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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.

Hi M,

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.

Have Fun,
Smoky

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