I tried a new marinade for chicken tonight. Been stuck in the old BBQ sauce rut for a long time now and tried marinading in Catalina dressing. Dammit....

That was good......cooked it alongside asparagus in oil & foil. Finished dinner off with a huge slice of watermelon.

And now dessert.

RP Vintage 1992 toro and I'm a happy dude.


I'd love to hear your favorite recipe for BBQ chicken.

Sounds like a nice cook out, and a nice choice for dessert. I've never made chicken on our BBQ, just steaks, pork chops, and ribs.

My current favorite for steak is to mix 1/2 cup of oil, 1/4 cup of soy sauce, and a teaspoon of vinegar into a shallow dish (pyrex cake pans work well), then take a steak and cover it in Montreal steak rub, then let it soak in the dish for an hour or two in the refrigerator.

Mighty tasty and juicy!

-JT

I love Beer Can Chicken. Really makes the chicken juicy all the way through.

simple herb rub..........do not let the temperature exceed 250F........cooked whole.

Marinate in Italian Dressing, and cook til done.

I've done the same thing with my Turkey for Thanksgiving when I fry it.

Seasoned salt, garlic, black pepper, chili powder

Rub under skin

Insert lemon slices under skin

Cook til done

Ahem..........I feel the need to speak as a "BBQ purist"........I think what many of you are talking about is "grilled" chicken.......or maybe just chicken cooked outside on some sort of device (gasp......fueled by gas?).

"BBQ" is a process in which the meat is cooked at low temperatures using indirect heat; usually over wood, charcoal, or a combination thereof.

Other then the occasional brining (which serves chicken quite well), no marinate is needed.

Marinate is usually only needed when folks take the most foul, dry, and tasteless piece of the bird (the boneless breast) and try to make it taste good by cooking it on a grill.

Harrumph........

^LOL,Andy!

On subject: Chief took 1/2 jar of blackberry jam and mixed thoroughly in with jar of off-the-shelf BBQ sauce. Cooked Chicken over very lowest setting on gas (Chief blush with shame) grill.
Taste bretty damn good.

"Other then the occasional brining (which serves chicken quite well), no marinate is needed. "

and rubs are also prefecty acceptable.

^absolutley!

Rubs add to the texture and flavor that is created when you "sear" the meat.

Contrary to popular belief, "searing meat" does nothing to "seal in the juices"........they flow freely......'tis a matter of physics.

A nice rub combined with the high heat sear creates a textured component that combines the meat's fat, the spices, the smokes from the fire, etc........yummy.

Of course, you want to TASTE the meat and adjust your rub appropriately to the meat you are cooking. The flavor of chicken is so delicate that most rubs/marinates overpower it.

Heavily marinating chicken simply uses the chicken as a vehicle for presenting the flavor of the marinate......I don't like it....might as well use tofu.

I usually use some mild herbs to rub down the bird (whole) and slow cook it.

mmmmnnn grilled Tofu !

We don't use a gas grill. What would be the point? Might as well cook on the stove in the house. We use a charcoal grill and also throw on some of those seasoned chunks of wood that they sell in bags (can't remember what they are called). Anyway, we have cooked chicken on the grill but JT forgot because he was dreaming about the steaks he cooks....lol. 😉

Lady T

I use the Cornell Receipe sauce and baste it as it's cooking,

2 cups vinagar, 1 cup oil,, 1 TBSP salt, 1 TBSP poultry seasoning, 1 TSP pepper, and one egg.

If I'm smoking ribs, I buy the marinated chicken quarters and just throw them on the smoker with the ribs with nothing else.

What andytv said. Exactly. Both 7 and 10.

Andy, check out pecan wood for BBQ if you can get it.
It's awesome.

I'm being absolutely serious here:

I LOVE BBQ threads. Seriously, it's like food porn to me. I fantasize about my (eventual) purchase of a Weber Bullet the way some guys fantasize about cars.

More BBQ talk, please.

ScottHar

whispering (what a sicko)

Well Scott..first I'm gonna rub your meat and let it rest for awhile..then I'm gonna light your fire and let that burn down to a nice....low.....smolder. A nice white ash will coat your briquettes. To this I add some big...moist....cherry....wood chunks. I SEAR your meat to make a nice crust to seal in all those hot juices. Once the smoke begins to roll, I move your meat to the cooler side and let them stay enveloped in that hot....wet....smoky...environment. After an hour or two your juices will run clear. I will slather your meat with a spicy sauce and take you inside to enjoy with an iced tea and some German tater salad. ENJOY!!!

^^^^^should read "take your meat inside" Fuggit...I'm doomed

re 17: LOL! Jade, you're one of the coolest SOTL on this site!







...right?

ScottHar

What the hell are you talking about ya queer? I was just telling you how I cook my breasts and thighs. or, I should say, YOUR breasts and thighs.