OK, my first attempt at chicken on the (gas) grill tonight. (yes, all
i've ever done were burgers and dogs in cheap smokey joes)

I just want to reiterate one last time:

- preheat gas grill on high for 10 mins
- turn burners down to medium
- place chicken quarters on grill
- cook for about 20 minutes

Do I want to sear the chicken at all? Does this help keep it from
drying out as much?

In article <6443d594-5d2e-4062-8318-
>, says...
> OK, my first attempt at chicken on the (gas) grill tonight. (yes, all
> i've ever done were burgers and dogs in cheap smokey joes)
>
> I just want to reiterate one last time:
>
> - preheat gas grill on high for 10 mins

Weber suggests 15. Depends on what your grill manufacturer suggests....
and you experience with it.

> - turn burners down to medium

I have three burners. I turn the center one off and the other two to
low.

> - place chicken quarters on grill

Only if you want to cook 'em on the grill.

> - cook for about 20 minutes

Depends on the thickness of the pieces.
Chicken breasts, skinned and boned, about 10 - 12 min, turn over once,
half way through.

Whole chicken - 1 1/4 to 1 1/2 hours
half chicken - 50 - 60 min

drumsticks and thighs - 20 - 25 min (maybe)

Check for doneness with a meat thermometer. You don't want to eat
underdone chicken.

Some people like to baste the chicken for the last 10 to 15 minutes or
so. Your choice.

> Do I want to sear the chicken at all? Does this help keep it from
> drying out as much?

If you don't overcook the chicken, it won't dry out. So, don't overcook
it. Alton brown did an experiment with searing and found it made no
real difference in liquid loss in the cooked meat. Searing does help
the taste, but not juiciness.

Mike

On Jun 4, 12:00*pm, Mike Avery > wrote:
> In article <6443d594-5d2e-4062-8318-
> >,
> > - preheat gas grill on high for 10 mins
>
> Weber suggests 15. *Depends on what your grill manufacturer suggests....
> and you experience with it.
>

Wait, wasn't the point of gassers that you save SOooo much time
compared to coals? Lump charcoal starts in 10 minutes. Grates heat up
in no time.

LOL

I knew it, you gasser guys just don't like to get your hands dirty. Or
too lazy to start a fire? <bg>

Hey, I don't care what you use, but hearing for years the excuse about
how much faster it is and saving all that time in a busy day
blah.blah.blah and all that makes this give me a chuckle.

On Jun 4, 2:14 pm, Tutall > wrote:


> Hey, I don't care what you use, but hearing for years the excuse about
> how much faster it is and saving all that time in a busy day
> blah.blah.blah and all that makes this give me a chuckle.

I'm right there with you. The only gas grill I own is one of those
little tailgate/patio gizmos that use a propane bottle for fuel. Some
of the places I like to camp do no allow wood/charcoal or any open
flames for any reason.

At home, nothing but wood and charcoal. I get a snicker myself at
listening to my gassing friends as I can dump a chimney full of
charcoal/wood mix in my Weber chimney and it will be ready to pour
into the grill in 15-20 minutes. The more wood, the less time. Then
5 minutes later it's ready to use.

That 20 minutes gives me time to cut up and clean a chicken, make
shrimp kabobs, clean corn up or slice veggies.

In an organized kitchen, I see no advantage to gas, especially not in
time savings.

You may have something with the dirty hands thing, though....

Robert

On Jun 4, 3:00*pm, Mike Avery > wrote:
> In article <6443d594-5d2e-4062-8318-
> >, says...
>
> > OK, my first attempt at chicken on the (gas) grill tonight. (yes, all
> > i've ever done were burgers and dogs in cheap smokey joes)
>
> > I just want to reiterate one last time:
>
> > - preheat gas grill on high for 10 mins
>
> Weber suggests 15. *Depends on what your grill manufacturer suggests....
> and you experience with it.
>
> > - turn burners down to medium
>
> I have three burners. *I turn the center one off and the other two to
> low.
>
> > - place chicken quarters on grill
>
> Only if you want to cook 'em on the grill.
>
> > - cook for about 20 minutes
>
> Depends on the thickness of the pieces. *
> Chicken breasts, skinned and boned, about 10 - 12 min, turn over once,
> half way through.
>
> Whole chicken - 1 1/4 to 1 1/2 hours
> half chicken - 50 - 60 min
>
> drumsticks and thighs - 20 - 25 min (maybe)
>
> Check for doneness with a meat thermometer. *You don't want to eat
> underdone chicken.
>
> Some people like to baste the chicken for the last 10 to 15 minutes or
> so. *Your choice.
>
> > Do I want to sear the chicken at all? Does this help keep it from
> > drying out as much?
>
> If you don't overcook the chicken, it won't dry out. *So, don't overcook
> it. *Alton brown did an experiment with searing and found it made no
> real difference in liquid loss in the cooked meat. *Searing does help
> the taste, but not juiciness.
>
> Mike

Thanks Mike. Yeah I'll definitely check for doneness with a meat
thermometer. Just nervous about overcooking the chicken quarters.

I'm just not sure whether to cook the chicken over direct medium heat,
or turn off a burner or two and cook them indirectly.

I just want to cook them in 30 mins or less.

On Jun 4, 3:57 pm, meatnub > wrote:
> On Jun 4, 3:00 pm, Mike Avery > wrote:
>
>
>
> > In article <6443d594-5d2e-4062-8318-
> > >, says...
>
> > > OK, my first attempt at chicken on the (gas) grill tonight. (yes, all
> > > i've ever done were burgers and dogs in cheap smokey joes)
>
> > > I just want to reiterate one last time:
>
> > > - preheat gas grill on high for 10 mins
>
> > Weber suggests 15. Depends on what your grill manufacturer suggests....
> > and you experience with it.
>
> > > - turn burners down to medium
>
> > I have three burners. I turn the center one off and the other two to
> > low.
>
> > > - place chicken quarters on grill
>
> > Only if you want to cook 'em on the grill.
>
> > > - cook for about 20 minutes
>
> > Depends on the thickness of the pieces.
> > Chicken breasts, skinned and boned, about 10 - 12 min, turn over once,
> > half way through.
>
> > Whole chicken - 1 1/4 to 1 1/2 hours
> > half chicken - 50 - 60 min
>
> > drumsticks and thighs - 20 - 25 min (maybe)
>
> > Check for doneness with a meat thermometer. You don't want to eat
> > underdone chicken.
>
> > Some people like to baste the chicken for the last 10 to 15 minutes or
> > so. Your choice.
>
> > > Do I want to sear the chicken at all? Does this help keep it from
> > > drying out as much?
>
> > If you don't overcook the chicken, it won't dry out. So, don't overcook
> > it. Alton brown did an experiment with searing and found it made no
> > real difference in liquid loss in the cooked meat. Searing does help
> > the taste, but not juiciness.
>
> > Mike
>
> Thanks Mike. Yeah I'll definitely check for doneness with a meat
> thermometer. Just nervous about overcooking the chicken quarters.
>
> I'm just not sure whether to cook the chicken over direct medium heat,
> or turn off a burner or two and cook them indirectly.
>
> I just want to cook them in 30 mins or less.

Gas eh? Well I guess it's better than boiled.

"meatnub" > wrote in message
...
> OK, my first attempt at chicken on the (gas) grill tonight. (yes, all
> i've ever done were burgers and dogs in cheap smokey joes)
>
> I just want to reiterate one last time:
>
> - preheat gas grill on high for 10 mins
> - turn burners down to medium
> - place chicken quarters on grill
> - cook for about 20 minutes
>
> Do I want to sear the chicken at all? Does this help keep it from
> drying out as much?


Get an instant read meat thermometer & learn how to use it.

There is no such thing as searing to preserve juices - it does not prevent
food from drying out. Skin goes reduce the drying out process.


--
Old Scoundrel

(AKA Dimitri)