meatnub wrote:
> 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?
>

Definitely turn - usually just once, and keep an eye on them.

> 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?

I do them several different ways. Sliced and foil wrapped (usually with
a little olive oil and salt), directly on the grill (watch carefully),
or for small items, use one of those grill plates. Cooking time varies
depending on thickness of items - i.e. potatoes take longer. No
pre-cooking needed. You can also include them in things like skewers.

Again, the experts here can give you much better advice than me - I'm a
relative amateur.

MargW