BBQ Grunnkurs – Røkt Bratwurst

Smoked bratwurst is great "waiting food" if you've got some spare room and you're doing a long cook.

Røykt bratwurst er perfekt ventemat hvis du har litt ledig plass i grillen og driver med ett langtidsprosjekt som for eksempel pulled pork

Så du har grillet en stund, og vil prøve deg på ekte “low & slow” BBQ? Da er dette det definitive stedet å begynne!

For mange betyr det å fyre opp grillen en ting: pølser. Det som ikke er så bra er at pølser ofte betyr kjedelige, usmakelige, ferdigkokte gufne greier fra en eller annen fabrikkprodusent. Jeg blir svimmel bare jeg ser på ingredienselisten til enkelte grillpølser man kan finne hos de store butikkkjedene. En god pølse skal stort sett inneholde tre ting: kjøtt, fett, og krydder. Og en god pølse skal deifnitivt ikke være ferdig trekt/kokt på fabrikk. Når du først har smakt pølser som var rå da de ble lagt på, og så har fått røyke sakte på grillen i ett par timer kommer du til å være kurert for å spise vanlige grillpølser, det er helt sikkert. Hvorfor skal pølser være ferdig trekt? Ville du kjøpt en ferdigstekt biff til å varme på grillen? Ferdig kokt svineskulder? Ferdig kokte spareribs? Hvis du alt dette høres flott ut, er du på feil blogg. Så, som utgangspunkt trenger vi rå pølser. I Oslo fås min favoritt, rå bratwurst, hos Strøm-Larsen. Men sommeren 2014 selges også rå pølser i vanlige butikker over det ganske land. Kvaliteten er ikke helt som Strøm-Larsen sine, men de er uendelig mye mer smakfulle enn sine ferdig trekte søsken i pølsedisken. Anni’s Pølsemakeri i Mathallen har også ett bra utvalg.

Serveringsforslag:

Jeg serverer disse pølsene på hjemmelagde burgerbrød, med litt coleslaw, pickles, litt hjemmelaget ketchup, en god hjemmelaget sennep, og noen ganger også litt rødløkskompott. Denne kålsalaten med grønne epler er også perfekt til pølsene!

Total tid: 90-120 minutes
Vanskelighetsgrad: Nybegynner/Middels
Grilloppsett: Indirekte, en-sone
Grill temperature: Cirka 110-120 grader celsius på risten

Du trenger:

  • Rå kvalitetspølser (bedre med for mange enn for få, restene fungerer nydelig til omelett eller frokost neste dag)
  • Rundstykker eller brød (hjemmelaget er selvsagt best)
  • Tilbehør som nevnt over
  • Grillkull eller briketter (jeg bruker kun naturlig kull, hvis du bruker briketter sørg for at du bruker noen av god kvalitet)
  • 1 kopp med røykflis (Jeg liker å blande hickory og eple til disse pølsene, les mer om valg av røykflis her)
  • Ett hurtig termometer, som for eksempel ThermaPen

Fremgangsmåte:

  • Fyr opp skorsteinen din ca. halvfull med briketter eller kull (basert på standard Weber kulegrill)
  • Mens kullet blir klart, putter du en brikettkurv på ene siden av grillen, og en stor rustfri stålpanne full av vann i midten av grillen (se bildet). Du kan også bruke engangs grillpanne, men det er både mer økonomisk og mer miljøvennlig å kjøpe seg en stålpanne som kan brukes igjen og igjen (de har en billig en på Ikea). Hvorfor vi skal ha vann på grillen? For det første gjør massen i vannet at det er letter å holde jevn temperatur når man røyker, for det andre bidrar vannet til å holde miljøet fuktig i grillen gjennom hele røykingen.

    The setup for smoked brats. A great place to start when you're getting into BBQ style grilling.

    Oppsett for røykt bratwurst. Liten kurv med kull på ene siden, og røykflis som har ligget i bløt og så pakkes i alufolie.

  • Når kullet er hvitt, heller du det over i brikettkurven på grillen.
  • Putt to røykbomber (en håndfull bløtlagt røykflis pakket i aluminiumsfolie) over det glødende kullet. Vent til de begynner å produsere røyk før du legger på pølsene.
  • Legg på pølsene og lukk lokket. Bruk nederste ventil til å justere temperaturen, prøv å holde den rundt 110-120 grader.
  • Legg på nye røykbomber nå det slutter å røyke, men ellers bør lokket være på mest mulig, ingen sniktitting!
  • The brats are ready to. Look at the fantastic coloration from the smoke. Oh man!

    Slik ser pølsene ut når de er klare til å spises. Se den nydelige fargen pølsene får av røyken fra flisen!

    Etter ca. 60-90 minutter burde pølsene være klare. Hvis en av dem sprekker, har du for høy temperatur, lukk nederste ventil helt og la temperaturen synke, og hold lokket på. Bruk ThermaPen til å sjekke temperaturen, det er viktig at rå pølser er gjennomstekt! Jeg pleier steke mine til 85 grader celsius, de er fortsatt ekstremt saftige og gode på grunn av den lave grilltemperaturen.

  • Da er det bare å spise da!

BBQ 101 – Baby Back Ribs

Delicious, glazed BBRs!Once you have mastered the art of Smoking Bratwurst – it is time to up your game a little and try your hand at another BBQ staple: Baby Back Ribs!

A lot of people’s favorite food of the smoker, BBRs are not to be taken lightly. I like to make mine tender, but not fall-off-the-bone tender. A lot of (gruesome) chain restaurants have made people think that BBRs should be cooked (I believe they steam/braise them at most of those restaurants) so they can be eaten without teeth. I tend to disagree, and go more for the BBQ competition level of doneness, ie tender, but not doughy and fall-of-the-bone. Anyway, if you want fall-of-the-bone and/or do not have teeth, I will teach you how to do that too.

Serving suggestion:
I like to serve my BBRs straight up with a coleslaw on the side and some homemade pickles. For this occasion photographed, I made my regular creamy coleslaw recipe but substitued regular cabbage with the red one for some interesting color combos. Some people like extra sweet and smoky bbq sauce on the side!

Total time: 3-5 hours
Skill level: Intermediate
Grilling method: Indirect, one-zone
Grill temperature: About 110-120 degrees centigrade (230-250F), more for the finishing

You’re going to need:

  • As many racks of ribs as there are people, at least. Some people can muster 1.5 racks too
  • A rib rack can be a nice way to fit more BBRs on your grill, they do take up a lot of space
  • Some lump charcoal or charcoal briquettes (make sure you get good ones with no chemicals and food starch as a binder)
  • 1 cup of wood smoking chips (I like to use apple or cherry for baby back ribs, read more about smoke wood here.)
  • An instant-read thermometer like a Thermapen is useful too
  • Your favorite BBQ rub – this one works well for ribs too.
  • Your favorite BBQ sauce for glazing at the end if you want to. I like a sweet and smoky style sauce for ribs, not too spicy. Your favorite store bought or homemade one will do!

How you do it:

  • We are going to use the three step method for doing BBRs. That means step 1 is BBRs, coleslaw and pickles. Who needs more? Hai, beer!smoking the ribs, step 2 is foiling and steaming, step 3 is finishing/glazing. This method is sometimes referred to as the 3-2-1 methods, where the numbers refer to number of hours in each step. Anywho – the goal is not to achieve 3, 2 and 1, but to achieve rib perfection, so your mileage on those may vary, but as a guideline it is sound.
  • Prep the baby back ribs by removing the membrane from the bone side. It’s very easy to do, check out a video over here if you don’t know how.
  • Fire up your grill or smoker and try to stabilize the temperature in the desired range of 110-120C (230-250F). On my Webers I will use a water pan to help me out in the stabilizing, it adds both mass and moisture inside the grill. On my Primo Grill I don’t really need that, and I also like to put the meat in when the grill is warming up, so it can get the maximum amount of smoke time. Remember to get good smoke going before putting in the meat.
  • Smoke the meat for as long it takes for the racks to reach 80-90C (175-195F)in the meatiest parts. The longer you spend on this step, the more smokey flavors.
  • Once they are smoked, it is time for step 2, the foiling and steaming of the ribs. Put them in a stainless steel pan on top of a rack, or on top of some crumbled up foil so they don’t touch the bottom, add a cup of water or apple juice, and cover with two layers of foil so it’s fairly airtight. Place the pan back on the grill.
  • Now for steaming time, this can take anything from 45-120 minutes. The best way to find out if they are finished is to check every 15 minutes towards the end. Take the foil off, wiggle the bones, pole them a little bit. When they are close to done, the meat should loosen from the bone with not too much effort. If you want them chain restaurant style, toothless done, they should start coming apart if you try to lift from one end.
  • Whenever your preferred doneness is achieved, take the pan of the grill, and DSC_1781increase the grill temp to about 150-160C (300-320F). This is the best temperature for the third and last step – finishing the ribs.
  • The reason you don’t go above 160C/320F for the finishing, is that at about 175C/350F, sugar will burn. This means your BBQ sauce and possibly your rub will turn from sweet to nasty in no time.
  • So, once stabilized at the new higher temp, lay out the ribs again, and brush them with a layer of your favorite BBQ sauce on both sides. Leave them on the indirect side 10 minutes, add another layer and flip, and leave them for another 10 minutes. After this they should have a nice, glossy laquer to them, and they should be finished, so serve it up!
  • ENJOY!

BBQ 101 – Smoked Bratwurst

Smoked bratwurst is great "waiting food" if you've got some spare room and you're doing a long cook.

Smoked bratwurst is great “waiting food” if you’ve got some spare room and you’re doing a long cook.

So you’ve been grilling a little, and want to try your hand at low & slow style BBQ. This is the definitive place to start!

For a lot of people firing up the grill means hot dogs. Which is great. What is not so great, is that it all too often also means bland, cheap, mystery meat pre-boiled sausages with about 20+ ingredients in them. A good sausage should have three basic ingredients: Meat, fat, and spices (and a casing of course). No preservatives, potato flour or corn starch. No secret chemicals. And once you’ve tasted slow-smoked sausages that were uncooked when you started, you’re never going back to pre-boiled ones. Would you buy pre-boiled ribs? Pre-boiled pork butt? If you would, please step away from my blog. So, either make yourself some sausages, or head down to your local butcher or quality food store and get you some of the real stuff. They’re much more filling too, so instead of eating five, you might eat two. In this recipe I like to use raw bratwurst from my local sausagemaker / butcher shop here in Oslo, Strøm-Larsen. One of few places in Oslo that sell uncooked sausage.

Serving suggestion:
I serve these sausages with homemade hamburger buns, a creamy coleslaw,  some pickled gherkins, some homemade ketchup, some quality mustard and sometimes also a little red onion compote.

Total time: 90 minutes
Skill level: Beginner/Intermediate
Grilling method: Indirect, one-zone
Grill temperature: About 110-120 degrees centigrade (230-250F)

You’re going to need:

  • Quality uncooked bratwurst, chorizo or other uncooked sausages.
  • Some form of bun or bread
  • Condiments as mentioned above
  • Some lump charcoal or charcoal briquettes (make sure you get good ones with no chemicals and food starch as a binder)
  • 1 cup of wood smoking chips (I like to mix hickory and some apple or cherry for sausages, read more about smoke wood here.)
  • An instant-read thermometer like a Thermapen, or a leave-in probe style thermometer

How you do it:

  • Fire up your chimney starter with 20 briquettes or lumps of charcoal (this is based
    The setup for smoked brats. A great place to start when you're getting into BBQ style grilling.

    The setup for smoked brats. A great place to start when you’re getting into BBQ style grilling.

    on my 22.5″ Weber kettle, and your mileage and/or method may vary on other grills and smokers)

  • In the meantime, put a briquette basket on one side of the grill only, and a big water pan covering the whole middle part of the grill. Why water you say? The mass of water (I use a stainless steel pan from Ikea that holds about 4-5 liters or one US gallon) helps me maintain a steady temperature inside the kettle, because water stores (in this case) heat pretty well. It also helps the meat retain its moisture during the long cook by increasing the general moisture in the cooking environment.
  • When your briquettes are white hot, put them in the briquette basket you put on the one side of the grill.
  • Put two smokebombs (a handful of soaked wood chips wrapped in aluminium foil) on the briquettes. Putting them out towards the edge of the fire makes them last longer. Wait 5-10 minutes until they start smoking. Replace these as often as you please once they are smoked out. This is especially important the first 4 hours, after that the meat won’t really soak up the smoky flavours anymore.
  • Put the grate on, sausages away from the fire on the opposite side, put the lid on
  • Refill with wood chips when it stops smoking
  • The brats are ready to. Look at the fantastic coloration from the smoke. Oh man!

    The brats are ready to. Look at the fantastic coloration from the smoke. Oh man!

    After about 60-90 minutes sausages should be ready. If one of them bursts, you’re running too hot. Don’t do that. Use your thermapen to check the temperature, uncooked sausage HAS TO be cooked all the way through, ground meat is something you don’t serve rare. I usually take them off the grill when they’re at 85C/185F

  • Enjoy!

BBQ 101 – Pulled Pork

Homemade coleslaw and pulled pork sandwich. Ah yeh…

Pork butt is a fantastic piece of meat. It’s quite a tough cut, with a lot of collagen (and fat), which makes it perfect for low and slow BBQ. If you can’t get pork butt where you live, you can try a boned-out ham. However, the best cut for this is the pork butt which is essentially the upper part of the pork shoulder ham cut, here in Norway not a regular cut, but when I tell my butcher I want the upper part of the ham, basically the shoulder-blade, with all the meat and fat on it, I get the right thing. Keeping the bone in there helps the meat become more juicy because the bones contains gelatine, so I always get bone-in when I can. Gives you that lip-smacking goodness feel you get from good ribs. Guess that’s why gelatine is used a lot for making candy, huh… That goes for any meat – bone-in = better. Talk to your butcher and show him some charts and google images, and I’m sure you’ll get it right. Now, to get a historical fact out of the way, they’re not called butts because they’re from the butt (because they’re from the shoulder end of the pig really..), but because this cut was stored in special barrels known as butts, in the olden days. Read more on Wikipedia.

Pork butts ready for pullin’

This is not a good place to start for the novice griller, but if you think you’ve got indirect grilling and temperature control on your kettle or smoker down, you should try it. Pork butt is some of the best eats to ever come out of a BBQ, and it’s a cheap cut, which enables you to feed tons of people for little money. Time for a party, in other words. Let’s get to it.

Serving suggestion:
I serve this dish in a very traditional manner, on homemade hamburger buns, with a creamy coleslaw, a basic Eastern North Carolina style vinegar sauce, and some pickled gherkins. Don’t make it complicated, the meat should be the star.

Total time: 10-14 hours (prep starts the day before)
Skill level: Intermediate/Expert
Grilling method: Indirect, one-zone (some coals on one side, large drip pan filled with water under the meat)
Grill temperature: About 120-140 degrees centigrade (250-285F)

You’re going to need:

  • Time, I usually start around 6-7 AM when I do this and we eat around 7-8 PM. A great excuse to drink beer and “mind the bbq” all day, in other words. Kinda like fishing or golf in that regard (dads will know what I mean…)
  • 2 pork butts (I always make two, because that’s what I have room for on my kettle. Pulled pork freezes well, so if I have leftovers, that just means my wife is going to be happy for the next few weeks eating pulled pork sandwiches..)
  • 1 cup of your favourite all-round spice rub
  • Some yellow American mustard (to be used as a glue)
  • 1-2 bags of charcoal briquettes (make sure you get good ones with no chemicals and food starch as a binder)
  • 4-5 cups of wood smoking chips (I like to mix hickory and some mesquite for pulled pork, read more about smoke wood here. Apple wood is also great)
  • A notebook and a pen, for taking notes during the process
  • An instant-read thermometer like a Thermapen, or a leave-in probe style thermometer

Pork butt, rubbed and ready to go

How you do it, the night before:

  • Prep should ideally start the day before. Cut the skin off the butts unless your butcher did it, but leave a good thick layer of fat on the meat
  • Lay out some lengths of plastic wrap on your workspace, and put a pork butt on there. Put a thin layer of yellow mustard on it, and apply generous amounts of spice rub all around it. I use about 0.5 cup for each butt
  • Wrap in several layers of plastic wrap, and repeat.
  • I store my butts overnight in the fridge. It’s (almost) always a good idea to room temper your meat before it goes on the grill, as long as you’re able to do it in a safe, hygienic manner. However, if you want to maximize your smoke penetration and smoke ring size, you should go straight from the fridge on this one. Experienced BBQ’ers tell me the smoke ring only happens when the meat is below 60 degrees centigrade (140F)

How you do it, cooking day:

  • Taking notes is paramount if you want to learn

    Fire up your chimney starter with 20 briquettes (this is based on my 22.5″ Weber kettle, and your mileage and/or method may vary on other grills and smokers)

  • In the meantime, put a briquette basket on one side of the grill only, and a big water pan covering the whole middle part of the grill. Why water you say? The mass of water (I use a stainless steel pan from Ikea that holds about 4-5 liters or one US gallon) helps me maintain a steady temperature inside the kettle, because water stores (in this case) heat pretty well. It also helps the meat retain its moisture during the long cook by increasing the general moisture in the cooking environment.
  • When your briquettes are white hot, put them in the briquette basket you put on the one side of the grill.
  • Put two smokebombs (a handful of soaked wood chips wrapped in aluminium foil) on the briquettes. Putting them out towards the edge of the fire makes them last longer. Wait 5-10 minutes until they start smoking. Replace these as often as you please once they are smoked out. This is especially important the first 4 hours, after that the meat won’t really soak up the smoky flavours anymore.
  • Put the grate on, pork butts on the grate away from the fire, and put the lid on
  • Next is 10-12 hours of temperature watch. You should try to adjust your temperature using only the bottom vent(s) on your grill. The top one should stay at least 50% open. If you close the top one too much, you can get a soot buildup, which will not taste nice.
  • Eventually, usually after 4-6 hours you may run into something BBQ’ers call “the stall” – The temp of the pork butt will stabilize or plateau at about 68-70 degrees C (154-158F) – sometimes it will even drop a little. This can go on for hours and really f up your dinner schedule. Read up on the stall in this great article, it’s got useful, common sense information you need to be aware of if you do low and slow.
  • A lot can be said on how to do this on a kettle style grill, but it should be possible. However, there are a lot of factors that come into play when doing a long cook on a kettle or smoke. Wind. Rain. Sun. Shade. Air temperature. Humidity. Which is what makes this fun, and exciting, and a skill that is learned from experience.
  • If it gets too hot, I take my tongs and dump a briquette or two right in the water pan. You can take them out too of course, just don’t put them on your wooden deck…
  • If it gets too cold, you might need more briquettes. I put in 6-8 unlit briquettes every hour when I do this. If you get a strange dip in temp and really need to knock it up quickly, you can use unsoaked wood chips or chunks, or you can put on some lump charcoal which burns a lot hotter than briquettes. Just be patient and don’t overdo it.
  • I will not go on in lengths on all the different ways to get there, you shold keep a log of times, kettle lid temp and meat temp, so you’ll have something to learn from for your next cook. The important part is to have fun, and reach a target temp of about 87-90 degrees centigrade (that’s 190-195F). The other important part, is to get there slowly.
  • If you get to the target temp too early, don’t worry. Wrap the meat in aluminium foil, and a couple of kitchen towels, and put it all in a cooler, and it will stay warm enough for hours.
  • When you’re ready to serve, it’s time to pull the pork. If you did everything right, it

    Two butts, a ham and a cow chest

    should be easily pullable by hand. Here’s a neat tip, get some thin carpenter’s gloves from your local hardware store, and buy some vinyl gloves one size up at the supermarket. Put the builder’s gloves on first and then the vinyl gloves (duh!), and you will be able to pull two pork butts without burning off your fingers (I’ve tried, not fun). If it’s not easy to pull by hand, you took it off the grill prematurely. Don’t worry, use a knife to assist you, it should still taste great. If it does not taste great, you have failed, and consequently brought shame upon your house and family.

  • Once all the pork is pulled, drench it in the North Carolina style vinegar sauce, and serve. Enjoy the taste of a fantastic dish, knowing it tastes even better for you, because you’ve been outside working the BBQ all day. NICE!

Whole, smokegrilled trout

There’s nothing that spells summer to me like grilling a whole salmon or trout. Grilling it whole also makes it juicier and more forgiving in terms of temperature. One small note on this, I see a lot of people “grilling” whole fish completely wrapped in aluminium foil. Now I don’t mean to be a BBQ snob, but I am, so here goes. When you do that, you’re basically steaming the fish, not grilling it. There’s also no way for smoke and other flavours of the grill to get into the fish. So, you might as well go inside and steam it in your kitchen, much easier. There.

Now that’s out of the way, let’s look at a good way of getting that delicious smokegrilled flavour on a big piece of whole fish. Trout or salmon can be used here, that’s up to you.

Total time: 2-3 hours
Skill level: Easy/intermediate
Grilling method: Indirect, two-zoned (some coals on each side, none in the middle)
Grill temperature: About 175 degrees centigrade (350F)

You’re going to need:
A medium-large whole trout (or salmon)
2 lemons
Some butter
Fresh dill
A clove of garlic
Salt and pepper
Oak wood chips (alternatively alder or fruit wood)
(Optional) A long fish basket for large fish
If no fish basket, some cardboard and heavy-duty aluminium foil

Serving suggestions:
Mustard-dill sauce
New potatoes (boiled or baked on the grill)
Butter-steamed spring cabbage
Grilled spring onions

How you do it:

  • Get the grill started as instructed above
  • Clean the fish if it hasn’t been done for you. Remove the head, tail, use kitchen shears to cut off any fins. Rinse it off in ice-cold water and dry with paper towels
  • Cut some diagonal slashes on both side of the fish, quite deep. We do this to allow the smoke and flavours to penetrate the meat properly when grilling.
  • Put thinly sliced lemon and some dill sprigs in each slash
  • Season the inside of the fish with salt and pepper, put some more lemon slices and dill sprigs in there too
  • Make a herb butter by melting a cup of butter, then chucking in a minced garlic clove and a handful or two of chopped dill. I also put some pepper in there, but that’s optional
  • If you  have a fish basket, good. If not,cut out two pieces of cardboard slightly larger than your fish. Wrap them in two layers of heavy-duty aluminium foil
  • Brush one of your new cardboard “planks” with butter
  • Brush the fish on both sides with herb butter and put it in your fish basket or on your cardboard plank
  • Put some water-soaked smoke wood chips on the coals. I like to get a good smoke level started before I put on meat or fish, because raw meat seems to take up smoke flavour more readily. This goes for all meats. Always get the smoke going good first, then put the food in.
  • Once the smoke gets going, put the fish in the middle of the grill, on its plank/basket
  • Baste the fish with herb butter every ten minutes
  • When the fish has been on the grill for 30-40 minutes, depending on size and temperature, it’s time to flip it. If you have a fish basket, that’s easy. If you have cardboard planks, butter up the second plank, and use your grilling gloves to flip the fish over on plank #2. It can be a bit tricky, so be careful
  • Grill the fish another 30-40 minutes until ready. If you have a Thermapen or other instant-read thermometer, look for the fish to be 55 degrees centigrade (about 130F). If you don’t have an instant read thermometer, make a small incision on the widest section of the fish near the backbone. The meat should be pale pink and opaque, not translucent and pink/orange.
  • Serve!

Butterflied Chicken

Whole chickens are one of my favorite things to grill. They’re tasty, juicy, and here in Norway, cheap. A lot of people grill chicken breasts only, which I think is REAL boring. They don’t taste much unless you do a lot to them, and they dry out easily unless you brine them and do other secret tricks. A whole chicken is much more forgiving in terms of temperature, and much tastier too. Also, I am a leg man (I prefer the thighs with their juicy, darker meat). This recipe makes use of the butterflying technique which essentially lets you flatten the whole bird, making it easier to cook it evenly and shortening cooking time for those weeknight BBQs. I get my chicken thighs and legs, and there’s two nice chicken breasts for my wife and the kids. Everybody wins with whole chicken!

Time: 60-90 minutes total

Skill level: Easy
Grilling method: Direct/indirect
Grill temperature: About 200-250 degrees centigrade  (390-480F)
Equipment: Fish basket (optional), mesquite wood chips or chunks for smoke

You’ll need to get hold of:
A whole, raw chicken
Your favorite home-made BBQ rub (or a store-bought one)
Some hot chili sauce

How you do it:

  • Have a hot grill waiting (don’t you always?)
  • Prep the chicken; trim off unneccesary fat, cut out the backbone and remove wishbone (Great TVWB instruction video here). Finally rinse under cold water and dry with paper towels. I tend to use disposable vinyl gloves for this whole process. Always take extra care with hygiene and cleanliness when working with raw poultry!
  • Make yourself a simple wet rub/sauce mixture. I mix up my home-made rub-a-dub with some rapeseed oil and some hot asian chili sauce I buy from the local Turkish convenience store. Use what you have access to, but the goal is to end up with a nice sticky sauce that can be brushed on the chicken, and has the heat level you prefer
  • Once the sauce is ready, brush the chicken with it, make sure to get good coverage everywhere
  • (Optional) If you have time, cover the chicken in clingfilm and let it marinate in the fridge for some hours or even overnight
  • (Optional) When the grill is nice and hot and ready, you can put the chicken in a fish basket like on the above pic. It’s not necessary by any means, but it’s kind of a neat look, and i makes it a lot easier to flip the chicken during grilling. It also makes it stay nice and flat throughout the process, easing even cooking.
  • Grill it! I like to have a lot of mesquite smoke flavor on my chicken, so before I put it on the grill, I like to throw in some soaked mesquite chips on the coals. Once the smoke gets started, I grill the chicken over direct heat, 3-4 minutes on each side, to get a nice brown, crispy texture on it. If you get flame-ups (you will), then keep the lid on and it should be fine
  • Once the chicken is nicely browned, move it over to the indirect side of the grill and leave it there until it’s done, flipping and basting it with your wet rub every ten minutes.
  • How do you know when it’s done? There are tons of methods for this. Wiggling the thigh joint is one, you’ll find many others. I use a Thermapen (www.thermapen.com) and I recommend you also use that or some other thermometer. The good thing about a Thermapen style thermometer is that it’s fast and has a thinner probe. This means I can check the temperature in several places. It’s the only real way for an amateur chef to know when the temperature is just right.
  • I usually cook my chicken to 75 degrees centigrade (167F). Salmonella is not a big problem here in Norway, but I know it is in many countries, so follow your local recommendations here for safety
  • Always let the chicken rest, at least 10-15 minutes before cutting into it. It will be worth the wait.