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BBQ Chicken

Chad Michael said:
BBQ chicken... [[[mmm]]] looks good

Everyone knows how to make good bbq ckn, except me - but I won't give up the fight :D

After years of trying to cook ckn on a propane grill (with mediocre results) I'm now 'breaking in' a pellet gril. First round of brined bbq ckn tasted just ok to me... my son and his buddy from school said it was great. However, when I re-heated the leftovers on the same grill, I was pleasantly surprised.

Guess I've accidentally discovered my own "twice - baked (bbq'd) pellet - grilled chicken". Patent pending :para:
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Thanks Chad - I think for Chicken - charcoal really works well - almost fool proof - I much prefer it over the gas grills that I've used in the past - even as a rookie teenager - coating raw chicken in BBQ sauce and constantly turning and basting and charring - it came out really good whereas on my two gas grills that I've recently used - it doesn't get the char I'm after - and always comes out rubbery vs. juicy and tender.

I'll probably eventually buy a nice Weber Genesis grill and use the 30.00 Lowes Weber clone to do BBQ chicken and whole turkeys.

Or I might get a smoker - those look interesting...

Thanks,
 
costerdock said:
Thanks! Yeah - I was thinking about doing that at the time as I have done it before a few times - shuck the corn - wrap in foil - and just place on the grill.
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Nah, shuck it, skip the foil, and cook it "naked" on the grill. :drool::yes:
 
mulester7 said:
....close the bottom vents for searing as the fire can get nutty quick....
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.....gotta' watch chicken pretty close when searing with the top off....you want fire to hit the pieces, but not be a blow-torch....the skin side of chicken rains fat on the coals, and even with the bottom vents shut, sometimes the fire can get out of control, and you get what I call a blow-torch fire....simply slide the searing meat from over the centered coal bed....the fire is gone quickly....never have had it happen with the other side though, only the skin side....sear two chicken pieces at a time....then move them from over the fire to around the inside of the cooker.....

.....I love to grill chicken halves....you can cook them longer while searing, with the underside rib bones over the fire most of the time....get ready for some good fire while searing the skin side....when the fire gets going and fat drops are dropping, check that skin side about every 30 seconds by reaching in with tongs
and checking the bottom....a lot of black on chicken skin from searing is a good thing.....

.....don't underestimate chicken fat smoke during the entire baking process....imo, a griller's best friend is a butcher who can supply him with different types of fat....

 
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This is one thing the Lodge Sportsmen grill does not do all that well. The Weber kettle is better but what you want to use is a Smokenator. I have one an they are marvelous, and yes Amazon has them.
http://amazingribs.com/tips_and_technique/smokenator_tips.html

More often then not when I grill chicken I use a Chinese 5 spice powder mixed with sugar and maraschino cherry juice for color. Mix the 5 spice powder with your sugar and cherry juice in a plastic zip-lock bag large enough to hold the chicken cut up or whole. put the chicken in and move it around in the bag to coat every thing put it in the refrigerator for several hours. The sugar pulls fluid out of the chicken which forms a coating. On the grill this forms a delicious caramelized glaze. This is also great on ribs. You can purchase Chinese 5 spice powder at any Oriental grocery store or, naturally, Amazon. I will say it again if you want to make your own 5SB there is no substitution for Szechuan pepper period!

http://en.wikipedia.org/wiki/Five-spice_powder
 
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I actually feel sorry for those poor dogs. Cooking that chicken right outside their house. The cooking smells in their kennel must drive them nuts!
 
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costerdock said:
Thanks! Yeah - I was thinking about doing that at the time as I have done it before a few times - shuck the corn - wrap in foil - and just place on the grill.
Click to expand...

Try at least one ear with the shuck still on. I've done it that way ever since I first heard about it. The corn steams in its own juices. You don't even need butter, but you most certainly can have it if you prefer.
 
mulester7 said:
.....gotta' watch chicken pretty close when searing with the top off....you want fire to hit the pieces, but
not be a blow-torch....the skin side of chicken rains fat on the coals, and even with the bottom vents shut,
sometimes the fire can get out of control, and you get what I call a blow-torch fire....simply slide the
searing meat from over the centered fire....pronto....the fire is gone quickly....never have had it happen
with the other side though, only the skin side....sear two chicken pieces at a time....then move them
from over the fire to around the inside of the cooker.....

.....I love to grill chicken halves....you can cook them longer while searing with the underside rib bones
over the fire most of the time....get ready for some good fire while searing the skin side....when the fire gets
going and fat drops are dropping, check that skin side about every 30 seconds by reaching in with tongs
and checking the bottom....a lot of black on chicken skin during searing is a good thing.....

.....don't underestimate chicken fat smoke during the entire baking process....imo, a griller's best friend is
a butcher who can supply him with different types of fat....I quit.....

Click to expand...

Man - now I want to BBQ again! I think next Sunday will be a pot roast chili type thing made in a dutch oven.
 
mhainz said:
I actually feel sorry for those poor dogs. Cooking that chicken right outside their house. The cooking smells in their kennel must drive them nuts!
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The kennel is only for winter times when they are outside for long periods during the day - they are indoor dogs. The grill was closer to me at first - then the smoke started going into the house - so I moved it down a bit.
 
transmaster said:
This is one thing the Lodge Sportsmen grill does not do all that well. The Weber kettle is better but what you want to use is a Smokenator. I have one an they are marvelous, and yes Amazon has them.
http://amazingribs.com/tips_and_technique/smokenator_tips.html

More often then not when I grill chicken I use a Chinese 5 spice powder mixed with sugar and maraschino cherry juice for color. Mix the 5 spice powder with your sugar and cherry juice in a plastic zip-lock bag large enough to hold the chicken cut up or whole. put the chicken in and move it around in the bag to coat every thing put it in the refrigerator for several hours. The sugar pulls fluid out of the chicken which forms a coating. On the grill this forms a delicious caramelized glaze. This is also great on ribs. You can purchase Chinese 5 spice powder at any Oriental grocery store or, naturally, Amazon. I will say it again if you want to make your own 5SB there is no substitution for Szechuan pepper period!

http://en.wikipedia.org/wiki/Five-spice_powder
Click to expand...

That sounds really good - and I do have 5 spice in the cupboard for one of Emeril's pork loin recipes. Thanks!
 
John James said:
Try at least one ear with the shuck still on. I've done it that way ever since I first heard about it. The corn steams in its own juices. You don't even need butter, but you most certainly can have it if you prefer.
Click to expand...

I'll have to try this along with Kris' recommendation as well. Thanks again.
 
That looks good but personally I'm a fan of the Chicken Dance



30305806.jpg
 
costerdock said:
I follow the Kneely's recipe here...

Get the coals - plus a little Oak good and hot - then take the marinated Chix and braise on one side for about 10 minutes...

Then cover and let roast for about 30 or so minutes. Then baste with BBQ sauce and turn





Ok the whole while - listening to say Black Sabbath

IMG_2485_zps127f64ee.jpg


Chris
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Sacrificing Chicken's as Iommi tears it up on "The Wizard".

Very Tasty!
 
Next to fish, chicken on the bone is the hardest thing to master on a grill. Most folks start it out too high and burn it, especially if they have a sugary bbq sauce on it. Some nice photos here, making me hungry.
 
costerdock said:
Thanks - it started out mellow with some Miles - then I was like - I need something harder... some Talking Heads - then finally Sabbath - which really satisfied the need.
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You have good taste in chicken too. You also have the same Mac Preamp. :thmbsp:
 
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