Grilling an ovenstuffer?

Quoted message said:

Hi I bought a perdue ovenstuffer on sale and want to grill it instead
of roast it

i dont have a rotisserie on my grill btw

I am thinking of just splitting it in half and grilling the 2 halves

any suggestions on spices/sauces cooking methods?

I never grilled one of these before and was looking for some tips

(btw when i roast any chicken in the oven the breast cooks fine but the
thighs and legs arent done as well-and if i cook it more to cook the
dark meat the white meat gets dry...another thread huh?)

thanks!
bloo

Yeah. Split her and marinade her in a portugese/mozambique style
marinade overnight then grill over coals(lump charcoal if possible):
Here's a linko:
http://www.congocookbook.com/c0163.html

Quoted message said:

Hi I bought a perdue ovenstuffer on sale and want to grill it instead
of roast it

i dont have a rotisserie on my grill btw

I am thinking of just splitting it in half and grilling the 2 halves

any suggestions on spices/sauces cooking methods?

Spatchcock it. I like the results better than cooking halfs.

http://houseoffaulkner.com/chicken.html

Quoted message said:

I never grilled one of these before and was looking for some tips

(btw when i roast any chicken in the oven the breast cooks fine but the
thighs and legs arent done as well-and if i cook it more to cook the
dark meat the white meat gets dry...another thread huh?)

Brine it. That'll help keep it moist, especially the white meat.

--
Reg

Quoted message said:

Hi I bought a perdue ovenstuffer on sale and want to grill it instead
of roast it

i dont have a rotisserie on my grill btw

I am thinking of just splitting it in half and grilling the 2 halves

any suggestions on spices/sauces cooking methods?

I never grilled one of these before and was looking for some tips

(btw when i roast any chicken in the oven the breast cooks fine but the
thighs and legs arent done as well-and if i cook it more to cook the
dark meat the white meat gets dry...another thread huh?)

When I don't feel like investing the two hours to rotisserie one of
those plump babies I simply cut it into eighths and grill it... use low
indirect heat while turning and basting often... any parts get done
first then move them to the warming rack or just keep in a foil covered
plate. As to seasoning, whatever you like will be good for you. I
like to season grilled chicken with Penzeys adobo, basting with
something citrusy or pineappley is nice. Unless you don't much like
the flavor of chicken go easy on the seasoning... folks who brine much
prefer the flavor of salt to chicken.

Sheldon

In rec.food.cooking said:

folks who brine much
prefer the flavor of salt to chicken.

Damn. You know nothing about brining, eh?

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

Quoted message said:

In rec.food.cooking said:

folks who brine much
prefer the flavor of salt to chicken.

Damn. You know nothing about brining, eh?

Why should that be any different?

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

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Quoted message said:

Hi I bought a perdue ovenstuffer on sale and want to grill it instead
of roast it

Quoted message said:

(btw when i roast any chicken in the oven the breast cooks fine but the
thighs and legs arent done as well-and if i cook it more to cook the
dark meat the white meat gets dry...another thread huh?)

thanks!
bloo

I'm not sure what a perdue ovenstuffer is? If it is a big chicken, cut out
the backbone, give the breasts a good hit on each side, and this will open
up the bird, like a filet. It will cook quicker when it is opened up flat
than it will when the bird is in one piece. This comes from Cook's
Illustrated. If you're going to bake the bird, make up a batch of stuffing
put it in a shallow corning wear and/or pyrex pan, lay the opened bird on
top of the stuffing and you have a bird that has been cooked quickly and
enough stuffing for everyone that is moist and tasty. If you're going to
grill it, it will be one big piece of chicken on the grill, and again, will
cook quicker than if it is left whole.

Harriet MBA 2006 (finally)