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Re: BBQ chicken on the grill
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Nunya Bidnits
Aug 14, 2012, 2:41:15 PM8/14/12
to
Ed Pawlowski <e...@snet.net> wrote:
> 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.
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
> 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.
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
The Public Library
Aug 15, 2012, 8:21:03 AM8/15/12
to
On Aug 14, 2:41 pm, "Nunya Bidnits" <nunyabidn...@eternal-
I don't smoke chicken, but grill pieces(quarters)over charcoal. I par
cook the pieces first, in the oven, in a secret braising liquid. Then
let them cool to roomTemp, than over the charcoal they go. I can't
give you my recipe for 'secret braising liquid' as it's outstanding.
And mine. Allllll mine.
cook the pieces first, in the oven, in a secret braising liquid. Then
let them cool to roomTemp, than over the charcoal they go. I can't
give you my recipe for 'secret braising liquid' as it's outstanding.
And mine. Allllll mine.
tutall
Aug 15, 2012, 3:56:54 PM8/15/12
to
On Aug 14, 11:41 am, "Nunya Bidnits" <nunyabidn...@eternal-
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.
september.invalid> wrote:
> Ed Pawlowski <e...@snet.net> wrote:
> > On Mon, 13 Aug 2012 16:08:54 -0400, Dave Smith
> 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
> > trick is no more than medium heat and you get an excellent 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.
monroe, of course
Aug 15, 2012, 9:25:23 PM8/15/12
to
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.
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...)
wdwatson
Aug 29, 2012, 2:55:29 AM8/29/12
to
monroe, of course;1763949 Wrote:
> 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.-
> 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.
>
>
> 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...)
Great illustration it made the recipe too easy.
> 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...)
--
wdwatson
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