The chief problem with chicken is that, like turkey, it has two distinctively different kinds of meat. The white meat breasts and the dark meat thighs and legs need to be cooked differently. To keep the breast meat moist and tender it needs to be cooked over a lower fire than the rest which needs to be cooked more. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.
Buying and Cooking your own chicken at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.
* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.
* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.
* Figure out how much food and drink you'll need for the number of people you have invited.
* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.
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