How the **** do you grill this stuff without burning the **** out of it?

DAMN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Charcoal grill using indirect heat.

^

bingo.

Easy......do not cook it directly over the coals unless you intend to crisp the skin.

In my kettle grill, I pile the coals on one side and place the chicken on the other side. When the chicken is just about ready, I brush it with some sort of mixture of oil and seasonings (like Italian Dressing), then put the pieces over the coals.......the oil will make a nice flame-up that will crisp the skin nicely (and quickly).

whoops........I type slow.

soooooo, putting plenty of oil/seasoning on them, putting them directly above the coals, closing the lid and then going to play xbox for 10 minutes isn't ideal?

Country

^

Only if you're trying to duplicate Ram's Diamond Chicken recipie.

you should ask Ram....

Don't feel too bad. I once had some chicken catch fire in the smoker.

or keep turning it over and over- lots of work, but i watched a friend do this with some skewers. the meat looks great, and it gets this almost crispy out side, while the inside is tender and juicy....

lots of turning, though-

nine

I partialy boil mine in the same seasoning/water I marinate it in over night.. I just use a ziplock bag to marinate...

do the same with my pork ribs...

and like buckwheat said.. indirect flame up until the last few minutes on the grill...

BOIL???????????????????????????????????????????

PORK???????????????????????????????????????????

You "boil" pork?????????????

(shaking head)

Whole chickens? Or pieces?

I do a whole chicken (kosher salt, lemon, onion, garlic, fresh cracked pepper) that starts in the oven and finishes on the grill and is capable of turning vegans into bone-crunching carnivores. (It's not BRITU, but for chicken, it's pretty damn awesome.)

ScottHar

^ care to share?

The recipe? Or the finished product? If it's the former:

Rinse/clean whole chicken and pat dry with paper towels. Squeeze a lemon all over the inside and outside of the bird. Rub kosher salt all over inside and outside of bird. Toss half of the lemon into the cavity, along with half of a brown onion. Coat the outside of the bird with canola oil that's been heated with four or five cloves of garlic, to make garlic oil (allow to cool to just warm, so as not to scald the flesh on your hands...). A couple of pats of butter get rubbed around the bird, too.

A 4-5 lb bird then goes into the oven in a magical clay roasting pan* we have -- breast side down for 30 minutes @ 400 F. Then do breast side up for another 30 minutes. Finish over hot charcoal grill for a few minutes on each side (eye ball it), just to get the skin crispy and allow the bird to coast to the finish line... Let it rest before carving.

I really think it's the terra cotta (?) roasting pan. It's impossible to screw up. Even my wife can make a decent chicken in this thing. The chicken I make has prompted offers of sexual favors from bikini models. It's that good.

If you wanted some of the finished product, get thee to Southern California.

ScottHar

Damn. I always forget the f'ing pepper.

^thanks!

I like to eat whole chickens.

Agreed. Boneless, skinless chicken breasts are usually boneless, skinless and flavorless. Gotta have some bones and dark meat to make it good!

Boneless, skinless breasts were invented for women and ****.

I VERY rarely eat chicken if it doesn't have bones.

And you have the nerve to call yourself country.