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Todays lunch....

Discussion in 'Food Talk' started by RLHOK, Jul 22, 2016.

  1. Jul 22, 2016 at 9:49 AM
    #1
    RLHOK

    RLHOK [OP] New Member

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    Spotchcock chicken....here it is waiting to go onto the grill..

    will post the finished pic later

    chicken1.jpg
     
    RowdyRon and Law323 like this.
  2. Jul 22, 2016 at 10:14 AM
    #2
    RLHOK

    RLHOK [OP] New Member

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    Getting happy on the grill

    chicken2.jpg
     
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  3. Jul 22, 2016 at 10:33 AM
    #3
    driverdog

    driverdog New Member

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    Looks good and the way you isolated the charcoal to one side guarantees no flare ups!
     
  4. Jul 22, 2016 at 11:39 AM
    #4
    matluth

    matluth Fish On!

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    Yummy
     
  5. Jul 22, 2016 at 2:21 PM
    #5
    RLHOK

    RLHOK [OP] New Member

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    All done, was pretty good but not great. Poultry on a grill stumps me. I just cant seem to get it right. In a oven its like turkey easy but on a grill I struggle with it. Anyway here was the finished product...

    chicken3.jpg
     
  6. Jul 22, 2016 at 3:47 PM
    #6
    RowdyRon

    RowdyRon Not too old to play

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    Looks great! I struggle cooking chicken on the grill as well and have all but quit doing it. Most of the time mine turns out rubbery so I know what you mean.
     
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  7. Jul 22, 2016 at 4:44 PM
    #7
    driverdog

    driverdog New Member

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    Chicken is inherently dry, like turkey. Rotisserie chicken keeps them moist by spinning the chicken in its own fat and moisture but the finished birds are greasy.

    For some really good chicken try brining. It doesn't take as long as a turkey about 4 hours vs overnight for a turkey but the result is a very moist bird.

    Don't leave it in the brine any longer than recommended. The bird will be moist, tender and not greasy.


    http://www.smoker-cooking.com/how-to-brine-chicken.html
     
  8. Jul 22, 2016 at 5:09 PM
    #8
    RowdyRon

    RowdyRon Not too old to play

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    I'm going to give brining a shot, Jim. Thanks for the information!
     
    driverdog likes this.
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