The Grilling/Barbequing thread!

[Scoop]

Here's a tidbit for you all. For years I tried to make chicken on the grill without it being black as coal. Finally, I discovered that all you have to do is bake it in the oven til it's done. Then you can take it to the grill, put the pieces on and just put on your sauce. Then you just grill it to get the flavor of the grill and to get the BBQ sauce looking nice but not burnt. You could even cook the chicken the day before if you wanted to save time on the day you want to "grill" it. Hope that helps someone. I gave up on chicken on the grill til I did it this way.

 

[al6517]

Here are just a few things to keep the thread going and to wet your whistle.

Homemade Italian Sausage

What a wonderful sight

AL

 

[cmcgoun]

Scoop how were you grilling it? Did you do it indirectly or did you do it right over the coals?

 

[cmcgoun]

Al is that a pig you were BBQing?!?!? It looks so goood! And that Italian sausage!!!!!

 

[al6517]

Quote:
Scoop!!!!! only rookies and women do it that way, if you stay into this thread for a while you figure out the real way to do tasty chicken on the Q without going into the kitchen and asking your wife.
Just ribbing you a tad, don't mind me.

AL

 

[Steve_of_sandspoultry]

Quote:
Don't over cook it is probably the biggest thing. We normally don't grind the meat into patties etc, we make sausage out of alot of the stew meat. We cut steaks out of the top of the hams and save the lower part for roasts.

Steve

 

[al6517]

Quote:
Yeah it was a 60lb little one I did one day in the back pasture with a bunch of the guy's. I make about 200 lbs of that sausage every yr just for the grill, it is a staple around here, can't live without it.

AL

 

[Steve_of_sandspoultry]

Home made duck sausage

Steve

 

[cmcgoun]

Oh Scoop when ever I smoke a chicken I always do a beer can chicken. You just get a can of beer and put the beer up the rear end and just stand the chicken up. You can also get a beer can stand at Lowe's it makes it a lot easier. But then you want to do indirect cooking, it takes some time but the chicken is juicy, and the outer skin is golden brown and not charred.

If you have never seen it done this way here is a picture. The chicken would go right in the middle, so it is not over top of the coals but the coals are to the side of it. You also want to have a dripping pan underneath

 

[cmcgoun]

Wow Steve those look to die for!

Hey Al do you mind sharing your recipe for that Italian Sausage? You can PM it to me if you like. I just bought a meat grinder and sausage stuffer and I need to put them to use!