BBQ Help - suggestions

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Author: [Food & Fitness] Topic: BBQ Help - suggestions
Jelax PM Jelax
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Posted: 5/10/2010 11:40:35 AM

Hey fellas - Any help is appreciated.

I've started bbqing now that it's reasonably warm in my area BUT I am not very good at anything other than Salmon(Wild caught only).

Anywho I NEED HELP  making some BBQ chicken. Every time I make chicken it turns out super dry. Any help really would be appreciated. Also, always looking for new things to throw on the grill so anything you throw out here I will DEF try.

yuice20 PM yuice20
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Posted: 5/10/2010 11:49:24 AM
do you ever grill your salmon on a cedar plank? I had some the other day and it was the best salmon i have ever had
Jelax PM Jelax
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Posted: 5/10/2010 11:55:25 AM
Never tried that BUT anything I can do to have great salmon I will give a shot. Thanks!
captjohn67 PM captjohn67
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Posted: 5/10/2010 11:56:28 AM
do the beer can chicken       super moist...
MaxStretch PM MaxStretch
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Posted: 5/10/2010 11:56:58 AM
Got one for you. Its one of mine and my kids favorites. Go to the supermarket and get a bottle of Balsamic and Sweet Onion Marinade made by Kens Steakhouse. Marinate a bunch of chicken legs and thighs overnight. (NO NASTY, DRY, BONELESS CHICKEN). Cook chicken on medium heat for around 30 minutes. Excellent!
Jelax PM Jelax
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Posted: 5/10/2010 12:02:49 PM

Max - I will def try that - thanks  - I've had more success with dark meat too so I look forward to it. I just happen to have a LOT of boneless breasts that I'm grilling this evening.  and I don't want to screw it up

Captjohn - any advice on the cooking aspect of it. medium heat/length of time etc for boneless breasts(I know it depends on thickness etc)

captjohn67 PM captjohn67
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Posted: 5/10/2010 12:11:32 PM
Honest answer is i can't remember the length of time {it has been a while and i tend to smoke more than i grill these days} Find one of the whole chkn holders at Walmart and it will have instructions with it. This isn't going to help since you already have boneless pieces, but maybe try it next time. I think you will be pleasantly suprised.
ManassaMauler PM ManassaMauler
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Posted: 5/10/2010 12:12:53 PM
My girl works at a BBQ restaurant in NYC. Will get you a menu 
Jelax PM Jelax
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Posted: 5/10/2010 12:38:15 PM

Mansaa if you happen to hear anything before this evening let me know

superbeets PM superbeets
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Posted: 5/10/2010 12:41:48 PM
Do an injection ?    There are alot out there...
HutchEmAll PM HutchEmAll
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Posted: 5/10/2010 12:50:49 PM

I buy this spicy teriyaki marinade (Maui Mountain brand).  I use that along with 3-4 cloves of garlic, a little sesame oil, a little peanut oil, and white pepper, and about a tablespoon of minced ginger. 

I marinate a handful of 16-20 count raw shrimp along with some sea scallops in this for about 2-3 hours. 

Then get a grill smoking hot (475-500 degrees) and grill the shrimp for about a minute and a half a side (do NOT overcook) and the scallops about 2+ minutes a side (depending how big they are).

They are better slightly under done then overdone.  You can also use a "vegetable pan" on the grill to prevent the food from falling through the grates. 

Something like this would make it a snap:

http://www.bestnest.com/bestnest/RTProduct.asp?SKU=ROI-68&src=nextag&kw=ROI-68

 

STLCard PM STLCard
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Posted: 5/10/2010 12:51:02 PM
try to always marinate, keeps the chicken moist and adds flavor

3 hours up to 2 days works best

HutchEmAll PM HutchEmAll
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Posted: 5/10/2010 12:53:24 PM

Also, when I do chicken breasts, I pre-heat the grill on high to 500,  I then add my chicken and turn the heat down to about medium to medium high....and do boneless breats 4 to 4.5 minutes depending on size.  When finished, cover them and let them rest for 5-10 minutes before serving. 

Do some research on line and look for some good marinades as well.  That will help take care of some of the tendancy for the meet to get dry.  Look at dry rubs too. 

Jelax PM Jelax
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Posted: 5/10/2010 1:00:53 PM
Thx hutch and stl
KQC PM KQC
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Posted: 5/10/2010 1:02:04 PM
Near any asian markets? If so, buy some kalbi(flanken ribs) and a bottle of kalbi marinade for some korean bbq
FrozenTundra PM FrozenTundra
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Posted: 5/10/2010 1:04:33 PM
Marinade your chicken with anything really, I usually just make my own.

on the BBQ - you're drying them up b/c you're keeping them on too long. I set my bbq on high, sear both sides, 1 min each, coat with a little sauce with each flip, then cut the temp down, close the lid and let'em be for a few minutes, another coat, flip, minute and take it off. For chicken, I'd grab the fatest one and cut right through the middle to make sure it's cooked all the way through...that's it.

For tonight...grab some beer, let'em soak in it for a few hours with salt and pepper...
benhogan76 PM benhogan76
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Posted: 5/10/2010 7:12:14 PM
I am the opposite of Tundra I cook my chicken on the top shelf of my BBQ on low heat making sure to put the sauce to it before hand.  Usually cook it for 20-25 and always comes out nice and moist.  Also it isn't a main course but I have started doing thin sliced potatoes on the grill with a little butter and garlic turns out great.
bssports PM bssports
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Posted: 5/10/2010 7:28:19 PM
Tough to make bbq chicken with boneless breasts.Drill them Cutt them up and make chicken fijitas.   
bssports PM bssports
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Posted: 5/10/2010 7:29:14 PM
QUOTE

Originally Posted by bssports:

Tough to make bbq chicken with boneless breasts.Drill them Cutt them up and make chicken fijitas.   

*Grill

jesron1269 PM jesron1269
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Posted: 5/10/2010 8:02:48 PM

What type of grill do you have gas or charcoil?  If gas I always turn up the heat to max and let the stainless steel get super hot.  I then sear all sides to keep the moisture in the chicken.  Next I turn the heat down to between medium and low (depending on how windy your location is) and glaze BBQ sauce on the chicken every 90 seconds or so while turning the chicken from side to side.  It gets a good glaze on the outside and moist on the inside.  Keep in mind that the internal temp for chicken has to be over 180 so keep on eye on that too.  BOL and tell us how it goes for you!

NoWorries21 PM NoWorries21
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Posted: 5/10/2010 8:08:52 PM
There is nothin better when grilling than makin you r veggies on their is well. Slice up some squash, carrots, potatoes, etc add some salt pepper butter and some ind of seasoning, wrap in aluminum foil and cook for 10- 20 minutes. Its really good.
Jelax PM Jelax
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Posted: 5/10/2010 8:27:33 PM

Thx Jesron, no worries, bss, frozen, kqc - They actually turned out well. It was DEF the length of time I was keeping them on. Chicken, corn on cob, and zucchini turned out very good. I will marinate overnight next time but at least the chix wasn't dry as heck like usual. Thanks all and I look forward to trying many of the other suggestions later this week and this weekend.

The beer one came up a few times so I will try that next.  Then it's back to salmon which I will try on the cedar plank!!!  Then on so more of the exotic ones but can't wait to try them all. Wifey even loved the chicken and she's picky so again I really appreciate it!

 

Dsn150 PM Dsn150
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Posted: 5/10/2010 8:35:44 PM
Beer can chicken-


Any rub would be ok, but this one is pretty good-





foxwad PM foxwad
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Posted: 5/10/2010 10:34:26 PM
QUOTE

Originally Posted by NoWorries21:

There is nothin better when grilling than makin you r veggies on their is well. Slice up some squash, carrots, potatoes, etc add some salt pepper butter and some ind of seasoning, wrap in aluminum foil and cook for 10- 20 minutes. Its really good.

 

Same works great for chopped up potatoes

DoubleUp4Life PM DoubleUp4Life
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Posted: 5/11/2010 12:48:04 AM

From Buffalo NY

We Own Chicken

Soak you chicken in Beer (any Kind) + BBQ sauce + Vinegar for 8+ Hours than Grill ....

YUMMY in my Tummy

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