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Marinade???

Mark0525
Mark0525 Posts: 1,235
edited November -0001 in EggHead Forum
If I marinade a splatcock chicken in Italian dressing would it burn? Should I stick to a dry rub for that? Thanks, Mark
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    I do Italian a lot of the time, Then after it has marinated in the frig or where ever, just before placing in the BGE I rub with the rub of the day. The Italian helps the rub to stick. No fear of burning.
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  • Mark0525
    Mark0525 Posts: 1,235
    Thank you, I will try it. Now if I can get the veggies not to burn underneath the chick I would be happy. Maybe I'll add more butter and oil in the pan
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  • Richard Fl
    Richard Fl Posts: 8,297
    What kind of set up you doing? I use a large with a plate setter legs up, 1/2 copper elbows for spacer then an aluminum pan with about 1 1/2 inch water and/or white wine, veggies. Place grill over the pan and add the bird.
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  • Mark0525
    Mark0525 Posts: 1,235
    Richard Fl wrote:
    What kind of set up you doing? I use a large with a plate setter legs up, 1/2 copper elbows for spacer then an aluminum pan with about 1 1/2 inch water and/or white wine, veggies. Place grill over the pan and add the bird.
    indirect, legs up, pan in between legs with veggies, cooked for 1 1/4 hrs at 350. Veggies were good but a lot of them burnt on the bottom. Any other veggies would work?
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  • Zinger
    Zinger Posts: 86
    I think the key to helping the veggies not burn is the spacers between the bottom of the drip pan, and the top of the plate setter. The plate setter gets hot being directly over the fire. The spacers help prevent that heat from being transfered directly to the bottom of the drip pan.
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  • Mark0525
    Mark0525 Posts: 1,235
    Zinger wrote:
    I think the key to helping the veggies not burn is the spacers between the bottom of the drip pan, and the top of the plate setter. The plate setter gets hot being directly over the fire. The spacers help prevent that heat from being transfered directly to the bottom of the drip pan.
    I used aluminum foil balls to keep the pan from touching the top of the platesetter. Maybe I need to add some liquid to the pan of veggies.
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