BBQ techniques...

[ndnbolla 10+ year member]

So its that time of year again ,well atleast up here in NE.

Anyways, we're cooking up some BBQ chicken on the gas grill right now.

Im currently using the technique where you blast the grill to about 500 and let the outside harden. Then lower it to about 350 so that way the rest of it cooks but the moistness stays trapped inside, flipping every 15-20 minutes or so...

Its takes a while but well worth the wait. //content.invisioncic.com/y282845/emoticons/yumyum.gif.0556df42231b304b9c995aefd13928a8.gif

How about you fellas?

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[Prowler573 5,000+ posts]

I only cook over wood - never gas, tyvm //content.invisioncic.com/y282845/emoticons/biggrin.gif.d71a5d36fcbab170f2364c9f2e3946cb.gif

 

[Crown_amps]

I only cook over wood - never gas, tyvm //content.invisioncic.com/y282845/emoticons/biggrin.gif.d71a5d36fcbab170f2364c9f2e3946cb.gif

i use cherry wood chips to smoke things //content.invisioncic.com/y282845/emoticons/biggrin.gif.d71a5d36fcbab170f2364c9f2e3946cb.gif do you mean like flat out campfire?

also i argee with ya gas FTL //content.invisioncic.com/y282845/emoticons/crap.gif.7f4dd41e3e9b23fbd170a1ee6f65cecc.gif

 

[ndnbolla 10+ year member]

I only cook over wood - never gas, tyvm //content.invisioncic.com/y282845/emoticons/biggrin.gif.d71a5d36fcbab170f2364c9f2e3946cb.gif

Yea, at family cookouts and stuff we have a few of those going on w/ charcoal and indeed they do give a better flavor.

But gas is an easier clean-up in the end.

 

[MikeyB 5,000+ posts]

I always cook up my burgers after my grill gets all heated up, keep the burners low, soak em up in A1 sauce.....MMMMHHHmmm, best burgers you'll ever taste.

 

[InhumanAcura 5,000+ posts]

kingsford + mesquite > gas

bbq chicken : I get the grill really hot and throw the chicken on and let it catch fire while keeping a good eye..flip it back and forth....once the skin gets nice and crispy i take it off and let the coals die down..put it back on and let it smoke..

i like to marinate chicken in soy sauce and some random spices...

 

[AllStar1500bd 5,000+ posts]

I love fatty burgers dripping in A1 with all the trimmings.

 

[regal8r 5,000+ posts]

So its that time of year again ,well atleast up here in NE.
Anyways, we're cooking up some BBQ chicken on the gas grill right now.

Im currently using the technique where you blast the grill to about 500 and let the outside harden. Then lower it to about 350 so that way the rest of it cooks but the moistness stays trapped inside, flipping every 15-20 minutes or so...

Its takes a while but well worth the wait. //content.invisioncic.com/y282845/emoticons/yumyum.gif.0556df42231b304b9c995aefd13928a8.gif

How about you fellas?

nebraska or new england??

 

[NeverEnuffBass 10+ year member]

Wood chips FTW?

 

[MikeofTulsa Moderator]

i sear the meat on a high setting, then back it down and flip it often. every few minutes.

 

[InhumanAcura 5,000+ posts]

i sear the meat on a high setting, then back it down and flip it often. every few minutes.

you dont cook steak like that do you?

 

[ndnbolla 10+ year member]

nebraska or new england??

New England... Mass. to be more specific.

 

[Rattlebrain 10+ year member]

BEER... Lots and lots of Beer. Then you dont give a shit what it taste like.

 

[GemaRastem 10+ year member]

I can't wait for it to warm up a bit more in wisconsin. this winter we grilled brats, steak and hamburgers in my dorm room(lots of fans and an open window, floor smelled like bbq for a week, that was a task but it tasted better than cafeteria food and it was a good time. Now that it's warming up we'll be able to go outside. I like to tenderize the meat(you guys are gonna flame me for that sentence) with spices and then throw it on. I don't like flipping too much because i think you lose some flavor that way.

 

[GemaRastem 10+ year member]

I can't wait for it to warm up a bit more in wisconsin. this winter we grilled brats, steak and hamburgers in my dorm room(lots of fans and an open window, floor smelled like bbq for a week, that was a task but it tasted better than cafeteria food and it was a good time. Now that it's warming up we'll be able to go outside. I like to tenderize the meat(you guys are gonna flame me for that sentence) with spices and then throw it on. I don't like flipping too much because i think you lose some flavor that way.