Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Chicken: Crisp outside, cooked and moist inside. . . . . From: M. Yates,
Subject: Re: Chicken & Ribs
Great site. Love to cook but experiencing a challenge. Would enjoy more tips on how to cook poultry on a gas barbque. Crisp outside, cooked, but moist on the inside.
Also do you recommend par-boiling ribs before smoking, and slow cooking on a rib-rack? Mine end up tough.
If you have read "According to Smoky" you know that there is no such creature as a gas barbecue. However the way to roast a chicken, crisp on the outside and moist in the inside, in a gas grill is easy. Trim all excess, fat and bring the bird to room temperature. Rub with salt, pepper, stuff the cavity with 1/2 each chopped onion, apple, celery and 6-8 fresh basil leaves. Prepare the grill for roasting, 350°F. Place the bird on the grill, check the temp. of the grill to assure 350°, take it out when the temp. of the thigh is 165° or the leg bone twists easily. Allow to set for 5-8 min. before carving.
I never, ever recommend boiling ribs. Look in the FAQs for the way to do tender, delicious ribs. You really need to get a charcoal grill to do good ribs.