BBQ Help - suggestions

me too!  Chiavettas ftw! 

If your worried about drying out chicken then the best thing to do is use a meat thermometer.  Take them off the grill at about 160 and let them sit,(on the warming rack if you have one)  for about 10 minutes, so they reach 165 with the leftover heat. 

Veggies are great on the grill too, thin sliced potato with some salt will be nice and crispy. 

The other day we had some zucchini, so I sliced them in length's about 1/4" thick, then sprinkled salt, pepper, garlic powder and curry on them. 

Jelax- trust me, you will nut in your shorts after the first bite. Recipe has been passed down from gramps, to my pop, and now me. Remember, boneless/skinless high quality thighs are the best in this recipe. I usually make about 100 pieces, marinate them all in bags of 20 and freeze the other bags to be thawed out already in the marinade for later. gl

Purchase flap steak or ranchera at a carniceria, season with salt, pepper, white pepper, red pepper, maranate with sunny delight, add sliced onions.  Maranate overnite.  Use 2 corn tortillas per serving, add chopped cilantro, chopped onion, cheese, and salsa.

1LB serves two.

Baby back ribs, try dry rub, bake in oven 2 hours at 200 degrees per slab, rest overnite in tin foil.  Brush on barbque sauce and bbq and throw on grill.

saffron, sunflower oil, garlic and onions, lemon juice, salt and pepper. submerge the chicken in this mix and let marinade for 24 hours.

.. The recipe would be more helpful  

Need a Pittmaster ASAP

All hands on deck.

CODE RED !!!!!!!!!!!!!!!

Tyler Florence IS THE MAN

Brining is advanced level tho and not necessary for weekday meal.

The KEY to chicken is temperature.

Breasts are very lean which mean they can overcook real, real, real, real quickly.

Leg Quarters and thighs much more generous temperature wise.

Some of you guys sear it and some don't but the key to the meat being tender is 160-165 degrees

It is still cooking when you pull it off the grill so I pull dark meat at 160. 

After that, you can jizz it with whatever you want but for the meat to be moist and tender, gotta keep it under 165.

Here's a good one with minimal prep work..................

SMOKED CHICKENS:

Rub it down and get it to room temp.  Throw those bad boys on some coals with some wood chips.  Apple wood.  No flame fellas and keep that temp under 250 on the fire.  220 would be ideal but it's hard to monitor.  Just keep it under 250.  If fire goes, no problem.  Just transfer some coals in there.  Keep the lids down.  Check it every 45 minutes and spray it with blend of apple cider and water, or apple cider and beer, or anything wet.

2-3 hours later.............

No time for brining in BBQ competitions.

Have to check your meat in and no time to brine.

Unnecessary.

GARLIC POWDER

And sticking a beer can up a chicken's ass isn't going to make it moist.

Although its worth a try

Jam the cavity of that chicken with some citrus......... oranges and lemon quarters.  Throw some rub in there too.

Chicken #2

Cut the backbone outta that chicken so it lays flat on the grill.

Jam some butter and Rosemary under the skin.  Sear that bitch up and then stick it on med heat

If wanna get cute............. wrap a brick with tinfoil.... heat that thing up and put it on top

Don't forget the Garlic Powder  ..... the California seasoned powder is the best.

JWK is the guru at this..................

https://www.covers.com/postingforum/post01/showmessage.aspx?spt=218&sub=100719497

Timber9 prolly ain't too bad at cooking dead chickens either

Just make sure you don't eat the gumbo

Might be squirrels and shit in there.

Where I come from......... don't eat the chicken salad unless you know them real well.