BBQ-ing

[applepie]

Re: BBQ-ing

Very nice

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Gungo Peas</div><div class="ubbcode-body">
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[kia027]

Re: BBQ-ing

gungo i bought the chicken leg thing this mawning and am marinating the chicken legs in apple hickory sauce so the kids have a yummy lunch/dinner tomorrow.

thank you for sharing your pic I would not have thought these things to separate mi from mi money existed

[MsExced]

Re: BBQ-ing

Kia where you buy the leg thing? I've a grill just like GP and that would be a great addition.

[kia027]

Re: BBQ-ing

i bought it in the supermarket in their 'seasonal' aisle

and I saw the roasted chicken thing at Marshalls yesterday

[Xavier]

Re: BBQ-ing

You have a couple options to assure that the chicken is cooked in the middle.

Option 1
One way is to pre-cook the chicken in the oven at about 350-400 degree. I normally do that for about 1/2 hour depending on how much chicken I have. I then put the chicken on the grill when the heat is low. (I only us coal grills)

Option 2
Use a low heat to cook the chicken on the grill. Use a spray bottle to continue to moisten the chicken (I use red stripe beer mixed with water and a little salt). The slow cooking will penetrate the pieces. You can pierce the chicken but only do it once.

[Nylah]

Re: BBQ-ing

<div class="ubbcode-block"><div class="ubbcode-header">Quote:</div><div class="ubbcode-body">thank you for sharing your pic I would not have thought these things to separate mi from mi money existed </div></div>

You see it Keyer This site has parted me with my money on many many occasions

Xavier - thanks those are good tips for a person without one of Gungo Peas handy dandy meat tester thingys

I like option 2 the best. It is pouring rain this week so BBQing is on hold til the weekend. I want to give that a try since I havent had time to pick up the meat thermometer yet.

[kia027]

Re: BBQ-ing

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Xavier</div><div class="ubbcode-body">You have a couple options to assure that the chicken is cooked in the middle.

Option 1
One way is to pre-cook the chicken in the oven at about 350-400 degree. I normally do that for about 1/2 hour depending on how much chicken I have. I then put the chicken on the grill when the heat is low. (I only us coal grills)

Option 2
Use a low heat to cook the chicken on the grill. Use a spray bottle to continue to moisten the chicken (I use red stripe beer mixed with water and a little salt). The slow cooking will penetrate the pieces. You can pierce the chicken but only do it once. </div></div>

Thank you for the tips Xavier
<span style="font-style: italic">run gawn heat up the oven now fi get started </span>

[Nylah]

Re: BBQ-ing


someone mentioned brining the chicken before BBQing as well.

Xavier you ever done that

[Xavier]

Re: BBQ-ing

I have never done the full &quot;brining&quot; process as the way I season meat gives it enough flavor. When I buy meat I normally season it and have it sit and refrigerator before cooking. This way it is marinated with the seasoning before I cook it. I then season as I cook. This is especially key for curry dishes.

[Nylah]

Re: BBQ-ing



yeah I was in a fling and cook mode so little marinating did happen

I'll try some of the pointers over the weekend when I have a bit more time to cook.