BBQ help

honda06si · 05-27-2007, 01:31 PM

ok guys i need some tips on bbq'ing. ive never done it because my dad was always the one to grill. but tomorrow i guess i am designated cook.

so we are fixing the usual hot dogs and hamburgers, some chicken legs and i think thats all.

we have a pretty big grill, its a gas grill

so i mean hot dogs are pretty self explanitory but i dont know what to do with the chicken.

burgers- you just put the seasoning on before you put them on the grill? last time they looked done but were very very pink.

any tips are appreciated

**jrMartinez24** · 05-27-2007, 01:36 PM

Quote:

Originally Posted by honda06si

ok guys i need some tips on bbq'ing. ive never done it because my dad was always the one to grill. but tomorrow i guess i am designated cook.

so we are fixing the usual hot dogs and hamburgers, some chicken legs and i think thats all.

we have a pretty big grill, its a gas grill

so i mean hot dogs are pretty self explanitory but i dont know what to do with the chicken.

burgers- you just put the seasoning on before you put them on the grill? last time they looked done but were very very pink.

any tips are appreciated

If they were PINK they were not done....depends on how u like it I guess....I don't like bloody burgers

honda06si · 05-27-2007, 01:37 PM

i know they werent done but they looked done, and i like my burgers/steaks done

Cr8tive_leo · 05-27-2007, 01:39 PM

how to check the 'doneness' of meat...

Place your thumb and pnky together, feel the base of your thumb (the pad) that's well done.. place your thumb and first finger together, feel the base of your thumb(pad) tha's rare, each finger between are the different 'doneness' of meat on the grill.

Thumb and Middle, medium, then medium well, woot!

Burgers, the way I like doing any grilling is set the burners on high, close the lid for approx 5mins, heats up grille, place the burgers, meat or whatever you want onto the grill (Chicken wrap in tin foil first to cook, then take from foil and grille to get grille marks and nice smoked flavour)
Turn the grill to almost the lowest setting, close the lid, and let the meats cook. make sure they dn't burn, smoke is okay, thats' the fat and grease burning. Flip burgers once, and let grille on other side.
Hot dogs the same, just turn them a few times and they are done, you'll have to experimetn with how long to cook each, everyonehas a different pallet. I like well done everything, so I cook on a low heat for a long time, everything gets and even golden crispy exterior layer that's flavourful, and the inside is juicy, well done and very tender.

Hope this helps. (is the chicken a whole chicken? then put a can of beer in teh centre of it using a chicken cooking rack, or a bent wire coat hanger)

or wine, or water.. or orange juice...

**jrMartinez24** · 05-27-2007, 01:40 PM

Quote:

Originally Posted by honda06si

i know they werent done but they looked done, and i like my burgers/steaks done

Well all u have 2 do is check em from time 2 time....bloody burgers>the lose

**jrMartinez24** · 05-27-2007, 01:41 PM

Quote:

Originally Posted by Cr8tive_leo

how to check the 'doneness' of meat...

Place your thumb and pnky together, feel the base of your thumb (the pad) that's well done.. place your thumb and first finger together, feel the base of your thumb(pad) tha's rare, each finger between are the different 'doneness' of meat on the grill.

Thumb and Middle, medium, then medium well, woot!

Burgers, the way I like doing any grilling is set the burners on high, close the lid for approx 5mins, heats up grille, place the burgers, meat or whatever you want onto the grill (Chicken wrap in tin foil first to cook, then take from foil and grille to get grille marks and nice smoked flavour)
Turn the grill to almost the lowest setting, close the lid, and let the meats cook. make sure they dn't burn, smoke is okay, thats' the fat and grease burning. Flip burgers once, and let grille on other side.
Hot dogs the same, just turn them a few times and they are done, you'll have to experimetn with how long to cook each, everyonehas a different pallet. I like well done everything, so I cook on a low heat for a long time, everything gets and even golden crispy exterior layer that's flavourful, and the inside is juicy, well done and very tender.

Hope this helps. (is the chicken a whole chicken? then put a can of beer in teh centre of it using a chicken cooking rack, or a bent wire coat hanger)

or wine, or water.. or orange juice...

nicely put +1

honda06si · 05-27-2007, 01:42 PM

no its just chicken legs.

and im confused about the whole finger thing

Cr8tive_leo · 05-27-2007, 02:02 PM

Drew07LX04STI · 05-27-2007, 02:09 PM

Quote:

Originally Posted by Cr8tive_leo

I use this trick for my steaks....

Cook the shi$ out of the chicken and for the burgers i usually just wait until the juices really start flowing out and then give it another 5 minutes or so. If your still unsure just pull them, check and put back if necessary....

tegrady · 05-27-2007, 02:12 PM

I always used - Lip-Nose-Chin-Forehead, same effect.

As far as chicken goes, just don't try to rush it. Put it on before the burgers and dogs at a lower heat, then move it to a top rack if you have one, or to the edges of the grill where it's cooler. You can then turn up the heat a little for the burgers and dogs. It should be on the grill for at least 20-30 minutes. If you try to cook it too fast, it'll be burnt on the outside and nice and rare in the middle.

I am a charcoal purist myself, and I usually cook chicken indirect (not right over the coals). I marinate wings for 12-24 hours and then cook 'em really slow for 45 minutes or so and they fall off the bone!

Cr8tive_leo · 05-27-2007, 02:14 PM

Quote:

Originally Posted by tegrady

I am a charcoal purist myself, and I usually cook chicken indirect (not right over the coals). I marinate wings for 12-24 hours and then cook 'em really slow for 45 minutes or so and they fall off the bone!

***06NaviEX*** · 05-27-2007, 04:46 PM

Smoker FTMFW!

Chicken, whole, rubbed down with a good dry rub: 1 hour per pound at 225*F. Beer in the water pan.

Best thing you've ever put in your mouth!

Chicken and burgers on a grill - low and slow.
Steak on a grill - hot and fast... and bloody

***Zeuceone*** · 05-27-2007, 04:50 PM

the burgers just need to be fliped once.

**dentrecords** · 05-27-2007, 11:52 PM

Sorry I missed out on this thread.

Cr8tive_leo · 05-27-2007, 11:54 PM

You didn't miss it, BBQ is still goin on!

mmmmmm.. *hands you a burger with all da trimmins*

**Gonzo** · 05-27-2007, 11:56 PM

What you are looking for are tips on grilling.

tegrady · 05-28-2007, 08:59 AM

Quote:

Originally Posted by 06NaviEX

Steak on a grill - hot and fast... and bloody

Damn right!

**ethlar** · 05-28-2007, 12:24 PM

Quote:

Originally Posted by 06NaviEX

Steak on a grill - hot and fast... and bloody

My kind of steak

05-27-2007, 01:31 PM	#1 (permalink)
honda06si Senior Member Join Date: Sep 2006 Location: WV Posts: 11,151 justin iTrader: 6 / 100%	BBQ help ok guys i need some tips on bbq'ing. ive never done it because my dad was always the one to grill. but tomorrow i guess i am designated cook. so we are fixing the usual hot dogs and hamburgers, some chicken legs and i think thats all. we have a pretty big grill, its a gas grill so i mean hot dogs are pretty self explanitory but i dont know what to do with the chicken. burgers- you just put the seasoning on before you put them on the grill? last time they looked done but were very very pink. any tips are appreciated

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05-27-2007, 01:37 PM	#3 (permalink)
honda06si Senior Member Join Date: Sep 2006 Location: WV Posts: 11,151 justin iTrader: 6 / 100%	i know they werent done but they looked done, and i like my burgers/steaks done

05-27-2007, 01:39 PM	#4 (permalink)
Cr8tive_leo Senior Member Join Date: Jan 2007 Location: Ontario, Canada Age: 40 Posts: 8,256 Adrian iTrader: 5 / 100%	how to check the 'doneness' of meat... Place your thumb and pnky together, feel the base of your thumb (the pad) that's well done.. place your thumb and first finger together, feel the base of your thumb(pad) tha's rare, each finger between are the different 'doneness' of meat on the grill. Thumb and Middle, medium, then medium well, woot! Burgers, the way I like doing any grilling is set the burners on high, close the lid for approx 5mins, heats up grille, place the burgers, meat or whatever you want onto the grill (Chicken wrap in tin foil first to cook, then take from foil and grille to get grille marks and nice smoked flavour) Turn the grill to almost the lowest setting, close the lid, and let the meats cook. make sure they dn't burn, smoke is okay, thats' the fat and grease burning. Flip burgers once, and let grille on other side. Hot dogs the same, just turn them a few times and they are done, you'll have to experimetn with how long to cook each, everyonehas a different pallet. I like well done everything, so I cook on a low heat for a long time, everything gets and even golden crispy exterior layer that's flavourful, and the inside is juicy, well done and very tender. Hope this helps. (is the chicken a whole chicken? then put a can of beer in teh centre of it using a chicken cooking rack, or a bent wire coat hanger) or wine, or water.. or orange juice...

05-27-2007, 01:42 PM	#7 (permalink)
honda06si Senior Member Join Date: Sep 2006 Location: WV Posts: 11,151 justin iTrader: 6 / 100%	no its just chicken legs. and im confused about the whole finger thing

05-27-2007, 02:02 PM	#8 (permalink)
Cr8tive_leo Senior Member Join Date: Jan 2007 Location: Ontario, Canada Age: 40 Posts: 8,256 Adrian iTrader: 5 / 100%

05-27-2007, 02:12 PM	#10 (permalink)
tegrady Senior Member Join Date: Dec 2005 Location: St.Augustine, Florida Age: 37 Posts: 325 iTrader: 0 / 0%	I always used - Lip-Nose-Chin-Forehead, same effect. As far as chicken goes, just don't try to rush it. Put it on before the burgers and dogs at a lower heat, then move it to a top rack if you have one, or to the edges of the grill where it's cooler. You can then turn up the heat a little for the burgers and dogs. It should be on the grill for at least 20-30 minutes. If you try to cook it too fast, it'll be burnt on the outside and nice and rare in the middle. I am a charcoal purist myself, and I usually cook chicken indirect (not right over the coals). I marinate wings for 12-24 hours and then cook 'em really slow for 45 minutes or so and they fall off the bone!

05-27-2007, 04:46 PM	#12 (permalink)
*06NaviEX* 08 HRP FA5 Join Date: Feb 2007 Location: North Texas Posts: 550 Brian iTrader: 4 / 100%	Smoker FTMFW! Chicken, whole, rubbed down with a good dry rub: 1 hour per pound at 225*F. Beer in the water pan. Best thing you've ever put in your mouth! Chicken and burgers on a grill - low and slow. Steak on a grill - hot and fast... and bloody

05-27-2007, 11:54 PM	#15 (permalink)
Cr8tive_leo Senior Member Join Date: Jan 2007 Location: Ontario, Canada Age: 40 Posts: 8,256 Adrian iTrader: 5 / 100%	You didn't miss it, BBQ is still goin on! mmmmmm.. hands you a burger with all da trimmins

05-27-2007, 11:56 PM	#16 (permalink)
Gonzo You're doing it wrong!! Join Date: Dec 2005 Location: Richmond, VA Age: 21 Posts: 5,689 iTrader: 5 / 100%	What you are looking for are tips on grilling.