Favorite Classy Dish

[GBRulz]

Has anyone ever put lobsters or crab legs on the grill? how do you make sure they don't dry out? Or do you just soak them in water and kind of let them steam cook themselves (they are all still in the shells) on the grill?

[MJZiggy]

Ooohhh that sounds good. I've done the italian before, but try this: mix 2 tsp dijon mustard, 2 tsp olive oil and 1/2 tsp thyme.

Salt and pepper 3 or 4 chicken breasts, brush all over with mixture then pat with shredded parmesan cheese so that the cheese sticks. This is an oven recipe which calls for 475 degrees for 15 minutes. Not sure how it translates to the grill, but the coating sure is good.

[GrnBay007]

Ooohhh that sounds good. I've done the italian before, but try this: mix 2 tsp dijon mustard, 2 tsp olive oil and 1/2 tsp thyme.

Salt and pepper 3 or 4 chicken breasts, brush all over with mixture then pat with shredded parmesan cheese so that the cheese sticks. This is an oven recipe which calls for 475 degrees for 15 minutes. Not sure how it translates to the grill, but the coating sure is good.

zig, is that for a smaller breast that it only takes 15 min. to cook? That seems like a short amount of cooking time for a chicken breast.

skin on or off?

[GBRulz]

it seems like a high temp to cook chicken on too. I would consider doing about 45 minutes at 350-375

[MJZiggy]

Skin off. I think it cooks so quickly because of the high temperature. I am paranoid about my poultry and pork, and I've never had a problem with it, but use a meat thermometer to be certain.

[MJZiggy]

it seems like a high temp to cook chicken on too. I would consider doing about 45 minutes at 350-375

If you do that, the glaze doesn't crisp up right and it will run off the chicken. Try it and put a thermometer in it to test it. I had my doubts first time I tried it, but a friend gave me the recipe and she's a really good cook, so I gave it a shot and the chicken was done right on time. Also, her instructions say to cook it on the top shelf.

My MIL gave me salmon cooking instructions that were similar and got the fish done in a couple of minutes with no fuss getting the skin off..

[Packers4Ever]

Skin off. I think it cooks so quickly because of the high temperature. I am paranoid about my poultry and pork, and I've never had a problem with it, but use a meat thermometer to be certain.

I'm the same with poultry and pork. Another way to make sure you're ok is cut through a chicken breast in thickest part. It should be white. Any pink, back in the oven and check it again in 5 minutes, etc... HTH.

Jude

[GBRulz]

that makes sense, Zig.

yes, I do the knife test with brats as well. Biting into an uncooked brat is the most disgusting thing...

[Little Whiskey]

Has anyone ever put lobsters or crab legs on the grill? how do you make sure they don't dry out? Or do you just soak them in water and kind of let them steam cook themselves (they are all still in the shells) on the grill?

whole and live?? why would you put them on the grill. unless your using your grill to heat the boiling pot.



007, zig. think those calves and lambs have tough. those lobsters and crabs are boiled alive!!! ahh but they taste so good slathered in butter!!

[GBRulz]

I will not boil a lobster alive!! I buy them dead specifically for that reason!!

I got the idea from watching some infomercial on Weber grills. They showed someone cooking lobsters and crab legs on the grill and they looked really tasty! But they weren't wrapped in anything, so I'm wondering how they didn't dry out.

https://www.webernation.com

[chain_gang]

I only buy live lobster and cook them in the good ole' boiling pot. I don't like to hear the scream though, so you put them in the freezer for about 20 minutes. It puts them into some sort of trance or coma, and they don't scream. I never cooked them on the grill but if there's a recipe what the hell it'd be worth a shot.

[Little Whiskey]

I've cooked quite a few live lobsters and have never heard them "scream". maybe i put the lid on too fast, but they have never made a sound until i crunch thru the shell.

GMB, we are on the top of the food chain for a reason!!!

[chain_gang]

Well they don't really scream, but when you put them live into the boiling water usually they let out a whistling noise, which I think is from the air coming out of the shell when the shell expands due to the heat. However, freezing them eliminates all of the above, it's more humane and eliminates that scream/whistle.

[Little Whiskey]

Well they don't really scream, but when you put them live into the boiling water usually they let out a whistling noise, which I think is from the air coming out of the shell when the shell expands due to the heat. However, freezing them eliminates all of the above, it's more humane and eliminates that scream/whistle.

naaa they don't feel anything. once they hit the boiling water they go peacefully, and painlessly.

[MJZiggy]

This thread needed to come back...BUMP!!

Anyone got any good sauce recipes? Something, perhaps that won't clog my arteries?


Will be using the Chicken Bianco recipe this weekend. I can't wait.