[stick]

Now that it's almost summertime, everyone's going to be firing up the bbq's and inviting friends over. I thought I'd ask a question to see what everyone's favourite BBQ food is.

I personally really like BBQing up chicken breasts with Bullseye Honey Garlic Bonanza sauce on them. I love chicken burgers.

But for all you red-meat (or other meat) fans out there, what's your favourite BBQ food?

 

[Devin]

i personally like chicken breast also but with KC Masterpiece BBQ sauce instead. KC Masterpiece > all

 

[fogd00d]

Not sure what my favourite is, but recently we started doing this --

big slab of WILD salmon filet (like 0.5 to 1" thick)
bag of dill pickle chips, crush about half the bag into fine crumbs
put salmon skin side down on tin-foil and brush with olive oil
cover salmon entirely with the dill pickle chip crumbs, pushing into flesh, maybe 1/4" thick covering
bbq on medium heat for 15-25 minutes (depending on bbq) or at least until chips become toasty brown

Enjoy.

The dill seasoning should have worked into the salmon to be noticeable but subtle, and the crushed chips form a nice crispy brown crust. If you've done the salmon long enough, big hunks of meat should just flake away from the skin with zero effort.

Depending on your brand of chips it may not be dilly enough, but you can augment with some dill pickle popcorn seasoning next time. Hide the chip bag and your friends won't suspect how low-brow the recipe is.

As for wild vs. farmed -- I've only developed a taste for fish in the past 5 years or so, and when I've had salmon out and loved it, its always been wild. When I've hated it and couldn't even touch it, its been farmed. Someone who's more into fishy-fish might be able to handle it or not notice it, but the farmed has made me wanna throw up at times.

 

[fogd00d]

I personally really like BBQing up chicken breasts with Bullseye Honey Garlic Bonanza sauce on them. I love chicken burgers.

I haven't done a lot of chicken on the BBQ, but the few times I have I get pissed because the soft raw chicken flesh sticks to the grill so readily.

What do you do to prepare the chicken breast, and what sort of heat and for how long? When are you applying the sauce, etc.?

Other gripe when I do chicken is that no matter how long I cook it, it stays too wet in the middle despite being thoroughly cooked. Am I starting off with too high heat and searing in the juices or something? I've cooked it so long the outside is BLACK and yet its still wet in the middle. Disgusting.

I'd do chicken a LOT more if I knew what I was doing wrong.

 

[stick]

I haven't done a lot of chicken on the BBQ, but the few times I have I get pissed because the soft raw chicken flesh sticks to the grill so readily.

What do you do to prepare the chicken breast, and what sort of heat and for how long? When are you applying the sauce, etc.?

Other gripe when I do chicken is that no matter how long I cook it, it stays too wet in the middle despite being thoroughly cooked. Am I starting off with too high heat and searing in the juices or something? I've cooked it so long the outside is BLACK and yet its still wet in the middle. Disgusting.

First off, I like that salmon idea! I'm not a big fan of salmon, but that does sound like it would be tasty! I'm gonna try that sometime soon.

As for the chicken, if it's sticking to the grill, you could always use the same tin-foil method that you described for the salmon. I haven't had many problems with it sticking to my grill, and I do nothing special to the chicken. I don't usually even marinade it (unless I'm doing something special like teriyaki chicken). For chicken, I usually cook it on the lowest setting on the bbq and cook it for a long time. If the chicken breast is really thick, you might want to think about slicing it in half into two thin pieces so that the middles get thoroughly cooked. I've also heard of some people brushing vegetable oil onto both sides of the chicken before putting it on the grill to prevent it from sticking. I usually try to avoid adding extra oil to food though...it's just more fat with little added taste benefits.

 

[fogd00d]

For chicken, I usually cook it on the lowest setting on the bbq and cook it for a long time. If the chicken breast is really thick, you might want to think about slicing it in half into two thin pieces so that the middles get thoroughly cooked. I've also heard of some people brushing vegetable oil onto both sides of the chicken before putting it on the grill to prevent it from sticking. I usually try to avoid adding extra oil to food though...it's just more fat with little added taste benefits.

I'll try low heat next time and let it go a while then.

When do you brush on the BBQ sauce? Towards the end? As it cooks?

That salmon -- yeah, I'm not a big fish guy, but I love it.

 

[stick]

When do you brush on the BBQ sauce? Towards the end? As it cooks?

Towards the end. Once it's almost ready I brush on the BBQ sauce and let it sit for 5 mins or so. I've never had much luck with putting the sauce on things as they are cooking....it usually just creates a big mess on the coals/rocks and causes flare ups.

 

[fogd00d]

Well, damn you stickershop -- I had a craving for BBQ chicken burgers and hit the grocery store just as it closed a half hour ago.

Fileted a 1" thick breast into two half-inch pieces, started them off 5 min a side on low on foil, and then moved em onto the grill directly once they were becoming cooked.

They're approaching the end right now, so I'll wait and apply the sauce. Found the same stuff you mentioned.

Better be good, man. I'm dead hungry. :wink:

 

[stick]

Well, damn you stickershop -- I had a craving for BBQ chicken burgers and hit the grocery store just as it closed a half hour ago.

Bon Appétit! Let me know how they turn out!

 

[Kwicko]

If I'm cooking it outside on the grill, steaks. Top sirloin is the norm, but T-bone is the cut of choice, if it's on sale. I'll do a brisket once in a blue moon, but I confess that I'm not a "real Texan", because I just don't really have the knack for smoking a brisket. I *do* cook one helluva steak, though - and it's something I'm grateful for, because I haven't had a decent steak in a restaurant since I left San Angelo 15 years ago... I don't know why, but moving 200 miles and staying in the same damn state, and these people just don't know dick about cooking a steak! It's like they're afraid to season it or anything. Don't be shy - garlic, salt, and pepper are our FRIENDS! Rub some damn spices on that beef! The shame of it is, there are some "famous" steakhouses here in Austin that people just swear I'll love - but I don't! Texas Land & Cattle Co., Ruth's Chris, Sawgrass... to me they're just as bland as the Outback or Chili's.

If I want real down-home barbecue, though, I live in the right place - Central Texas has several world-famous BBQ joints to choose from. Hell, three of the best are in one tiny little town! If I'm really craving BBQ - brisket, pork ribs, port loin, smoked turkey or ham, or hot sausage links - I'll hop in the car and drive 40 miles down the road to Lockhart, Texas, and head for Black's Barbecue. It's not quite as big and famous as Kreutz's, but to me (and a whole lot of other lucky sumbitches) Black's is the real deal. It's not uncommon for me to hit the place on a Sunday (good excuse to give the 'Rex a little highway workout, eh?), pick up $50 worth of smoked meat (I can never decide on just one, so I get at least four different kinds), and head home with it. It feeds us for about 3 or 4 days. You can almost feel your arteries hardening, but damn if it ain't worth it!

Mike

 

[Charles]

Let's not get Barbeque and Grilling mixed up. The first is very slow at 200F or less and the other is over direct heat.

I like grilling. Barbeque is a once in awhile kinda thing with me. I just grilled three ribeyes out at Inks Lake in central Texas where Kwicko lives. These 1 inch-plus babies weighed in at more than a pound each and were almost prime grade. Sure, ribeyes are fatty, but that's what makes them so tender and flavorful. They are marinated in grapeseed oil with coarse kosher salt, fresh ground pepper, and garlic powder. I cook them over real oak lump charcoal (not that Kingsford crap) lit with a chimney starter, never lighter fluid. Contrary to conventional advice, I cook over the hottest coals possible. The steaks almost have a crispy crust and are no more than medium rare inside. They melt in your mouth.

Oh, and I suck down a few microbrews. Makes the grilling even more memorable.

Kwicko, we need to get together and compare notes. I love to grill.

 

[Kwicko]

Charles: Good clarification - to me, barbecue is SMOKING the meat - long, slow, and not very hot, while grilling is what you describe - right over the hot coals. I make sure I turn my steaks ONCE when I'm grilling, and like you, I like them right over the hottest spot on the grill, so it gets nice and (almost) crispy outside, and medium-rare to medium inside. The wife likes it a li'l more well-done, so I have to burn hers... Damn shame to ruin a nice cut of meat by turning it into jerky, if you ask me.

For marnaded, I'll typically use a little of just about everything - a little soy, a little teriyaki, some worcestershire sauce, maybe a little barbecue sauce that I'll mix up, and LOTS of spices - coarse ground black pepper, roasted garlic, sea salt, a little fajita seasoning, a touch of comino (cumen to you northerners), a dash of onion powder, what have you. I usually kabob some veggies (red & green bell peppers, fresh 1015 sweet onion, fresh pineapple chunks, tomatoes, and garlic cloves) as a side dish, and cook it all over a mixture of briquets and mesquite and pecan wood chunks (not chips - they burn too quick!). I soak the wood chunks in a tub of water for a day or two before cooking with them, so they'll put off the maximum amount of smoke. Hey, I might be *grilling*, but that doesn't mean I don't want the smoke flavor getting in the meat!

And a few brews are a necessity. Microbrews are fine, but I have a soft spot (and a soft gut) for Guinness Stout.

Mike

 

[Charles]

Any beer that's not Rocky Mountain piss or similar mass market swill.

 

[ollie]

Thats simple for me-STEAK!
MMMmmmmmmmm.

 

[88DXCRX]

If you like smoked chicken,Try the beer can method..

Recipes and instructions:
http://www.barbecuebible.com/featured/r ... rcan_c.php

Special racks avalible @
http://www.bayou-classic.com/html/new_products.htm

 

[stick]

Looks like a roasted chicken Sumo match! I'm betting on the guy on the right. :lol:

 

[fogd00d]

Looks like a roasted chicken Sumo match! I'm betting on the guy on the right. :lol:

Muahahahhaha. :lol:

Hey, 88DXCRX -- what exhaust is that visible in the picture?

(on the car)

 

[88DXCRX]

That exhaust is from a local muffler shop..
Flowmaster muffler [a little loud for my taste]
2-1/2" pipe with stainless tip..

 

[Charles]

Same here. Flowmaster Delta 50. Low rumble with no raspiness but too loud. I painted mine flat black and it really looks nice.