orange chicken recipes

Most grilling experts would probably agree that there is an art and science to becoming a true grilling guru. While some decisions like whether to use a charcoal or gas grill are a matter of personal preference, understanding the finer points of food preparation over open flames comes only from education. Getting to know the grill, as well as learning how to use the heat and create different flavors, will make this grilling season the most enjoyable yet.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

* 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.

* Trim off all fat before grilling.

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For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor. The most ancient and time honored method for enhancing the flavor of grilled food smoking. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.

Whether it s a father s day poolside party or backyard barbecue, summertime is the perfect season for outdoor entertaining. Here are a few tips to remember:

* Marinades boost flavor in grilled food.

* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.

* Figure out how much food and drink you'll need for the number of people you have invited.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

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One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces. In this way the chicken is moist and tender with a pleasant smoky flavor. This also prevents fire flare ups because the sauce is generally the actual culprit of these flare ups. It's the sugar in the sauce that causes the burning. When you put it on near the end of the cooking time, it won't burn.

If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:

* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.

* To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.

* If you are using an outdoor grill, keep children away from it and keep water handy.

* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.

* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.

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Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.

Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.

* When meat is cooked, transfer to a clean plate or serving platter.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

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It's not just the different grilling recipes and marinades that I like most about grilling. It's also the aspect of cooking outside where in you can move around and make a mess without getting yelled at. If you have not tried grilling, you should, it's a lot of fun and the food is delicious.

No matter how you like to grill your chicken, we recommend the following tips to keep your grilling season safe, flavorful and fun.

* To keep the chicken moist, apply an apple juice while cooking.

* Before you get ready to grill, marinade your steaks for at least a few hours.

* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.

* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

* Start with chicken that has been trimmed of excess fat and remember to baste carefully so oil won't drip onto the coals and cause flare ups.

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Direct heat is the most common method of grilling, which is basically grilling the food directly over the hottest point of the heat source. Grill pork chops, burgers, kabobs and anything less than 2 inches in thickness, over direct heat.

Remember these easy tips with buying and cooking chicken...

* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

* It is better to marinate meat with a big surface area because it can easily absorb the marinade.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

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Delicious grilled chicken is a versatile summertime favorite. It can be simply seasoned lightly and grilled, grilled with a sauce for spicy barbecued chicken, or skillfully seasoned and marinated according to a gourmet recipe.

Here is a list of quick tips:

* If you are using an outdoor grill, keep children away from it and keep water handy.

* Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.

* You'll need a nice set of utensils that are well suited for grilling.

* 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.