Calling all the pit masters

http://www.food.com/recipe/erics-easy-grilled-chicken-62480

Nothing too complicated. Good weekend to BBQ

 

Are you grilling? or BBQing? If BBQing, this is a good site. http://www.thesmokering.com/forum/index.php

 

<iframe width="640" height="360" src="http://www.youtube.com/embed/dWxdyB91INM" frameborder="0" allowfullscreen></iframe>

 

Get yourself a meat thermometer. The number one way people screw up chicken is by over cooking it.

 

I usually have the opposite problem of undercooking bbq's. Looks good but then I take a bite and it's still pinkish red on the inside, and then I cry a little.

 

Let all the juiciness pour out? No way man.

Brine the chicken over night (1 G water, 3/4 C salt, and like 2T sugar, thats off my head you can google for a real one), next morning throw Olive oil, some parsley, garlic, crushed red, salt, pepper, small amount of rosemary and thyme, blend in blender. Let sit for 4 hours or so.

Cook chicken, done.

 

**** let me correct myself, don't brine overnight it might be too salty, for like 4 to 6 hrs.

Or you could just buy HEB premarinated chicken.....

 

If you're looking for a very quick, throw-down dinner solution (grilling on a propane grill, don't have a lot of time to marinate, etc.) I strongly recommend the following:

recipe: http://allrecipes.com/Recipe/Marinade-for-Chicken/Detail.aspx

Pound chicken breasts thin and marinate 'em for about 30 minutes in a vacuum marinator.

good stuff.

 

nice timing. i'm actually curing my smoker right now. getting it ready for my first brisket of the year tomorrow morning. sorry can't help you with a chicken recipe.

 

Grillers should make sure they report back what they did and how it went. Other grillers need to learn from your successes/failures.

brisket is tough to cook. Good luck.

 

my first brisket of the year, not ever. but yes it is difficult to get right the first time. just placed the pecan wood on the fire. only 10 more hours to go.

 

Briskets are not hard at all. Just don't listen to legends of the 12-18 hour smoke. Briskets are done, when they are done.

 

If poking a chicken breast with a thermometer effects the juiciest, you are doing it wrong.

 

Well yea, you can poke to see if the juice runs clear, Im just imagining things Ive seen before, were the person stabs the chicken every 5 mins in 3 or 4 different places, letting out all the heat/smoke and wonders why it is taking so long...

 

Hell if you want something really easy that'll taste pretty good use Italian dressing and marinade for just a few hours and you're set

 

This but add brown sugar. Let marinate overnight. Good to go

 

What would you consider to be a challenging piece of meat to smoke? I am thinking about busting out the smoker tomorrow and looking for a challenge.

 

Whole hog. You can usually find small ones at most butcher shops. But there is no doubt that brisket is one of the tougher meats to get consustant great results from. One thing to try that has been gaining a lot traction lately is instead of wrapping your brisket in foil to avoid drying out is to use butcher paper. Butcher paper breathes, so instead of roasting your meat and losing that great bark with foil, you wrap it in paper and keep the bark but keep the moisture. I wrap mine at IT of 180* and pull it at 205*. Keep the paper on and put it into a cooler til it drops to 145*, then slice and serve....thank me later!

 

I want to try that someday. I need a bigger smoker first.