BBQ Chicken

[mulester7]

.....Beautiful!.....

 

[rebellovw]

.....Beautiful!.....

thanks very much! I was shopping for a grill baskit but decided it would be something additional to clean up.

 

[mulester7]

thanks very much! I was shopping for a grill baskit but decided it would be something additional to clean up.

.....a basket used inside the cooker?.....

.....I like the way you took a whole bird, cut right down it's back, and opened the chicken up so the whole thing fits over the coal bed....as long as you continue to keep the leg quarters turned skin-side up for most of the searing, that should work well....I like to separate the whole back from the whole breast after cutting off the leg quarters, and have 4 pieces to sear and smoke-bake....not a lot of it, but there's some great tasting meat on the back....the whole breast cut in slices makes some mighty good sandwiches, but they won't be good unless you use tomato slices and Miracle Whip .....

 

[rebellovw]

.....a basket used inside the cooker?.....

.....I like the way you took a whole bird, cut right down it's back, and opened the chicken up so the whole thing fits over the coal bed....as long as you continue to keep the leg quarters turned skin-side up for most of the searing, that should work well....I like to separate the whole back from the whole breast after cutting off the leg quarters, and have 4 pieces to sear and smoke-bake....not a lot of it, but there's some great tasting meat on the back....the whole breast cut in slices makes some mighty good sandwiches, but they won't be good unless you use tomato slices and Miracle Whip .....

Thanks - I've been having good luck using whole birds - comes out super tender and like you say skin side up over indirect heat works really well.

I was referring to a fish basket type thing that I saw posted in this thread about huli chicken - where you butterfly the bird - and then place in the basket (place the lotion..) then close the basket which flattens the chicken further - then simply place the basket on the grill and flip once in a while. Looked like a really nice technique - however after some thought - just another item that would be a real pain to clean up after- not really needed. I have an old wire rack from my grandfather that I use for whole birds - like turkeys that then sits on the grill with the bird on top - it works extremely well - but is a real pain to clean.

Thanks,



Thanks,

 

[mulester7]

I was referring to a fish basket type thing that I saw posted in this thread about huli chicken - where you butterfly the bird - and then place in the basket (place the lotion..) then close the basket which flattens the chicken further - then simply place the basket on the grill and flip once in a while. Looked like a really nice technique - however after some thought - just another item that would be a real pain to clean up after- not really needed. I have an old wire rack from my grandfather that I use for whole birds - like turkeys that then sits on the grill with the bird on top - it works extremely well - but is a real pain to clean.

.....marinated or not, I think you can grill pieces of chicken just fine without that rack....does it have a handle that would keep you from being able to put the top on?....that's when I'd pitch it for sure....

 

[fdrennen]

I Ok the whole while - listening to say Black Sabbath

Or Carmina Burana

Nunc in scutella iaceo,
et volitare nequeo,
dentes frendentes video:
Miser, miser!
modo niger
et ustus fortiter!

(Now in a serving dish I lie,
and can no longer fly.
Gnashing teeth confront me.
Alas, poor me!
Now I am black
and roasted to a turn!)

 

[KrisM]

Thanks - I've been having good luck using whole birds - comes out super tender and like you say skin side up over indirect heat works really well.

I was referring to a fish basket type thing that I saw posted in this thread about huli chicken - where you butterfly the bird - and then place in the basket (place the lotion..) then close the basket which flattens the chicken further - then simply place the basket on the grill and flip once in a while. Looked like a really nice technique - however after some thought - just another item that would be a real pain to clean up after- not really needed. I have an old wire rack from my grandfather that I use for whole birds - like turkeys that then sits on the grill with the bird on top - it works extremely well - but is a real pain to clean.

Thanks,





Thanks,

Yeah, cleaning a wire rack-type thing sucks.

If you are looking for another way to flatten a whole bird you might want to look into the technique of "bricking" it. I haven't done it with a whole bird, but I have with pieces. :thmbsp:

 

[Jeffery]

Spatchcock, sounds like something you wake up with after a night you can't remember.

 

[mulester7]

Make Your Charcoal Purchases Last

.....the first picture is the coal bed left from the last cooking....rustle your fingers through the coals and it knocks the ashes off into the floor of the cooker.....



.....next, with the cold bottom layer set with smaller pieces, and most of what is going to be layer two....you never know exactly what you're going to get, but you're money and time ahead if you get enough for the bottom layer....used pieces catch fire much quicker than new coals.....



.....pitch the cold bottom layer and the cold larger used pieces into the chimney, get them going, then pour them back into the grill with the bottom vents shut....reconstruct with tongs the bottom layer and as much of layer two as you can starting with the middle....then place cold new coals by hand for the rest of layer two around the outside....set layers three and four by hand with new coals, open the bottom vents, and put the cooking grid in place.....



.....15 minutes later....close bottom vents to sear.....



.....I got more than the bottom layer that time....maybe I did two steaks the time before which requires much less baking time, with only 4 sides to sear....wood chips go well with steaks....just lay some directly on the coal bed and put the top on, while smoke-baking the steaks 15-20 minutes....I suggest fruit woods, apple in particular....

 

[mulester7]

Island style:

INGREDIENTS:
5-6 pounds chicken (your preference, boneless thighs are my usual)
1 cup unsweetened pineapple juice
1/2 cup soy sauce (good quality)
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup sherry (drinking NOT cooking sherry!)
"1 (2 inch) piece fresh ginger, crushed"
3 cloves garlic, crushed
4 green onions, chopped
1/4 teaspoon dry mustard
"1 whole star, star anise"

.....Rob, there's a Vietnamese store in town....wouldn't I be likely to find Ginger and Star Anise there?....I want to try this marinade with chicken breast halves.....

 

[rebellovw]

Ginger root you should be able to find anywhere - Safeway frys - the other for me was harder I just used anise seed. The ginger is most important

 

[Robinhawaii]

You can try, the supermarkets also (should) have star anise in the dry spice display. If they don't have fresh ginger, the Vietnamese will know where you can get some. (Even a splash of ginger beer may work and some Chinese Five Spice).

Take care,

Rob

 

[mulester7]

Ginger root you should be able to find anywhere - Safeway frys - the other for me was harder I just used anise seed. The ginger is most important

You can try, the supermarkets also (should) have star anise in the dry spice display. If they don't have fresh ginger, the Vietnamese will know where you can get some. (Even a splash of ginger beer may work and some Chinese Five Spice).

.....Thanks, guys, my trek begins Monday....I'll add a little soy sauce at a time to everything else, and go from there....imo, soy sauce tastes nasty and salty....I just don't understand the Asian people using it like we use ketchup.....

 

[Robinhawaii]

.....Thanks, guys, my trek begins Monday....I'll add a little soy sauce at a time to everything else, and go from there....imo, soy sauce tastes nasty and salty....I just don't understand the Asian people using it like we use ketchup.....

That brown salt water you are talking about is like trying to serve Sanka to someone that roasts their own beans, then brews with a French press...

Shōyu should take months to make, not hours. http://www.yuasashoyu.com/eshop/index.html

I'm not being a snob, it's just real brewed Shōyu has sooooo many taste levels other than just salt. The good stuff is worth it.

Here is a fast explanation of the differences encountered: http://www.clearspring.co.uk/blogs/news/8267541-choosing-a-quality-soya-sauce

Take care,

Rob

 

[jimfet]

I love Soy sauce myself. But hey, make and age your own, like I do Worcestershire sauce. It's cheaper and better. Except you do have to buy the barrel. It can be used many times though.

 

[Sprags]

Nowadays you can't buy chicken breasts with the skin on ...

 

[mulester7]

Nowadays you can't buy chicken breasts with the skin on ...

.....I still can in my stores....it's half a chicken breast, bones, skin, and all, sawed right down the middle of the whole breast....two or three halves in a package, fresh, not frozen....and most important, they're half-price of boneless-skinless breast pieces which turn into shoe leather on a grill....you need those membrane-covered rib bones on the bottom and the skin on top for grilling chicken breast meat.....

 

[mulester7]

.....my trek begins Monday.....

.....it actually began early Sunday morning when I got two Large chicken breast halves at Kroger....upon arriving home, I made a throw-together marinade on the stove....water, dk brown sugar, mustard, rooster sauce, soy sauce, ketchup, and a teaspoon of grape jelly....the grape jelly made it too sweet, so I came back with more mustard, rooster sauce, and soy sauce....got it barely bubbling in the sauce pan, let it cool off a bit, and poured it over the two chicken breast halves in a large Tupperware container....had probably 3-4 cups of fairly thin marinade....then the Tupperware top was put on tight, the container was shaken to get every surface wet, and it was into the icebox for six hours.....

.....I grilled them that afternoon, and found I could not sear them nearly enough without getting too much burn on the skin side mainly....the bottom was protected by the membrane on the rib bones and seared ok, but the skin side burned far too soon....the only variable was the marinating sauce liquid....the brown sugar, grape jelly, and ketchup went to burn quickly.....

.....I smoke/baked them for a full hour since they didn't get much searing, and they turned out pretty well....the meat was very juicy....poured the remainder of the marinade back into the saucepan and got bubbles again scraping the bottom with an egg-turner....a few minutes of that, and the marinade got thickened into sauce which was very good on the breast meat.....

.....I think I'd rather grill raw chicken pieces with no marinade involved....and, sauce not be applied until right before take-up....but that's me.....

.....brought to you by Weber.....

 

[rebellovw]

.....it actually began early Sunday morning when I got two Large chicken breast halves at Kroger....upon arriving home, I made a throw-together marinade on the stove....water, dk brown sugar, mustard, rooster sauce, soy sauce, ketchup, and a teaspoon of grape jelly....the grape jelly made it too sweet, so I came back with more mustard, rooster sauce, and soy sauce....got it barely bubbling in the sauce pan, let it cool off a bit, and poured it over the two chicken breast halves in a large Tupperware container....had probably three cups of fairly thin marinade....then the Tupperware top was put on tight, the container was shaken to get every surface wet, and it was into the icebox for six hours.....

.....I grilled them that afternoon, and found I could not sear them nearly enough without getting too much burn on the skin side mainly....the bottom was protected by the membrane on the rib bones, and seared ok, but the skin side burned far too soon....the only variable was the marinating sauce liquid....the brown sugar, grape jelly, and ketchup went to burn quickly.....

.....I smoke/baked them for a full hour since they didn't get much searing, and they turned out pretty well....the meat was very juicy....poured the remainder of the marinade back into the saucepan and got bubbles again scraping the bottom with an egg-turner....a few minutes of that, and the marinade got thickened into sauce which was very good on the breast meat.....

.....I think I'd rather grill raw chicken pieces with no marinade involved....and, sauce not be applied until right before take-up....but that's me.....

.....brought to you by Weber.....

You inspired me to pick up some Chicken this morning - forecast said rain - which we desperately need - it always says rain - but we never get it (this year anyhow) - so I thought - if I BBQ - it will rain for sure - so I picked up a bunch of bone in Chicken breasts and placed in Marinade this morning around 10AM - we have actually had snow today - which is awesome - hopefully it will stay on the ground.

Anyhow - I've got to get my coals on in about an hour. Beers are cold - new Drive By Truckers LP - hopefully the snow will keep coming down.

Thanks Mods as I've just noticed this is a sticky - what an honor!

 

[fabvsix]

I marinate my chicken breast "bone in-ribs" in Smoked beer, onion powder, cayenne, salt, water and fresh Cilantro! :thmbsp::tresbon: