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  #1  
Old 10-05-2004, 03:24 PM
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Melissa Melissa is offline
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Smile Grill Masters....got any tips?

The last time I grilled chicken, lots of pieces stuck to the grill, leaving me with a bit of a mess. Jake has since cleaned it up a bit and we've used it a dozen times since for all sorts of things, just no chicken.

Chicken was in small pieces, not large breasts (think fajitas).
The chicken had been marinated for a couple hours.

Would these facts contribute to the mess?

If not, any tips for me since I'd like to grill up some chicken breasts and not leave a mess?

Is it possible that I had it set on a higher temp than I should have (don't think it was on low)?

Can I spray the grates with Pam?

I've mastered the kitchen, but the grill is another story.


Additional grill info which may help you help me:
Brinkmann Pro Series 2400/ Gas Porcelain Outdoor Grill
Porcelain-coated, cast iron cooking grates
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  #2  
Old 10-05-2004, 03:28 PM
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Quote:
Originally Posted by Melissa
The last time I grilled chicken, lots of pieces stuck to the grill, leaving me with a bit of a mess. Jake has since cleaned it up a bit and we've used it a dozen times since for all sorts of things, just no chicken.

Chicken was in small pieces, not large breasts (think fajitas).
The chicken had been marinated for a couple hours.

Would these facts contribute to the mess?

If not, any tips for me since I'd like to grill up some chicken breasts and not leave a mess?

Is it possible that I had it set on a higher temp than I should have (don't think it was on low)?

Can I spray the grates with Pam?

I've mastered the kitchen, but the grill is another story.


Additional grill info which may help you help me:
Brinkmann Pro Series 2400/ Gas Porcelain Outdoor Grill
Porcelain-coated, cast iron cooking grates

Depending on grill/meat I found that tin foil helps keep things clean and from getting out of hand.
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  #3  
Old 10-05-2004, 03:29 PM
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http://www.foodnetwork.com/food/et_s...D_9872,00.html
We watch the channel all the time. Good Eats is setup as a Season Pass on TiVo.
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  #4  
Old 10-05-2004, 03:30 PM
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brush the grates with oil and flip them after searing for 2 minutes
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  #5  
Old 10-05-2004, 03:30 PM
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Quote:
Originally Posted by Jas4fun
Depending on grill/meat I found that tin foil helps keep things clean and from getting out of hand.
Hmm....I have found success with foil when grilling halibut sans skin.

**
Okay, just checked out the Food Network link. I looked at the recipe for Cilantro grilled chicken breast. "Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked;"

It doesn't say anything about reducing heat level, nor does it say anything about searing and turning like aty suggested.

Still
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Last edited by Melissa; 10-05-2004 at 03:37 PM.
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  #6  
Old 10-05-2004, 03:36 PM
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Just oil up your breasts, and try to cook them before you slice them if possible.
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  #7  
Old 10-05-2004, 03:37 PM
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Quote:
Originally Posted by Nbtstatic
Just oil up your breasts
Let's keep that between you and me, 'k?

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  #8  
Old 10-05-2004, 03:38 PM
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Quote:
Originally Posted by Nbtstatic
Just oil up your breasts,
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  #9  
Old 10-05-2004, 03:38 PM
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Quote:
Originally Posted by Nbtstatic
Just oil up your breasts, and try to cook them before you slice them if possible.
Now, back to the chicken. Cook them on a hot grill. Oil is good. Cook the whole breast before cutting them up. I agree here. Plus it's easier to flip than stir around a thousand pieces of chicken. Foil is good too.
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  #10  
Old 10-05-2004, 03:38 PM
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Originally Posted by PropellerHead
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  #11  
Old 10-05-2004, 03:43 PM
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Quote:
Originally Posted by Melissa
Hmm....I have found success with foil when grilling halibut sans skin.

**
Okay, just checked out the Food Network link. I looked at the recipe for Cilantro grilled chicken breast. "Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked;"

It doesn't say anything about reducing heat level, nor does it say anything about searing and turning like aty suggested.

Still
Spray grill with PAM for grilling... works like a charm...
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  #12  
Old 10-05-2004, 03:44 PM
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Quote:
Originally Posted by mgorgel
Spray grill with PAM for grilling... works like a charm...
Should I do that before or after heating up? It is an aerosol can and I like my hair and I would look funny without eyebrows.
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  #13  
Old 10-05-2004, 03:46 PM
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Quote:
Originally Posted by Melissa
Should I do that before or after heating up? It is an aerosol can and I like my hair and I would look funny without eyebrows.
Just make sure you're at least 10 feet away while spraying.
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  #14  
Old 10-05-2004, 03:48 PM
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What is your grill surface, steel or cast iron? Mine is cast iron, and has to be treated in the beginning of the season with lard or everything will stick.

Other than that, avoid marinades with sugar...

--nw
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  #15  
Old 10-05-2004, 03:51 PM
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Quote:
Originally Posted by Melissa

Additional grill info which may help you help me:
Brinkmann Pro Series 2400/ Gas Porcelain Outdoor Grill
Porcelain-coated, cast iron cooking grates
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  #16  
Old 10-05-2004, 03:53 PM
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Quote:
Originally Posted by nowonder
What is your grill surface, steel or cast iron? Mine is cast iron, and has to be treated in the beginning of the season with lard or everything will stick.

Other than that, avoid marinades with sugar...

--nw
Porcelain coated, cast iron

We haven't had any problems with anything sticking except my attempt at chicken some time ago.

Okay boys...have olive oil and herbs ready to coat on the chicken. Grill is heating up on high.

In about 15 minutes, I will put the breasts down (still on high heat) for 5 minutes per side. They are pretty thick pieces. I have a meat thermometer to check the inner temp.
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  #17  
Old 10-05-2004, 03:54 PM
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Quote:
Originally Posted by Melissa
Should I do that before or after heating up? It is an aerosol can and I like my hair and I would look funny without eyebrows.
Sorry before firing up the grill spray a bit on the beast and then fire it up... I use it everytime still have all my hair.... by the way you don't taste the difference...
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  #18  
Old 10-05-2004, 03:57 PM
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Quote:
Originally Posted by Nbtstatic
Just oil up your breasts,
I wonder if Melissa would actually do that to her breasts in front of Jake and Jake will ask her "What are you doing?" and Melissa will respond "some guy on bimmerfest said I had to oil up my breasts before we cook the chicken".
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  #19  
Old 10-05-2004, 04:08 PM
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Quote:
Originally Posted by pintnight
I wonder if Melissa would actually do that to her breasts in front of Jake and Jake will ask her "What are you doing?" and Melissa will respond "some guy on bimmerfest said I had to oil up my breasts before we cook the chicken".
He'll be home in about an hour. I'll let y'all know how it goes.

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  #20  
Old 10-05-2004, 04:19 PM
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The outside of the chicken might burn before the inside gets cooked all the way. Might be a good idea to butterfly the breast so that it's somewhat thin and even all around.
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  #21  
Old 10-05-2004, 04:19 PM
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Just flipped the first side...no sticking!!! I looooove olive oil and Pam!
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  #22  
Old 10-05-2004, 04:20 PM
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Quote:
Originally Posted by LeucX3
The outside of the chicken might burn before the inside gets cooked all the way. Might be a good idea to butterfly the breast so that it's somewhat thin and even all around.
Did it. They are really thick breasts.
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  #23  
Old 10-05-2004, 04:20 PM
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Quote:
Originally Posted by Melissa
Just flipped the first side...no sticking!!! I looooove olive oil and Pam!
Sounds like kinky lesbian sex. Use your cam next time.
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  #24  
Old 10-05-2004, 04:21 PM
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Quote:
Originally Posted by Melissa
Did it. They are really thick breasts.
Just the way Jake likes it?
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  #25  
Old 10-05-2004, 04:22 PM
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Originally Posted by LeucX3
Just the way Jake likes it?
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