Yes, I too find that when the chicken is spongy, 
I know that it is not ready, when I cook it
On my flat griddle I asked this question
Do you and your hubby use foil when cooking on the gril?
Teresa

-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Linda Ratzlaff
Sent: Thursday, January 24, 2013 11:00 AM
To: [email protected]
Subject: Re: [CnD] bbqueing

Hi Teresa
I can't give you an answer for how long to do the chicken as I cut up the 
chicken breast, so it is smaller then what you get from the store.  I use 
boneless and I guess I cut the breast in half.  My husband does the bb-q-ing

(he has about 10% vision) and the way he does it is  according to feel, if 
it feels kind of spongey when you grab the chicken with the tongs you leave 
it on that side a little longer.  He also goes by the look of it.  Don't 
know about for the bone in as we always use boneless chicken.  As for steak:

it would depend on how well you wnat it done example well done, medium well 
and rare.  It also would depend on how thick and how big the steak is. 
That's probably not much help in the steak department.  We normally use 
pre-prepared frozzen hamburgers.   You have the flame turned up high you 
would do no more than 6 minutes on each side.  About half way through you 
turn the heat down and you have to turn the burgers quite often.
Hope this helps or maybe someone else has a better idea in helping with 
bb-q-ing.

Linda
----- Original Message ----- 
From: "Teresa Mullen" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 24, 2013 11:32 AM
Subject: [CnD] bbqueing


> Hello
>
> I have a question about bb-q-ing
>
> When doing chicken how long for boneless and how long for with the bone?
>
> Also when cooking a steak, when it comes time to turn the meat over
>
> How long of cooking time
>
> Till it is ready?
>
> For hamburgers as well?
>
> Teresa
>
> _______________________________________________
> Cookinginthedark mailing list
> [email protected]
> http://acbradio.org/mailman/listinfo/cookinginthedark
> 

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