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.
Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.
* Trim off all fat before grilling.
* Before you start grilling, clean the grill off of all impurities and lightly oil the grill. This will help keep your meet from sticking to the grill and picking up impurities.
* Figure out how much food and drink you'll need for the number of people you have invited.
* 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.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
* Prepare the fire a half hour or more before grilling.
* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
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