When cooking chicken the first thing people usually do wrong is overcook it. They leave it on the grill for way too long until there is nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carry over heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* Minimize fat drips into the grill, which causes flare ups.
* 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.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.
* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.
* Never place cooked meat on a platter that held raw meat.
* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.
No comments:
Post a Comment