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20 March 2018, 07:04 AM
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#1 |
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Banned
Join Date: Oct 2005
Real Name: Gerardo
Location: Here
Watch: ALL of them
Posts: 32,098
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Nothing like
Holiday on MONDAY!!!!
 
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20 March 2018, 07:30 AM
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#2 |
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Banned
Join Date: Oct 2005
Real Name: Gerardo
Location: Here
Watch: ALL of them
Posts: 32,098
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Cheers, TRF
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20 March 2018, 07:34 AM
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#3 |
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"TRF" Member
Join Date: Dec 2009
Real Name: Genaro
Location: Fresno Ca.
Watch: R O L E X
Posts: 4,466
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Pollo!!! My favorite!!
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20 March 2018, 11:39 AM
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#4 |
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"TRF" Member
Join Date: Dec 2013
Location: Ky
Posts: 203
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Looks great!
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20 March 2018, 01:07 PM
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#5 |
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"TRF" Member
Join Date: Jun 2015
Real Name: N8
Location: L.A.
Watch: 216570
Posts: 1,745
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Going vegetarian today? Or would that be pork?
 Looking good as always! |
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20 March 2018, 01:38 PM
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#6 |
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2024 Pledge Member
Join Date: Nov 2012
Location: USA
Watch: addiction issues
Posts: 36,864
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So jealous you are grilling in short sleeves! 26 degrees here today...puts a damper on all but the most ardent griller
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20 March 2018, 08:01 PM
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#7 |
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2024 ROLEX DATEJUST41 Pledge Member
Join Date: Apr 2014
Real Name: Ed
Location: East Hampton NY
Watch: me break clays..
Posts: 7,495
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Lookin good G
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Rolex•Omega•Breitling•Grand Seiko "The only difference between crazy and eccentric is the size of ones bank account" Anonymous * Card carrying member of TRF's Global Association of Retro-Grouch-Curmudgeons * |
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20 March 2018, 08:29 PM
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#8 |
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2024 ROLEX DATEJUST41 Pledge Member
Join Date: Nov 2010
Location: North Carolina
Watch: Rolex/Others
Posts: 44,749
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Nice.
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20 March 2018, 08:32 PM
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#9 |
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2024 ROLEX DATEJUST41 Pledge Member
Join Date: Jul 2016
Location: Australia
Watch: @ kostastimepieces
Posts: 5,241
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Nice one G , looks good !
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20 March 2018, 09:48 PM
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#10 |
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"TRF" Member
Join Date: Jan 2009
Real Name: Jim
Location: Alpha
Posts: 3,383
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Learn me on that one, G. You get a nice crisp skin, then grill with indirect heat? Do you add to the coals in the center? What was your total grill time for that result?
A prep question: Was the chicken rubbed with oil, then seasonings? Straight from the market or washed, drained, allowed to dry? Thanks in advance for the info! You gave me another idea to try the next time I'm in Arizona. On my last trip an applewood-smoked pork loin came out perfectly, but my chicken has been lacking. |
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20 March 2018, 10:09 PM
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#11 | |
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2024 ROLEX DATEJUST41 Pledge Member
Join Date: Nov 2006
Real Name: Eddie
Location: Australia
Watch: A few.
Posts: 36,800
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Quote:
 Nice lookin' chicken G. 
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E 
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20 March 2018, 11:25 PM
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#12 | |||||||||
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Banned
Join Date: Oct 2005
Real Name: Gerardo
Location: Here
Watch: ALL of them
Posts: 32,098
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Quote:
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Chicken. Just a change...Quote:
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First, there are mixed comments on rinsing and non-rinsing; used both as our butcher has pretty high sanitation standards; seen no difference flavor-wise. Rub a small amount of olive oil (this eases crispiness on skin) and then season. Yesterday I prepared seasoned 'sampler': some just salt and pepper, others bbq rub, more with garlic and aromatic herbs; this brings a nice punch and surprise to otherwise just 'grilled chicken'. I set temperature at 275-300F, charcoal in center. First, cook over direct heat, skin side down, to get skin crispy. Then arrange chicken to indirect heat, and use your BEST friend (specially with chicken): a pro grade kitchen thermometer. I use Thermapen. Check internal temperature first 20 min and then every 10-15 until you reach 165F internal. It does not matter if it 'looks' cooked or not; 165 is cooked. Period. With chicken, we all trend toward the 'safe' side, thus overcooking and having dry chicken. If you remove at 165F, it meets USDA and all food safety standards, PLUS you get incredibly juicy chicken. Enjoy! Quote:
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20 March 2018, 11:33 PM
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#13 | |
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2024 Pledge Member
Join Date: Nov 2012
Location: USA
Watch: addiction issues
Posts: 36,864
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Quote:
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20 March 2018, 11:35 PM
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#14 |
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Banned
Join Date: Aug 2015
Location: Ellijay, GA
Posts: 1,504
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You're doing it wrong! Because I'm not there. lol
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20 March 2018, 11:49 PM
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#15 |
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"TRF" Member
Join Date: Jan 2009
Real Name: Jim
Location: Alpha
Posts: 3,383
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Thanks for the details. Did you have to add coals?
Thermapen it is! From all quadrants recommended! When grilling, I've never like the results with washed poultry unless it sits a long time to dry/drain. I'm thinking it is an issue with my fire, water dripping onto the coals. I've been working with pork, tri-tip, and brisket (on the grill) but want to get into chicken. |
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20 March 2018, 11:54 PM
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#16 | ||
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Banned
Join Date: Oct 2005
Real Name: Gerardo
Location: Here
Watch: ALL of them
Posts: 32,098
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Quote:
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As far as Thermapen, I love it. With a pro-grade thermometer, you want two things: 1. Accuracy 2. Speed If your thermometer takes 10-15 seconds to give you a good read, you will very likely: burn your hand, loose heat in the oven/grill and-or have desperate customers! Thermapen's response time is around 2-4 SECONDS. No wonder why it is the brand used in pro kitchens. Yes, you will pay a pro-tool price; but worth EVERY penny at the grill. |
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20 March 2018, 11:55 PM
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#17 |
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Banned
Join Date: Oct 2005
Real Name: Gerardo
Location: Here
Watch: ALL of them
Posts: 32,098
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21 March 2018, 12:19 AM
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#18 |
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"TRF" Member
Join Date: Nov 2013
Location: UK
Posts: 150
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Just bought a Thermapen.
Thanks for the tip. I learn so much from the members of this forum.
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21 March 2018, 02:39 AM
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#19 | |
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Banned
Join Date: Oct 2005
Real Name: Gerardo
Location: Here
Watch: ALL of them
Posts: 32,098
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Quote:
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