Grilling Times for Chicken and Poultry

How about cooking time for kabobs?

Any ideas on tenderloins?

I'd like the answer to the above two questions too :P. I'm making tenders into kabobs...

That was very helpful.

re: kabob cooking times...don't know for sure, but I'd say that if they're a nice golden brown on the outside that they're done on the inside since kabob cuts are so thin. On that note, I'm about to test my theory :-)

Would like some advice on whether the lid should be down on the BBQ when cooking steaks, burgers, chicken, etc.? I usually have it down, but seem to remember advice way back when saying that if you are doing burgers, or hotdogs, that the cover should be up? Can anyone advise on this?

I have made many,many of your recipes, happy to say how Ilove to receive your e-mails.I have an old webtv and browser. I cannot make real good use of your site. I am 89 yrs. young and just glad I have learned to master this. Thanks for all the recipes. Keep them coming. VIVIAN

how to grill with electric grill?? Thanks

Re: Kabob cooking times. It is impossible to give specific cooking times for BBQ Kabobs because there are so many variables. Size of meat chunks, BBQ heat, type of BBQ, how tightly the pieces are packed onto the skewers, etc. For this reason, I usually avoid Chicken Kabobs for large gatherings. Either the meat gets too dry, or you have to inform guests to watch for undercooked pieces. I usually stick with lamb or beef or pork tenderloin kabobs where "rare" is acceptable.

Re: BBQ lid open or closed - it is entirely optional... I have often cooked very successfully on BBQ's that don't have lids. The advantages of using a lid are increased smoke flavour, better temperature control, availability of indirect heat, ability to 'sweat' meat. Some of those can be achieved via other means such as rotisserie over open fire, smokers, earthen ovens, etc. I live on the Island of Yap in Micronesia where outdoor cooking is a way of life and it is a wonderful experience to walk through the villages and smell the dinners cooking over the fire pits. As for Hot Dogs and Hamburgers, I have never heard of a rule either way. I like to allow my hot dogs to slowly 'sweat' on the upper trays of a covered BBQ. They end up juicy and smoky, but sometimes I have no choice to cook them directly over open coals on a grill. They usually are more crusty and lose more juice... but hey, they still make great hot dogs. Same with the burgers. Soft and juicy... cook covered on low heat. If

re: BBQ Chicken - when roasting whole chicken on a BBQ, the only way to ensure proper doneness is with a meat thermometer. After many failed attempts at BBQ'ing boneless, skinless chicken breasts, I have been able to achieve consistent juicy, tender results by adhering to the following: 1. Use fresh meat, or thaw first. 2. Beat breast between two sheets of wax paper with a kitchen hammer to achieve a consistent thickness ... usually about 3/16" (and tenderizes as a side benefit). 3. coat both sides of breast with a generous portion of mayonnaise. Be careful not to put utensils into the mayonnaise jar that have touched raw chicken! 4. Heat grill to HIGH and place chicken on the hot grill. Reduce heat to medium (if you are using coals you will simply have to move the chicken to an area of the grill that is not quite so hot once the meat has the tell-tail "grill marks" on it.) The mayonnaise will prevent the chicken from sticking, and will help seal in the juices and prevent the breasts f

Edith R love reading your recipes, have tried many and will continue, a great pastime THANKS

To the Site Manager: Would it be possible to change this so we could post it to our recipe boxes? Thanks

This idea is very interesting

I grill a whole boneless tenderloin by cutting it into three sections and using a different rub or marinade on each section. I set 1/3 of my grill up with charcoal for my direct heat side, the middle third not used and the last 3rd as my indirect heat side. Long grill. I then place the tenderloin sections on the hot side for 2 to 3 minutes per side. Starve the grill enough for air that you don't get a flame up from the coals. This sets the marinade or rub so that it creates a barrier so that the moisture stays in the meat. Then I place the sections on the cold side for about 2.5 to 3 hrs keeping the temp at about 250 to 300f. I use a temp probe to insure that the interior has reached 170 before I remove them. I turn every 30 minutes. I have to refire the grill after about 1.5 hours as I don't let it drop below 200.