Monday, May 24, 2010

Grilled Whole Chicken and Grilled Beef Roast

Low and Slow is the name of the game here. For 2 hours, I let the chicken and beef hang out in the middle of a grill with the far left and far right burners on medium low. Indirect heat means no turning required.

The Chicken was seasoned with Garlic Pepper seasoning and the Beef Roast was seasoned with Everyday Grilling Seasoning. I use Tastefully Simple spices and mixes but you can use any seasoning you like.


  1. We love indirect cooking for our chicken. I usually do a beer can chicken. Balance a chicken atop a half-full beer can and grill until done. Wonderful moist chicken.
    Do you ever have problems with one of the meats cooking faster than the other?

  2. Whoah, I'll have to come back to this post. Last week I burned huge quantities of chicken to blackened chards. Two days in a row! I've given up grilling chicken for this year.

  3. Jessica, indirect heat is the secret to making sure you don't char the chicken. Another safe way to go is to start on really low heat and then warm it up. If you are using charcoal or an open fire, just keep the meat to the side of where the coals are the hottest.

    Kate, I have done beer can chicken before too. I like it but haven't done it in a while since my old grill had a shelf that didn't allow for space for the chicken. I am sure I will do it again soon. I like my beef medium well so it had to come off before the chicken but they can go for the same amount of time as long as you wrap the beef in aluminium foil so it can steam a bit and not dry out.