What to throw on the grill tonight???
- Thread starter chickenman
- Start date
yyz said:
i use mesquite charcoal whenever possible. every once in a while i get a matchlight coal that doesnt start when the others do, off to the side or whatever and i'll put the meat on, and the coal will finally light up, then next thing you know the meast is saturated with the nasty ass smell of a coal doused in lighter fluid. i never use that stuff unless i have to.
:com:
Agent 0659 said:
not all of us sit around and do nothing all day .
Wait atcually I do that at my job but not from the comfort of my house.
Since your putting in a new deck at your place, I think we should all just come over for a big cookout. Everyone from Madjacks is invited, if you can find McCordsville
bsucards said:
Yea, I answer phone calls from my "clients" and watch for suspicious vehicles all day. :142smilie
Beer Can Chicken again!
Beer Can Chicken again!
many folks who try Beer Can Chicken for the first time will tell you it's the best chicken they ever had.
slow, low cooking is key to falling-off-the-bone. But you don't get that cracklin' crunchy skin. So I don't smoke it but cook it as in this recipe.
the other trick is to brine it overnight. All gourmets do this. Makes any chicken taste way better and much more moist. Doesn't add hardly any more sodium. Only problem is everyone will insist on it done every time! Kosher chicken is already brined.
Putting bird in gallon ziploc bags, in refridge, is the best way to brine. The above brine recipe is enuf for two birds weighing about 4.33 pounds each. Much bigger than that and won't fit in gallon bag.
after chicken done had almost hour left of dying coals so I then rubbed olive oil over several small spuds (tho bacon grease is way better!), salt and pepper them, then put on grill and done when coals were out. Even baked potato tastes way better on grill!
Beer Can Chicken again!
many folks who try Beer Can Chicken for the first time will tell you it's the best chicken they ever had.
slow, low cooking is key to falling-off-the-bone. But you don't get that cracklin' crunchy skin. So I don't smoke it but cook it as in this recipe.
the other trick is to brine it overnight. All gourmets do this. Makes any chicken taste way better and much more moist. Doesn't add hardly any more sodium. Only problem is everyone will insist on it done every time! Kosher chicken is already brined.
Putting bird in gallon ziploc bags, in refridge, is the best way to brine. The above brine recipe is enuf for two birds weighing about 4.33 pounds each. Much bigger than that and won't fit in gallon bag.
after chicken done had almost hour left of dying coals so I then rubbed olive oil over several small spuds (tho bacon grease is way better!), salt and pepper them, then put on grill and done when coals were out. Even baked potato tastes way better on grill!
