The Chicken Flipper "Revolution"
Several decades ago, Meadow Creek introduced a new concept in chicken barbecues: A revolutionary double-sided sandwich grate that pivots in the center.
These grates make it incredibly easy to flip an entire rack of chicken and the design of the grill makes it easy to cook perfect chicken every time—even the first time you try it!
We're talking about tender, juicy chicken with delicious, crispy skin.
Does this sound irresistible or what?
In this story, I will show you how to cook a batch of bone-in chicken and sausage links on the Meadow Creek BBQ26S. Keep scrolling to feast your eyes on the epic deliciousness of chicken off of a Meadow Creek chicken flipper.
“A few weeks ago, I met a guy that was boasting about being a grill master, but he wouldn’t eat BBQ chicken, not even his own. After the meal was served, he told me his son kept pestering him about trying the chicken until he tried a piece. He said he was skeptical at first, but he went back three times and said it was the best he has had in years. The BBQ42 deserves all the credit, it makes it easy to make great BBQ chicken.”
- Bob Munchbach -
Sizes of our chicken flipper grills range from trailer models designed to cook for hundreds of people to small backyard models, such as the BBQ26S. There is also an optional flat grate, a single panel grate for cooking burgers and steaks, and an optional griddle for frying pancakes and stir-fry, etc.
My BBQ26S has the optional raised pedestal base and stainless steel body. I recommend going with the pedestal instead of the standard pipe legs unless you need to remove the legs for hauling it.
If you can afford it, I'd go with a stainless steel body too, which eliminates the need for touching up the paint.
Firing the 26S Griddle
Add the Charcoal
I used charcoal briquettes for this cook because I wanted a good hot fire for an hour.
Add enough charcoal to fill the tray when spread out in the pan. If it's an overcast day or very windy around the grill, add a little more. I didn't measure it, but I'm guessing it takes around 10 pounds.
Mound the charcoal in the center for lighting it.
I use a propane torch to light the charcoal in a couple of places, turn the torch off, and then let the fire burn until about half of the briquettes are turning gray.
A charcoal chimney would work great too. One chimney full of lit charcoal dumped on top of the unlit charcoal will get it going.
Spread the Charcoal Evenly
Mix the lit briquettes with the unlit ones and spread them out evenly in the pan using a shovel or garden hoe. This is how they should look:
Set the Grate on the Grill
Set the grate on the grill, with the top panel hooked on the lid.
Starting the Cook
For this cook, I'm using several family packs of chicken leg quarters and sausage links.
To load the grill, just hook the top panel of the grate onto the lid as shown here and fill up the grate with meat. If you're not using the entire grate, fill up the grate from front to back so that it's balanced when you're cooking and so the meat doesn't slide around when the grate is turning.
Adjust the vents in the bottom to halfway open to get started. Several factors can make a difference in how fast the meat cooks, including how you lit the charcoal and how overcast the sky is.
The smoke coming off the grill like this is exactly what you want to see.
Fold the grate shut, slide the locks in place, and you're ready to start cooking.
Beautiful sunlight and rolling smoke...
"One of the best bbq’s that I have owned, great for my family meals. Load it with chicken, pork rib eye steak, veggies, and bratwurst. Also great for Cabrito and boneless leg of lamb."
- F Maldonado, South Texas, BBQ42 owner -
Flipping the Chicken
As the meat is cooking, flip it every few minutes to keep one side from overcooking or getting too dark.
Flip the entire rack with one hand...
Isn't that pretty?
This is what we're getting ready to eat...
You can cook with the lid open to give the fire more air or closed to suppress the heat more. It really depends on how hot your grill is and how fast the meat is cooking.
This chicken is looking PERFECT.
Ready to Serve!
Once the chicken reaches an internal temperature of 180 degrees F, open the grate and hook it onto the lid, and then remove the meat with insulated gloves. If you're cooking on one of the trailer models, you'd want to transfer the loaded grate to a stainless steel table or a set of sawhorses with 2x4s wrapped in aluminum foil.
Transfer the meat to pans or a foil-lined ice chest.
Serve with macaroni salad and chips or your favorite sides.
With this grill and a couple of smart upgrades, it's easy to become the hero of the party by mastering tender and juicy bone-in chicken, sausages links, cheeseburgers, sizzly steaks—and even a fried breakfast to satisfy a hungry lumberjack or a large meal of beef stir-fry!
If you are in the market for a charcoal grill for feeding your family, entertaining guests in your backyard, or cooking for a crowd, consider a Meadow Creek chicken cooker.