More on barbecue

[Questor]

I guess I'm just in a food and barbecue state of mind this week. Summer is ending here in Minnesooota and I try to hang on to the pleasures of summer. Barbecue is one of them.

Got a simple recipe for good chicken:
Cut some chicken breast into bigger than bite sized chunks and marinade them in Kraft Greek Vinnaigrette salad dressing for at least an hour.

Skewer the pieces on metal skewers, leaving a gap between the  pieces.

Grill them, and when they are almost done, brush them with a good spicy ketchup/brown sugar/worchestershire sauce style barbecue sauce. The magic is in the interplay between the marinade flavor and the barbecue sauce flavor.

[hunt-m-up]

Sound like a great recipe, might give it a shot.
I've been using a low sodium Teriyaki sauce on pork chops and chicken lately on the grill, my wife who is picky even likes it.

[Questor]

I love that low sodium teriyaki. My son loves chicken wings and I make it as a treat food for him. The recipe is to cut the wings into three pieces: tips, two-bone piece and drummy piece. Boil the tips and give them to the dog after they cool. Cook the other pieces on medium low (about 4 on a scale of 1 to 10 on my stove) in a big skillet. Put a 1/16 inch layer of oil in the pan before putting the wings in it. Cooking is a slow process that requires about an hour, and the wings need to be turned to brown all sides to mild crispiness.

Then, when the wings are thoroughly cooked so the meat comes from the bone easily, remove the wings and put them on paper towels to soak up the oil. Clean the pan so the oil an any crust is gone. Reheat the pan and put the wings back into the pan. Put a generous amount of teriyaki (and optionally some red chili paste or hot sauce) into the pan with the wings. Use a spatula to roll gently roll the wings in the sauce. The heat evaporates the sauce. When the sauce has reduced so it's a bit sticky, the wings are ready to serve.

I have never yet found a limit to how many of these my boy will eat at one sitting.

[rex6666]

this sounds very intresting.
I like the taste of just chicken be it fried or grilled, fact is i like most things
just as they come.

[greg916]

Was given a case of raspberry vinagarette dressing. Thought it would make a great marinade for chicken. Smelled great when we put it in the cooker, but the longer it cooked the worse it got. It was awful, even the dogs would not eat it.

[The Hermit]

A neighbor boy over on the next hill loves chicken wings. He ate an order of 75 one night.
Bone bowl looked like the remains of a small dinosaur. Glad I don't have to feed that kid.

          The Hermit

[azmike]

Sounds good.  I like to marinate in Kraft zesty Italian.  Works for chicken, but my kids prefer thinly sliced beef (any cheaper cut will do).  Grill it as hot as you can stand, and along with it grill a couple zucchini, sliced into long, 1/2 inch thick slabs, a couple of bunches of whole green onions, and a couple of peppers (bell or anaheim).  Once it is done, slice it all up into bite size chunks, throw on a tortilla, and squeeze a little fresh lime over it. 

We grill all winter here, even when it is ten below, I'll be out in a parka, platter and tongs in hand.

[Hodr]

Hey Hermit,
You know you can cook when you feed an entire Boy Scout Troop after a 20 mile hike and they just lay there groaning and can't get up to make it to desert.  they are just too stuffed with ribs, cornbread, beans and salad.

blindhari

[Questor]

Yep. That Zesty Italian is a great marinade too. Very convenient.  I preach the benefits of Greek Vinnaigrette because most people are unfamiliar with it, but it's very good stuff both as a marinade and as a salad dressing.

[rockbilly]

I preferred chicken thighs over the breast, I think it has a better flavor and is much juicier than the breast meat.

I like the Zesty Italian dressing too, but this is my favorite recipe for grilled chicken.

1 Cup of white vinegar
½ cup of Soy Sauce
2 tablespoons of fresh ground ginger.  Canned/dried will work..
1 lemon washed, rolled and juiced into the mixture including the cut up peel.
Mix well.

Marinade the chicken for about an hour (overnight if you have the time) rotating so all meat is covered with the mixture, then grill as usual.

We served chicken thighs prepared this way at a Texas Association. of Bass Clubs meeting a while back, they went for the chicken over the mesquite brisket and sausage. 

[The Hermit]

blindhari, it would probably take my whole SS check to feed a troop of boy scouts, but it tickles me to see them eat. Bottomless pits .
Some body mentioned beans, you want to feed boys beans and hot dogs and watch what happens when they are playing ball. Never laughed so hard.

     The Hermit

[Hodr]

Hello Hermit, 

My wife and I have done more than feed them,  we taught them to cook and clean up.  We are proud of the kids we have helped train in Scouts and the careers they have taken.  Careers have been LEO, Military, health services, fast food managers and franchisers.  One kid was supposed to be slow but after awhile watching and listening we realised he was just very detail driven. We encouraged him to apply California Culinary Academy in Napa California.  He is about 29 now and head chef on a Princess cruise ship.  Oh yeah, that slow kid made Eagle one year after our son did.  Scouts don't work for every kid but we saw it help a lot of them grow straight and clean.

blindhari

[billy_56081]

My favorite grilled chicken recipe is marinade in 1 cup of semisweet red table wine half a cup of soysauce 1/8 cup worchestershire and 1/2 cup brown sugar, 1/2 cup water. I marinate chicken hind quarters that are sliced in half , I marinate them overnight, season them with lawrys and lemon pepper and grill em up. have had rave reviews from everyone.