To those of you with a gas grill... - Honda Motorcycles - FireBlades.org
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post #1 of 36 Old 04-18-2006, 8:33 PM Thread Starter
 
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To those of you with a gas grill...

What temp (Low, med, high) and time for some decent sized chicken breasts? Im used to a charcoal grill, but in the apt complex I just moved into they have a gas only policy... Any help would be great...
Thanks,
Chris
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post #2 of 36 Old 04-18-2006, 8:35 PM
 
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Re: To those of you with a gas grill...

If it doesn't flare up, kick it up to high. Let it get real hot on high first no matter what, then sear them quickly on both sides to keep them juicy.
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post #3 of 36 Old 04-18-2006, 8:37 PM
 
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Re: To those of you with a gas grill...

A gas only policy? That's weird. At least charcoal doesn't explode.
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post #4 of 36 Old 04-18-2006, 8:37 PM
 
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Re: To those of you with a gas grill...

Charcoal makes more mess; and can start fires when dumb people dump it in the trash.
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post #5 of 36 Old 04-18-2006, 8:40 PM
 
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Re: To those of you with a gas grill...

20lbs of propane can flatten the entire apartment complex when operated by really dumb people.
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post #6 of 36 Old 04-18-2006, 8:55 PM Thread Starter
 
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Re: To those of you with a gas grill...

Quote:
Originally Posted by ConqSoft
Charcoal makes more mess; and can start fires when dumb people dump it in the trash.
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post #7 of 36 Old 04-18-2006, 8:58 PM
 
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Re: To those of you with a gas grill...

i always dry spice them and put them on the grill right after lighting it. keep it on low(lid closed) and cook them slowly about 15-20 minutes per side.. nice'n juicy and nicely browned...
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post #8 of 36 Old 04-18-2006, 8:58 PM
 
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Re: To those of you with a gas grill...

grillin with gas, ain't grillin better yet, .


But if ya have too, conq's got it right. seer 'em them cook 'em on med or low whatever your preference.
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post #9 of 36 Old 04-18-2006, 9:02 PM
 
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Re: To those of you with a gas grill...

Quote:
Originally Posted by NinerPilot
What temp (Low, med, high) and time for some decent sized chicken breasts? Im used to a charcoal grill, but in the apt complex I just moved into they have a gas only policy... Any help would be great...
Thanks,
Chris
I don't know for sure about the "on high" only but I like to use medium flame for about 13-16 minutes flipping once. This way I cook them all the way through. Not to hip on under done chicken and food poisoning.
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post #10 of 36 Old 04-18-2006, 9:03 PM
 
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Re: To those of you with a gas grill...

I blast the hell out of them.
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post #11 of 36 Old 04-18-2006, 9:11 PM
 
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Re: To those of you with a gas grill...

Quote:
Originally Posted by ConqSoft
I blast the hell out of them.
aye, too true, I do the same. sear the outsides quickly.. then turn it down a tad to cook off the insides..

unless i am cooking steak.. then i just sear/flip/sear. it's gotta be as bloody as possible!
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post #12 of 36 Old 04-18-2006, 9:13 PM
 
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Re: To those of you with a gas grill...

Alton Brown did an episode of Good Eats where he dispells the "searing makes it juicy" myth.

Cook chicken slow, IMO. I go med heat (below 400)

4mins flip
4mins flip
4mins flip
4mins flip

Should be about perfect, but use your judgement.

HD
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post #13 of 36 Old 04-18-2006, 9:15 PM
 
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Re: To those of you with a gas grill...

there is another setting other than high?

If you have not gotten one yet look for one with a rotiseree. Fantastic and easy way to make lots of things (if you have the basket you can even do chicken breasts)

Must obey the sheep dog
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post #14 of 36 Old 04-19-2006, 11:37 AM
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Re: To those of you with a gas grill...

Quote:
Originally Posted by Heavy-Dee
Alton Brown did an episode of Good Eats where he dispells the "searing makes it juicy" myth.
Alton is da bomb, yo.

Is a paradigm worth 20 cents?
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post #15 of 36 Old 04-19-2006, 12:39 PM
 
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Re: To those of you with a gas grill...

Quote:
Originally Posted by tigerblade
Alton is da bomb, yo.
My wife and I watch that show every day. It's pretty bad actually, b/c there arn't too many episodes that we haven't seen, I think. We only re-watch if it's something we are really interested in and need a refresher.
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