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post #1 of 31 (permalink) Old 07-09-2009, 05:23 PM Thread Starter
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Chicken Grillin

Does anyone have any good methods for grilling chicken breasts?

We have tried it with Dianna sauce, hickory BBQ sauce, etc. If you put it on first, it burns, if you put it on last, you can't taste it in the meat.

Would like to try smoking them but don't have a smoker yet!!

Bill

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post #2 of 31 (permalink) Old 07-09-2009, 05:43 PM
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I noramly just grill them and mix up my own sauce and spices, and put it on about 5 minutes before they are done, and set them back on the grill for the grilled in taste

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post #3 of 31 (permalink) Old 07-09-2009, 07:22 PM
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Have you ever used Tony Chachere's?

http://www.cajunspice.com/

It's a great, simple spice with a kick to it. We have tried a bunch of different rubs and marinades on chicken, but we can't top good ole' Tony Chachere's!

Another neat thing to do we learned from an Indian friend of ours (the country, not American Indian). Mix some ginger in regular yogurt, not flavored yogurt, and soak the chicken breast in it overnight. It completely changes the texture, but doesn't dry it out. You can also try different seasonings in the yogurt.

I think most marinades do like you say, either take over or burn off.

Oh yeah, you gotta try Chachere's on fish. Mmmmmmmm!

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post #4 of 31 (permalink) Old 07-09-2009, 07:25 PM
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i use 57 sauce and honey... 50/50 mix... and baste it while on the grill... mmm good stuff

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post #5 of 31 (permalink) Old 07-09-2009, 07:26 PM
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Oh, forgot to add, just use the regular original Creole seasoning.

http://www.cajunspice.com/seasoning/index.cfm

It's the first product listed. Most grocery stores sell them, but you can order it online.

The son of the original Tony Chachere used to come into the gun store I worked at in Baton Rouge, and would bring boxes of that stuff for the people that worked there. He said he gets orders from Louisianians from around the world, can't live without it. Swear to God, Jim, the gun store owner, has a huge Tony Chachere display in his gun store!

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post #6 of 31 (permalink) Old 07-09-2009, 08:18 PM
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HIGH LIFE

Stick a can of Miller beer up that bird's butt and cook it over fire.

Coworker used to run a poultry operation. He counseled me to only buy whole chickens at the store. Apparently chicken parts (legs etc) came from chickens that weren't "whole and healthy" when they were slaughtered.
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post #7 of 31 (permalink) Old 07-09-2009, 08:46 PM
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Im far from a chef but I do enjoy cooking....

chicken doesnt like direct heat. I usually light one side of the grill (gas or charcoal) and put the chicken breast on the other. Obviously the farther away the slower it cooks = juicier and the more beer I can drink = happier. For marinades I use Sweet Baby Rays BBQ sauce or Italian dressing.

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post #8 of 31 (permalink) Old 07-09-2009, 09:32 PM
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I put Montreal chicken spice on the chicken then cook it on the lowest heat and turn it every ten minutes for 30 minutes. Coat both sides with a liberal layer of your favorite BBQ sauce for the last 5 minutes on each side. In the winter you need to add 10 - 15 or more as the temperature drops. There's nothing like a BBQ at -20!

One of these winters we're coming south... way south.

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post #9 of 31 (permalink) Old 07-09-2009, 09:51 PM
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I fried a turkey in shorts and a t-shirt Christmas day last year.

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post #10 of 31 (permalink) Old 07-09-2009, 10:13 PM Thread Starter
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Quote:
Originally Posted by 588 Bantam View Post
I put Montreal chicken spice on the chicken then cook it on the lowest heat and turn it every ten minutes for 30 minutes. Coat both sides with a liberal layer of your favorite BBQ sauce for the last 5 minutes on each side. In the winter you need to add 10 - 15 or more as the temperature drops. There's nothing like a BBQ at -20!

One of these winters we're coming south... way south.
Thats about what we did tonight. Only exception is we put butter on the chicken breasts first, keeps them from getting that crust on the outside. They were nice and moist, just didn't have any flavor in the meat.

I hate the cold, BBQ is out of the question if I have to stand out there and freeze!!

We have been thinking alot about of moving south!!

Bill

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post #11 of 31 (permalink) Old 07-09-2009, 10:14 PM Thread Starter
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Quote:
Originally Posted by IcallhimGeorge View Post
I fried a turkey in shorts and a t-shirt Christmas day last year.
Hey now...thats not even nice!!! We freeze our asses off here

Bill

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post #12 of 31 (permalink) Old 07-09-2009, 10:18 PM
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Best bet is to make up a chicken rub and put that on the chicken, and let it cook with that in place. Then, just glaze them with sauce for the last 5-10min or so.
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post #13 of 31 (permalink) Old 07-09-2009, 10:20 PM
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Quote:
Originally Posted by IcallhimGeorge View Post
I fried a turkey in shorts and a t-shirt Christmas day last year.
Well that sure can't taste very good.

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post #14 of 31 (permalink) Old 07-09-2009, 10:21 PM
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Quote:
Originally Posted by FE_rex View Post
HIGH LIFE

Stick a can of Miller beer up that bird's butt and cook it over fire.

Coworker used to run a poultry operation. He counseled me to only buy whole chickens at the store. Apparently chicken parts (legs etc) came from chickens that weren't "whole and healthy" when they were slaughtered.
That beer up that Chickens a$$ is the SHTTS ummm goood

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post #15 of 31 (permalink) Old 07-09-2009, 10:22 PM Thread Starter
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Quote:
Originally Posted by 588 Bantam View Post
Well that sure can't taste very good.
Oh thats funny!!

Bill

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