On Jun 2, 12:28*pm, MargW > wrote:
> meatnub wrote:
> > On Jun 2, 11:48 am, Grant Erwin > wrote:
> >> meatnub wrote:
> >>> Hey all - I'd like to use my new gas grill when I get home after work,
> >>> and since that's 6 o'clock at night, I don't want to do any *serious*
> >>> grilling (anything that takes longer than an hour).
> >>> I'd like to come home and throw something on the grill to eat in about
> >>> 30 mins. What options are there? Can I do chicken leg quarters?
> >>> Is there any kind of pork that can cook that quick?
> >>> I just don't want to fire up the gas grill after work only to cook
> >>> burger and dogs.
> >> Shoot, that's the whole point of a gas grill. Turn it on, cook, turn it off.
> >> I have myself never had much luck cooking chicken directly over a gas grill.
> >> Maybe mine doesn't go low enough. I do the dreaded preboil, although I could
> >> gussy it up some by calling it a "gentle braise followed by a caramelizing
> >> on the grill". :-)
>
> >> You can cook pork tenderloin chops very fast. I don't personally think they
> >> have much flavor compared to meat from the shoulder or rear leg, but the loin
> >> meat will cook very quickly.
>
> >> Grant
>
> > Shame you don't have much luck with your chicken. I'm not sure if you
> > mean parts or whole chicken. I'll give quarters a try, I prefer the
> > dark meat.
>
> > Another mention of pork tenderloin, I'll have to try it and see how it
> > turns out.
>
> > Oh, another thing - when grilling chicken - skin on ? Does that help
> > the chicken retain moisture/juices?
>
> I'm no expert - there are others here who can answer better than I can,
> but I like to do skinless legs and thighs. *Skin them, throw them into a
> plastic ziplock bag and add your favourite marinade. (When I'm in a
> hurry, even a commercial oil and vinegar salad dressing works). Just
> watch the sugar level since it will burn. *The legs and thighs also
> don't dry out as much as skinless chicken breasts.
>
> By skinning them you get less flare up from the fat, but the marinade
> gives them moisture. *Start the grill on high, reduce to medium when you
> put the chicken on. *Keep on eye on them so they don't burn - 10-15
> minutes should do it.
>
> I like to grill sliced Vidalia (or other sweet) onions, sliced potatoes,
> asparagus or other veggies to go with the chicken. *I also do enough
> chicken that I have left overs to slice into salad, or to have at lunch.
>
> The folks here are a wonderful source of all things bbq.
>
> MargW- Hide quoted text -
>
> - Show quoted text -

That's another thing - when cooking, say, chicken for the 20 minutes
or so, do you turn it just once halfway through cooking time? And is
that the same with most cuts of meat?

Grilling veggies - oh that's also something I've been meaning to ask!
Can you just throw carrotts, potatoes, onion, asparagus right on the
grates (with some oil on them) ? And how long do you cook the veggies
until tender? Any pre-cooking required?