Mike "Wuzzy121". Rest in peace, brother

Go Back   Tacoma World Forums > Off-Topic > Food Talk

Notices

Cooking close to the fire

Reply
 
Thread Tools Search this Thread
Old 07-03-2014, 06:41 AM   #1
Senior Member
wanna tacoma is on a distinguished road
Joined: Oct 2012, #89420
Location: NC
Gender: Male
Posts: 729
wanna tacoma's Tacoma Gallery
Cooking close to the fire

My wife just bought me a new gas grill about a month or go or so. I had an old style that had two grates. One close to the fire and one that was attached to the lid and swung down but was a full size grate. I used to know how to cook on that one. It was a two burner running horizontal and I always cooked on high when cooking chicken or steak. Chicken about 6 minutes per side and they were done. Tender and juicy. Steak they same way. Just a little less time for my med rare.

This grill is a 4 burner that runs up and down if you are looking at the grill. I've cooked chicken on it a couple of times, some turkey burgers, and some steak. I've got all three foods over cooked and the last chicken I did I cut into one of the pieces that was bigger and it was still pink inside. I'm needing some tips or advice on how to cook on my new grill. I know its a learning process but its a little frustrating. I told my wife lets sell the new one and I will cook on the old
  Reply With Quote
Old 07-03-2014, 06:48 AM   #2
User Friendly
scottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shedscottalot is one of the sharper tools in the shed
 
scottalot's Avatar
Name: Scott
Joined: Jun 2013, #105349
Location: Charleston, SC
Age: 33
Gender: Guy
Posts: 5,395
scottalot's Tacoma Gallery
Use a Meat thermometer and check before you pull it off. I like cooking over indirect heat myself. But often that's because I enjoy the grill smell and won't it going while I have a beer.. I don't grill in a hurry.
  Reply With Quote
Old 07-03-2014, 06:53 AM   #3
Senior Member
coffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shed
 
coffeesnob's Avatar
Joined: Feb 2010, #30892
Location: VA
Gender: Male
Posts: 4,430
coffeesnob's Tacoma Gallery
I assume this is boneless chicken. When I cook a chicken breast bone in it takes about 50 minutes low and slow. Maybe you have your heat to high
  Reply With Quote
Old 07-03-2014, 07:27 AM   #4
Senior Member
Boerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shed
 
Boerseun's Avatar
Army: (South Africa) Mechanized Infantry. 1 SAI Btn
Name: Ferdie
Joined: Jul 2011, #60538
Location: Sarasota, Florida
Age: 43
Gender: Male
Posts: 2,281
Boerseun's Tacoma Gallery
My guess is that the heat is too high. I also have the double racks on my grill. I put the meat on the bottom grill and the burners on high to get a sear, and then move it either to the top grill to finish of, or I move it to the side, away from the burners, and adjust the burners down as needed, to continue cooking indirectly "low-and-slow", (depending on what type of meat it is)

Keep playing with it OP, in general a 4-burner should be a better grill than a 2-burner, especially if you have the "vertical" burners vs "horizontal" so you can isolate direct and indirect areas. You might have to change your methods to adapt to a longer cooking process, or by adjusting the heat and moving the meat around a little you could get to your old sweet spot.
Good luck.
  Reply With Quote
Old 07-03-2014, 07:32 AM   #5
Senior Member
Boerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shed
 
Boerseun's Avatar
Army: (South Africa) Mechanized Infantry. 1 SAI Btn
Name: Ferdie
Joined: Jul 2011, #60538
Location: Sarasota, Florida
Age: 43
Gender: Male
Posts: 2,281
Boerseun's Tacoma Gallery
Also, what I sometimes do if I only have a few smaller pieces of meat, I turn the two outside burners on, but keep the meat on the inside, (over the 2 burners that are off) I get plenty of heat from the outsides to cook and get a nice brown color, but no burning. Every now and then during cooking, or when the meat is done but not enough color I can either move it to the outside for a little bit or turn the inside burners under the meat on for a little bit just to get the color right, or if I use sugar based sauce to carmelize it.
  Reply With Quote
Old 07-03-2014, 08:28 AM   #6
Senior Member
wanna tacoma is on a distinguished road
Joined: Oct 2012, #89420
Location: NC
Gender: Male
Posts: 729
wanna tacoma's Tacoma Gallery
On my old grill it didn't have a thermometer on it but I did buy one and put on it, but my new grill has one already installed. Do any of you grill at a certain temperature? Also, I know grills vary depending on a lot of things but how long does it take to cook boneless chicken breast? Thats about the only chicken we buy unless its wings. I have done a couple can chickens before. I think I may have my heat up tooo much like was said above
  Reply With Quote
Old 07-03-2014, 11:26 AM   #7
Senior Member
Boerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shedBoerseun is one of the sharper tools in the shed
 
Boerseun's Avatar
Army: (South Africa) Mechanized Infantry. 1 SAI Btn
Name: Ferdie
Joined: Jul 2011, #60538
Location: Sarasota, Florida
Age: 43
Gender: Male
Posts: 2,281
Boerseun's Tacoma Gallery
Sometimes the thermometers that come with the grills are not very accurate ( unless it's a Weber or similar) I only care about the air temperature when cooking roasts or smoking something. For regular grilling I don't think it is a big deal. I have never really checked on the time. I use a probe thermometer in the thickest part of the meat, and once it reaches 165 I am done. (or whatever temp you need for the type of meat). Sometimes I grill the chicken breasts whole (thick) which takes longer, or I pound it with a meat tenderizing hammer so it is about 3/4" thick, and it grills much quicker that way. Either way I use the probe thermometer rather than time.
  Reply With Quote
Old 07-03-2014, 04:02 PM   #8
Senior Member
coffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shed
 
coffeesnob's Avatar
Joined: Feb 2010, #30892
Location: VA
Gender: Male
Posts: 4,430
coffeesnob's Tacoma Gallery
Quote:
Originally Posted by wanna tacoma View Post
On my old grill it didn't have a thermometer on it but I did buy one and put on it, but my new grill has one already installed. Do any of you grill at a certain temperature? Also, I know grills vary depending on a lot of things but how long does it take to cook boneless chicken breast? Thats about the only chicken we buy unless its wings. I have done a couple can chickens before. I think I may have my heat up tooo much like was said above

For me on average around 30 minutes for a boneless chicken breast. This is between medium and low heat. Sometimes if one side is really thick and the other side is thin I will cut the thicker ones in half to even things up. You've never cooked a bone in chicken breast? Yum Yum.
  Reply With Quote
Old 07-04-2014, 04:14 AM   #9
Senior Member
wanna tacoma is on a distinguished road
Joined: Oct 2012, #89420
Location: NC
Gender: Male
Posts: 729
wanna tacoma's Tacoma Gallery
Quote:
Originally Posted by coffeesnob View Post
For me on average around 30 minutes for a boneless chicken breast. This is between medium and low heat. Sometimes if one side is really thick and the other side is thin I will cut the thicker ones in half to even things up. You've never cooked a bone in chicken breast? Yum Yum.
If I have cooked a bone in chicken breast I don't remember it. I think we buy the boneless just for convienence I guess :-/ ?
  Reply With Quote
Old 07-04-2014, 08:44 AM   #10
Senior Member
aficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shedaficianado is one of the sharper tools in the shed
Joined: Oct 2009, #25015
Location: bay area, california
Gender: Male
Posts: 4,771
aficianado's Tacoma Gallery
Chicken on the grill is easier is you have no sugar in the marinate. Heat the entire grill up high and the taper the heat off to one side. That way you can move the chicken to different temp zones. You can add a sugary glaze at the end off cooking and char it a bit then.

I like grills with burners that run front to back. You can bake easier with that configuration.
  Reply With Quote
Old 07-05-2014, 02:00 PM   #11
Senior Member
coffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shedcoffeesnob is one of the sharper tools in the shed
 
coffeesnob's Avatar
Joined: Feb 2010, #30892
Location: VA
Gender: Male
Posts: 4,430
coffeesnob's Tacoma Gallery
Quote:
Originally Posted by aficianado View Post
Chicken on the grill is easier is you have no sugar in the marinate. Heat the entire grill up high and the taper the heat off to one side. That way you can move the chicken to different temp zones. You can add a sugary glaze at the end off cooking and char it a bit then.

I like grills with burners that run front to back. You can bake easier with that configuration.

We use mayo a lot on our chicken. Keeps it moist. I know some use regular yogurt but I didn't like the way it tasted
  Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Similar Threads
Thread Thread Starter Forum Replies Last Post
Fire and Water Fire Pit !!! JStradaXR Sports, Hobbies & Interests 6 03-06-2012 08:32 PM
Throwable fire extinguisher offers instant solution to small fire emergencies surfsupl Garage / Workshop 24 04-08-2011 04:42 PM
The Fire has faded...horns of fire that is. Now what? Celtic 2nd Gen. Tacomas 25 01-01-2011 09:50 AM
Ventura is threatening to close a fire station! SurfInferno Off-Topic Discussion 24 05-28-2010 08:40 AM
How close is too close to the upper control arm? reg Wheels & Tires 2 11-06-2009 02:03 PM


Copyright © 2014 Tacoma Forum. Tacoma World is not owned by, or affiliated with Toyota Motor Corporation.