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Anyone grilling right now?

 
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JONESEY
BBQ Fan


Joined: 27 Jun 2006
Posts: 181
Location: UK

PostPosted: Mon Jun 04 07 2:04 am    Post subject: Anyone grilling right now? Reply with quote

I've got the following on the BBQ grill right now:

Burgers (Lamb & Mint and Pork & Bacon (trying them out))
Steak and Lamb Bruschettas (sp?)
Pork & Honey Sausages

... should make for an interesting dinner Smile
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Mon Jun 04 07 2:07 am    Post subject: Reply with quote

Im going to be grilling some boneless skinless chicken (Thighs + breasts ) in a bit.



Mike Lawry
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mds2
BBQ Super Pro


Joined: 10 Mar 2005
Posts: 1366
Location: Lincoln, Nebraska

PostPosted: Mon Jun 04 07 8:30 am    Post subject: Reply with quote

Just grilled four chuck steaks and a chicken breast. they were really good.
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JONESEY
BBQ Fan


Joined: 27 Jun 2006
Posts: 181
Location: UK

PostPosted: Mon Jun 04 07 5:41 pm    Post subject: Reply with quote

All sounds good.
Finished my dinner off with stir fried red and green peppers and a red onion.
Server with new pots ... very nice way to finish off a weekend.
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JONESEY
BBQ Fan


Joined: 27 Jun 2006
Posts: 181
Location: UK

PostPosted: Mon Jun 04 07 6:36 pm    Post subject: Reply with quote

Mike & Mds2 - any tips for grilling breast of chicken and avoiding it drying out?.
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GOON'S BBQ
BBQ Fan


Joined: 03 May 2006
Posts: 384
Location: Taxachusetts

PostPosted: Mon Jun 11 07 9:54 pm    Post subject: Reply with quote

JONESEY wrote:
Mike & Mds2 - any tips for grilling breast of chicken and avoiding it drying out?.


First don't leave it on too long.

A marinade always helps me add some extra juice to meat.

I made some chicken breast fajitas the other night that were really juicy!

Mexican Chicken
15 skinless and boneless chicken thighs or breasts
Marinade:
cup of orange juice (60ml)
3 tablespoons frozen margarita mix (45ml)
1 tablespoon chilli powder (15ml)
The juice of 2 lemons
The juice of 2 limes
1 tablespoon chopped fresh oregano (15ml)
2 tablespoons chopped fresh cilantro (30ml)
1 tablespoon honey (15ml)
1 teaspoon of cayenne (5ml)
1 teaspoon freshly ground pepper (5ml)
1 teaspoon of salt (5ml)
cup of olive oil (60ml)
30 6-inch wooden skewers soaked in water for 1 hour.
In a blender or food processor add all of the marinade ingredients with the exception of the olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add the oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance.
Place the chicken into a sealable plastic bag. Pour the marinade overtop. Seal the bag tightly, add the chicken and toss until it is well coated with the marinade. Place in the refrigerator to marinate for 5 hours or overnight.
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stevenr
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Joined: 13 May 2007
Posts: 314
Location: near jonesboogie, arkansas

PostPosted: Tue Jun 12 07 5:21 am    Post subject: Reply with quote

cooking my first batch for pay this thursday, for some folks from work....so far this is the order..


6 racks of spares
3 butts
2 chickens
4 fatties

so i will post some pics as it progresses !
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