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Posted: 10/7/2007 6:13:28 PM EDT
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Posted: 10/7/2007 6:14:29 PM EDT
[#1]
Not hot enough?
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Posted: 10/7/2007 6:14:32 PM EDT
[#2]
i always spray some pam on the grill before i turn it on, same with grilling fish.
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Posted: 10/7/2007 6:15:00 PM EDT
[#3]
clean your grill.
Oil it immediately (use an old kitchen towel dripping with oil and tongs) before putting the chicken on. Make sure it is good and hot. |
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Posted: 10/7/2007 6:16:23 PM EDT
[#4]
Clean, then apply olive oil w/ a rag or paper towl to the grates.
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Posted: 10/7/2007 6:16:58 PM EDT
[#5]
+1 And need new grill grate or blast that thing off with a bead blaster, season and crank up the heat to sear then lower for cooking. My two cents... |
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Posted: 10/7/2007 6:17:30 PM EDT
[#6]
Oil your grill.
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Posted: 10/7/2007 6:18:07 PM EDT
[#7]
Don't hit them with your car.
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Posted: 10/7/2007 6:18:14 PM EDT
[#8]
yep clean the grill and oil it. get the grill hotter before you add the bird. let it get 1/2 done before you flip it and it wont peal off so bad. it happens to me if i do the frozen breasts on the grill. cause it dont get done enough before i flip it. -chris
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Posted: 10/7/2007 6:18:39 PM EDT
[#9]
Oil the grill or leave the feathers on.
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Posted: 10/7/2007 6:19:05 PM EDT
[#10]
That happens to me everytime.
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Posted: 10/7/2007 6:21:59 PM EDT
[#11]
Oh dear God, please tell me that is not a "Boneless, Skinless" chicken breast, if it is then you have caught teh ghey and that is the least of your troubles.
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Posted: 10/7/2007 6:23:12 PM EDT
[#12]
When it's happened to me, I think it's because I tried to flip them too soon. Oil or Pam will help, but what I do is wait until I see the very edges look like they're getting done...kind of like flipping pancakes.
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Posted: 10/7/2007 6:23:40 PM EDT
[#13]
You need more fat.....and more beer. Try wings next time.
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Posted: 10/7/2007 6:24:39 PM EDT
[#14]
Everyone is correct....a grill must be seasoned like an iron skillet....keep it well oiled and don't scub it with water/soap or over clean it. BTW cook a few juicy steaks without cleaning it afterwards....red meat is just the ticket for greasing up a grill
roy d |
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Posted: 10/7/2007 6:27:53 PM EDT
[#15]
Start fire.
Wait about 5 minutes. Clean grill - brush burnt matter and particulates, but do not scrub off any seasoning. Cover grill. Wait for tempurature to be right. Place chicken on hot grill. Allow chicken to cook for a minute. Chicken should not yet be stuck Flip chicken. Allow chicken to cook for a minute. Chicken should not be stuck. Chicken is now seared. Flip chicken again and cook as normal. |
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Posted: 10/7/2007 6:28:32 PM EDT
[#16]
It's because you didn't add beans to it...no wait, wrong thread.
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Posted: 10/7/2007 6:30:35 PM EDT
[#17]
Dirty grill grates + dry grill grates + not hot enough = stuck meat.
Clean those grates, oil them up, and get that grill nice and hot. It's the same when cooking on cast iron pans. |
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Posted: 10/7/2007 6:31:42 PM EDT
[#18]
Fail
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Posted: 10/7/2007 6:33:09 PM EDT
[#19]
You put frozen food on the grill?  |
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Posted: 10/7/2007 6:36:04 PM EDT
[#20]
You fail in more ways then one.
Don't put frozen chicken on grill. Your grates look like they never truly been cleaned or mantained. Your gas grill is type that have shields over the burners. |
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Posted: 10/7/2007 6:37:36 PM EDT
[#21]
Feed your grill more and it won't bite your food!
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Posted: 10/7/2007 6:40:04 PM EDT
[#22]
Worst dinner pic ever!
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Posted: 10/7/2007 6:43:42 PM EDT
[#23]
+1 Much more fun to spray the Pam when the grill is good 'n hot, though.
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Posted: 10/7/2007 6:46:29 PM EDT
[#24]
Thanks for the tips!
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Posted: 10/7/2007 6:50:35 PM EDT
[#25]
All good advice here.
Keep your grill clean and oiled...just like your guns.
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Posted: 10/7/2007 6:51:45 PM EDT
[#26]
and your women... |
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Posted: 10/7/2007 6:53:49 PM EDT
[#27]
Heat grill
Cover, allow most of that crap you have on there to burn off. Remove cover, scrape/ brush any remaining build up off of grill. Spray with Pam or use a towel dampened with canola/ grapeseed oil and season the grate. I usually have a marinade or at least some olive oil on the piece of food to bee grilled. Place chicken on the grill, and don't touch it. Just leave it alone for 3-4 minutes. flip the bird and continue to cook on the other side, to about 157 degrees. Pull chicken off and allow to rest for 5 minutes ( the internal temp should "carry over" to 165, and allow for a very moist, perfectly cooked chicken breast). Slice from the "fat" end to the skinny/ thin end. This method "pushes" juices from the fat end down to the thin end of the chicken breast. |
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Posted: 10/7/2007 6:55:20 PM EDT
[#28]
Flatten the chicken to equal thickness and spray both sides with Pam.
Turn the heat down and brush the grate with oil right before cooking. Sear on high heat a min per side; reduce to med heat for 4 mins. |
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Posted: 10/7/2007 7:37:26 PM EDT
[#29]
+1. I would also add that using a wire brush to clean a grill is not proper. It can cause the grill to hold in more carbon between cleaning and then its over. The best way to clean a grill is with hot water and a non-chemicaly treated scrubbing pad. then heat the grill up and apply a thin coat of olive oil or even veggy oil before it gets to hot to handle. then allow it to cool. then heat it back up and then cook on it. |
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Posted: 10/7/2007 7:55:19 PM EDT
[#30]
Ditto. 
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Posted: 10/7/2007 8:30:45 PM EDT
[#31]
Chicken is for fags and pussies. Eat some red meat, if you have to have white meat cook some pork.
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Posted: 10/7/2007 9:03:59 PM EDT
[#32]
The only "real"answer is: Your grill is too fucking hot . You can't cook chicken "medium rare". Cool your grill and cook you chicken a little longer.
Mine tonight was damn near perfect, and didn't stick to the grill. I have, however, stuck chicken to the grill, because the grill was too hot to start with. |
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Posted: 10/8/2007 2:55:06 AM EDT
[#33]
+1, too hot. I'm amazed you and I are the only ones here who know that. Chicken can not be charred like beef. You don't want those grill marks on chicken that we like on a steak. It does not carmelize like beef, it just carbonizes. That's bad. I like to clean my grill with heat, but you can't put chicken on a red hot grill or expose it to high heat. Use the upper rack or let the grill cool. Oil helps, but is not nessesary. |
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Posted: 10/8/2007 3:27:51 AM EDT
[#34]
Clean and oil your grill. Use moderate temperatures. I've noticed personally that a lot of people tend to cook at too high of a temperature.
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