not enough heat, maybe ill let the wifey take over...shes pretty good at burning food:rofl::hehe:
You having chicken for breakfast? Getting awful late over there :frog:
BBQ question
- Thread starter Turbo Buick 6
- Start date
You having chicken for breakfast? Getting awful late over there :frog:
nice plug....
yea I just finished a big project and looking for something else again to keep me outta trouble.
If you want to get technical, I never clean my grill, I use it at least 4 times a week, so there is a good residue on it. When the chicken, or whatever else is 75% done, I open the bbq sauce lid and squirt a little on each piece then use the tongs to mop it around. I then immediately flip the meat and do the same on the other side, let it cook for a few more minutes and flip it again and spread some more on the first side and then cook till its done, or I finish the beer i'm on
a true BBQ champ
WOW it actually turned out really well, put the sause on about 10 times from start to finish :rofl:
even though it took me 3 hours :rofl: it was well worth it, glad i could share it with all
even though it took me 3 hours :rofl: it was well worth it, glad i could share it with all
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Looks really good... I struggle with BBQ chicken... always ends up dry. I'll keep trying though....
my new wife's favorite is another means of grilled chicken I have gotten down pat...
Throw some boneless, skinless chicken breast on a hot grill in indirect fire - I use a gas grill and use the rack attached to the lid rather than the one directly above the flames. Immediately sprinkle some garlic powder, season salt, crushed black pepper and Sweet Vidalia Onion salad dressing. Brush the dressing all over to mix with the dry ingredients. Poke the chicken breasts with a fork to allow the baste to soak in. I know some say the poking lets the natural juices out but my chicken has never been dry cook ing this way.... 4 minutes later (or until the thermometer has warmed back up to 400*) flip the chicken and re-apply the aforementioned ingredients. Allow to cook until it warms back up to about 375-400* or another 3-4 minutes. Flip again. let cook 3-4 minutes. flip again and reapply vidalia onion dressing. cook 2-3 minutes. flip and reapply vidalio onion dressing. once the dressing looks glazed and thickened, remove chicken and serve. This has been absolutely delicious every time I've made it. I made it one night last week for company that was in town for our wedding. It was, again, lip-smackingly awesome!! ummm snack time now.
C-ya
I'll keep trying though....my new wife's favorite is another means of grilled chicken I have gotten down pat...
Throw some boneless, skinless chicken breast on a hot grill in indirect fire - I use a gas grill and use the rack attached to the lid rather than the one directly above the flames. Immediately sprinkle some garlic powder, season salt, crushed black pepper and Sweet Vidalia Onion salad dressing. Brush the dressing all over to mix with the dry ingredients. Poke the chicken breasts with a fork to allow the baste to soak in. I know some say the poking lets the natural juices out but my chicken has never been dry cook ing this way.... 4 minutes later (or until the thermometer has warmed back up to 400*) flip the chicken and re-apply the aforementioned ingredients. Allow to cook until it warms back up to about 375-400* or another 3-4 minutes. Flip again. let cook 3-4 minutes. flip again and reapply vidalia onion dressing. cook 2-3 minutes. flip and reapply vidalio onion dressing. once the dressing looks glazed and thickened, remove chicken and serve. This has been absolutely delicious every time I've made it. I made it one night last week for company that was in town for our wedding. It was, again, lip-smackingly awesome!! ummm snack time now.
C-ya
im doin burgers right now, and stripping 200' of 4g 4 conductor wire for scrap......i cant feel my hand
Glad the BBQ turned out good for you.
It depends on how you like your sauce and/or how much sugar the sauce has in it when you should put it on. High sugar sauces on right away can char too much for my tastes, but low sugar sauces it is no problem.
To light the charcoal easy invest in one of those charcaol starters (you can find them nearly everywhere now). They look like a tall metal can with a handle on one side and holes near the bottom (some have them further up the sides too). When you look at it, your first impression will be Bullshit, this won't work.
Trust me, they work very well. I can start a whole pile of charcoal (enough to smoke a couple of thick steaks) with just two pages of newspaper in the bottom I never would have believed it if I hadn't tried it. It will smoke real heavy at first; that's normal. Just leave it alone and let it do it's thing.
After a while (a beer or two) check on it. When the coals are gray on the top (you can also see a faint, tall flame coming out the top), then you use the handle to pur the hot coals in the bottom of the grill. Ready to start cooking now
Use some good leather gloves to pick the thing up though... it gets very hot... and be careful where you set it down to cool off.
I also have a sure fire recipe for very moist and tender BBQ chicken (whole chicken) if you are interested....
It depends on how you like your sauce and/or how much sugar the sauce has in it when you should put it on. High sugar sauces on right away can char too much for my tastes, but low sugar sauces it is no problem.
To light the charcoal easy invest in one of those charcaol starters (you can find them nearly everywhere now). They look like a tall metal can with a handle on one side and holes near the bottom (some have them further up the sides too). When you look at it, your first impression will be Bullshit, this won't work.
Trust me, they work very well. I can start a whole pile of charcoal (enough to smoke a couple of thick steaks) with just two pages of newspaper in the bottom
I never would have believed it if I hadn't tried it. It will smoke real heavy at first; that's normal. Just leave it alone and let it do it's thing.After a while (a beer or two) check on it. When the coals are gray on the top (you can also see a faint, tall flame coming out the top), then you use the handle to pur the hot coals in the bottom of the grill. Ready to start cooking now
Use some good leather gloves to pick the thing up though... it gets very hot... and be careful where you set it down to cool off.
I also have a sure fire recipe for very moist and tender BBQ chicken (whole chicken) if you are interested....
Try it wrapped around a couple of back strap steaks when you kill your next whitetail. Throw them on an indirect flame, or off to the side of where your charcoal pile is, and flip once. Medium Rare, bacon cooked to perfection, and tender as all get out...:food:
chicken cam out good, how bout them burgers? i have mastered the art of grilling, and bored so i bought myself a smoker this past weekend. i tried smoking some pork chops tuesday for my b-day dinner and i need some practice with it. i just read this thread, but i inherantly followed mmlmm's advice not knowing it, and used more more more more more lighter fluid, and my pork chops tasted like more more more more more kingsford lighter fluid. apperantly i did not let it burn off enough before installing the food and lid. i'll be darned if aint totally differant than using a charcoal grill. i had it lit for 45 mins before i put the food on, but it wasnt enough. oh well, better luck next time.:baby:
i tried smoking some pork chops tuesday for my b-day dinner and i need some practice with it. i just read this thread, but i inherantly followed mmlmm's advice not knowing it, and used more more more more more lighter fluid, and my pork chops tasted like more more more more more kingsford lighter fluid. apperantly i did not let it burn off enough before installing the food and lid. i'll be darned if aint totally differant than using a charcoal grill. i had it lit for 45 mins before i put the food on, but it wasnt enough. oh well, better luck next time.:baby:
I'm back at it again cooking some filets got lots of lighter fluid this time. This BBQin in the alley is gettin old tho, good thing were getting a new house tomorrow
got lots of lighter fluid this time. This BBQin in the alley is gettin old tho, good thing were getting a new house tomorrow 
another for hot food while trucking is to dump the BBQ sauce and chicken into HD aluminum foil wrap couple of times. drop it behind the exhaust manifold on cummins or kitty kat. haul couple of loads of stone. use welding gloves and remove foil and eat a nice warm meal. baked potatos work good also corn on the cob.
I make grinders and put them on top of the engine and when I stop for fuel enjoy a nice hot lunch, melts the cheese just perfectly
When at home I make my own BBQ sauce. Take the chicken and put in a baking pan (like a deep brownie pan) take half the sauce and mix 50/50 with water and pour over chicken. Bake at 300 for about an hour to cook chicken (pretty much a better way to marinade) just about all the way then put on the grill and baste the sauce on the chicken while it finishes. Comes out really tender!
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cut the top off large jalepenos, de-seed, stuff them with ground meat that is already browned and mixed with shreaded cheese, wrap them with a slice of maple bacon and stick on the grill till the bacon is done :food::yumyum:
I'm back at it again cooking some filets
You where cooking steaks at 1 am here so I'm sure it was much later there. Did you at least make some eggs with them?
Congrats on the new house :hug:
