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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Clueless. Need suggestions please.
    Lost? Site Map

    Clueless. Need suggestions please.

    Laura123
    Tue Jun 26, 2012 3:27 pm
    Food.com Groupie
    I have a nice gas grill that I've used approx 5 times to burn hotdogs on for my less than thrilled children. I dream of grilling something decent like a chicken thigh or something but I have no idea how to do so without burning it beyond belief OR undercooking it. I just came across a chicken recipe here, Thai Grilled Chicken Thighs..gonna try this despite my inept abilities. Can someone give me an idea of how long to cook these little fellas? I have printed out the awesome cooking times thread and it did include chicken thighs..I believe it suggests 35 minutes. Does that sound about right for skinless, boneless thighs? I SO want to get into grilling but I literally have no idea how long and at what temp to cook this stuff.
    Sharon777
    Tue Jun 26, 2012 5:26 pm
    Food.com Groupie
    If you have a gas grill with a thermometer, find yourself a recipe that you can cook in the oven, then use approximately the same times for the grill. Most of my grilling is done with the cover on. Get yourself a good meat theremometer and buy a nice cookbook. Love the Weber cookbook and the times are right on. icon_biggrin.gif
    Laura123
    Wed Jun 27, 2012 9:59 am
    Food.com Groupie
    Thank you Sharon777...what you suggested makes perfect sense. My grill does have a temp gauge but I do need to get a meat thermometer and I will definitely pick up the Weber cookbook while I'm at it. Thanks again!
    PaulO in MA
    Wed Jun 27, 2012 10:20 am
    Food.com Groupie
    35 minutes is a really long time to grill chicken.

    You can brine chicken to keep it more moist.

    Hot dogs are already cooked, so they are done very quickly.

    A thermometer in the grill or even an oven thermometer on the cooking grate would be helpful.

    An instant read thermometer like a Thermapen is very useful to have, not just for grilling, but also for barbeque, baking breads, candy-making.

    A Thermapen is pricey, but it is well worth the cost.
    PaulO in MA
    Wed Jun 27, 2012 10:25 am
    Food.com Groupie
    If you have two children, have you ever made homemade pigs-in-a-blanket? Our nephew wanted them the first two nights for dinner the last time he was here.

    http://www.food.com/bb/viewtopic.zsp?t=326562
    Laura123
    Wed Jun 27, 2012 10:48 am
    Food.com Groupie
    Thank you PaulO..I ended up grilling my little chicken thighs for approx 14 minutes and they were perfect..so yes, 30 minutes would have been far too long. The dreaded hotdogs..I burned more than I care to admit..I found that I need to turn the heat way down on those..and putting them on the little top half rack thing keeps them from getting too much char.
    I will look for the thermometer you suggested...I'd much rather pay for a good one than be frustrated by a cheap one. Thank you for the tips!
    Laura123
    Wed Jun 27, 2012 10:49 am
    Food.com Groupie
    I have not made homemade pigs in a blanket..but I'm certain that my two little ones would really like them..thanks for the link, I will try that this weekend.
    Red Apple Guy
    Wed Jun 27, 2012 5:07 pm
    Forum Host
    Sounds like you are doing great, Laura. You've gotten good advice here; can't add much to it.

    One piece of advice would be to use space above burners that you aren't using to cook "indirectly" or "bake" items that you may have browned directly, but still need to cook some more. The upper rack that you mentioned will accomplish the same thing.

    Red
    SarasotaCook
    Sun Jul 01, 2012 12:15 am
    Food.com Groupie
    A couple of thoughts, some already stated.

    Hot dogs ... with thin smaller items light dogs or sausages, you really need to stay on track. No running inside with the lid down and forgetting them.

    I grill for 2 minutes, roll 1/4, then another 2 minutes, roll again 1/4, etc etc, till all sides are lightly brown. Then move to the cool side of the grill or the top shelf.

    I always try to grill, especially for not many items with a HOT side and a WARM side or indirect heat. Either turned off, where they just heat through, or on very low heat.
    --------------------------

    Second, I do use rubs with sugar often; but you do have to be careful. I put them on a lower heat to start rather than a high heat. This is if you are using skin on, because the skin will cause a lot of fat which can also cause burning.

    If skinless, you can start on a higher heat, but a medium high, Once you get a nice grill mark on each side; transfer to the indirect or cooler side to complete cooking. You can always return at the end for a bit more color if you want. This way, the rub will not continue to burn at a high heat. The lower heat will NOT cause the burning.

    But a nice rub, and then using a sweeter glaze is a great idea already suggested. It works great every time.

    Meats with a lot of fat, chicken SKIN on I always start on a cooler side, just to render some of the fat, then transfer to get a nice char; but most of my meats I cook high to get a start and then set to a slightly cooler place to finish.

    And 35 min for thighs is WAY too long. I am glad to hear your thighs turned out good. It is always very hard to give an exact time because all grills, cuts of chickens and weather can affect cooking time.

    I have a medium priced thermometer, under 20.00. I also have 3-4 cheaper versions. Had them all for about 10 years and they all work great. That is a good way to go if you are not sure especially with thicker cuts.

    Just remember, any marinade with sugar, terriyaki, OJ, honey, etc can and will burn, but you just need to watch, turn if necessary and once you get that CHAR or grill marks, transfer to a more indirect part of the grill cooler part with the lid down to continue cooking. The grill will act like an oven. But you already have the char and the smoke flavor.

    Also, invest in a smoker box. You can get small ones for 6-10 dollars at home depot or most home improvement stores. Filled with wood chips, they make a great smoky flavor to steak, chicken, beef, pork etc. The chips you can buy at any grocer. Just soak for 30 minutes and add to your little box. Set right on the grill or the grates. Great way to get smoky flavor.

    You may want to try a beer can chicken. Lots of fun and easy. Season the chicken and set on a beer can. I keep 1/2 of the beer in the can. Then add some wood chips in that small box and cook. You will have a fantastic easy chicken. And you don't need to baby it too much. Close the lid and let it cook. It is a very moist tasty chicken with little work. If you don't want to use beer. Add some OJ to a soda can.
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