First off, I am not about to give up charcoal. It may take more time to get the grill ready, but cooking on gas to me is more just cooking outside, not BBQ. So I started dividing up cooks by how long they need to be on the grill. Things like burgers are quick. So for starters, I can get home and immediately start the charcoal. While that is starting to burn, I can prep. Then, an hour after I get home, we are eating a real meal.
Short cooks like this get a bit boring though. So this week, I did a little experiment. Rather than a big Sunday dinner cook, I cooked a ton of meat to eat throughout the week.
I got a pork shoulder and ten chicken breasts. I started this whole cook the way I would a normal slow cook for Sunday dinner. I prepped the shoulder and got the cooker going. Then I started to prep the chicken breasts. About an hour into the cook, I added some chicken breasts on. Cooking them at 250 until they were about 10 degrees from being done. At that point, I reverse seared them.
Once off the grill, I simply let the chicken slowly come down to room temp. When the shoulder was finally done, I brought that in and pulled it. This ended up leaving me on Sunday night with a large container of cooked chicken, and another large container of pulled pork.
