"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 06-05-2010, 03:50 PM   #21
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Thanks for all the advise. It went well. I should of taking it off a little sooner, but it was still juicy enough. Any longer and it would of been dry.

but all and all, it worked out great, cooked it on the side that was not lit. i think it took a little over an hour and it was about 5 lbs. It was a small one.
__________________

__________________
My Blog
legend_018 is offline   Reply With Quote
Old 06-05-2010, 03:58 PM   #22
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Actually - that's a pretty hefty chicken. I consider a 2-1/2 to 3-pounder average; 5-7 pounds is a roaster. But regardless - glad it turned out well for you. :)
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 06-06-2010, 11:00 AM   #23
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,398
Quote:
Originally Posted by TheNoodleIncident View Post
... ...the reason it's recommended is to create an oven, so the outside of your food doesnt burn before the inside is cooked ...
Ok, now this make complete sense. The thing is that this applies when food you are cooking is large in size. Creating oven so do speak is needed in that case, but if you are making a hamburger or a small chicken as in this case I do not recomend using of the lid.
And if one needs oven to cook something then maybe oven should be used. Because to me grill is really not an oven, but again it is just my opinion.
__________________
You are what you eat.
CharlieD is online now   Reply With Quote
Old 06-06-2010, 02:21 PM   #24
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by CharlieD View Post
Ok, now this make complete sense. The thing is that this applies when food you are cooking is large in size. Creating oven so do speak is needed in that case, but if you are making a hamburger or a small chicken as in this case I do not recomend using of the lid.
And if one needs oven to cook something then maybe oven should be used. Because to me grill is really not an oven, but again it is just my opinion.
Yes but this outdoor oven can also smoke meats! I don't think that this is something that I would try in my kitchen

I can also put a pizza stone on my grill grates and turn my grill into a pizza oven, it gets almost 200 degrees hotter than my kitchen range. This is great for pizza.
__________________
bakechef is offline   Reply With Quote
Old 06-06-2010, 02:25 PM   #25
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Oooh - thanks for the idea! I recently bought a pizza stone & peel for my husband for Fathers Day from the furred & feathered "kids". Will definitely have to try this with it.
__________________
BreezyCooking is offline   Reply With Quote
Old 06-06-2010, 03:24 PM   #26
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
Quote:
Originally Posted by BreezyCooking View Post
Oooh - thanks for the idea! I recently bought a pizza stone & peel for my husband for Fathers Day from the furred & feathered "kids". Will definitely have to try this with it.
I like this method because it is able to get the stone hotter than the oven. the pizza cooks in about 3 minutes giving the crust a nice char. These are the last pizzas that I cooked this way.

__________________
bakechef is offline   Reply With Quote
Old 06-06-2010, 03:50 PM   #27
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I actually have made pizzas on my charcoal grill before, but not using a pizza stone. Used a large metal pizza pan that had lots of 1/4" holes perforating it. I have to admit that it made quite a decent pie - those holes allowed the direct heat of the charcoal to crisp up that crust from the bottom very nicely.
__________________
BreezyCooking is offline   Reply With Quote
Old 06-06-2010, 07:17 PM   #28
Head Chef
 
Mimizkitchen's Avatar
 
Join Date: Apr 2010
Location: Florida
Posts: 1,607
Quote:
Originally Posted by BreezyCooking View Post
I actually have made pizzas on my charcoal grill before, but not using a pizza stone. Used a large metal pizza pan that had lots of 1/4" holes perforating it. I have to admit that it made quite a decent pie - those holes allowed the direct heat of the charcoal to crisp up that crust from the bottom very nicely.
I've never used a stone on the grill either Breezy, I just throw it on the grate, it's gets wonderfully crispy and I love the grill marks on it...
__________________
A woman is like a tea bag, you never no how strong she is until you put her in hot water...
Mimizkitchen is offline   Reply With Quote
Old 06-06-2010, 09:23 PM   #29
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,082
I really need to grill a pizza right on the grates, something that I have never tried. My method came about in the quest for a really good traditional pizza, and when I realized that my grill got up to 700, the light bulb went on in my head, which is good, I feared that it had burned out.
__________________
bakechef is offline   Reply With Quote
Old 06-06-2010, 09:58 PM   #30
Flour Child
 
mollyanne's Avatar
 
Join Date: Mar 2010
Location: North Carolina, USA
Posts: 1,406
Quote:
Originally Posted by legend_018 View Post
I usually just do typical salt, pepper, butter, garlic powder etc.
I'm just a novice at grilling but I'm thinking the "butter" is a red flag. That would cause your chicken to burn quicker than using cooking oil if I'm not mistaken.
__________________

__________________


. My kitchen is for dancing. Bring me sunshine in a cup~emily dickinson. Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
mollyanne is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.