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Not a request..but a question ???

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  • Not a request..but a question ???

    I'm not a very good grill person, but......when grilling chicken thighs & legs (dark meat) with bone (legs) & without bone (thighs), about how long does it take to grill using char-coal? I don't know now long it takes white & dark meat to cook. Sorry for the question I didn't know anywhere else to ask.

    Thanks as always,
    Sugarcookie

  • #2
    Re: Not a request..but a question ???

    Will be interested to see the answer to this myself because I have never been able to get it quite right. Every time I have tried to cook raw bone-in chicken over charcoal, I havent been able to get the inside thoroughly cooked without burning the outside. Usually if I want grilled dark meat, I have to boil it for a while before I throw it on the grill to make sure its cooked all the way thru. I hate to "cheat" like that just becos I dont know how to get it right the first time.

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    • #3
      Re: Not a request..but a question ???

      I bake it in the oven til almost done, then throw it on the grill to finish it up.

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      • #4
        Re: Not a request..but a question ???

        In direct heat is the best way to do chicken. You may have to add more coals along the way. The only true way to test for doneness is using a thermometer.
        And I have done what Angi said, but it's too hot to heat the house up..

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        • #5
          Re: Not a request..but a question ???

          I do know that dark meat takes longer to cook than white meat.

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          • #6
            Re: Not a request..but a question ???

            And longer bone in than boneless.

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            • #7
              Re: Not a request..but a question ???

              Grill the thigh to an internal temp of 175 degrees, breast 165 degrees. Cook it until you think it is done and test it with a thermometer. You can buy cheap ones or get you a good one.

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              • #8
                Re: Not a request..but a question ???

                I searched around and found this....


                Well, the weather is warm and the evenings are long. It is the perfect season for the great American past time. Grilling! Unfortunately one of the second most common American past times is charred meat. There is nothing worse than a griller who does not know how to grill.

                This simple guide will give you the secrets on how to avoid that backyard debacle.

                One of the first things to understand is the difference between "direct fire grilling" and "indirect fire grilling."

                Direct Fire Grilling

                For direct fire grilling, the flame is directly under the food. This is the method of cooking that would be used for thin cuts of meat such as hamburgers, fish, and boneless chicken breasts. Most cut vegetables are also cooked over direct fire.

                Indirect Fire Grilling

                For indirect fire grilling, the flame is around or to the side of the food, but not directly under it. Meat still on the bone, such as chicken or turkey (in pieces or whole) use indirect fire. You should also use indirect fire for large cuts such as roasts.

                In general, you will use indirect fire for any food that needs more than 20 minutes of cooking time.

                To keep the charcoal from being directly under your food, I suggest picking up one of those cheap, disposable foil pans. Get one that will keep the middle of your grill clear, while leaving enough room on the sides to put your charcoal.

                Any one with a charcoal grill should have a thermometer mounted in the center of the lid. If your grill does not have one, you need to get one. You can not cook food well without knowing the temperature.

                Here is a quick temperature guide.
                High 450 550
                Med 350 450
                Low 250 - 350

                So on to the real question, at what temperature and for how long do you cook your perfect steak?

                Steak 3/4 inch Sear 4 to 6 minutes Direct - High

                1 inch Sear 6 to 8 minutes Direct High

                1 1/2 inch Sear 8 to 10 minutes Direct High
                Grill 14 to 16 minutes Indirect High

                2 inches Sear 8 to 10 minutes Direct High
                Grill 10 to 12 minutes Indirect High

                *These grilling times are for a steak cooked medium-rare. To get a more done steak add or increase indirect grilling time

                Hamburger
                3/4 inch 8 to 10 minutes
                *This is for a hamburger cooked medium. To get a more done hamburger add indirect grilling time.

                Bratwurst, Fresh 20 to 25 minutes Direct Medium

                Bratwurst, precooked 10 to 12 minutes Direct Medium

                Pork chop
                1/2 inch 5 to 7 minutes Direct High
                1 inch 8 to 10 minutes Direct Medium

                Chicken breast, boneless, skinless
                6 oz 8 to 12 minutes Direct Medium

                Chicken breast/wing, bone in
                30 to 40 minutes Indirect Medium

                Chicken leg/thigh
                40 to 50 minutes Indirect Medium

                Using this simple guide, even the novice griller should be able to present something tasty.
                The average woman would rather have beauty than brains, because the average man can see better than he can think.

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                • #9
                  Re: Not a request..but a question ???

                  I just wanted to THANK everybody with there help. I knew this was the best place to ask, everyone is sooo helpful.

                  Thanks,
                  Sugarcookie

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