Can anyone give me the basics of bbq out on a gas lp grill? I did chicken
other day,
dried it out. I had tooth pics and straw. I am interested in meats, seafood
and poultry.
GrnThumB

Kurt wrote:

> Can anyone give me the basics of bbq out on a gas lp grill? I did chicken
> other day,
> dried it out. I had tooth pics and straw. I am interested in meats, seafood
> and poultry.
> GrnThumB
>
>
check out http://www.eaglequest.com/~bbq/index.html first but most of
it has nothing to do with LP. Get a WSM (or something else of course)
and dive in.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Kurt wrote:
> Can anyone give me the basics of bbq out on a gas lp grill? I did chicken
> other day,
> dried it out. I had tooth pics and straw. I am interested in meats, seafood
> and poultry.
> GrnThumB

http://www.eaglequest.com/~bbq/index.html

There's a wealth of information there. Your question is really too basic to
answer here. We need more information.

*MY* thinking about the dried out chicken is that you cooked it too long, and
probably at the wrong temperature. But I'd probably also blame the gas grill
(but that's just me).

I don't really understand your comment about the "tooth pics and straw" so I
can't comment there.

I regularly grill many different meats (pork butt, pork shoulder, ribs, loin,
tenderloin, steaks, brisket, many different beef roasts), seafood (from oysters,
shrimp, filets, steaks, and many others), and chicken and cornish game hen, and
even one duck.

Read through the website that I've supplied the link for, then come on back and
ask more specific questions. You'll get much more help then.

BOB

Cook with indirect heat; keep the temp at 220-250°; figure on 1 1/2 - 2 hrs
per lb, but check for tenderness.

All the rest is detail.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Kurt" > wrote in message
...
> Can anyone give me the basics of bbq out on a gas lp grill? I did chicken
> other day,
> dried it out. I had tooth pics and straw. I am interested in meats,
> seafood
> and poultry.
> GrnThumB
>
>

BOB wrote:

> I don't really understand your comment about the "tooth pics and
straw" so I
> can't comment there.


Probably means super-dried white meat that separates into fibers. Not
pleasant. White meat isn't my favorite in the first place, then add in
overcooking, blech.




Brian

Default User wrote:
> BOB wrote:
>
>> I don't really understand your comment about the "tooth pics and straw" so I
>> can't comment there.
>
>
> Probably means super-dried white meat that separates into fibers. Not
> pleasant. White meat isn't my favorite in the first place, then add in
> overcooking, blech.
>
You're probably right. It makes sense now. I was wondering if he used the
toothpics and straw for a smoke source.

BOB