And a little bit of a disappointment. On the gas rig because the house is being painted and we didn't want smoke drifting toward the painter….
Served with mashed taters and mixed vej. The disappointment comes with not being able to get edible skin, AND having some of the meat around the bone a little too pink (went into the slow cooker after shredding the edible stuff).
I can't figure out what's wrong. Has chicken skin changed its nature or have I lost my mojo?
The edible parts were good though. Marinated in a mix of some barbecue sauce, chili sauce, and soy sauce.
First Grill of the Season
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First Grill of the Season
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Re: First Grill of the Season
Chicken is a tough cook. Some folks use corn starch to try to crisp it. I don’t but who am I. I do cook chicken hotter than brisket or pork butt, about 300-325. Trust your temperature pen; I do breast to 165 and dark meat 170. That doesn’t mean it’s correct, just what I do. I’ll eat that skin no matter what
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Re: First Grill of the Season
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Re: First Grill of the Season
Sailor, I cook a fair amount of chicken thighs on gas that have good edible skin. But I have found that you need to stand over it when you have it skin side down over the fire. You don't want to walk away or you will have a raging fire. And keep a cup of water handy.
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Re: First Grill of the Season
One of our problems was that we can only get the gas rig up to around 275 degrees (for indirect grilling), in the current cool, windy conditions. Still, it tasted quite good and it smelled good to the Painter.
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Re: First Grill of the Season
Professor Bunky wrote:One of our problems was that we can only get the gas rig up to around 275 degrees (for indirect grilling), in the current cool, windy conditions. Still, it tasted quite good and it smelled good to the Painter.
PB, I cook over the flame. I just keep a close eye on them, because they are going to flare up and it has to be managed. Only indirect I do is throw the smaller ones to the side that will finish sooner.
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Re: First Grill of the Season
Personally when grilling I do not marinade chicken. I do rub the pieces with olive oil and use a rub with very little to no sugar. Our favorite is like an All Purpose seasoning. When I was gas grilling I always cooked the chicken indirect meaning on my 4 burner The chicken was on the right on low while the left was on high.
The pink bone could be nothing more than when the chicken was flash froze. The blood in the bone crystalizes and stains the bone. You may want to try an all natural air chilled bird but they are kinda pricey.
I hope this helps.
The pink bone could be nothing more than when the chicken was flash froze. The blood in the bone crystalizes and stains the bone. You may want to try an all natural air chilled bird but they are kinda pricey.
I hope this helps.
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Re: First Grill of the Season
^^^^^^^
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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