Hints And Tips for Grilling Chicken

Chicken on the grill is always out of this world! But there are several hints and tips for grilling that luscious dish that was definitely worth sharing!

So, fire up that grill and start cooking!

Parts: Cook dark meat 30 minutes, white meat 15 minutes, basting and turning every five or so minutes to keep the meat moist.

Halves: First, grill skin side down for 5 minutes, then cook covered, skin side up, 35-40 minutes.

Wings: 10 minutes per side. (Don't forget the Brothers HEAT!)

Whole Chicken: (about 3 1/2 pounds...About 1 and 1/4 to 1 and 1/2 hours in a covered grill, 1 and 1/2 to 2 hours on rotisserie.

Use tongs rather than a fork to turn food gently so you don't lose the tasty juices.

How To Clean Your Barbecue Grill

If your barbecue grill is getting greasy or a sooty buildup, the cleanup might be quicker and easier than you think. To start with, grilling experts say, that it’s not necessary to scrub the interior of your grill, whether you have a charcoal grill or a gas grill. In fact, allowing residue from cooking smoke to accumulate inside the grill seasons it, imparting a better flavor to the food you cook.

If flaky stuff falling off the inside of the grill bothers you, just remove it once a grilling season using a wet, soapy sponge followed by a wipe with a wet, nonsoapy sponge. That’s it!

Although you’ll save time by not cleaning the inside of the grill, experts advise that you regularly clean the grate that holds the food. Greasy clumps of burnt food that accumulate on this grate can give a bad flavor to the next round of food you grill. A long-handled bristled brush should do the trick just fine.

Do you clean your grill often? If so, how? Send us a shout out!

Great Food....In Pictures

You Need These To Make The Above.....Hungry Yet?!

For The Love Of Great Sauce

When a barbecue is on the horizon, then great sauce is strictly called for. What's barbecue without great sauce? For the love of great sauce begins with Brothers. 

“All normal people love meat. If I went to a barbeque and there was no meat, “Yo Goober! Where’s the meat? I’m trying to impress people here Lisa. You don’t win friends with salad.” — Homer Simpson


“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.” – James Beard, ‘Beard on Food’ (1974)