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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-19-2013, 02:15 PM   #1
basuraman
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Default I burn my chicken. oh and a question?

Well not really. But ya kinda.

Ok what I am getting at is grilling chicken with sauce on it. Ever since I started grilling stuff I have put BBQ sauce on my chicken breasts before I grill it. Guess what happens. It gets a little charred and burnt in places. Um and I kind of like it. However every site and cook book I read says only sauce in the last 5 minutes.

Am I the only one who does this?

Have a great day.
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Unread 03-19-2013, 02:19 PM   #2
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You are not alone, my friend.
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Unread 03-19-2013, 02:20 PM   #3
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Most don't do this for that reason, but I began that way before I knew what I was doing, and I still do that once in a while. I like it for some reason, it's nostalgic in a way, and damn good in my opinion.

When doing it that way, I marinate my skin-on chicken in a bag with sauce for a few hours in the fridge, then on the grill, and baste more sauce on during cooking which helps reduce the charring from becoming a problem really. Just keep cooking and saucing until done.

Farking delicious!

Most times though, I don't sauce my chicken at all, to be honest...since we're talking about chicken for eating at home. But that's because there are more recipes and uses for unsauced chicken, really.
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Unread 03-19-2013, 02:21 PM   #4
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some people like the char from the sugar burning.

I am in the camp where I sauce about 10mins before I pull the chicken off the grill to get a little bit of char with the chicken but not much.
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Unread 03-19-2013, 02:25 PM   #5
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I used to also. I don't any more, usually due to many "Oh Fark, I think it's burning" events...
Now I brine and light dust of seasoning then offer sauce at the end or when serving, depending on guest preference.
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subject to change without notice due mostly in part to curiosity.
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Unread 03-19-2013, 02:26 PM   #6
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Quote:
Originally Posted by basuraman View Post
Well not really. But ya kinda.

Ok what I am getting at is grilling chicken with sauce on it. Ever since I started grilling stuff I have put BBQ sauce on my chicken breasts before I grill it. Guess what happens. It gets a little charred and burnt in places. Um and I kind of like it. However every site and cook book I read says only sauce in the last 5 minutes.

Am I the only one who does this?

Have a great day.
You're not the only one. My father has done this on ribs his whole life, and the very thing he loves about his ribs are the very thing I hate about his ribs and grew up thinking I hate ribs...

It's all personal choice.
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Unread 03-19-2013, 02:29 PM   #7
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Back in the day, burnt on the outside usually meant half raw on the inside, so I avoided burnt "barbecued" chicken for many years. If yours is cooked well inside, I bet it is tasty.
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Unread 03-19-2013, 02:45 PM   #8
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Shoot you all know nothing about grilled chicken. It takes no less than 14 hours to do it right. Haha
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Unread 03-19-2013, 02:48 PM   #9
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Maybe a little more basting of sauce?
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Unread 03-19-2013, 02:59 PM   #10
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I haven't sauced chicken since I can't remember when, but now I'm thinking it'd be fun to do once in a while.
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Unread 03-19-2013, 03:12 PM   #11
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Better to sauce about 15 minutes before you pull the Chicken.
I sauce a little early to let the sauce 'set'.
I get Chicken that's done, and not burned.

Lately I've been on a jag of doing 'Carolina Style' Chicken...
(Good change up, The Mustard grows on you)
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Unread 03-19-2013, 05:48 PM   #12
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Humm... I haven't sauced chicken in a long time either, but I do like that little char.. maybe need to add that to my next chicken cook.
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Unread 03-19-2013, 06:05 PM   #13
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I use a mop with white wine, oil, worchestershire, and some seasonings. The skin gets nice and crispy. Then serve sauce on the side for those who like it.
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Unread 03-19-2013, 08:00 PM   #14
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If you and the people you're serving like it that way (a little charred) then do it!

Probably not a good strategy at a competition though.
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Unread 03-19-2013, 09:20 PM   #15
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We don't care for sauced chicken. We like it either hot smoked with rub/seasoning only or direct grilled with seasoning. I won't say that I NEVER sauce chicken at home, but if I do, I'll sauce at the end and put it back on INDIRECT heat only to set the sauce. Direct heat will always seem to burn it.
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