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Old 10-12-2007, 02:46 PM   #41
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I don’t’ know abut the charcoal sites. I just use Kingsford from Wal-Mart or Sams.

Grilling bone-in chicken breasts is incredibly easy. The bone side has almost no meat, and as such, is of little consequence. You the chicken breasts should spend the majority of the time on the grill bone side down. That side will shield the meat and diffuse the heat for even cooking. Start with bone side down for a few minutes, then flip the breast for skin side down after the coals have cooled a bit. Leave it there for about 5 minutes and flip back. Basically, you just put the breast skin side down for 3-5 minutes at a time (depending on the heat of your coals) until the skin is nice and crisp and has good color. Once the skin looks like you want it to, leave it bone side down until the internal temp is 165. Takes about 20 minutes, give or take.

Steaks are even easier. Build you fire and make it hot! Have your steaks at room temperature, and then throw them on the grill and let them sit there. Don’t mess with them. When they hit the grill, the meat will “grab” grate and will basically be stuck to the grate. This is fine. After 4 minutes so (depending on how hot your fire is) the steak will let go of the grate (just push on the edge of the steak a bit to see if it has let go). Once that happens, it’s time to flip. At 1” thick, you need 4-5 minutes per side of grill time for medium rare. So throw the steaks on, leave them be, flip once after 4 minutes, leave them be for another 4 minutes, then remove from the grill and let them rest for 3 or so minutes. Easy stuff.

If the steaks haven’t let go after 5 minutes, don’t sweat it, but flip them anyway. If they were still holding on to the grate, it just means the fire wasn’t hot enough for a perfect sear, but you still don’t want to leave them on more than 5-6 minutes on one side if you’re shooting for medium rare.

In both cases (chicken and steak), you want to close the lid on the grill while your grilling.
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Old 10-12-2007, 02:56 PM   #42
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Keltin my friend, i could not find the breasts i desired. I had to settle for a lesser kind.

Also, the steak is slightly marinated in a plastic bag, little soy, little worchestershire. I never do this when i pan sear / finish in oven, but i figured for some grilling, what the ****. I assume i just pat them really dry?

As for the searing technique, i don't know if i'll be able to pull that off. Should i put more charcoal than normal for a hotter fire? Or does it have to do with timing? IE - Put the steaks on the grill as soon as the fires go down? Not wait for awhile like i did my burgers?

Keltin - back to the chicken breast. There is bone on the underside, but i don't think all of the bone. One half of the underside has skinless meat exposed. The other side is completely skinless. They are called "Skinless Split Breasts with Ribs"

Does this change your cooking suggestion any as there is no skin to crisp up?

Also, can i baste these badboys? I bought some amazing BBQ Sauce.

Cheers

btw - I'm shooting for medium. Maybe 8 minutes a side for medium?
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Old 10-12-2007, 04:34 PM   #43
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Are you going to cook the chicken and steaks at the same time?

For the chicken breast, why not finish boning them and make them boneless. Without the full ribcage and the skin, itsí going to be trick to get a prefect breast with only partial bone. Itís easy to bone them, so thatís what Iíd do.

Once you have them boneless, build a regular fire. No need to go for super hot. Once the coals are ready, brush the breasts with some oil and then throw them on, but put them on toward the outside of the coals an not dead centered over the coals in the middle of the grate. Then throw the steaks onto the middle of the grate and close the lid.

Cook for 5 minutes then flip everything. Cook for another four minutes and check your steaks. Do you have a meat thermometer? Youíre shooting for 130 degrees. If they are there, then take them off to rest. Otherwise leave them a bit longer. Also at this time, flip the breasts once more (after you have tended the steaks), and then cover in BBQ sauce if desired. The breast should cook another 5 or so minutes and they should be done. Check their temp, and take them off at 165.

Depending on your fire and grill, you need 4-5 minutes per side for a medium rare steak, so total cooking time of 8-10 minutes. The boneless breasts need approximately 15 minutes, so 5 minutes a side and then flip. Cover with sauce the last 5 minutes. Check the temp to be sure it is 160-165 before taking them off.
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Old 10-12-2007, 04:41 PM   #44
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awesome, will take some pics and let you know how it turns out....
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Old 10-12-2007, 06:54 PM   #45
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UPDATE:


Stacked my coals in a perfect pyramid by hand. Put down lower fire grate. Inserted match in middle of stack leading to center of pyramid. Lightly covered coals with fluid. Instantly ignited match and threw to stack. Lit right up like a charm. 3 minutes later i checked it out and there is already a fire at the bottom coals.

This thread has really showed me what's up. Steak is cooling to room temperature.

More to follow. Wish me luck! I feel alot more confident this time around.
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Old 10-12-2007, 07:57 PM   #46
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Sounds like all is going perfectly! Great job!
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Old 10-12-2007, 08:28 PM   #47
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I left the steak in the hotspot for too long. next time will find hotspot, sear, and move. steak came out well done, not good.

But the chicken...that's a different story... excellent, amazing chicken breasts.

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Old 10-12-2007, 08:40 PM   #48
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dinner time :)


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Old 10-12-2007, 08:45 PM   #49
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MLB,
Too bad you don't live closer to me. I would deliver my charcoal chimney to you personally. I can't stress how much easier it makes charcoal grilling. No lighter fluid, and the coals are ready in half the time! Spend the $10 and get one. Walmart, HD, and Lowes carry them. Since I mostly use gas, the chimney sits there in the shed collecting dust.
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Old 10-12-2007, 08:48 PM   #50
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I hear you chief. I'd love to give one a try.

I already went and looked at grills today.

I found one for 100 bucks that has two racks, a chimney, and two wooden shelves.

I'ma pick it up next week.

Cheers
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