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Author Topic: BBQ  (Read 2152 times)

Offline RJ898

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BBQ
« on: June 26, 2012, 05:01:18 PM »
Having a BBQ tonight. Aside from everything else I want to grill chicken. What can I use to marinade it so it's not so dry?
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Offline Ergel

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Re: BBQ
« Reply #1 on: June 26, 2012, 05:13:19 PM »
Plenty of choices, look in your grocery aisle. But another suggestion is use dark meat chicken cutlets
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Offline RJ898

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Re: BBQ
« Reply #2 on: June 26, 2012, 05:30:15 PM »
I have the stuff already. I'm just looking for a good way to cook it.
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Offline good sam

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Re: BBQ
« Reply #3 on: June 26, 2012, 05:41:04 PM »
Quote from: RJ898 on June 26, 2012, 05:01:18 PM
Having a BBQ tonight. Aside from everything else I want to grill chicken. What can I use to marinade it so it's not so dry?
use any marinade. bbq sauce and duck sauce are both good options. But the key to a grilled chicken is to leave it on for VERY short. Only a couple of minutes per side.
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Offline RJ898

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Re: BBQ
« Reply #4 on: June 26, 2012, 05:48:44 PM »
Quote from: good sam on June 26, 2012, 05:41:04 PM
use any marinade. bbq sauce and duck sauce are both good options. But the key to a grilled chicken is to leave it on for VERY short. Only a couple of minutes per side.
You don't believe in using indirect heat to cook the chicken?
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Offline good sam

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Re: BBQ
« Reply #5 on: June 26, 2012, 05:57:00 PM »
No. I think it detracts from the distinctive grill taste
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Offline yossi4k

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Re: BBQ
« Reply #6 on: June 26, 2012, 06:16:08 PM »
Quote from: good sam on June 26, 2012, 05:41:04 PM
use any marinade. bbq sauce and duck sauce are both good options. But the key to a grilled chicken is to leave it on for VERY short. Only a couple of minutes per side.
Very short as in keeping it rare?? I'm assuming you need to bbq it well enough so that its not pink at all? IMHE Chicken tops with the bones come out better than chicken breasts (without the bone). Could be has to do with the bone retaining the moisture
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Offline Crazy tools

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Re: BBQ
« Reply #7 on: June 26, 2012, 06:41:28 PM »
chicken gets ready very fast, when the edges turn white i usually flip it for a min or 2 and it's not rear or too dry.
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Offline Crazy tools

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BBQ Tips, Sauces, Techniques, Secret Recipes
« Reply #8 on: June 26, 2012, 06:49:12 PM »
share here all your bbq'ing secrets.
For starters im not a fan of any "fancy/different" bbq sauces, not in to bone sucking, doggies, can't remember the other names ( im in israel, haven't had a REAL bbq in a while) im strictly KC masterpiece, no hunts either. i like the taste and thickness of kc.
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Offline U-no-me!

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Re: BBQ Tips, Sauces, Techniques, Secret Recipes
« Reply #9 on: June 26, 2012, 07:35:52 PM »
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Offline HelpMe

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Re: BBQ
« Reply #10 on: June 26, 2012, 07:48:31 PM »
Google “beer can chicken”.
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Offline MarkS

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Re: BBQ
« Reply #11 on: June 26, 2012, 08:55:01 PM »
Marinate it in a plastic bag with oil and sprinkle in salt/pepper/paprika/garlic.
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Offline RJ898

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Re: BBQ
« Reply #12 on: June 27, 2012, 11:07:17 AM »
Ended up using a marinade of olive oil, soy sauce & tequila! (plus spices)
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Offline AsherO

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Re: BBQ
« Reply #13 on: June 27, 2012, 12:47:41 PM »
Quote from: RJ898 on June 27, 2012, 11:07:17 AM
Ended up using a marinade of olive oil, soy sauce & tequila! (plus spices)

Which spices? How did it turn out?
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Offline RJ898

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Re: BBQ
« Reply #14 on: June 27, 2012, 01:05:17 PM »
Quote from: AsherO on June 27, 2012, 12:47:41 PM
Which spices? How did it turn out?
Salt, pepper, garlic, crushed red pepper. Came out amazing!!
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