Need tips for on the grill cooking!!

Ravekid

Ravekid

Veteran Member
Now that it is cooling off (Fall is the best season), I am really looking forward to getting a new grill (nothing fancy) up and running. I have had it for a almost two months...but I hate the heat of the summer, so cooking on the stove is a lot easier. Needless to say, I can't wait to get the grill painted (needs rust proof paint on some panels) and ready for use. I do have one question on cooking chicken.

I am a big fan of cajun chicken at places like Outback, Chili's, etc.. Due to the price of gas and just waste of money it is to eat at those places, I would like to try and mimic how they cook their chicken with cajun spices. First off, I am a picky when it comes to food. I eat just the chicken with the spices...no veggies. I have had a thing of cajun spices from Sam's Club (Side questions: #1: What is the shelf life of this stuff? #2: Can anyone name a really good cajun spice maker and where to find it at? Hot and spicy is good!! Thanks). When I am grilling the chicken, should I just sprinkle the spices onto the chicken or would it be best to marinate?

If it's better to marinate, what are some simple mariante liquids to use? I am very picky, so would just some melted butter be my best bet? Thanks.
 
rocco94

rocco94

Inactive
here is your kicking chicken

Ravekid said:
Now that it is cooling off (Fall is the best season), I am really looking forward to getting a new grill (nothing fancy) up and running. I have had it for a almost two months...but I hate the heat of the summer, so cooking on the stove is a lot easier. Needless to say, I can't wait to get the grill painted (needs rust proof paint on some panels) and ready for use. I do have one question on cooking chicken.

I am a big fan of cajun chicken at places like Outback, Chili's, etc.. Due to the price of gas and just waste of money it is to eat at those places, I would like to try and mimic how they cook their chicken with cajun spices. First off, I am a picky when it comes to food. I eat just the chicken with the spices...no veggies. I have had a thing of cajun spices from Sam's Club (Side questions: #1: What is the shelf life of this stuff? #2: Can anyone name a really good cajun spice maker and where to find it at? Hot and spicy is good!! Thanks). When I am grilling the chicken, should I just sprinkle the spices onto the chicken or would it be best to marinate?

If it's better to marinate, what are some simple mariante liquids to use? I am very picky, so would just some melted butter be my best bet? Thanks.
Click to expand...

To answer some of your questions--the self life of spices is forever! the longer you have them the less potent they are. They lose thier power and flavor over time. The best spices are fresh or used within a few months after opening. As far as grilling ,I prefer to Marinate my chicken in just plan Italian dressing for a min of 24 hours --you will not believe the moisture or flavor(to die for) two days is the tops. I have had so many people freak out over my cheap .99 cent marianted chicken. Melted butter on a grill will only burn the chicken on the outside to a crisp I do not advise to use this method! I am married to an Italian family and learned many cooking secrets from THE NANA :lkick: Please trust in what I am saying. K
 
cin

cin

Inactive
Here is what I use, and also what the restaurant which I worked at used as well.

http://www.amazon.com/exec/obidos/t...8543-3795936?v=glance&s=gourmet-food&n=507846

Chef Prudomme's blackened redfish seasoning. It's wonderful and you can put it on everything, not just fish.

It was hard to find when I was in CA, but I noticed they sell it in the stores up here in OR. I ordered one of those large cans from Amazon last year or so. I gave a bunch of it away, and still have some. It's lasted me a long time.
I know what you mean about feeling like bbq'ing now that it's cooled off. I am keeping my eye out for a gas grill that I like for a decent price. I saw one that I semi-liked at Walmart, but it was all stainless steel, and I'm thinking the glare off that thing would be harsh. What do you think?

Way back when I used to eat chicken, I used to make this chicken marinade in which you add this pouch of spices and either orange juice concentrate or pineapple juice. It was ell pollo loco style and it was awesome. I bought the spice packet with directions on it in the market.
You can eat it with tortillas and salsa.
 
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