What Is The Best Way To Barbeque Chicken? How Can U Tell When Its Perfectly Done?

• 1

  OK your grilling chicken i love to cook and that’s what I’m going to school for so listen, i like to soak my chicken in a brine of just salt water it makes the chicken tender and juicy soak it overnight its really good for fried chicken too. but back to the grilling make sure you season your meat well with a barbecuing spice or make up a rub of your own. make sure the chicken isn’t directly over the heat or else it will burn. don’t keep turning the meat as for the grill top it should be on at least the first 15 mins so it can create a oven for the chicken then take the grill off for the last 5 mins flip the chicken twice in between this time to see if the meat is done get a knife and poke it on the fattest part of the chicken if the juices are clear it done

  cutie on September 7th, 2009
• 2

  if you boil the chicken pieces for about 10 minutes, than use the dry rub ..than grill it comes out ABSOLUTELY tender delicious and smoke infused

  Stephanie D on September 7th, 2009
• 3

  How to Make Beer Butt Chicken on the Barbeque Grill
  It’s hard to say when or where Beer Butt Chicken originated. A safe guess would be that a group of guys came up with this gem of a technique for barbeque grilling a whole chicken. Picture some good old boys sitting around guzzling cheap beer and not being too keen on keeping watch over chicken pieces roasting on the grill. One of the fellows probably pondered on the situation. Since the cavity portion of a hole chicken is roughly the size and shape of a beer can . . .the rest is history.
  The basic idea in making Beer Butt Chicken is that a whole chicken is shoved over a can of beer, then placed on a grill and roasted until tender. Though the novel idea tickles the fancy of most guys, kids, and other assorted persons with prominent funny bones, the superior flavor of chicken roasted on a beer can is what keeps folks making this dish time and time again. Beer Butt Chicken simply tastes better than the typical chicken parts grilled over coals. The meat stays juicy while the skin crisps up. The bird comes out bursting with flavor.
  To get started making Beer Butt Chicken, buy a 12 oz. can of beer.* If the chicken is large, a 16 oz. is fine. Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option. Do not use bottled beverages in this recipe. The glass can get hot and break. Drink (or pour out) 1/4 to 1/2 of the beer. Crushed up garlic, onions, or any sprinkle seasonings can be added to the beer.
  Buy a chicken. The smaller ones are easiest to work with both in terms of setting the bird upright and as far as cooking through to the bones. Before putting the chicken over the beer can, rub any dry seasonings desired inside the cavity. Some good options include seasoning salts, pepper, garlic, and paprika.
  Slide the beer deep inside the chicken cavity. If the opening is especially wide, a carrot or slice of potato can be slid in beside the can to seal off the cavity. Push until the can is almost fully inside the bird. The bottom of the can and the two legs bent slightly downward form a tripod which keeps the chicken upright on the grill.
  Melt butter in a small pan and add seasonings. Rub the butter mixture over the outside of the bird. This seals the chicken and also ensures that the skin will be brown and crispy when done.
  If barbeque sauce is used, wait until the last 15 minutes to brush the bird. If the sauce is lathered on earlier, it will burn and leave the chicken looking like a charred mess. The meat still tastes fine, but the appearance is not good when barbeque sauce is spread on too early in the cooking process.
  Get an old shallow baking pan or a throw-away silver pan and add 1/4 cup water in the bottom. Place the pan on the grill and place the chicken in the pan. The chicken can be grilled directly, but using a pan helps prevent flares and also makes clean up much easier.
  Beer Butt Chicken should cook indirectly. If using a charcoal grill, slide the coals over to one side and cook the chicken on the side without coals. For gas grills, light only one side of the grill. Cook the chicken on the side not fired up.
  It’s much easier to cook Beer Butt Chicken in a large grill with a lid. It can be done on an open grill, but it takes longer and requires more attention.
  To charcoal grill, let the coals burn down until gray hot. Add 8 additional coals every half hour to keep the heat consistent and steady. With a gas grill, set the lit side to medium heat.
  Check the chicken every 15 minutes or so and brush on more butter mixture as needed. The bird can also be sprayed with Pam spray or a mixture of apple juice, beer, and olive oil mixed and in a spray bottle. Use about 1 cup of apple juice, one cup of beer, and 2 T. olive oil to make the chicken spray.
  A chicken cooked in a grill with a lid takes about an hour and a half to 2 hours to cook. On an open grill, it will run 3 hours or more to fully cook the chicken. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done. Some chickens are sold with a little pop out doneness meter, but they cost more than birds without such indicators.

  IQ test on September 7th, 2009
• 4

  marinate it in barbeque sauce or teriaki sauce before grillign it on the barbegue. i would close the grilll top

  Jen-jen on September 7th, 2009
• 5

  First of all, you are grilling, not barbecuing. The way to solve the burning problem is to barbecue instead of grill. Your grill is too hot. If you use a low slow heat, it will take longer to cook the meat, it will taste better, it will be more tender, and it will be darn near impossible to burn it. You can achieve this by using less fuel in the BBQ, not placing the chicken directly over the coals, and leaving the top on. Cook low, slow, and capture the smoke. If it took less than 3 hours to cook, it ain’t barbecue.
  Do not marinate in barbecue sauce or teriaki sauce(sorry to disagree). These sauces will seal the meat so that no smoke can get to the chicken. If your BBQ ain’t smoky, you might as well bake it. Instead use a dry rub. You can make a mix of your favorite powdered spices or use a commercial mix. Dry spices will allow the smoke to pass, entering the chicken. You can rub your chicken (that just sounds wrong) several hours before you cook it so that the rub penetrates the chicken. Smoke your chicken for no less than 3 hours. Remove chicken from the BBQ and add fuel to bring up the heat (it helps to have hot coals ready to add so that you don’t have to wait). When BBQ is very hot, add back the chicken and bast on both sides with a mixture of 1/3 white wine vinegar and 2/3 honey. Remove when you see the first signs of browning or you will burn the glaze.

  Raul D on September 7th, 2009
• 6

  BBQ Chicken Bake Recipe:
  INGREDIENTS:
  2 – 3 Lbs Chicken Pieces (skin optional)
  1 1/2 Cups BBQ Sauce
  12oz Can Beer (divided use)
  Over hot coals on an outside grill, sear the chicken until browned
  on the outside. (Not cooked done, just seared and browned some.)
  Pre-heat oven to 325º while the chicken is browning.
  When chicken is browned, arrange the pieces in a 3 inch deep
  roasting pan (rack optional).
  Pour 1/2 can of beer over the chicken, then 1 cup BBQ sauce.
  Cover with an aluminum foil tent, bake in 325º oven, for 1 hour.
  After 1 hour, remove from oven and pour the remaining beer and BBQ
  sauce over the chicken.
  Continue baking, uncovered, for an additional 30 to 45 minutes or until
  the chicken is done and tender, basting occasionally with juices from the
  baking pan.
  To serve: Right from the pan, spooning the sauce over the meat.

  hot fix swarovski rhinestones on September 7th, 2009
• 7

  The best way to cook the chicken to the correct doneness is to buy a direct read digital meat thermometer (poultry to 180 degrees). A lot of people really like the charcoal taste verses the gas grill. You might try using a charcoal grill if you want to have a smokier flavor. If you do choose to sauce your chicken do it in the last 10 or so minutes and for sure leave the lid up to watch for flame ups that will burn your meat (always keep a spray bottle of water handy for a fire extinguisher). Check out my Source link too.

  BBQGuide on September 7th, 2009
• 8

  i got what u mean when u cut it in the center there its not bloody is done
  good luck!!!

  mystic m on September 8th, 2009