Grillmates by McCormick

maximus · 07-01-2005, 12:43 AM

Has anyone tried Grillmates made by McCormick? I am thinking about grilling out this whole weekend and I saw a commercial abouth these products. I know that McCormick makes excellent spices and such and was think that grillmates would probably be just as good. Any recommendation on what brand of grillmates (best tasting) to use on chicken? Thanks.

http://www.mccormick.com/content.cfm?id=7005

Airhog · 07-01-2005, 12:49 AM

depends on how you plan on cooking the chicken. Remember that chicken takes longer than beef, so you dont want to put a sauce on them too early. I've never liked any marinade I have ever had that came in a bag. I prefer to do a dry rub on most of my meat, but if you want a good marinade, I would reccomend marinading the chicken in some liquid smoke, a tsp of brown sugar, a bit of garlic powder, and if you like some spice thrown in some chili powder.

maximus · 07-01-2005, 01:04 AM

Quote:

Originally Posted by Airhog

depends on how you plan on cooking the chicken. Remember that chicken takes longer than beef, so you dont want to put a sauce on them too early. I've never liked any marinade I have ever had that came in a bag. I prefer to do a dry rub on most of my meat, but if you want a good marinade, I would reccomend marinading the chicken in some liquid smoke, a tsp of brown sugar, a bit of garlic powder, and if you like some spice thrown in some chili powder.

Thanks for the tip. Sorry for the stupid question but what is "liquid smoke"? Is it a hot sauce? Thanks again.

Swaggs · 07-01-2005, 01:06 AM

Quote:

Originally Posted by Airhog

I prefer to do a dry rub on most of my meat..

Did you really type this with a straight face?

ISiddiqui · 07-01-2005, 01:31 AM

Quote:

Originally Posted by maximus

Thanks for the tip. Sorry for the stupid question but what is "liquid smoke"? Is it a hot sauce? Thanks again.

I believe it is a sauce to make the meat taste 'smokey'. It's not hot sauce.

ShaqFu · 07-01-2005, 01:56 AM

Isn't liquid smoke the stuff you can inject into the meat? I've used something like that on my smoked turkey.

Wet marinades on chicken can be tricky, but if you want certain flavor (say terriayki flavor), it is typically your only choice.

Breeze · 07-01-2005, 05:45 AM

If you like Cajun spices get chicken breasts skin on rub Tony Chachere on it and grill it on indirect heat for 45 minutes. Start with the meat side down.

Not sure what grill you use and your times might be different. I use a Weber and 45 is perfect.

Breeze · 07-01-2005, 05:48 AM

liquid smoke...some people like it, I can't eat anything with that stuff on it. If you want a smokey flavor get some hickory chips, soak them in water and put them on the coals while you are cooking. Make sure the smoke from the chips goes across the meat (if you have a kettle grill put the vent on the side the meat is on and bank the coals on the opposite side of the drum).

dacman · 07-01-2005, 08:31 AM

07-01-2005, 12:49 AM	#2
Airhog Captain Obvious Join Date: Aug 2001 Location: Norman, Oklahoma	depends on how you plan on cooking the chicken. Remember that chicken takes longer than beef, so you dont want to put a sauce on them too early. I've never liked any marinade I have ever had that came in a bag. I prefer to do a dry rub on most of my meat, but if you want a good marinade, I would reccomend marinading the chicken in some liquid smoke, a tsp of brown sugar, a bit of garlic powder, and if you like some spice thrown in some chili powder. __________________ Thread Killer extraordinaire Yay! its football season once again!

07-01-2005, 08:31 AM	#9
dacman College Benchwarmer Join Date: Oct 2000 Location: speak to the trout	__________________ No signatures allowed. Last edited by dacman : 07-01-2005 at 08:32 AM.

07-01-2005, 01:56 AM	#6
ShaqFu H.S. Freshman Team Join Date: Nov 2004 Location: South Florida	Isn't liquid smoke the stuff you can inject into the meat? I've used something like that on my smoked turkey. Wet marinades on chicken can be tricky, but if you want certain flavor (say terriayki flavor), it is typically your only choice.

07-01-2005, 05:45 AM	#7
Breeze Grizzled Veteran Join Date: Oct 2002 Location: Northern Suburbs of ATL	If you like Cajun spices get chicken breasts skin on rub Tony Chachere on it and grill it on indirect heat for 45 minutes. Start with the meat side down. Not sure what grill you use and your times might be different. I use a Weber and 45 is perfect.

07-01-2005, 05:48 AM	#8
Breeze Grizzled Veteran Join Date: Oct 2002 Location: Northern Suburbs of ATL	liquid smoke...some people like it, I can't eat anything with that stuff on it. If you want a smokey flavor get some hickory chips, soak them in water and put them on the coals while you are cooking. Make sure the smoke from the chips goes across the meat (if you have a kettle grill put the vent on the side the meat is on and bank the coals on the opposite side of the drum).

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