Question for the BBQ'ers out there.

[black booty lover]

Okay, so I haven't been cooking or grilling too long. I just started cooking and grilling a few years ago.

Anyway, whenever I try to grill chicken thighs or drumb sticks, it's always still a little pink near the bone. I know it's safe to eat, but I still would prefer to see no pink at all. I try grilling it on low for long periods, but the outside always starts to burn so I take it off. Yesterday I swear I kept each thigh on there for like 15/20 minutes per side before finally the outside was starting to get to burnt.

I think part of it is my BBQ, it's a small piece of crap, single burner and doesn't even show the temperature. So because of this, it's hard to grill on indirect heat.

Anyone have any advice? .

 

[DanJ]

Sounds like the cheap bbq. A better bbq gives you better heat distribution and control so you can cook them well enough all the way through without burning the outside. I don't touch chicken with any uncooked sections in it.

 

[interactive]

Sounds like the cheap bbq. A better bbq gives you better heat distribution and control so you can cook them well enough all the way through without burning the outside. I don't touch chicken with any uncooked sections in it.

I agree with Dan - poor heat distribution. One option is to cheat and bake in oven to cook centre and then BBQ for flavour (& show).
I always do that with my ribs - boil, boil, boil - then have fun on the BBQ. Plus you save on propane.

NEVER pink with chicken -never.

 

[Ceiling Cat]

It may be because your heat is too high and you are cooking ( burning ) the outside and the heat never gets deep into the meat. Try lower heat and longer cooking times.

 

[shack]

Get a rotisserie and cook the chicken in a basket. Tastiest chicken ever.

 

[explorerzip]

A battery powered meat thermometer would take the guess work out of it.

 

[Ceiling Cat]

Get a rotisserie and cook the chicken in a basket. Tastiest chicken ever. You can feed 30-40 people if you have a smoker beside the kamado grill to keep your food warm.

This is how you do the tastiest chicken. Start with brined and marinated chicken. The hot air swirls around the meat like in a convection oven. If you have a gas smoker you can make enough to feed 30-40 people.

 

[black booty lover]

It may be because your heat is too high and you are cooking ( burning ) the outside and the heat never gets deep into the meat. Try lower heat and longer cooking times.

I guess you didn't read my post??? lol

 

[black booty lover]

I One option is to cheat and bake in oven to cook centre and then BBQ for flavour (& show).
I always do that with my ribs - boil, boil, boil - then have fun on the BBQ. Plus you save on propane.

NEVER pink with chicken -never.

This is along lines of what I was thinking until I get a new BBQ. I cook my ribs like this, then just put them on the grill for the last 5 or 10 mintues.

How long should I put the chicken in the over for before transferring to grill? and should I add my spices/seasoning pre over or after?

 

[whitewaterguy]

This is how you do the tastiest chicken. Start with brined and marinated chicken. The hot air swirls around the meat like in a convection oven. If you have a gas smoker you can make enough to feed 30-40 people.

What a well spoken guy. Lol. Big Green Egg is the way to go

 

[Alfonzo]

Okay, so I haven't been cooking or grilling too long. I just started cooking and grilling a few years ago.

Anyway, whenever I try to grill chicken thighs or drumb sticks, it's always still a little pink near the bone. I know it's safe to eat, but I still would prefer to see no pink at all. I try grilling it on low for long periods, but the outside always starts to burn so I take it off. Yesterday I swear I kept each thigh on there for like 15/20 minutes per side before finally the outside was starting to get to burnt.

I think part of it is my BBQ, it's a small piece of crap, single burner and doesn't even show the temperature. So because of this, it's hard to grill on indirect heat.

Anyone have any advice? .

Buy a whole bird. Cut it down the middle, and place it on the grill spread out as wide as possible. Plaster it with herbs and olive oil. Do not put it directly over the flames. Cook it very slowly.

 

[Ceiling Cat]

What a well spoken guy. Lol. Big Green Egg is the way to go

I looked at the Big Green Egg, I find the price to be ridiculous. The Acorn BBQ is available at Walmart at a reasonable price and will do the job as well. The Acorn cooker is made of metal and can be wiped clean of any splatters on the inside. The BGE is traditional Asian unglazed ceramic inside. Once the BGE is spattered with grease on the inside, it is permanent.

 

[Viggo Rasmussen]

You can boil the meat beforehand, it also takes away the surface fat that can cause flareups and the grilling time is reduced.
Even try boiling in Coca Cola and adding a dash of cinnamon when grilling.

The cooking water can be saved and used to add to rice for a bit of flavour.

 

[black booty lover]

You can boil the meat beforehand, .

This is interesting, I knew people boiled ribs first, never knew people did it for chicken.

 

[Ms.FemmeFatale]

This is interesting, I knew people boiled ribs first, never knew people did it for chicken.

I don't personally like doing that for chicken. I wrap in tinfoil with a bit of oil to avoid sticking and cook very low on the BBQ and then Char for the last 10 mins.

However Viggo is right that is does take away surface fat and reduces time.

 

[black booty lover]

I don't personally like doing that for chicken. I wrap in tinfoil with a bit of oil to avoid sticking and cook very low on the BBQ and then Char for the last 10 mins.

However Viggo is right that is does take away surface fat and reduces time.

I still like the idea of cheating by using the oven, but don't know how to do it. Waiting for "interactive" to come back to the thread and explain the technique.

 

[interactive]

This is along lines of what I was thinking until I get a new BBQ. I cook my ribs like this, then just put them on the grill for the last 5 or 10 mintues.

How long should I put the chicken in the over for before transferring to grill? and should I add my spices/seasoning pre over or after?

Well Black - I would put them in the oven at 325 (covered) for an hour - you know just guaranteed to be cooked. You CAN spice it before hand BUT that would be too much of a cheat! and I would lose respect for you. LOL
I would cook in oven au natruel and then compete in the BBQ self challenge. If you spice and cook in the oven you would be a liar by claiming a great BBQ meal.

Yeah - sounds like all your current BBQ is doing is providing a direct flame under the meat - no retention, displacement etc.

 

[Ms.FemmeFatale]

Well Black - I would put them in the oven at 325 (covered) for an hour - you know just guaranteed to be cooked. You CAN spice it before hand BUT that would be too much of a cheat! and I would lose respect for you. LOL
I would cook in oven au natruel and then compete in the BBQ self challenge. If you spice and cook in the oven you would be a liar by claiming a great BBQ meal.

Yeah - sounds like all your current BBQ is doing is providing a direct flame under the meat - no retention, displacement etc.

I didn't even read the single burner BBQ if you can call it a BBQ - sorry BBL. LOL

The oven is good and I agree - no spicing until on the Q.

 

[black booty lover]

Yeah it was my first BBQ so I got a little cheap one until I made sure I was going to stick with it, and so far I have so I'll probably grade next spring.

this is the kind of BBQ I got.

This the exact model I have now:

http://www.bluerhino.com//Outdoor-L.../Outdoor-LP-Gas-Barbecue-Grill/GBT13039L.aspx

 

[Ceiling Cat]

Yeah it was my first BBQ so I got a little cheap one to until I made sure I was going to stick with it, and so far I have so I'll probably grade next spring.

this is the kind of BBQ I got.

This the exact model I have now:

http://www.bluerhino.com//Outdoor-L.../Outdoor-LP-Gas-Barbecue-Grill/GBT13039L.aspx

The grill you have looks like it hits the meat with gas flames and blackens the outside, by the time the chicken is cooked on the inside the outside is charcoal. The Acorn grill in my post will bathe the chicken in a convection of heat to slowly cook the meat while the fat on the chicken skin is sweated off.