Comments on: Psst…Hey, Buddy…Got Any Grilling Tips?

By: Esa

Esa — Fri, 04 Jul 2008 04:03:31 +0000

Hey, Busy dad…can you come have a man-to-man with my dear husband? He’s pretty good with the red meat, but give him a piece of chicken and it comes back like a shoe…the sole part…black. He doesn’t like chicken, but seems to like ashy cardboard better. He gets his feelings hurt when I try to give him some “gentle” input.

Soapbox Mom-your chicken looked great! I can picture you holding it with tongs and using scissors to cut it…very resourceful!

By: BusyDad

BusyDad — Mon, 30 Jun 2008 22:18:40 +0000

SoapyB! How about you teach me to bake (I am completely inept at baking BECAUSE it is so precise) and I’ll teach you to improv grill! The trick to the grill is to accept the fact that you have hot spot – no – take advantage of that fact. I usually marinate the meat to get some moisture and/or essential oil into the meat first. Then, throw it on the hottest part to give the meat a good sear (for flavor and to seal the juices). Then, once that’s done, I’ll move the meat to the cooler part of the grill so the rest of the meat cooks slowly without further burning the outside. As Deb said, I try to flip only once. I close the grill when it is cooking slow and leave the top open when it is searing. I hope that helps!! Oh, and if you EVER need tips in Chinese cooking, ask me. I’m getting pretty darn good at that, I have to say…

BusyDads last blog post..Rollin’ on tha Eastside… the Far Eastside

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Ahhh, BD. Leave it to you to give me such helpful, thorough advice. Thank you so much! I’d be happy to give you any baking advice you like. From things as simple to “Yes, pre-heating the oven really does matter” to “Don’t slam a nearby door when baking a souffle.”

I completely get the “use the whole grill” notion now (so the differences in heat are purposeful!!). And will follow your advice the next time I grill. Thanks again.

[SoapyB]

By: Deb (Missives From Suburbia)

Deb (Missives From Suburbia) — Sun, 29 Jun 2008 03:03:18 +0000

At risk of annoying you, here’s where I brag that I can both cook and bake. Cooking creatively is about color. Make sure you use lots of colors (spices, veggies, sauces, etc.) and you’ll be okay. Color = flavor.

As for grilling the perfect chicken breast, this is the short version. For the long version, you’ll need to email me your guacamole recipe:

1. Trim it (remove the tenderloin portion)
2. Flatten it (so that it’s about 1/2″ thick across the entire breast
3. Brine it or marinade it (for moisture; I prefer brining)
4. Heat the grill completely, put the chicken on the hottest part of the grill. Leave the lid open. Cook for 4-5 minutes, then flip it. Only flip it once. 4-5 mins on the other side. Done.

Call me and let me know how that goes.

Deb (Missives From Suburbia)s last blog post..I Love the Smell of Fear

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Annoy me? You? Never!

Oh, I love these words of wisdom! Color = flavor! Love it. Thanks for these great tips. Precisely what I was looking for. Basic and effective. Proven, tried and true.

Ah, but now it is you who may not be human, eh?

[SoapyB]

By: Tara R.

Tara R. — Wed, 25 Jun 2008 16:42:49 +0000

I shouldn’t have read this right before lunch… now, I’m starving. I need some chicken, or at least guacamole.

Tara R.s last blog post..Random Wednesday – diets

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Ha ha! I’m tellin’ you, with this guacamole recipe I’d say I need some guac (and maybe a little bit of chicken!). Hope you had a great lunch!

[Soapbox Mom]

By: Michelle Gartner

Michelle Gartner — Wed, 25 Jun 2008 00:03:55 +0000

should be they are NOT low fat- sorry

Michelle Gartners last blog post..Vintage Wordle- check it out & make your own…

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I knew what you meant. A guy in one of the supermarkets once went to great lengths to explain that it was a good fat, though. So, hey, for what that’s worth to you. For me, it gives me a little excuse to indulge!

[Soapbox Mom]

By: Michelle Gartner

Michelle Gartner — Wed, 25 Jun 2008 00:03:27 +0000

I would love your secret for great guacamole- I am obsessed with the stuff. There are only two problems- they (avocados) aren’t cheap and they are low fat. Because we are a big family (7 Gartners) when I make it- we all get a dab or two…

I think your grilling looks fine-
I never grill, husband does it for me. I like shrimp and vegetables on there and I would like to do it myself. I mean I can cook a hot dog on there- any nimrod with a stick and lighter can do that though…

Michelle Gartners last blog post..Vintage Wordle- check it out & make your own…

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Thanks, Michelle! I’ll email the recipe to you. Hope you like it!

[Soapbox Mom]

By: dan leone

dan leone — Tue, 24 Jun 2008 23:28:07 +0000

I am with you, Soap. I need the absolute, scientific, left-brained chemistry of baking. Grilling requires too much living on the right-side…as well as finesse and thinking.

Funny…and delicious post.

dan leones last blog post..Can’t do it

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Delicious … delicious is good. Thanks, Dan!!

[SoapyB]