jjdbike
Full Fledged Farker
Hey folks,
I just re-homed my BGE. That left me w/ only my KBQ. It's awesome, but not a grill. I just purchased a used Weber 22" kettle. Doing some clean up today. I ordered a new Premium hinged grate and Charcoal Baskets. I want to use it for a July 4th cookout. Planning on cooking a bunch of wings (several dif flavors) and some raw sausages (again, several diff flavors).
I have a crew coming over and don't want to mess this up. I'm an absolute beginner w/ the Kettle grill. I'd greatly appreciate any help, suggestions and advice to help pull of 1st Kettle cook and shorten my learning curve.
I only have big chunk lump and wood chunks left over from my BGE. Do I need to buy some Briquettes?
I'm thinking I'll fill the two charcoal baskets w/ charcoal. Thinking fill half way w/ charcoal and a chunk of apple wood (one in each basket) and placing them together in the middle to create a hot smokey zone in the middle and cooler zone on the perimeter. Make sense?
The sausages: I have pork cheddar and garlic, chicken mango habanero (both raw), and may pick up some kielbasa (already cooked). At this point I'm planning on pre-brasing the sausages in beer, then onto the kettle for a little smoke and char. I'll slice diagnonally into two bite pieces w/ a couple barbecue sauces, ketchup and mustard on the side.
The wings: These are decent size (large not jumbo) separated wing pieces. I intended to do them like I do in the oven. 1/2 get tossed in baking soda, onion & garlic powder, and barbecue rub. The other half get tossed in the same, but instead of barbecue rub, I'll give them a good dusting of cayenne. I'll cook them indirect (around the perimeter) until the fat is well rendered. I'm thinking between 30 & 45 mins. Flipping a couple times. Then toss 1/2 in Buffalo Wing Sauce and 1/2 in barbecue sauce diluted w/ apple cider vinegar so it's not too goopy. Then back onto the grill to caramelize and give a touch of char. Probably much closer into the center hot zone. I'll serve w/ sauces on side (blue cheese, barbecue and hot sauce).
As sausages and wings get cooked, they get pulled from grill and put into 200 degree oven to keep warm.
After meats are done, I'm considering hot grilling (in middle to give some char while remaining crisp inside) some veggies, i.e. peppers, onions and mushrooms. I'll toss them in olive oil and some herbs first and cut into large (two - 3 bite) chunks.
How does this plan sound? Any tips, advice, additions or changes?
Thanks in advance!
JD
I just re-homed my BGE. That left me w/ only my KBQ. It's awesome, but not a grill. I just purchased a used Weber 22" kettle. Doing some clean up today. I ordered a new Premium hinged grate and Charcoal Baskets. I want to use it for a July 4th cookout. Planning on cooking a bunch of wings (several dif flavors) and some raw sausages (again, several diff flavors).
I have a crew coming over and don't want to mess this up. I'm an absolute beginner w/ the Kettle grill. I'd greatly appreciate any help, suggestions and advice to help pull of 1st Kettle cook and shorten my learning curve.
I only have big chunk lump and wood chunks left over from my BGE. Do I need to buy some Briquettes?
I'm thinking I'll fill the two charcoal baskets w/ charcoal. Thinking fill half way w/ charcoal and a chunk of apple wood (one in each basket) and placing them together in the middle to create a hot smokey zone in the middle and cooler zone on the perimeter. Make sense?
The sausages: I have pork cheddar and garlic, chicken mango habanero (both raw), and may pick up some kielbasa (already cooked). At this point I'm planning on pre-brasing the sausages in beer, then onto the kettle for a little smoke and char. I'll slice diagnonally into two bite pieces w/ a couple barbecue sauces, ketchup and mustard on the side.
The wings: These are decent size (large not jumbo) separated wing pieces. I intended to do them like I do in the oven. 1/2 get tossed in baking soda, onion & garlic powder, and barbecue rub. The other half get tossed in the same, but instead of barbecue rub, I'll give them a good dusting of cayenne. I'll cook them indirect (around the perimeter) until the fat is well rendered. I'm thinking between 30 & 45 mins. Flipping a couple times. Then toss 1/2 in Buffalo Wing Sauce and 1/2 in barbecue sauce diluted w/ apple cider vinegar so it's not too goopy. Then back onto the grill to caramelize and give a touch of char. Probably much closer into the center hot zone. I'll serve w/ sauces on side (blue cheese, barbecue and hot sauce).
As sausages and wings get cooked, they get pulled from grill and put into 200 degree oven to keep warm.
After meats are done, I'm considering hot grilling (in middle to give some char while remaining crisp inside) some veggies, i.e. peppers, onions and mushrooms. I'll toss them in olive oil and some herbs first and cut into large (two - 3 bite) chunks.
How does this plan sound? Any tips, advice, additions or changes?
Thanks in advance!
JD
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