BBQ-ing

[Nylah]

tis the season

I have mastered steaks, ribs, vegetables on the grill.

The only thing I cant get just right is chicken

I just did some on the BBQ . Thick breast peices and on the grill for about 7-8 mins per side.

And when I cut into it the thick part was still *slightly* undercooked So I had to throw it in the oven for a few more minutes.

I think cause I am so afraid of overcooking chicken and it tasting dry that I cant gauge well when to take them off.

What guidelines do you all use when you are BBQing thich pieces of meat.

[Peasie]

Re: BBQ-ing

<span style="font-family: 'Comic Sans MS'">You <span style="font-weight: bold">must</span> get one of these meat thermometer forks. It changed my life! </span>

[Nylah]

Re: BBQ-ing



changed your life eh?!!

alright, that is a good suggestion

do you worry about the juices running out when you pierce it though?

[Peasie]

Re: BBQ-ing

<span style="font-family: 'Comic Sans MS'">In fact, here is a pic of my gas grill with chicken, chicken legs, and turkey tenderloin, all on the bbq grill. Took this pic two weekends ago. I love cooking outdoors and love this particular grill - it is commercial quality. In the pan are red-skinned potatoes and oniions in olive oil. . See my meat thermometer on the grill to the right?</span>

[Nylah]

Re: BBQ-ing


Xavier needs a wolf whistle smiley, cause that is one sexy grill

did u beer steam the whole chicken u got to the side?

alright, I am convinced that I need *another* kitchen gadget

[Peasie]

Re: BBQ-ing

<span style="font-family: 'Comic Sans MS'"> Not beer can chicken, but that gadget I got from Home Depot is along that concept. Put malt vinegar, garlic, soy sauce, and other spices in the canister. Chicken came out moist.

As for piercing the chicken and letting the juices run out, after a while you learn not to jook jook di chicken. Made jerk chicken on the grill on Saturday low heat, cook for long time, then turn up the heat to give a crispy outside. Girrrl, it was so good it made me want to &quot;smack my mamma&quot; as Mr. Gungo would say. </span>

[Peasie]

Re: BBQ-ing

<span style="font-family: 'Comic Sans MS'">Another view of my sexy grill with vegetable garden bed in background.

</span>

[Nylah]

Re: BBQ-ing



you are too funny

I have yet to try jerk chicken cause I am sure I would just mess it up on the grill but when I pick up the the gadget thingy (cant remember the name that the moment ) I'll give it a try

Gungo

[Nylah]

Re: BBQ-ing


very very nice

and the garden is just a step away

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Gungo Peas</div><div class="ubbcode-body"> <span style="font-family: 'Comic Sans MS'">Another view of my sexy grill with vegetable garden bed in background.

</span> </div></div>

[Ja. Jewel]

Re: BBQ-ing

How do ypu convnce a Jamaican NOT to jook jook the chicken?

[Nylah]

Re: BBQ-ing

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">How do ypu convnce a Jamaican NOT to jook jook the chicken? </div></div>


stap ie

[johnnycakes]

Re: BBQ-ing

Nylah,
I cook a chicken on the grill at least once a week.

I know that the timing depends somewhat on how hot your grill is-yours looks like a commercial series Char-Broil which is Consumer Reports Best Buy and which is a 4-burner grill.

My wife prefers skinless chicken to avoid the high cholesterol/ high calorie chicken fat so when I butcher the chicken, I skin the breast and thigh portions.

I also cut out the back bone and cook it separately which reduces the size of the breast piece which as you said is the largest/thickest piece and which takes the longest to cook.

I preheat the grill for ten minutes (I have a two-burner Weber ) with the rear burner on high and the front on low-medium to both heat up the grates and to get the wood chips smoking. .
I put the breast, thigh and leg pieces over the high heat and the rest of the small pieces and long quartered, microwaved Idaho potatoes over the low-medium side.

I cook all of this for 9 minutes a side and never open the grill unless there is a flare-up to dampen.

This presupposes using a broiler (3-1/2- 4 lbs).
Using a fryer which can run from 4-1/2 to 6 pounds would take about 1-1/2 -2 minutes more per side.

Also, if you're using a frozen chicken, it must be totally thawed and the breast takes the longest to thaw if it is a cut up chicken.
I've used frozen chickens once in a great while and not totally thawed the breast and it does indeed come out undone using the standard cooking time.


(for the people who use wood chips- you can freeze and store APPLE CORES for this purpose and use them when you have a few. They are already wet so you don't have to soak them and they are free and especially good for
chicken .)

I let them cook withoutb opening Ii lin itbjust

[Nylah]

Re: BBQ-ing


I have a gas grill similar to Gungo Peas but not as high-end :inlove as hers.

I think I had my heat too low last night with the chicken. I am afraid of burning it again, so I keep it low when perhaps if it was higher it would have cooked through. You said you do yours for 9 mins, I was at 8 mins at a lower temp so that there is part of the problem.

I'll try a higher heat and a slightly longer cooking time and seem how it goes.

[Gen]

Re: BBQ-ing

gungo whats that thing you put the chicken legs in ?

nice grill

[kia027]

Re: BBQ-ing

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Gungo Peas</div><div class="ubbcode-body"> <span style="font-family: 'Comic Sans MS'">In fact, here is a pic of my gas grill with chicken, chicken legs, and turkey tenderloin, all on the bbq grill. Took this pic two weekends ago. I love cooking outdoors and love this particular grill - it is commercial quality. In the pan are red-skinned potatoes and oniions in olive oil. . See my meat thermometer on the grill to the right?</span>
</div></div>

nice grill gungo and I like the potatoes onions and olive oil.. i might mek dat tomorrow