| Author | Content |
Charlotteda
Pickens, SC (Zone 7a)
April 9, 2006 10:39 PM Post #2177097
| okay this may sound dumb but I am not as good as cooking as I am at finding a good restaurant :)
I want to "grill" chicken quarters on the gas grill...
have no idea how to start as I grill steak, hamburger , pork chops and weiners but thats all...if you get a chance to take a break from spring gardening...I would love to hear your ideas...
thanks
charlotte |
MaVieRose
High Desert, CA (Zone 8a)
April 16, 2006 11:46 PM Post #2195507
| Dea posted this link on another forum [outdoor grilling and cooking] http://www.wholefoodsmarket.com/recipes/list_grilling.html hope it help u. |
janet930
Mayfield, KY (Zone 7b)
April 24, 2006 12:12 PM Post #2216058
| Some people pre cook the chicken. I don't. I find that if you use chicken that has a bone in it the taste is better and not so dry for some wierd reason. Just cook with low heat, especially if you have the skin on. Don't add any sauce or coatings until your chicken is about two minutes from being done. If you add the bbq sauce earlier your chicken will burn on the outside and not be done on the inside. Don't stick a knife in it to see if it is done either. That will drain all the juices out and make it dry. You can usually tell just by looking if it is done or not. I have no exact time table for this. I am far from a grilling pro but I do make some good grilled chicken. One of my favorite last minute coatings to brush on is balsalmic vinegar salad dressing or roasted red pepper salad dressing. I brush it on at the last minute. NUMMY! I hope this helps. Now, you have me craving grilled chicken. |
Charlotteda
Pickens, SC (Zone 7a)
April 24, 2006 1:08 PM Post #2216168
| thank you !!! |
Tir_Na_Nog
Houston
United States (Zone 9b)
April 26, 2006 12:53 AM Post #2221196
| Janet,
Oh you are so good! I've had trouble getting my chicken nicely BBQ'd and had no idea you can't add the sauce until the last couple minutes. Guess that was our mistake. Mistake no more!!!
Any tips on how to deep fry your chicken so the batter is crunchy and golden and NOT burned? I suffer in this area to... =(
This message was edited Jun 1, 2006 2:25 PM |
janet930
Mayfield, KY (Zone 7b)
April 26, 2006 1:12 AM Post #2221287
| Just make sure your grease is hot when you add the chicken. Brown it and then turn it down as it browns to make sure the inside cooks. I add a little "pinch" of cinnamon to my chicken. Shhhhh. That's my secret but don't tell anyone. LOL |
digging_dirt
comebychance, NL (Zone 5b)
June 1, 2006 8:08 PM Post #2340637
| on the barbecue i use inderect heat,your barbecue has to burners i heat the q up with two burners on then turn one off a place my chicken on that side,i even do hole chicken this way.
heres what i do with the hole chicken i use a dry rub that i rub in the chicken place in a baggy and let stand for 8 hours or over night.
then you heat your barbecue to 375 and turn one burner off.now back to the chicken get a pop can or beer can and fill it up half way with a juice of any kind or even beer if you like beer flavor and up it up the cavaty of the chicken now place chicken on the barbecue using the can and the leg ends as a trypod ,and close lid if your barbecue has a top rack you must remove it.to check for doness stick a knife in the thy of the chicken if juices run clean its done ,now brush with your sauce and serve.To get the can out hold chicken up and with a sharp knife stick it in the can and hall it out with the knife be carefull of the juice in the can its hot.
If anyone of you try this with a chicken please let me know what you think.
if you would like a dry rub recipe just ask . |
Bubba_MoCity
Missouri City, TX
June 2, 2006 3:48 PM Post #2343778
| Been doing the beer-can chicken for years. We even have holders for sale in the local grocery stores that hold the can (or not) if you prefer a pure dry rub / smokeed chicken. It helps prevent the can label paint from coating the inside of the bird. |
digging_dirt
comebychance, NL (Zone 5b)
June 2, 2006 8:07 PM Post #2344669
| yes i noticed them in our hardwear stores to.Ilove the chicken done this way its so juicey mmmmmmmmmm.
|
Charlotteda
Pickens, SC (Zone 7a)
June 2, 2006 9:31 PM Post #2345000
| I've never considered BBQing a whole chicken ! I will have to think on this :) |
digging_dirt
comebychance, NL (Zone 5b)
June 13, 2006 8:25 PM Post #2386644
| yes do charlotteda try it if you would like a dry rub recipe go to.
http://www.grandma's cookbook.com
when you get there use quick search recipes and look up dry rub for chichen the one there is the one i use it is realy good. |
IO1
Waaaay Down South, GA
July 1, 2006 9:55 PM Post #2455781
| digging_dirt
Your above link didn't work for me and I'd love to have your dry rub recipe for chicken on the grill!
~Elaine~ |
Brinda
Yukon, OK (Zone 7b)
July 19, 2006 8:03 PM Post #2524106
| I normally lurk on this forum, but wanted to share a quick and easy way to grill chicken.
Mix in a bowl approx 1 cup bbq sauce and 1 cup ranch dressing. (more if needed, depending on the amount of chicken being grilled) I add the chicken and let it sit for an hour.
Then, when the grill is hot, I lay foil out on the grill and put the chicken on. (The foil will help to keep the chicken moist, and so does the ranch dressing) When the chicken is about 5 minutes from being done, I brush it again with the bbq/ranch mixture and put it on the grill (without the foil) and finish grilling. It is very easy and really makes for a quick main dish. We love it and normally have this once a week during summer months.
I would also like your dry rub recipe. |
plantladyhou
Katy, TX (Zone 8b)
September 20, 2006 5:37 PM Post #2742635
| Have you tried marinating w/bottled Italian dressing overnight? The taste is great whether cooked in the oven or grill. If grilling outside dry off some of the marinade so that the skin doesn't burn. Personally, I like to cook inside and chicken is my favorite. Here in TX we like our food well seasoned and if it is a little (or a lot) spicy we like that, too. Don't forget the salt! Try cooking w/40 cloves of garlic in the cavity. The cooked garlic is to die for and can be spread on bread as a real treat. You don't even have to peel the garlic or you can cut it in two pieces. Since chicken is my favorite "meat" I must have at least 2 doz recipes that I use and will be glad to share some of them w/whoever wants them. (My other favorite is seafood: sprimp, crab, lobster and crab - either Blue or Snow crab.)
Ann |
