Grilling 101

[OU812]

Ha! " food porn"... I like that. Our new grill has cast iron grates the took awhile to get used to. You say You rub an onion on the grates to clean and season it? what a great idea.
Oh yeah! I have a special file on my phone for pictures of what I'm cooking...
She thinks I'm nuts anyway
I think that would be a great daily thread such as the "good morning" thread...

[cnc]

Originally Posted by davidhollinger

Norm, I do that one too. The little holder is like $3 at Walmart and it stainless steel. I usually drink more that 1/3 of a can of beer though!

Yeah I usually open a few others, cause that first one gets hot on the lips.

[Loafer]

Boneless and skinless chicken...Bobby Flay says to get the grill hot (about 350-400*)
place the chicken on the grill, put your bbq sauce on the top side. Leave it alone for 10
minutes, turn it over and put your bbq sauce on the top side. leave it alone for 10 minutes.
I've tried it and that is the way I have grilled it for several years now. After the chicken
has been seared it will not stick. If it is sticking you are probably trying to move it too soon.
JMO

[schoeney]

Who knew this group was multi talented?

[Bamabrat]

Originally Posted by Loafer

Boneless and skinless chicken...Bobby Flay says to get the grill hot (about 350-400*)
place the chicken on the grill, put your bbq sauce on the top side. Leave it alone for 10
minutes, turn it over and put your bbq sauce on the top side. leave it alone for 10 minutes.
I've tried it and that is the way I have grilled it for several years now. After the chicken
has been seared it will not stick. If it is sticking you are probably trying to move it too soon.
JMO

Didn't know Flay said that but its basically what I do. I buy frozen boneless skinless breast and before dinner, defrost in microwave. Heat up grill. Put rub on chicken. Place on grill. When chicken is ready to flip, it won't stick. Approx 8-10 minutes. Flip. Reapply rub on other side. 8-10 minutes. Cooking some now (and about a dozen times so far this year). Happy grilling

[Rasta]

Originally Posted by Bamabrat

Didn't know Flay said that but its basically what I do. I buy frozen boneless skinless breast and before dinner, defrost in microwave. Heat up grill. Put rub on chicken. Place on grill. When chicken is ready to flip, it won't stick. Approx 8-10 minutes. Flip. Reapply rub on other side. 8-10 minutes. Cooking some now (and about a dozen times so far this year). Happy grilling

Try it without defrosting it.Throw it on the grill still frozen That's how I do it.

[davidhollinger]

Since u guys are family I will pass on a secret. If you like you BBQ sauce thick and to stay on the chicken try this. It's great on chicken. Take your favorite sauce - I use Sweet Baby Ray's- it is unreal and made in the south. Anyway pour it in a saucepan and put on low. Take a heaping spoon of butter and spoon it in there but don't stir it. Now sprinkle some Tony's Cajun seasoning in the pan on top of the butter and sauce. Let it all simmer very slowly while your meat cooks. When the meat is ready take the saucepan and stir it all up and bring it to your grill. Using tongs dip each piece of chicken or ribs or chops into the mixture till fully coated and put on the top grate. Do this till all meat is covered then drizzle remaining sauce over the meat and don't worry about it dripping. This sauce will stick to the meat because the butter and heat makes it crazy sticky. Let it sit on the top grate for 10 min on very low heat then get messy and enjoy an awesome BBQ. We have done this in my family for years. It is a southern treat. Hope you enjoy.

[SC50]

Did someone say BBQ? Smoke em' if ya got em' uploadfromtaptalk1398995514844.jpg

[Yellow Jacket]

Ok, all you guys that posted pictures of food on your grills. . .I want directions to your house. . .right now please!

You can reply to my post or send me a PM with that information. Email, snail mail or smoke signals will also work!

[HwyRider]

Finally got it not to stick. Took everyone's advice. Heat the grill, rub with onion. When the grill finished heating spray with pam. Spray pam on to chicken and put on the grill on low for 20 minutes. Turn it over add some butter to the top and sprinkle with salt, pepper, and paprika. Cooked it a little longer than I should have but it didn't stick and the taste was good.

[davidhollinger]

Good deal!

[cnc]

I'm hungry.

[sly]

When I want to grill a whole bird I usually preheat the BBQ, cut the dead bird in half, season and place the inside down on the grill, The side that the bird is on, shut it off and close the lid, no flare ups, no problems.... Only thing is when the chicken is cooked, turn that side back on to burn off the fat and stuff, mmmmmmmm chicken I’m hungry too

[sly]

And thirsty,

[Silent Sam]

..OK..dont tell anyone and I'll tell ya how to do 'Chicken Dun Ryte"

Ole #4 thaws the chicken out cut's it in two..and does her secret "dry-rub" (I dunno so dont ask)

After I brush the grill and spray it with PAM
I heat my 4 burner gas grill up "hot"..and lay the chicken halves on the grill, skin side up..and the breast area to the inside & out toward the outer burners (legs toward you)..Dont Stick any holes in the skin, close the lid and wait 5 minutes..check it..and when the skin is browned slightly..turn off the inside two burners..and turn down to low, the outer two burners...close the lid...fart around and drink a beer..then go to the garage and check on your Big Assed Bike..drink another beer, and get on your crac-puter and make a few comments on ..here !..after about 45 minutes take another look at the chicken if it is turning to dark ..leave the lid open a while..if it is not looking like its cooking ..turn up the heat on those outer burners just a little ....at about 1 hour you should have 'Silent Sam's Chicken Dun Ryte", and it will be nice and moist..and fall apart well done !

I'm not giving away my secret for BBQ'ed Rib's ..here's a photo tho !