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Steak and Chicken

GrillnTX
GrillnTX Posts: 65
in EggHead Forum
I'm hosting a Father's Day bbq and was wondering how people do both steak and chicken for a group. So far I've picked one or the other and stuck with it. I'm planning on doing chicken breasts and a couple NY Strips. Would I do the chicken first at around 350 (30-20-10?), wrap them in foil, then bring the temp up to around 500 for the steaks?
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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Time to get that second egg!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited June 2015
    I'd probably do the steak and chicken at (about) the same time. Chicken breasts could take 1/2 hour or so (raised direct) depending on thickness and whether or not they are boneless. I'd get the steaks on and let them get to within 10-15* IT of what you're shooting for. If you get there before the chicken is done pull them and tent with foil. Once the chicken is done, lower the grate to the fire ring and get the temp up to 5-600* (shouldn't take long) to give the steaks a quick sear.

    I'm sure there may be others with different ideas but hopefully this will give you something to consider.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • GrillnTX
    GrillnTX Posts: 65
    When you say raised and lowered grate, can you clarify? My grill came with one grate that as far as I know only sits at one level. Are you talking about buying extra grates that are different sizes?
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  • maso
    maso Posts: 240
    GrillnTX said:
    When you say raised and lowered grate, can you clarify? My grill came with one grate that as far as I know only sits at one level. Are you talking about buying extra grates that are different sizes?
    You can buy a prefab setup from several places or make one for about $30. It's really easy. A weber charcoal grate and some SS hardware. 
    Large BGE in Moore, OK
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  • maso
    maso Posts: 240
    @GrillnTX , don't mind the leftover crud, I clean before I cook. But this just sits on the stock grid.
    image.jpg 1015.3K
    Large BGE in Moore, OK
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    GrillnTX said:
    When you say raised and lowered grate, can you clarify? My grill came with one grate that as far as I know only sits at one level. Are you talking about buying extra grates that are different sizes?
    Not necessarily. You can raise the grate several ways. I use 3 small paver stones resting on top of the fire ring. Others use empty beer or soda cans. The idea behind raising it is to get food a little further from the fire so the outside does not cook too quickly. 
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • maso
    maso Posts: 240
    I like @TexanOfTheNorth 's method for raising the grid, but also consider that with the second grid you get more cooking space! I can do two racks of spare ribs with that setup and can lay both down. I did recently get a rib rack to try out though for up to 4 racks. I would encourage you to try to build your own to see if you like it before spending a lot of money on a commercial setup. 
    Large BGE in Moore, OK
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    I actuually have 2 grids and use the carraige bolt setup for the second. As @GrillnTX only has the one grid I wanted to show him that option. A second grid is definitely worth having!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • bgebrent
    bgebrent Posts: 19,636
    +1 on using the pavers. Cheap, easy and good stability. Weber grid for two level fun. 
    Sandy Springs & Dawsonville Ga
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  • Jstroke
    Jstroke Posts: 2,605
    I mounted my bolts direct to my grate and the washers sit on the fire ring. I never seemed to use my grate on the normal level. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • GrillnTX
    GrillnTX Posts: 65
    Wow, thanks! I love the creativity. Looks like I've got my work cutout for me this weekend. @Maso and @ TexanoftheNorth. Thanks for the pics. I'm a visual guy so now I understand what you're talking about. 
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  • jonnymack
    jonnymack Posts: 627
    I'd do the chicken breasts indirect first as those can be wrapped and kept since you want them to reach 165, there is less specificity and need to serve immediately. Then I'd get the temp where you want it for reverse sear time on the steaks. 350 will get the steaks up pretty quick so pull at whatever temp you deem worthy and then let the temp rip and sear those suckers. At least that's what I would do, many of these other folks are way more skilled.
    Firing up the BGE in Covington, GA

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