Grill Tips and Recipe supercenter

[Iowanian]

Alot of great Grill ideas and recipe ideas have been posted here over the years, but they're often lost in the archives.

Please post any great grill tips, meals you make on the grill that might be easy, or your favorite recipes. I'll be doing some searches and try to add some that I find buried.

Be it a unique idea for an easy family dinner, or your championship smoked pork....it'll be easy to find here, on the Walmart of grill threads.

[Iowanian]

I do them all the time. They're great.

Tip 1. Put a pie pan with some water under the chicken, it will keep the fat from burning the legs and bottom of the bird.

2. spend a couple of bucks on a ceramic holder, or at least a wire can holder, to keep the bird from tipping over.


I have 2 recipees I really like.
1. Easiest, is to baste the bird with Italian Dressing and season to taste with Lemon Pepper. I like to baste them occasionally depending on what I'm doing, I might pour a little beer on it as it cooks.

My favorite recipee for beercan chicken is the Honey-apple surprise.

Chop 2-3 apples, depending on how many you are serving...put them in a foil boat with brown sugar and cinnemon, roll and let it sit for a few minutes.

Instead of beer, I like to use apple cider as the liquid....stuff some apples into the neck, baste the chicken with honey every 15-20 minutes.....last 10 minutes, throw the foil boat of apples on the grill....baked apples to go with it.

[Fly O.T. McWall]

Originally Posted by Phobia

They sell pork chops for $.10 each.

sweet!!!

[Fly O.T. McWall]

Originally Posted by gblowfish

Beer can chicken is extremely sloppy, really doesn't make it that much better than say a good marinade for several hours.

i disagree. i think they're significantly moister than other chickens. the flavor is definitely comparable to just a simple marinade, but the moisture introduced to the meat from the inside is the big difference.

[htismaqe]

I do beer can chickens with 7-up or Squirt.

On the smoker, they're friggin perfect.

[gblowfish]

Originally Posted by Fly O.T. McWall

i disagree. i think they're significantly moister than other chickens. the flavor is definitely comparable to just a simple marinade, but the moisture introduced to the meat from the inside is the big difference.

Just be careful. If they tip over, you'll have a major mess on your hands.

[Fly O.T. McWall]

Originally Posted by htismaqe

I do beer can chickens with 7-up or Squirt.

On the smoker, they're friggin perfect.

you should try sierra mist!

[Fly O.T. McWall]

Originally Posted by gblowfish

Just be careful. If they tip over, you'll have a major mess on your hands.

don't i know it!

[htismaqe]

Originally Posted by gblowfish

Just be careful. If they tip over, you'll have a major mess on your hands.

That's why God gave them funky legs. If you set them right, they're like a tripod. They'll never tip over.

[the Talking Can]

cool, thanks everyone....

maybe its just the idea of shoving a can up a chicken hole that is so appealing....

[the Talking Can]

Originally Posted by Iowanian

I do them all the time. They're great.

Tip 1. Put a pie pan with some water under the chicken, it will keep the fat from burning the legs and bottom of the bird.

2. spend a couple of bucks on a ceramic holder, or at least a wire can holder, to keep the bird from tipping over.


I have 2 recipees I really like.
1. Easiest, is to baste the bird with Italian Dressing and season to taste with Lemon Pepper. I like to baste them occasionally depending on what I'm doing, I might pour a little beer on it as it cooks.

My favorite recipee for beercan chicken is the Honey-apple surprise.

Chop 2-3 apples, depending on how many you are serving...put them in a foil boat with brown sugar and cinnemon, roll and let it sit for a few minutes.

Instead of beer, I like to use apple cider as the liquid....stuff some apples into the neck, baste the chicken with honey every 15-20 minutes.....last 10 minutes, throw the foil boat of apples on the grill....baked apples to go with it.

sounds good

[Fly O.T. McWall]

Originally Posted by htismaqe

That's why God gave them funky legs. If you set them right, they're like a tripod. They'll never tip over.

i bought a little contraption from wal-mart (like $2) that guarantees it, too.

[RJ]

I can't do beer can chicken because it sits up too high to get the lid back on either of my grills. Do you guys cook them with the lid off? Seems like you'd get a chicken with well done legs and thighs and underdone wings and breasts if you didn't use a lid.

[RJ]

Another question for the group.

I'll be attending a party at a friend's house this weekend and as usual will be the GrillMeister. The problem for me this time is that the hostess only has a gas grill. I don't own a gas grill and therefore have little experience cooking on them. I know she wants me to do ribs, does anyone here have any advice for ribs using gas? I'm considering doing them the night before on my charcoal grills and then just heating them up at the party but am not sure how well they'll re-heat.

Any and all suggestions appreciated.

[Fly O.T. McWall]

Originally Posted by RJ

I can't do beer can chicken because it sits up too high to get the lid back on either of my grills. Do you guys cook them with the lid off? Seems like you'd get a chicken with well done legs and thighs and underdone wings and breasts if you didn't use a lid.

gotta use the lid.

[Fly O.T. McWall]

Originally Posted by RJ

Another question for the group.

I'll be attending a party at a friend's house this weekend and as usual will be the GrillMeister. The problem for me this time is that the hostess only has a gas grill. I don't own a gas grill and therefore have little experience cooking on them. I know she wants me to do ribs, does anyone here have any advice for ribs using gas? I'm considering doing them the night before on my charcoal grills and then just heating them up at the party but am not sure how well they'll re-heat.

Any and all suggestions appreciated.

is it a big gas grill? if so, you can set one set of burners on low and the others off. indirect low heat. if it's a small grill, damn near impossible.