BBQ chicken on the grill

[Gary]

WARNING: If you like to cook *good* food (and we all do here) quit reading
now! The following might be highly disturbing to you.

First of all, my way: Back before "Big Brother" here in Virginia made it
illegal to grill on patios and balconies at all apartments and condos (due
to fire hazard), I used to grill chicken quite often. I always cooked them
from raw to finish on a charcoal grill. By the time the meat was almost
finished, they looked like giant lumps of charcoal...blackened to the max on
the skin. At this point, I would start heavily slathering them with BBQ
sauce. The sauce would soften all the charred surface and the it *DID*
remove any burnt taste. Very good stuff.

I hope that part didn't disturb you as it works well. Try it sometime if you
haven't. ;)

So anyway, a coworker was telling me how last weekend he had a family event
and he made his "family famous" barbequed chicken. Since I like that, I
asked how he made it.

Him: "The secret is to boil your chicken to done then finish on the grill
with bbq sauce to add a little char to it.

I didn't say anything. ;)
But then I asked him what he did with the chicken water from the boiling.

Him: "What? You pour that out down the drain, of course. What do you think I
would do with it?"

Again, I nodded and kept my mouth shut. >:-o

Gary

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:5027867D...@att.net...

oh:( Not the type to have welcomed a wee bit advice then?

--
--

http://www.shop.helpforheroes.org.uk/

[George Leppla]

On 8/12/2012 5:33 AM, Gary wrote:

> Him: "The secret is to boil your chicken to done then finish on the grill
> with bbq sauce to add a little char to it.
>
> I didn't say anything. ;)
> But then I asked him what he did with the chicken water from the boiling.
>
> Him: "What? You pour that out down the drain, of course. What do you think I
> would do with it?"
>
> Again, I nodded and kept my mouth shut. >:-o

Some people cook, some people don't. His new method is better than his
old one.

FWIW... I've done the same thing when faced with having to grill a lot
of chicken at once (church picnic). I used leg quarters, boiled first
(with spices added to the water), then marinated in a thin BBQ sauce
overnight, warmed in the oven and finished on the grill. OK, so it
might get me lynched by foodies, but the people there that day ate like
it was their last meal and I didn't get any complaints.

Also saw an Iron Chef episode where the chef cut up the ribs and cooked
them in a pressure cooker until tender, then glazed them with a sauce
and finished then under the salamander (broiler). I thought for sure
the judges were going to call bullshit, but they raved about them.

Go figure.

George L

[Gary]

Ophelia wrote:
>
> "Gary" wrote :

> > Again, I nodded and kept my mouth shut. >:-o
>
> oh:( Not the type to have welcomed a wee bit advice then?

I had to bite my tongue. He was so bragging about his recipe that I felt it
wouldn't be so good to correct him and offer different advice at the time.
Next time the subject comes up, I'll tell him how I do it and maybe he will
try my way? At least maybe I can get that worthless "chicken water" from
him. heheh

Gary

On a funnier note: Many years ago my brother-in-law told me this disturbing
story. He lived with roommates at the time. One morning he got up and went
into the kitchen to make his traditional cup of instant coffee. Well, there
was some water in a saucepan already on the stove so he just heated it up
and made his coffee. One taste and he was gagging!

Turns out that the previous night, one of his roommates boiled some hotdogs
then left the saucepan of water on the stove. He had hotdog-water instant
coffee. LOL! ;)

[Ed Pawlowski]

On Sun, 12 Aug 2012 06:33:33 -0400, Gary <g.ma...@att.net> wrote:

>
>Him: "The secret is to boil your chicken to done then finish on the grill
>with bbq sauce to add a little char to it.
>
>I didn't say anything. ;)
>But then I asked him what he did with the chicken water from the boiling.
>
>Him: "What? You pour that out down the drain, of course. What do you think I
>would do with it?"
>
>Again, I nodded and kept my mouth shut. >:-o
>
>Gary

Did he share his secret rib recipe too?

[Gary]

As with my friend, I guess what you put on them at the end can be good
tasting. His family likes his grilled chicken.

But as you all know....boil a chicken to done and all the chicken flavor
ends up in the water. The remaining meat is just a vehicle to hold whatever
flavor you might add.

Gary

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:5027A010...@att.net...

> Ophelia wrote:
>>
>> "Gary" wrote :
>> > Again, I nodded and kept my mouth shut. >:-o
>>
>> oh:( Not the type to have welcomed a wee bit advice then?
>
> I had to bite my tongue. He was so bragging about his recipe that I felt
> it
> wouldn't be so good to correct him and offer different advice at the time.
> Next time the subject comes up, I'll tell him how I do it and maybe he
> will
> try my way? At least maybe I can get that worthless "chicken water" from
> him. heheh

TBH I can just about understand why he boiled the chicken, but that good
stock ... !!!

> On a funnier note: Many years ago my brother-in-law told me this
> disturbing
> story. He lived with roommates at the time. One morning he got up and
> went
> into the kitchen to make his traditional cup of instant coffee. Well,
> there
> was some water in a saucepan already on the stove so he just heated it up
> and made his coffee. One taste and he was gagging!
>
> Turns out that the previous night, one of his roommates boiled some
> hotdogs
> then left the saucepan of water on the stove. He had hotdog-water instant
> coffee. LOL! ;)

Ewwwwwwwwwwwww!!!!!!!!!!!!

--
--

http://www.shop.helpforheroes.org.uk/

[Ophelia]

"Ed Pawlowski" <e...@snet.net> wrote in message
news:k68f289r1ojrr56sl...@4ax.com...

lol
--
--

http://www.shop.helpforheroes.org.uk/

[Gary]

I hope he won't. hehehe

Gary

[George]

He probably didn't work long enough at the chilis factory to learn that...

[Brooklyn1]

That would be the Champagne of southern trailer trash redeye gravy.

[sf]

On Sun, 12 Aug 2012 08:29:13 -0400, Gary <g.ma...@att.net> wrote:

> As with my friend, I guess what you put on them at the end can be good
> tasting. His family likes his grilled chicken.
>
> But as you all know....boil a chicken to done and all the chicken flavor
> ends up in the water. The remaining meat is just a vehicle to hold whatever
> flavor you might add.

I guess that's his way of not burning the chicken to a blackened
crisp. Some people just can't get the right amount of fuel in their
bbq to save their lives. My son-in-law is that way. He dumps way too
much in and then blackens everything. He's bad and he knows it, but I
haven't seen him even attempt to correct the problem.

--
Food is an important part of a balanced diet.

[Cheri]

"George Leppla" <geo...@cruisemaster.com> wrote in message
news:k086q...@news7.newsguy.com...

Yep, years ago a lot of cooks recommended that you boil the chicken first
and finish off onthe BBQ, and especially with ribs. Not really so unusual,
just not my preference to do.

Cheri

[Janet Bostwick]

On Sun, 12 Aug 2012 06:33:33 -0400, Gary <g.ma...@att.net> wrote:

You're a saint!!!
Janet US

[Cheri]

"sf" <s...@geemail.com> wrote in message
news:g6mf2857eltfqc3p6...@4ax.com...

Maybe he's hoping someone else will take over the job. I believe that was my
dh's strategy, and it worked. ;-)

Cheri

[sf]

On Sun, 12 Aug 2012 11:15:42 -0700, "Cheri" <che...@newsguy.com>
wrote:

If that's the strategy, then it's working because someone does take
over. Not that we mind, because we like outdoor cooking.

[Ophelia]

"Janet Bostwick" <nos...@cableone.net> wrote in message
news:nnsf28pvmh9tlcloh...@4ax.com...

St Gary eh? Heh who wouldathunkit <g>

--
--

http://www.shop.helpforheroes.org.uk/

[ImStillMags]

My eldest sister still does that, she will boil her chicken and then
finish it on the grill. I've never liked it that way either.

I sometimes bake the chicken in BBQ sauce in the oven till it is not
pink and then finish it on the grill. I like it better than
overcooking some and undercooking other pieces and I don't like it
completely burned which you can get
with chicken with sauce. I want it glazed and well browned but not
burned.



I

[isw]

Sous vide to the rescue!

140 F for half an hour, or 145 F for 10 minutes, or 150 F for about 3
minutes, will give you perfectly safe, but moist and tender, chicken.
Then hit it with the sauce and grill it very hot until you like the
surface. (NB: those temperatures are times the *interior of the meat*
must reside at the stated temperature, not how long the meat should be
in the water bath.) Longer times will not hurt, as long as you don't get
crazy (overnight, say). But do use an accurate thermometer.

Many folks will probably not like the texture of the 140 F chicken, or
maybe even the 145 F, but if you move the pieces right from the sous
vide cooker to the grill, you can count on the temperature rising a bit
as you caramelize the surface, while still keeping the chicken from
getting all stringy and dry.

Add any juice the accumulates in the bag to your pan of sauce and reduce
it quickly if you like; no sense in throwing flavor away.

Isaac

[Nunya Bidnits]

Par cooking is a long standing but poorly regarded shortcut for barbecue
ribs and chicken. It provides a lot of control over the cooking process at
the expense of flavor.

MartyB

[Nunya Bidnits]

I just throw the chicken in some brine overnight before grilling. No problem
with being stringy and dry, and plenty of flavor.

MartyB

[Chemo]

We usually steam chicken legs till just about done and then finish off
on the bbq.

[Gary]

Nunya Bidnits wrote:
>
> Par cooking is a long standing but poorly regarded shortcut for barbecue
> ribs and chicken. It provides a lot of control over the cooking process at
> the expense of flavor.

I would think that oven baking before grill would be a much better way to do
this and retain all the flavor. Cooking in water is a joke.

Gary

[Dave Smith]

It's no joke. I have done it and it works fine. It is better to simmer
than to boil, and you can add something to the water to impart some
flavour. Chicken doesn't cook very well over direct heat, but if you
have to, it is better to start off with cooked chicken and to give it a
bit of a char on the grill than to burn the hell out of the outside and
have raw meat in the middle. When I do chicken on the gas grill now I
usually cook it offset, preheating the BBQ and leaving a burner on one
side and the chicken on the other.

[Nunya Bidnits]

No to oven baking first. Why would you you need to parcook?

Just set up an indirect grill. Fire on one side on the bottom grate, food on
the other side on the top. Easy.

[Gorio]

isw;1763410 Wrote:
> In article 5027A199...@att.net, Gary g.ma...@att.net wrote:
> -
> George Leppla wrote:-

>
> On 8/12/2012 5:33 AM, Gary wrote:

> -

> Him: "The secret is to boil your chicken to done then finish on the
> grill
> with bbq sauce to add a little char to it.
>
> I didn't say anything. ;)
> But then I asked him what he did with the chicken water from the
> boiling.
>
> Him: "What? You pour that out down the drain, of course. What do you
>
> think I
> would do with it?"
>

> Again, I nodded and kept my mouth shut. :-o-

>
> Some people cook, some people don't. His new method is better than
> his
> old one.
>
> FWIW... I've done the same thing when faced with having to grill a
> lot
> of chicken at once (church picnic). I used leg quarters, boiled
> first
> (with spices added to the water), then marinated in a thin BBQ sauce
> overnight, warmed in the oven and finished on the grill. OK, so it
> might get me lynched by foodies, but the people there that day ate
> like
> it was their last meal and I didn't get any complaints.
>
> Also saw an Iron Chef episode where the chef cut up the ribs and
> cooked
> them in a pressure cooker until tender, then glazed them with a sauce
> and finished then under the salamander (broiler). I thought for sure

> the judges were going to call bullshit, but they raved about them.-

>
> As with my friend, I guess what you put on them at the end can be good
> tasting. His family likes his grilled chicken.
>
> But as you all know....boil a chicken to done and all the chicken
> flavor
> ends up in the water. The remaining meat is just a vehicle to hold
> whatever

> flavor you might add.-

>
> Sous vide to the rescue!
>
> 140 F for half an hour, or 145 F for 10 minutes, or 150 F for about 3
> minutes, will give you perfectly safe, but moist and tender, chicken.
> Then hit it with the sauce and grill it very hot until you like the
> surface. (NB: those temperatures are times the *interior of the meat*
> must reside at the stated temperature, not how long the meat should be
> in the water bath.) Longer times will not hurt, as long as you don't get
>
> crazy (overnight, say). But do use an accurate thermometer.
>
> Many folks will probably not like the texture of the 140 F chicken, or
> maybe even the 145 F, but if you move the pieces right from the sous
> vide cooker to the grill, you can count on the temperature rising a bit
>
> as you caramelize the surface, while still keeping the chicken from
> getting all stringy and dry.
>
> Add any juice the accumulates in the bag to your pan of sauce and reduce
>
> it quickly if you like; no sense in throwing flavor away.
>
> Isaac

I'm guessing the thermometer is the best investment for sous vide.

I dunno. I have a relatively easy time grilling chicken from start to
finish in the grill. I just keep adding (with a teaspoon) the marinade I
had it in as it cooks away. Let it heat through. Be sure the last
marinade addition is well before it's all finished and it turns out
prefectly.

Just can't have so much dang heat. That and good chicken should have
globs of flammable fat all over it.




--
Gorio

[sf]

Chicken cooks just fine on the bbq. Don't treat it like a steak, give
it time (low & slow) - 45 minutes is about right.

[Dave Smith]

On 13/08/2012 4:57 PM, sf wrote:

>>
>> It's no joke. I have done it and it works fine. It is better to simmer
>> than to boil, and you can add something to the water to impart some
>> flavour. Chicken doesn't cook very well over direct heat, but if you
>> have to, it is better to start off with cooked chicken and to give it a
>> bit of a char on the grill than to burn the hell out of the outside and
>> have raw meat in the middle. When I do chicken on the gas grill now I
>> usually cook it offset, preheating the BBQ and leaving a burner on one
>> side and the chicken on the other.
>>
> Chicken cooks just fine on the bbq. Don't treat it like a steak, give
> it time (low & slow) - 45 minutes is about right.
>

I usually do bone in legs and breasts off set. In fact, I just got
back in the house from putting chicken on the grill off set. I split a
small chicken in half and marinated it in lemon juice, olive oil, garlic
and oregano. It should be done in about an hour.

[Gary]

That was just my compromise to the boiling first. Remember...I said I
always cooked them on the grill from raw to done. And I did the indirect
thing for the first part but I did love to char the heck out of them before
adding the bbq sauce. It was good stuff. Now illegal to make here. hahaha

Gary

[Ema Nymton]

On 8/13/2012 9:02 AM, Nunya Bidnits wrote:
> George Leppla <geo...@cruisemaster.com> wrote:

snip

>> FWIW... I've done the same thing when faced with having to grill a lot
>> of chicken at once (church picnic). I used leg quarters, boiled first
>> (with spices added to the water), then marinated in a thin BBQ sauce
>> overnight, warmed in the oven and finished on the grill. OK, so it
>> might get me lynched by foodies, but the people there that day ate
>> like it was their last meal and I didn't get any complaints.

snip

>> George L


> Par cooking is a long standing but poorly regarded shortcut for barbecue
> ribs and chicken. It provides a lot of control over the cooking process at
> the expense of flavor.
>
> MartyB

The *only* time I recall George boiling chicken before he BBQ'd it, was
when he had to feed a large group from church.

He will brine a chicken then spatchcock it, or he will cut out the spine
and butterfly it, then he will BBQ the chicken for about 50 minutes, and
it is never burned. Tastes great.

Becca

[gregz]

Should be retitled, GRILLING chicken.

Greg

[dsi1]

On 8/12/2012 12:33 AM, Gary wrote:
> WARNING: If you like to cook *good* food (and we all do here) quit reading
> now! The following might be highly disturbing to you.
>
> First of all, my way: Back before "Big Brother" here in Virginia made it
> illegal to grill on patios and balconies at all apartments and condos (due
> to fire hazard), I used to grill chicken quite often. I always cooked them
> from raw to finish on a charcoal grill. By the time the meat was almost
> finished, they looked like giant lumps of charcoal...blackened to the max on
> the skin. At this point, I would start heavily slathering them with BBQ
> sauce. The sauce would soften all the charred surface and the it *DID*
> remove any burnt taste. Very good stuff.
>
> I hope that part didn't disturb you as it works well. Try it sometime if you
> haven't. ;)
>
> So anyway, a coworker was telling me how last weekend he had a family event
> and he made his "family famous" barbequed chicken. Since I like that, I
> asked how he made it.
>

> Him: "The secret is to boil your chicken to done then finish on the grill
> with bbq sauce to add a little char to it.
>
> I didn't say anything. ;)
> But then I asked him what he did with the chicken water from the boiling.
>
> Him: "What? You pour that out down the drain, of course. What do you think I
> would do with it?"
>
> Again, I nodded and kept my mouth shut. >:-o
>

> Gary
>

Double cooking is not too popular in this country. I don't know why
we're so determined to cook using one method. I'll sometimes fry pork
adobo as a finishing step and brown a rib roast in a fry pan before
roasting at 200 degrees. I've also boiled my pork ribs and finished it
off in the oven. It works fine and you get a moister rib.

My auntie taught me to cook pork as the Okinawans do it. Boil the pork
in water and then drain and wash the pork before re-boiling. She said to
drain the pork because the water was "dirty." My guess is that this
practice has something to do with tainted pork, or parasites, or maybe
the Okinawans salted the pork, or maybe they didn't like blood in their
meat. The Koreans will soak and rinse meat in order to get rid of as
much blood as possible. Maybe the idea of cooked blood is abhorred in
these cultures.

[Ed Pawlowski]

On Mon, 13 Aug 2012 16:08:54 -0400, Dave Smith
<adavid...@sympatico.ca> wrote:



>
>

>It's no joke. I have done it and it works fine. It is better to simmer
>than to boil, and you can add something to the water to impart some
>flavour. Chicken doesn't cook very well over direct heat, but if you
>have to, it is better to start off with cooked chicken and to give it a
>bit of a char on the grill than to burn the hell out of the outside and
>have raw meat in the middle. When I do chicken on the gas grill now I
>usually cook it offset, preheating the BBQ and leaving a burner on one
>side and the chicken on the other.
>

I usually spatchcock it and put it in the center of the grill. The
trick is no more than medium heat and you get an excellent grilled
chicken.

[sf]

On Mon, 13 Aug 2012 23:18:42 +0000 (UTC), gregz <ze...@comcast.net>
wrote:

> Should be retitled, GRILLING chicken.

The rest of us don't feel that compulsion. We call it BBQ. Learn to
live with it.

[sf]

On Mon, 13 Aug 2012 13:54:23 -1000, dsi1
<ds...@eternal-september.invalid> wrote:

> I'll sometimes fry pork adobo as a finishing

You're Hawaiian, that's the Filipino way of doing it and you know
about those things.

[Brooklyn1]

I either quarter or eighth two roasting chickens for grilling over
medium heat or I'll set up the rotisserie attachment and spit two
roasters. I almost always cook two chickens, all done in the same
time, same fuel, same effort, and I like left over cold chicken. I
can't remember the last time I bought other than whole roasting
chickens... I never consider buying chicken parts... parts are never
from the same bird, they're the salvage from diseased/cancerous birds.

[George M. Middius]

Shelley feints left.

> I either quarter or eighth two roasting chickens

Yeah sure. Here's the real deal when Shelley grills a bird:

<http://www.google.com/imgres?hl=en&safe=off&sa=X&rls=com.microsoft:en-US:IE-Address&tbm=isch&prmd=imvns&tbnid=yCpTPaY6gLO8nM:&imgrefurl=http://www.jokeroo.com/pictures/animal/grilled-chicken-in-a-bathing-suit.html&docid=oSjMg-Vge6TybM&imgurl=http://cl.jroo.me/z3/A/Q/K/d/a.aaa-grilled-chicken-in-a-bathing.jpg&w=296&h=404&ei=S1cqUJu7ENK30gGS9oGQDg&zoom=1&iact=hc&vpx=318&vpy=125&dur=1692&hovh=262&hovw=192&tx=102&ty=139&sig=106723861225109944404&page=1&tbnh=157&tbnw=111&start=0&ndsp=17&ved=1t:429,r:1,s:0,i:79&biw=994&bih=814>

[Gorio]

'sf[_9_ Wrote:
> ;1763584']On Mon, 13 Aug 2012 23:18:42 +0000 (UTC), gregz
> ze...@comcast.net
> wrote:
> -
> Should be retitled, GRILLING chicken.-

>
> The rest of us don't feel that compulsion. We call it BBQ. Learn to
> live with it.
>
> --
> Food is an important part of a balanced diet.

Speak for yourself. There is a difference.

Either way, double cooking sounds disgusting. I'll stick with less heat
, longer cook time and good chicken. This shouldn't be so tricky. Enjoy
a beverage while you're GRILLING.




--
Gorio

[George M. Middius]

Gorio wrote:

> Either way, double cooking sounds disgusting.

Ignorance knows no frontiers.

[Nunya Bidnits]

Too much flavor is lost IMO if the chicken has been parcooked. I've been
cooking chicken on the UDS* and it's really good. The trick I've found with
the UDS, which will also work with a WSM** or other cylinder cooker without
the water/sand pan, is to put the fire off to one side, and then just rotate
the cooking grate periodically so you can get both char and indirect heat on
the food.

MartyB
* Ugly Drum Smoker
** Weber Smoky Mountain
crossposted to alt.food.barbecue

[Nunya Bidnits]

Brooklyn1 <Gravesend1> wrote:
>I never consider buying chicken parts... parts are never
> from the same bird, they're the salvage from diseased/cancerous birds.

Pardon me if I call you out. That is the most ridiculous line of crap you've
ever floated here, worthy of the virtual Gold Medal of Sheldon Bullshit.

No national anthem for you.

MartyB

[Brooklyn1]

"Nunya Bidnits" wrote:

>Brooklyn1 wrote:
>>I never consider buying chicken parts... parts are never
>> from the same bird, they're the salvage from diseased/cancerous birds.
>
>Pardon me if I call you out. That is the most ridiculous line of crap you've
>ever floated here, worthy of the virtual Gold Medal of Sheldon Bullshit.

Pardon me while I push a broomstick up your stupid ass, ignoranus
bidnuts.

[dsi1]

On 8/13/2012 8:11 PM, sf wrote:
> On Mon, 13 Aug 2012 13:54:23 -1000, dsi1
> <ds...@eternal-september.invalid> wrote:
>
>> I'll sometimes fry pork adobo as a finishing
>
> You're Hawaiian, that's the Filipino way of doing it and you know
> about those things.
>
>

It depends on the cook. You can go with wet or dry adobo. I'm partial to
dry. I suspect that most Filipino cooks will prepare it wet. I tend to
go hog wild with the bay leaves and peppercorns too.

The Portuguese vinha d'alhos is a braised vinegar pork dish that's often
finished in the frying pan. The restaurant down the street makes it
perfectly. Most simmered pork dishes are pretty good but frying the pork
before serving just takes the dish to an extraordinary level. I'll make
some soon but it's never going to be as good as the restaurant down the
street.

[George M. Middius]

Shelley's dander is up again.

You shouldn't take out your frustration on Mary. Have you been banned
from every tavern in your town?

[Brooklyn1]

Aww, Georgiepoo has to protect widdle bidnuts, yoose be his butt plug.

[Nunya Bidnits]

I notice you made no attempt to defend your Gold Medal.

[Nunya Bidnits]

Have you sought therapy for this anal fixation?

[Nunya Bidnits]

sf <s...@geemail.com> wrote:
> On Mon, 13 Aug 2012 23:18:42 +0000 (UTC), gregz <ze...@comcast.net>
> wrote:
>
>> Should be retitled, GRILLING chicken.
>
> The rest of us don't feel that compulsion. We call it BBQ. Learn to
> live with it.

Us? Who do you mean? Got a rodent in your pocket?

Speak for yourself. Not everybody shares your misconceptions. Learn to live
with it.

MartyB.

[Nunya Bidnits]

Carnitas are often fried as a final step. Makes all the difference in the
world.

MartyB

[Brooklyn1]

Everyone else gets it but not you... I don't defend... I offend.

[Nunya Bidnits]

Yawn.... probably true. Buy some deodorant.

[George M. Middius]

Don't be so quick to anger, Shelley.

> >> Pardon me while I push a broomstick up your stupid ass, ignoranus
> >> bidnuts.
> >
> >You shouldn't take out your frustration on Mary. Have you been banned
> >from every tavern in your town?
>
> Aww, Georgiepoo has to protect widdle bidnuts, yoose be his butt plug.

Not at all. I don't care a whit about Mary. I was offering you some
advice to help *you*. You're the one with logorrhea, always trying to
shock other people with your contrived crudeness. And all because you
never came to terms with your daddy-anger. You're a sad case, Shelley.

[Ema Nymton]

On 8/14/2012 1:09 AM, sf wrote:
> On Mon, 13 Aug 2012 23:18:42 +0000 (UTC), gregz <ze...@comcast.net>
> wrote:
>
>> Should be retitled, GRILLING chicken.
>
> The rest of us don't feel that compulsion. We call it BBQ. Learn to
> live with it.

Oops, he is right, and I am so guilty about saying "BBQ" when the meat
is really cooked on the grill. When we use the smoker, I say "smoked". I
guess nothing is really BBQ'd around here. I still say BBQ, when we put
BBQ sauce on it.

Becca

[sf]

On Tue, 14 Aug 2012 10:46:38 -1000, dsi1 <dsi...@hawaiiantel.net>
wrote:

I'd like to try that sometime, but I won't be doing it at home. I
can't make anything with vinegar as a predominate flavor because my
husband hates vinegar to the point that he won't eat anything with the
word "pickled" in the name.

[Ema Nymton]

On 8/13/2012 6:54 PM, dsi1 wrote:

> Double cooking is not too popular in this country. I don't know why
> we're so determined to cook using one method. I'll sometimes fry pork
> adobo as a finishing step and brown a rib roast in a fry pan before
> roasting at 200 degrees. I've also boiled my pork ribs and finished it
> off in the oven. It works fine and you get a moister rib.
>
> My auntie taught me to cook pork as the Okinawans do it. Boil the pork
> in water and then drain and wash the pork before re-boiling. She said to
> drain the pork because the water was "dirty." My guess is that this
> practice has something to do with tainted pork, or parasites, or maybe
> the Okinawans salted the pork, or maybe they didn't like blood in their
> meat. The Koreans will soak and rinse meat in order to get rid of as
> much blood as possible. Maybe the idea of cooked blood is abhorred in
> these cultures.

A man who worked in a Chinese restaurant, told me, when making chicken
soup, to boil the chicken for maybe 5 minutes, then drain all of the
water off the chicken and start over from the beginning. Was he Chinese?
I don't know, and I didn't ask because I thought it would insult him.
This is the way he did it, though. It does leave you a crystal clear
chicken broth.

Becca

[Ema Nymton]

On 8/14/2012 7:33 AM, Brooklyn1 wrote:

> I either quarter or eighth two roasting chickens for grilling over
> medium heat or I'll set up the rotisserie attachment and spit two
> roasters. I almost always cook two chickens, all done in the same
> time, same fuel, same effort, and I like left over cold chicken. I
> can't remember the last time I bought other than whole roasting
> chickens... I never consider buying chicken parts... parts are never
> from the same bird, they're the salvage from diseased/cancerous birds.

Wonderful idea, there is so much you can do with leftover chicken; pad
thai, enchiladas, chicken salad, quesadillas, King Ranch chicken,
chicken pot pie, tortilla soup, chicken tetrazzini and chicken
sandwiches. I love leftover chicken.

Becca

[Nunya Bidnits]

I guess that beats intensive skimming of the scum that forms on stock and
causes it to be cloudy, but I've never tried that method to know how it
affects flavor. Sounds promising though.

MartyB

[tutall]

On Aug 14, 11:41 am, "Nunya Bidnits" <nunyabidn...@eternal-

september.invalid> wrote:
> Ed Pawlowski <e...@snet.net> wrote:
> > On Mon, 13 Aug 2012 16:08:54 -0400, Dave Smith

> > I usually spatchcock it and put it in the center of the grill.   The
> > trick is no more than medium heat and you get an excellent grilled
> > chicken.
>

I have a barrell style grill, use charcoal and have grilled chicken
down to a science. Man I make some pretty ones, with or without BBQ
sauce.

With the fire stacked to one end I put the two halves close to, maybe
a bit over the edge of the lit coals in sort of a < (sideways V )
shape. then about every 10 minutes will flip them, interchanging
longwise flip with crossways so all 2 sides of each side get even heat
close to the coals for a nice even browning and crispness Once the
desired color is close, will pull them a bit further from the fire, an
inch or two is all it takes. If coating them with BBQ sauce, after the
skin is browned up *enough* (scientific talk there) start coating and
flipping as before. The family likes it best after 3 or more coats are
cooked on, don't need to be too afraid of some blackening either, you
want some of that, naturally.

Lid is down for cooking of course, typically get temps between 375-450
(peak 450). Like 375-400, but it gets hotter sometimes. Lump charcoal
will do that.

Am sure many others here get similar results.

[dsi1]

On 8/15/2012 6:19 AM, sf wrote:
> On Tue, 14 Aug 2012 10:46:38 -1000, dsi1 <dsi...@hawaiiantel.net>

>> The Portuguese vinha d'alhos is a braised vinegar pork dish that's often
>> finished in the frying pan. The restaurant down the street makes it
>> perfectly. Most simmered pork dishes are pretty good but frying the pork
>> before serving just takes the dish to an extraordinary level. I'll make
>> some soon but it's never going to be as good as the restaurant down the
>> street.
>
> I'd like to try that sometime, but I won't be doing it at home. I
> can't make anything with vinegar as a predominate flavor because my
> husband hates vinegar to the point that he won't eat anything with the
> word "pickled" in the name.
>

My understanding is that vinah d'alhos is prepared as a holiday dish in
Portugal and the Azores. The main flavoring is vinegar with some bay
leaf and garlic. I think the restaurant serves it by frying the boiled
pork on the griddle - they use a weight to flatten it out a little and
flip and brown both sides. They might even add a splash of vinegar. It
doesn't sound like something I would like but I was hooked from the
first bite.

[dsi1]

It does sound like a strange thing to do these days. My guess is that it
had some practical value in times when meat wasn't as highly processed.

Boiling the chicken in plain water and then serving it cold is a classic
Chinese technique. It might be one of the easiest way to cook chicken.
I've boiled chicken in a soy sauce. The sauce the chicken is boiled in
is saved and used again and again. That must be the simplest way to cook
a chicken.

[Gary]

Nunya Bidnits wrote:

>
> Ema Nymton <EmaN...@comcast.net> wrote:
> > A man who worked in a Chinese restaurant, told me, when making chicken
> > soup, to boil the chicken for maybe 5 minutes, then drain all of the
> > water off the chicken and start over from the beginning. Was he
> > Chinese? I don't know, and I didn't ask because I thought it would
> > insult him. This is the way he did it, though. It does leave you a
> > crystal clear chicken broth.
> >
>

> I guess that beats intensive skimming of the scum that forms on stock and
> causes it to be cloudy, but I've never tried that method to know how it
> affects flavor. Sounds promising though.

You will be throwing out 5 minutes worth of the flavor...from the skin. I
don't understand why someone would even care about cloudy vs clear chicken
broth unless you are a chef serving something in a restaurant.

Just sayin'. ;)

G.

[Brooklyn1]

In restaurants they use canned... yoose really think restos make stock
from scratch... yoose watch too much foodtv.

[Gary]

Brooklyn1 wrote:

>
> Gary wrote:
> >You will be throwing out 5 minutes worth of the flavor...from the skin. I
> >don't understand why someone would even care about cloudy vs clear chicken
> >broth unless you are a chef serving something in a restaurant.
>
> In restaurants they use canned... yoose really think restos make stock
> from scratch... yoose watch too much foodtv.

On most of the foodtv shows they all use the canned/boxed chicken broth.
I've tried several brands and they all taste nasty to me. Nothing like
homemade.

Gary

[dsi1]

The Chinese have their own way of doing things. Mostly, we don't
understand these techniques.

http://www.youtube.com/watch?v=zs5WiddD7i0

[monroe, of course]

tutall <tut...@hotmail.com> wrote:

> I have a barrell style grill, use charcoal and have grilled chicken
> down to a science. Man I make some pretty ones, with or without BBQ
> sauce.
>
> With the fire stacked to one end I put the two halves close to, maybe
> a bit over the edge of the lit coals in sort of a < (sideways V )
> shape. then about every 10 minutes will flip them, interchanging
> longwise flip with crossways so all 2 sides of each side get even heat
> close to the coals for a nice even browning and crispness Once the
> desired color is close, will pull them a bit further from the fire, an
> inch or two is all it takes. If coating them with BBQ sauce, after the
> skin is browned up *enough* (scientific talk there) start coating and
> flipping as before. The family likes it best after 3 or more coats are
> cooked on, don't need to be too afraid of some blackening either, you
> want some of that, naturally.
>
> Lid is down for cooking of course, typically get temps between 375-450
> (peak 450). Like 375-400, but it gets hotter sometimes. Lump charcoal
> will do that.
>
> Am sure many others here get similar results.

Count my results similar in that happy people mounge on chix!
I've been finding split breastesses (them with the hayracks) for
cheeap,a sofl ate.Thems good eatin grilled.
I 2 cook @ 350-400 but aint too pickish about the direct/indirectness of
the fire. Haven't burned yardbird in a loooong time.
Beats all hell outta bakin em.

dub(this aint hard...)

[Cheryl]

On 8/12/2012 2:14 PM, Cheri wrote:
> "George Leppla" <geo...@cruisemaster.com> wrote in message
> news:k086q...@news7.newsguy.com...
>> On 8/12/2012 5:33 AM, Gary wrote:
>>
>>> Him: "The secret is to boil your chicken to done then finish on the
>>> grill
>>> with bbq sauce to add a little char to it.
>>>
>>> I didn't say anything. ;)
>>> But then I asked him what he did with the chicken water from the
>>> boiling.
>>>
>>> Him: "What? You pour that out down the drain, of course. What do you
>>> think I
>>> would do with it?"
>>>
>>> Again, I nodded and kept my mouth shut. >:-o
>>
>> Some people cook, some people don't. His new method is better than
>> his old one.
>>
>> FWIW... I've done the same thing when faced with having to grill a lot
>> of chicken at once (church picnic). I used leg quarters, boiled first
>> (with spices added to the water), then marinated in a thin BBQ sauce
>> overnight, warmed in the oven and finished on the grill. OK, so it
>> might get me lynched by foodies, but the people there that day ate
>> like it was their last meal and I didn't get any complaints.
>>
>> Also saw an Iron Chef episode where the chef cut up the ribs and
>> cooked them in a pressure cooker until tender, then glazed them with a
>> sauce and finished then under the salamander (broiler). I thought for
>> sure the judges were going to call bullshit, but they raved about them.
>>
>> Go figure.
>>
>> George L
>
>
> Yep, years ago a lot of cooks recommended that you boil the chicken
> first and finish off onthe BBQ, and especially with ribs. Not really so
> unusual, just not my preference to do.
>

With chicken on the bone and even "country style" ribs, my mom used to
precook them in the oven. No loss of flavor.

[Cheryl]

On 8/16/2012 10:05 PM, Cheryl wrote:

>>
>
> With chicken on the bone and even "country style" ribs, my mom used to
> precook them in the oven. No loss of flavor.
>
>

Oops. I fixed my clock. Time has no meaning for me right now, so that
was ironic. :)

[Steve Pope]

On 8/13/2012 6:54 PM, dsi1 wrote:

> My auntie taught me to cook pork as the Okinawans do it. Boil the pork
> in water and then drain and wash the pork before re-boiling. She said to
> drain the pork because the water was "dirty." My guess is that this
> practice has something to do with tainted pork, or parasites, or maybe
> the Okinawans salted the pork, or maybe they didn't like blood in their
> meat. The Koreans will soak and rinse meat in order to get rid of as
> much blood as possible. Maybe the idea of cooked blood is abhorred in
> these cultures.

It may also have to do with how the pig is slaughtered. A "stuck pig"
bleeds off most of its blood. Unfortunately, this is highly inhumane
so perhaps the Okinawans slaughter their pigs more quickly, and there
is more retained blood.

Steve

[Cheryl]

On 8/13/2012 4:57 PM, sf wrote:
> Chicken cooks just fine on the bbq. Don't treat it like a steak, give
> it time (low & slow) - 45 minutes is about right.

It depends on the cut. I cook boneless chicken breasts on the grill for
about 8 minutes on each side and they come out perfectly cooked and juicy.