BBQ Help - suggestions

what fox et al said-money

THE GREATEST CHICKEN RECIPE FOLLOWS-

boneless, skinless thighs

a bunch of soy sauce

fresh, minced garlic

few cups of brown sugar

2 tbsp veggie oil

2 tbsp red wine vinegar

fresh shaved ginger

you will be the envy of the Q

 Soak whole okra overnight in a mixture of olive oil,cider vinegar,cayenne,garlic powder,and a pinch of celery seed and put them on a skewer like you would shrimp.Grill them fover hot coals for about 4 minutes on each side.

 Also grilled corn on the cob is fantastic.Just wrap an ear  in foil with a tablespoon of smart balance or butter and cook at high heat for 5 minutes on each side.You can customize your corn by  adding different things before you seal the foil.Some of my favorites are Old Bay seaoning.garlic powder.Tabasco sauce,or Tony Chacheres creole seasoning.

Hotdogs on the grill are delicious and pretty much the cream of the crop when it comes to BBQ if you do it right. I cant post my whole recipe right now because its 4 pages long but would be willing to email it to ya. Look me up another time man.

List of ingrediants you will need as follows

Hotdogs

Buns

I know its confusing just email me if your interested any farther on my recipe I like to call "Iw1nBets hotdogs on the grill then on a bun"

... Thanks lwlnbets.

 My next project.

 Lots of great ideas, Veggies are great directly on the grill, a dab of olive oil each side. Zucchini is best, cut in thin strips.

I like the okra idea. Soak corn in the husk in water and steam off to the side @ an hour,

Bon Appettit

Doubleup4life is the closest to having the best suggestion for moist chicken.  YOU HAVE TO BRINE CHICKEN.  When chicken or other meat is put into a brine solution, juices from the protein are pulled out into the brine, while the brine (along with any added sugar and flavorings) is pulled in. The salt breaks down the protein in the meat and loosens their grip on each other, making it harder for moisture to escape when the chicken is cooked. Sugars that are absorbed into the flesh hold on to water, which helps keep the meat even more moist when cooked.

depending on how much chicken you're cooking, follow the parameters below for a simple brine:

1 gallon water, 1 cup salt, 1/2 cup sugar.  dissolve the salt and sugar and then place the chicken in the brine (can be in a large bowl or giant ziplock bags.  you can buy Turkey brining bags from the grocery store.  (p.s. if you ever cook a turkey, brine it for at least a day for best results).

Brine chicken with bones for at least 2 hours (up to 8 hours for large whole chicken).  brine boneless chicken for about 45 minutes.  in the fridge.

After brining, PAT COMPLETELY DRY.  then add your DRY rub and grill it (not marinade, it is already marinated).  Brined chicken takes a little less time to grill, as well. 

you will be amazed how moist the chicken stays by doing this SIMPLE process.  Once i learned it, i've never strayed from it.  here's a simple brining method from Tyler Florence: https://www.sunset.com/food-wine/techniques/tyler-florence-how-to-brine-chicken-00400000049247/

Reading all of these discussions regarding chicken has got me really hungry for BBQ chicken tonight.  I am going to be drying Double4Life's recipe.  BOL to all!

How much BBQ sauce and Vinegar do you use? I'm going with cheap beer on this.........Natty Light, to be specific.

This thread has a lot of potential...and now i'm starving!

I had a BBQ catering business for awhile, and other than ideas from various people, I learned a lot from the Food Network. Great recipes of all kinds of food.

Correct me if I am wrong, but, if you don't use charcoal or propane won't this take a long time to cook?

I tried using just your ingredients and threw them on the grill....
They are still only around the temperature it is outside

AND I'M GETTING HUNGRY

Cedar Plank SAlmon had some at Ruth Chris this past saturday ..

I do an Asian marinade with hoisin sauce and chop up onions, red peppers, mango slices, quick stir fry  and top it on chicken, shrimp from the grill

I need a recipe for this weekend...more suggestions

 

shit your doing it all wrong. Dont get down on yourself cuz a lot of ppl mess it up there first time. Hell im actually forgetting the proper way of making bbq hotdogs as im writing this.

https://www.wonderhowto.com/how-to-barbecue-hot-dogs-grill-242513/

 

Best instructional video ever.

cmon u guys please watch that video. Is that guy not the most interesting most mysterious person ever? From his rusty voice to his hip lingo. Homosexual sex is decent.

Delicious. Living good.Eating better

There are three simple steps to cooking any meat on the BBQ:

- Marinate: The longer you marinate, the better. You can use a store-bought marinade or try and make one yourself (which is fun and easy). I suggest 1 part soy sauce, 1 part honey, 1 part cider vinegar, a bunch of minced garlic cloves, some ginger powder, some onion powder and just a bit of lime juice... You can then add a cup of crushed pineapples or apples or oranges -- all go with chicken quite well. Mix it all together and throw your meat in there and leave it in the fridge for 2-3 days (or at least overnight). This will ensure tasty and juicy meat.

- Take the meat out of the fridge about 45 minutes prior to cooking to let it 'warm up' to room temperature. This step is KEY if you like a good rare or medium rare steak and just as important with other meats and cooking them properly. Anyways, you should pre-heat your grill to almost the highest setting and throw on your meat to sear it and lock in the juices. To do this, simply cook it one side for 2 minutes, rotate 90 degrees for the nice 'criss cross char' effect then flip it and do the same on the other side for a total of 8 minutes on the grill.

- The final step is SMOKING, the best step. While you're setting up the BBQ in step 2, grab some of your favourite wood chips and lightly soak a bit of it in water, then add dry chips around the wet and wrap it all up in tin-foil. When you're about halfway through the searing, toss your tin-foil package on the coals or your heat deflector and turn down the heat on that side, leaving the heat high on the side your searing with. Once you're done searing, just turn down the heat to match the smoking side (both on low) and allow the chicken to smoke the rest of the way. This could be anywhere from 10-80 minutes depending how long you seared for and how hot your BBQ is and stuff but just check every 10 minutes until cooked to your liking.

These 3 steps make any meat amazing... Marinate, Sear, Smoke!

Correction, put some dry wood chips in the middle and surround with wet chips.

About to grill some salmon, corn on the cob, and zuchini. Thx again for the suggestions. No cedar plank yet but one of these days. And whoever ate at Ruth Chris I'm jealous as it's one of my favorites places but it hits the pockets hard.

SalandBob - I'm trying your recipe next...

try ribs with a dry rub of choice---place in aluminum roaster pan with a little apple or pear juice---seal---(depending how much meat) sit on grill for about an hour or hour & a half maybe two(do not let dry out)---then remove from pan and set on grill (baste with either pinnapple or coconut  juice)

i also cut about three good size onions & 2 peppers of choice into slices---place in aluminum pack or pan---add ground pepper/garlic/cayanne pepper/cavenders greek seasoning/bit of beer(ying ling)/bbq sauce---seal---sit on hot side of grill for half hour---after the half---open---mix and enjoy on everything from hotdogs/sausage/burgers almost everything

 

 

If you're not from the midwest you might not know what I'm talking about. 

Get some Brats.  Put them on the grill.  In a grilling pan add a stick of butter, chopped up garlic, chopped up onion and enough beer to cover your brats, place to the side of the brats.  When the brats are almost cooked take them from the direct heat and place them in the grilling pan for about 10-12 minutes.  These will be the best brats you have ever had.

Also, take some tin foil place cut up potatoes, garlic salt, butter and onions.  Place on the upper rack of your grill for about 45 minutes and YUMMY.  Take some asparagus add olive oil, garlic salt, salt and pepper and place on top rack for 14-25 minutes depending how thick the asparagus is.

i make this apricot chicken on the grill

marinate overnight leading up to bbq (at least 12-16 hours)...chicken breast although you could probably do assorted pieces

10 oz apricot preserves, 1/2 cup ketchup, 1/4 cup soy sauce, 2 tea spoons minced garlic,  2 teaspoons tabasco

also, you can boil the extra marinate to use as a sauce after chicken is cooked. def need to boil it though since its sitting on raw chicken