Easy Winter Dinner

Easy Winter Dinner

Based on everything I see on social media, I believe the vast majority of Weber owners grill 365 days a year. This fact is not an outlier; it is simply our way of life. While some grillers actually have awesome weather for 12 months out of the year - yes, I’m talking to those of you who post kettle pictures of perfectly grilled steaks on eighty degree sunny December days - jealous! A lot of us grill through harsh snowy winters. We do not appreciate the cold, but we do relish the grilling.

It is safe to say cold weather does not slow us down, but it does, at least in my case, change my tactics. When the weather is really bad, I’m still grilling, but I try to minimize how many trips I take out the backdoor and how much snow and water I traipse back in the house.

I’m looking for meals and methods which are forgiving and most importantly, allow me only three trips outside. One to start the grill, one to place my food, and one to take it off.

Cold Weather Planked Chicken
by Mike Lang

2 cedar planks
1 whole chicken, 3-5 pounds
olive oil
kosher salt and freshly ground pepper

Tips:

Planking:
Using a cedar plank to grill chicken is like having an extra layer of safety under the hood. Cooking with planks is incredibly forgiving, as it acts as a barrier between direct heat and the meat. Not only does the cedar give a little bit of protection over the hour long cook, it generates some incredibly tasty smoky flavors.

Wireless thermometer:
In order to minimize trips outside, a wireless thermometer, like the Weber Style Wireless Thermometer with Two Probes is perfect. One probe can be used to monitor the internal temperature of the meat and the other the internal temperature of the grill. Cut a potato in half and insert the second probe all of the way through it. Stand the cut side on the cooking grate near the food and voila, remote grill temperature monitoring. Why walk outside to check the temperature when you can check both from the warm confines of your kitchen?

1. Soak two cedar planks in water for at least an hour.

2. Take the whole chicken, cut off the wing tips, remove the backbone, and cut the breastbone in half to separate. Brush lightly with olive oil and season all over with salt and pepper.

3. Grill over indirect medium heat (350 F) for approximately an hour and fifteen minutes or until the internal temperature of the thigh reaches 165 F.

 

What are your thoughts? (6)

01.27.17

Seth K

I tried one of Jamie Purviance's recipes that called for cedar planked boneless/skinless chicken breasts. It was delicious smoky flavor and not over powering. The chicken was kept very moist from the steam created by the planks. Definitely will try this method too. Being in Wisconsin, I can appreciate the fewer trips to the grill!

01.19.17

Don J

So I own 6 Wb and love them and use them often but I am a little confused about what you are saying use the cedar because it gives it a little smoky flavor but it's also a shield between direct heat in the meat but this recipe you call for indirect cooking so how are we going to get the flavor from the Cedar cooking indirect

01.18.17

Mike Lang

Hi Don - I like the sound of your Weber fleet! While the cedar plank is not exposed to direct heat to rapidly start combustion, it does begin pyrolysis, or decomposition, by smoldering. If given enough time, the plank could catch fire. In this case, the plank is heated long enough to smoke and impart it's flavor to the chicken. I hope that helps!

Cheers!
Mike

01.18.17

Pat A

I always thought cedar a no-no with meats/poultry and to be used with salmon. How would you describe the smoke flavour in the meat? That's a lot of time to have that smoke permeate into that bird.


Curiously,

Skeptical but tempted

01.18.17

Mike Lang

Hi Pat -

Cedar, including other species of wood, are excellent for so much more than fish! It's a mild flavor, as the plank is only indirect and slowly takes on heat over the cook. It's another great way to grill a chicken! Let me know if you try it out!

Cheers!
Mike

01.18.17

Vance S

So looking forward to making this over the weekend. This is a perfect winter meal (even though it will be like 70 degrees here, LOL)! Ill let you know how it turns out.

01.18.17

Mike Lang

Hi Vance - Haha...that's fantastic! I wish it was that warm here! Good luck and let me know!

Cheers!
Mike

01.18.17

tom l

any thoughts on using gas grill?

01.18.17

Mike Lang

Hi Tom - A gas grill works just as well. Just be sure to work the burners for indirect heat and you will be good to go!

Cheers!
Mike

01.13.15

John R

That looks delicious. I have a question about this chicken. Based on the first picture, it appears the chicken did not need/get rotated 180 degrees during cooking. Was that the case here? I can't tell if the top picture was finished product. Also since you said to check the temp of the thigh, I'm lead to believe that rotating is not necessary.

I want your job,
John

01.13.15

Mike Lang

Hi John - Thanks so much!! You are correct, I did not rotate the chicken. Since the breast cooks slower and the legs/thighs can take more heat, I kept the legs/thighs towards the coals for the entire cook. Thankfully, this setup saves me another trip outdoors!

Grill on!
Mike

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