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The W - Random - Barbecue help
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Ike
Salami








Since: 14.2.02
From: Burlington, Ontario

Since last post: 4336 days
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#1 Posted on
Well, this should be sufficiently random.

My neighbor and I are cooking up a barbecue dinner on Friday and I'm wondering what to do with the chicken I'm going to make. My current recipe has the chicken covered with salt, pepper, a little garlic powder and cajun spice along with a Diana sauce (cracked pepper) coating (not sure if anyone else gets Diana sauce, may just be a Southern Ontario thing) and topped with a mix of marble and parmesean cheese.

It's good, but I think it's missing something. Any ideas?

Ike



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CRZ
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Since: 9.12.01
From: ミネアポリス

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#2 Posted on
Use beef instead of chicken? ;-)



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cranlsn
Liverwurst








Since: 18.3.02
From: Sussex, WI

Since last post: 126 days
Last activity: 19 min.
#3 Posted on
Not that I'm a cooking God, but...our local butcher does something cool.

He stuffs the chicken (usually breasts) with Parmesan and Pepperoni....sounded disgusting to me at first but it was really good.
Llakor
Landjager








Since: 2.1.02
From: Montreal, Quebec, CANADA

Since last post: 509 days
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#4 Posted on
What I find effective is to microwave the chicken until it's almost done, then coat it with the sauce and throw it on the barbecue to finish it off. The chicken ends up a lot less dry. As for your coating, I'm thinking less is more...



"Don't Blame CANADA, Blame Yourselves!"
MedallaGuy
Head cheese








Since: 12.1.02
From: San Juan, Puerto Rico

Since last post: 485 days
Last activity: 2 days
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#5 Posted on
I always use a little beer on the chicken to keep it juicy and give it a little extra kick. For the coating I think you got a pretty good mix there, maybe paprika for color and an extra notch. Don't know what else, good luck in your bbq.



CarlosColn4Life
dunkndollaz
Banger








Since: 3.1.02
From: Northern NJ

Since last post: 19 days
Last activity: 4 days
#6 Posted on
Low to medium indirect heat is what I find works best to help keep chicken from drying out......as for your dressing, sounds like the cheese at the end is a bit much to me - it might work well on a Kaiser Roll if you use a boneless breast



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Since: 2.1.02
From: Darkenwood

Since last post: 14 days
Last activity: 3 days
#7 Posted on
This is bar-none the best chicken I've ever made on the grill:

Caribbean Grilled Chicken
1. Marinate your chicken in Sunny Delight (yes, sounds gross, but it's good), Tobasco sauce and just a bit of olive oil. Poke a few holes in it with a fork so the marinate goes into the chicken.
2. Coat one side with garlic powder and black pepper.
3. FLAME ON
4. Each time you flip the chicken on the grill, pour the leftover marinade on it.



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James F'n X
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Since: 2.1.02
From: Seattle, WA

Since last post: 3034 days
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#8 Posted on
I don't normally barbecue chicken (I prefer panfrying or homemade chicken noodle soup, recipes forthcoming), but man oh man, I got the beef and the pork down.

General tips (note I use a regular charcoal grill with no friggin lighter fluid (lub the electric lighter), your results may vary with gas grills):

Take your prepared meats (in whatever marinade you've got em in and set them in the center of your lit grill. Brown both sides of the meat well (don't worry about the center of your meat yet), then set your meats around the edge of the grill surface, away from the center. Cover the grill, open up the vents to allow smoke to escape, and come back in 5-10 minutes. Voila, Mighty good medium-rare steaks and/or chops! The more you want them done, the more you brown them on the flames before you move them to the side. Serves however many pieces of fine food you can fit on the grill at one time.



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tarnish
Frankfurter








Since: 13.2.02
From: Back in the Heart of Hali

Since last post: 449 days
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#9 Posted on | Instant Rating: 7.46

The best thing I've discovered in years is Brining.

If you're going to do pork or chicken, do this:

1. Get a Gallon Ziploc bag for each 4-6 pork chops or chicked pieces (depending on size).
2. Put about 3 tablespoons of sugar (I use raw or demerara, not evil refined white sugar) and 3 table spoons of salt (preferably kosher, sea, or plain coarse salt) in each bag.
3. Put enough cold water in the bag to dissolve the salt and sugar, then put the meat in the bag and fill with enough cold water to cover the meat. Squeeze the air out and seal the bags.
4. Let sit for an hour.

Then you apply whatever marinade, sauce, rub, or whatever. You'll find the meat incredibly tender and it will peel beautifully away from the bone.

Cook the way JamesF'nX suggested:
1. Sear the meat for a few minutes on each side on a really really hot grill.
2. Move the meat to a part of the grill with no direct heat under it and cover.

If you're using a gas grill the easy way to do this is to light both sides, close the lid, and let it get muy hot. then, after you've seared both sides of the meat, turn one side of the grill off and move the meat to that side. Close the lid and voila!

If you've got a charcoal grill, don't use the lid as a cover: move the coals away from one section of the grill and use foil pie plates or something. Charcoal lids absorb flavors every time you use them; if you use the lid as a cover, your meat will likely end up tasting like everything else you've ever grilled on that bbq.




/tarnish...
I'm a disturbed and bitter herb, like salt water and parsley... -- Prince Paul
StampedeFan23
Morcilla








Since: 12.1.02
From: BC, Canada

Since last post: 2000 days
Last activity: 1536 days
#10 Posted on
Make corn and baked potatoes!

Friggin' carnivores...



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Freeway
Scrapple








Since: 3.1.02
From: Calgary

Since last post: 253 days
Last activity: 6 hours
#11 Posted on
When we do barbeques, depending on the degree of meat consumption you want, simply toss on some pork ribs, steaks and chicken wings/thighs/breasts. Now you got the three meat groups represented!



"You betta recognize!!" D'Lo Brown
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