Comments on: Grill Mates “Grillerhood” Grill Tips contest

By: Naylet Larochelle

Naylet Larochelle — Sun, 24 Jun 2012 18:30:54 +0000

Oops, noticed some spelling errors on previous post!!! New post:

Pat the chicken pieces dry with a paper towel very well. This will help their skin crisp nicely.

By: Chris Smith

Chris Smith — Sat, 23 Jun 2012 14:43:05 +0000

When grilling chicken, the ONLY time the meat should ever be pierced is when the temp probe is inserted. This will insure the maximum amount of natural juices remain in the meat.

By: brian n

brian n — Sat, 23 Jun 2012 03:21:25 +0000

When I’m cooking chicken either grilling it hot and fast or bbqing low and slow, I’m always going to pull the bird at 145-155f internal temp. This way it’s safely cooked, melt in your mouth tender, and so juicy!

By: S. Collie

S. Collie — Fri, 22 Jun 2012 04:07:04 +0000

when I am preparing chicken for grilling when away from home camping: I prep the chicken the day I purchase it from the store. debone it, clean it etc. freeze it in ziploc bags with my favourite seasoning, herbs, marinade or BBQ sauce. It will act as an ice pak in the cooler and just when i need it, it is defrosted and ready to be thrown on the grill. 🙂

By: Rod Garnier

Rod Garnier — Fri, 22 Jun 2012 04:06:50 +0000

Do you have a good Cajun brew. Something extra spicy and packed full of flavor that you boil your crawdads or shrimp in. Fire up your brew and stew that chicken almost done and then proceed with your favorite rub on a smokin hot grill packed with apple and cherrywood. Wear some shades cause the juice will squirt you in your eye.

By: Debbie Fabre

Debbie Fabre — Thu, 21 Jun 2012 11:07:16 +0000

Always have a meat thermometer at hand to assure your chicken is at the proper temperature for serving. Cooking chicken to the proper temperature will help you to avoid food poisoning as well as cooking to the dry and overdone stage as well. 165 degrees is the recommended minimum internal temperature chicken should be cooked to. Check your thermometer packing for directions.

By: pedro capitan

pedro capitan — Thu, 21 Jun 2012 01:27:04 +0000

the best way is to thaw the chiecken then try to pull the skin and put the mckcormick grill mate season under the skin and on top of chicken plus if using charcol let it burnt untill is cover by a grey ash so the chicken dont burn,enjoy.

By: Naylet LaRochelle

Naylet LaRochelle — Thu, 21 Jun 2012 01:08:30 +0000

I think the most important tip is to ensure your chicken pieces are all of even thickness this will prevent over or undercooking your chicken. To do this, I like to work with chicken breast halves that I will pound out to ensure they are all the same in thickness.

By: Tina Abner-Marcum

Tina Abner-Marcum — Wed, 20 Jun 2012 11:42:31 +0000

I always make sure that the chicken is thawed AND at room temperature before grilling. Salt, pepper, and garlic are the base seasonings. Just as it is finishing, I add a sprinkle of honey.

By: Jack Waiboer

Jack Waiboer — Wed, 20 Jun 2012 09:22:45 +0000

To make tender, juicy chicken use a brine. Here is a great one that is very popular with the Chicken Cooking Greats!

O’reilly’s Smoked And Brined Chicken

2 whole chickens; (3 1/2 lb. each)
1 gallon water
3/4 cup salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon dried tarragon, thyme; and black pepper
1/4 cup olive oil

Wash birds inside and out. Put water in a large non-aluminum container, add
salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and
pepper. Place birds in gallon zip lock bags and pour in brine to cover. Refrigerate overnight.

Remove birds from brine and wash inside and out. Pat dry.

Season with McCormacks Canadian Chicken Seasoning inside and out. Let the chicken sit for at least an hour in the refrigerator to rehydrate the spices.

Heat your grill to medium heat. Place
chickens, breast side down on the grill. Close the lid and grill the chicken for about 1/2 hour then flip and baste with olive oil, Continue to cook until internal temperature of the thickest part of the thigh reaches 170F. Apply your favorite sauce during the last 15 minutes of cooking, serve and enjoy great moist and tender chicken.

By: Mike Harney

Mike Harney — Wed, 20 Jun 2012 04:35:42 +0000

Don’t bast your chicken from the same marinade your raw chicken was in. Keep some fresh marinade in a separate container for basting later.

By: Danny Breem

Danny Breem — Tue, 19 Jun 2012 20:55:08 +0000

Always have a small spray bottle of water on hand to put out flare ups.

By: Mark Cordano

Mark Cordano — Tue, 19 Jun 2012 20:09:53 +0000

If grilling chicken pieces using the indirect method, place a drip pan between your charcoal and pour a bottle (or two depending on the size) of an IPA (India Pale Ale) beer into the pan. The hoppier the better. The hop-a-licious aroma will help flavor the chicken and keep it moist, and compliment not overpower the rub or sauce.

By: Ed Cody

Ed Cody — Tue, 19 Jun 2012 16:20:09 +0000

You take the chicken cut it down the center. Spread it apart. Cut it in half again. Cut the skin, spread it, an marinade it. Set grill to 250 degrees close the skin. Lay chicken on grill bone side down. Cook for 3 hours!! Great Chicken!!

By: ROBERT ULLOM

ROBERT ULLOM — Tue, 19 Jun 2012 15:44:04 +0000

Coating meat with olive oil helps reduce burn on the grill