefully make a BBQ chicken for tonight.

Before heading off to the grocery store, I stopped in at Canadian Tire to pick up a few things I’d been thinking would be good to have on hand for cleaning out my UFO on a regular basis — a galvanized steel bukkit for ashes as well as storing BBQ implements in, a small brush to get the ashes out of the UFO and a dustpan because… well it seemed like a good idea at the time for getting the ash out of the bottom of the kettle without having to flip it over onto its side.

What I should have probably also considered was perhaps a little shovel of sorts to scoop the still useable charcoal out of the UFO — then again, I could probably just use the dustpan, it’s just not terribly rugged, given it’s plastic.

Anywho, I have currently marinating: a sacrificial chicken that’s been spatchcocked, and is currently in a bag with 1 peeled & quartered onion, 1 quartered & sqeezed lemon, a bunch of fresh thyme, sage & rosemary, plus a little olive oil for lubrication and the requisite salt & pepper. I also have waiting, some garlic butter that I think I will smear under the breast skin to keep the meat moist… hopefully. And then I might do a light basting of hainanese chicken chili sauce over top just for some extra zinginess… I could possibly be making this overkill.

Today’s side to the the sacrificial chicken will once again be grilled zucchini and the last of the spanish tortilla, and probably the leftover portabella mushroom. Nothing terribly fancy, but I really, really, really, really hope this works… I’m rather anxious for this to work and for my chicken to cook properly.

My current conundrum consists of trying to decide how to go about grilling my chicken:

* Do I throw the chicken directly over the hot coals, skin-side down to begin with, then turn skin-up for the remainder of the cooking time and pray I don’t end up with a burnt bird with raw innards?
* Or do I pile the coals to one side, sear the chicken for a few minutes skin-side down over the hot-hot coals, then put it to the side of the grill where there is no charcoal so the chicken can then cook skin-up over indirect heat for… goodness only knows how long..??


I wish someone could tell me straight up what would be the best course of action for me o_O;;;;;