| Author: |
[Food & Fitness] Topic: BBQ Help - suggestions |
|
Jelax |
RSI   View Space | Blog | Friends | Playbook | |
Veteran
Joined: Mar 2010
Posts: 2252
Location: United States |
#1 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.
|
|
quote |
|
yuice20 |
View Space | Friends | Playbook | |
Veteran
Joined: May 2006
Posts: 4029
Location: Illinois |
#2 Posted: 5/10/2010 11:49:24 AM
|
|
quote |
|
Jelax |
RSI |
Veteran
Joined: Mar 2010
Posts: 2252
Location: United States |
#3 Posted: 5/10/2010 11:55:25 AM |
|
quote |
|
captjohn67 |
View Space | Friends | Playbook | My Sportsbook: Pinnacle Sports | |
All-Star
Joined: Apr 2008
Posts: 11766
Location: Alabama |
#4 Posted: 5/10/2010 11:56:28 AM |
|
quote |
|
MaxStretch |
View Space | Blog | Friends | Playbook | |
Prospect
Joined: Sep 2006
Posts: 136
Location: |
#5 Posted: 5/10/2010 11:56:58 AM |
|
quote |
|
|
|
Jelax |
RSI |
Veteran
Joined: Mar 2010
Posts: 2252
Location: United States |
#6 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) |
|
quote |
|
captjohn67 |
View Space | Friends | Playbook | My Sportsbook: Pinnacle Sports | |
All-Star
Joined: Apr 2008
Posts: 11766
Location: Alabama |
#7 Posted: 5/10/2010 12:11:32 PM  |
|
quote |
|
ManassaMauler |
RSI |
Legend
Joined: Oct 2007
Posts: 57008
Location: New York |
#8 Posted: 5/10/2010 12:12:53 PM  |
|
quote |
|
Jelax |
RSI |
Veteran
Joined: Mar 2010
Posts: 2252
Location: United States |
#9 Posted: 5/10/2010 12:38:15 PM Mansaa if you happen to hear anything before this evening let me know |
|
quote |
|
superbeets |
View Space | Blog | Friends | Playbook | |
Covers Linesmen
Joined: Dec 2003
Posts: 15970
Location: Texas |
#10 Posted: 5/10/2010 12:41:48 PM |
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34861
Location: Minnesota |
#11 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
|
|
quote |
|
STLCard |
View Space | Friends | Playbook | |
Veteran
Joined: May 2005
Posts: 2570
Location: United States |
#12 Posted: 5/10/2010 12:51:02 PM
3 hours up to 2 days works best
|
|
quote |
|
HutchEmAll |
View Space | Blog | Friends | Playbook | |
Legend
Joined: Jan 2004
Posts: 34861
Location: Minnesota |
#13 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. |
|
quote |
|
Jelax |
RSI |
Veteran
Joined: Mar 2010
Posts: 2252
Location: United States |
#14 Posted: 5/10/2010 1:00:53 PM |
|
quote |
|
KQC |
View Space | Friends | Playbook | |
Veteran
Joined: Nov 2005
Posts: 3753
Location: United States |
#15 Posted: 5/10/2010 1:02:04 PM
|
|
quote |
|
FrozenTundra |
View Space | Friends | Playbook | |
Captain
Joined: Mar 2006
Posts: 7887
Location: Canada |
#16 Posted: 5/10/2010 1:04:33 PM
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...
|
|
quote |
|
benhogan76 |
RSI  |
Veteran
Joined: Apr 2008
Posts: 2383
Location: Ontario |
#17 Posted: 5/10/2010 7:12:14 PM |
|
quote |
|
bssports |
RSI |
Prospect
Joined: Dec 2006
Posts: 407
Location: United States |
#18 Posted: 5/10/2010 7:28:19 PM |
|
quote |
|
bssports |
RSI |
Prospect
Joined: Dec 2006
Posts: 407
Location: United States |
#19 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 |
|
quote |
|
jesron1269 |
RSI |
MVP
Joined: Dec 2008
Posts: 18481
Location: South Dakota |
#20 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! |
|
quote |
|
NoWorries21 |
RSI  |
Captain
Joined: Mar 2009
Posts: 7230
Location: Texas |
#21 Posted: 5/10/2010 8:08:52 PM
|
|
quote |
|
Jelax |
RSI |
Veteran
Joined: Mar 2010
Posts: 2252
Location: United States |
#22 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!
|
|
quote |
|
Dsn150 |
RSI |
All-Star
Joined: Feb 2008
Posts: 10409
Location: Alabama |
#23 Posted: 5/10/2010 8:35:44 PM
Any rub would be ok, but this one is pretty good-
|
|
quote |
|
foxwad |
View Space | Blog | Friends | Playbook | |
Rookie
Joined: Nov 2008
Posts: 752
Location: Missouri |
#24 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 |
|
quote |
|
DoubleUp4Life |
RSI |
Legend
Joined: Nov 2007
Posts: 30645
Location: New York |
#25 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  |
|
quote |