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  Topic Review (Newest First)
07-12-2009 06:56 AM
89LX I use a quick marinade that only takes about an hour at the most. Then baste it while it is on the grill. http://www.dalesseasoning.com/product.asp is my favorite for anything you can put on the grill. Great hamnurger recipe on the site too.
07-12-2009 03:03 AM
Smasher O'Brannan Damn......Kris and Coug are making my mouth water now......I had some quail breast done up like that with bacon wrapped around em' and speared with a tooth pic......Awesome!
07-10-2009 05:30 PM
IcallhimGeorge thats how I cook dove but use banana peppers instead.

Deffinately worth trying with chicken. Im not sure why I havent thought of it before now.

Thanks Coug.
07-10-2009 05:18 PM
cougar1969 place the chicken in a container and pour in a cold beer and let set for several hours, when you pull it out treat it to some Hog Rub and Yard Bird seasoning then clean a few jalapinos and place them in it and wrap with Bacon and roll in brown sugar and then grill it til bacon is done Yummy I also do this with Dove breast.. only way to eat them now....

07-10-2009 04:43 PM
cletus66 My mouth is watering, and I won't get off work for another hour and 15. Thanks a lot guys.
07-10-2009 01:28 PM
Smasher O'Brannan
Originally Posted by IcallhimGeorge View Post
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.

I like the way you think!
07-10-2009 01:00 PM
D's557BBF Do A beer chicken on the grill, the breast meat comes out GREAT!!!

07-10-2009 11:14 AM
IcallhimGeorge ^^^except when its 1000* outside with 200% humidity.
07-10-2009 06:59 AM
Coupe Devil
Originally Posted by IcallhimGeorge View Post
I fried a turkey in shorts and a t-shirt Christmas day last year.
Hahah I LOVE me some South Carolina weather!
07-10-2009 06:15 AM
Phil I put them in a ziplock bag with Italian dressing, lay em on the counter and bash em flat with the side of a meat tenderizing hammer

This way they cook even (indirect heat on low) and soak up the marinade over night.
07-09-2009 11:26 PM
falcon8r An easy recipie is to use- garlic salt , fresh ground pepper, 1/4" thick lemon slices placed on top and some cinnamon sprinkled on . Try it , you will be suprised. Tres...
07-09-2009 11:26 PM
Originally Posted by mguy View Post
Oh, forgot to add, just use the regular original Creole seasoning.


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!
Heck yeah! I put that stuff on everything, chicken, beef, fish, veggies, it's great!
07-09-2009 11:05 PM
Movemonger I boil mine for 5-10 minutes to get some of the fat off then I put it on the grill with my secret sauce.
07-09-2009 10:40 PM
Mark Miller The neighbor guy says he uses Masterpiece Garlic & Herb marinade and cuts the chicken breast right down the middle.I didn't try it but my parents tryed it and said it was very good,Later Mark.
07-09-2009 10:34 PM
ky mustang I really like this marinade on chicken and pork chops http://www.mooresmarinade.com/
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