Foodies BS Thread.

It was really good. the key was to let the breast rest for like 10 mins.

 

Those look really good!

 

Thank you, I highly recommend the Sticky Finger sauce.

What was not pictured was the corn on the cob, pasta salad, and french bread rolls.

 

Speaking of BBQ'd chicken, anyone else have any issues with cooking boned chicken on the grill? It seems like I have issues sometimes cause the skin will burn before the meat is cooked all the way through. It might just be my grill though too.

 

What temp do you grill them at. We did those on the medium setting on our grill (around 300-350 degrees)

 

I'd like to say its on low but with my grill, low is more like a medium since it isnt a super fancy setup. I havent cooked any in a while but I'll probably just cook it on the upper rack with the lid closed.

 

sorry, i dont have pics from my 1st and 2nd bbq... 1st bbq i was melting in 106 degree weather with barely any breeze... and 2nd bbq was at night...

so here is the 3rd and 4th bbq.. the following day and night. enjoy

3rd:

 

4th:

 

dinner

 

are you putting any type of sauce/ olive oil on the skin? Those breasts that my dad and I grilled were on the grill for about 40 min or so. We always made sure we put plenty of sauce on them to make sure that they were covered.

 

First off, hey Ant, everything looks great up there on all those pics!!!

Fear....no I havent tried using any type of oil but I will try olive oil the next time I try it. Yes, I have used BBQ sauce to coat the skin and I would keep it marinated pretty well and often. But like I said, I think I am going to grill them on the top rack instead of the bottom next time and just let them cook for a bit longer.

 

what ive found out is that a good and long marination.. along with medium heat and multiple flips... medium heat will allow it to cook slowly and crisp the outside without burning it...a good/long marination will allow the chicken to remain moist on the inside and flavourful when you flip multiple times.

 

Oh that was another thing, should I keep it to as little flips as possible like how we cook steaks or flip them frequently?

 

i try to... but at the same time, if it aint ready to flip, i would just lift/scrape it off the grill soo it wont burn/stick... then when its nice and golden/crisp you can flip it..

if you decide to go the route of minimum flip, i would use low-medium heat.. a tad bit more on the low side..

if you decide to flip a bit more than usual, i would use low - medium heat, a tad bit more on the medium side...

the reason to my madness is to keep it moist and not dry up... yes you can cook it low and slow, but exposed to the heat, it will dry up... if you cook low and slow but its covered, the greenhouse effect will help it stay moist and cook thoroughly

in my previous picture (4th bbq) the chicken was well covered with a liquid marinade, i used the multiple flip on low - medium more on medium side. some of the dark crisps you see was because i was busy slicing the beef

 

Okay sounds good. I'm sure I'll figure it out. Its been quite a while since I have cooked any on the grill. The last couple times I actually boiled the chicken a little bit first in salt water then threw them on the grill so they wouldnt have to be on there as long to burn.

 

chicken was something i really didnt like to grill before because its usually ALWAYS the longest...but now, i dont mind it at all, just keep the heat low/medium and you'll be good to go brother!

never really thought about boiling them a bit first.. i did that with pork ribs before and i really didnt like the outcome of it... the flavor didnt really seep/absorb through because it was semi boiled...im pretty sure theres a science behind the boiled meat not absorbing much flavor when grilled vs a raw meat grilled in the sauce that it was marinated before hand

iono my advice is experiment but dont burn your place down!! that would kinda be like an oxymoron for you

 

Yeah I agree, I remember bone-in chicken took a pretty long time to cook. Your right though, after I boiled them for a little bit, the flavor just wasnt all there from the grill and smoke so they didnt taste as good as they should have been.

 

Danny, you should try beer can chicken...I think you would like it.

I use an injector with the spicy butter sauce, I'll have to see if I have some when I get home and let you know what it is. Makes the meat really juicy.

 

WOW. who knows about this? I got to experience this yesterday. I'm so surprised i never heard about it, what a fucking great idea !!

corn rubbed with compound butter of roasted garlic, onions and some other good stuff



fold the husk back up, wrap in aluminum, and grill



any yes, in the top picture, he has no pointer finger, cut it clean off with a circular saw a few years ago. we call him rickie 9 fingers

 

gotta try that!! anything is good with bacon.. lol.. i bet this corn was packin mucho flavor..i wouldnt eat this not because of the cholesterols and stuff but because its corn.. and i dont like it getting stuck in between my teeth