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Wednesday, October 31, 2007

Grills



The challenge in grilling chicken is to make sure you grill or cook it it long enough so that the inside of the chicken is done without the outside being black or charred. But making sure you have the right grill, should be first on the list.

Gas grills are not compared to one another it is just a matter of choice, but they do seem to be in a loose order of preference. Good Housekeeping has a fairly up-to-date review of gas grills, as well.

Consumer Reports editors have tested and rated a total of 30 current grills, ranging from small portable grills, to backyard super grills. The reviewers' choice for the top gas grills is Webers. Weber grills have now been redesigned and are top rated. Cooking technology behind Weber grills is basically the same, this outdated review still has some value.

The Char-Broil gas grill is not very stylish as Weber Grills. It also made of painted steel. Kenmore grills costs far less than other grills. Kenmore gas grill had good reviews and good scores for performance, and we didn't find the same durability complaints for this grill, and it is for less expensive gas grill.

You can use grills with propane. Always open the lid before lighting a gas or charcoal. Prepare the grill (turn on a gas grill or start some charcoal briquettes burning).

You can make a grill selection based on name or looks. But I would try the less expensive ones first, just so you can get a idea as to what you want in a grill.

As far as which one cooks better, well you be the judge in your grilling chicken experience

And let your Grilling intuitions take over

always make sure that the chicken is cooked until red is gone.


Tuesday, October 09, 2007

Grilling Chicken Is A Very Enjoyable Experience


When I am grilling chicken, I like to keep it simple, some of the different recipes around call for some pretty extravagant means. I know there are hundreds of recipes for grilling chicken, and a few stand out more then others, like with a mango sauce, or a BBQ sauce with mustard base, you could even add a little honey in with it to sweeten it up. We all have our little favorites when grilling. I would suggest experiment but not to the point it becomes a chore instead of a delight.

Some people cook on a grill very different. Some turn it often and some turn it once. Me I like to turn my chicken about 3-4 times in a period of twenty minutes, then I move the chicken to the side and let cook for about an hour and a half on low to med heat.

Here is a nice little recipe you can mix up fast.

Marinated Chicken

Serving for 4

4 boneless skinless chicken breast halves

1/4 Cup Frenches spice brown mustard

2 Tablespoons fresh lemon juice

1/4 Teaspoon freshly ground black pepper

1 1/2 Teaspoons Worcestershire sauce

1/2 Teaspoon dried tarragon

Mix all the Ingredients except chicken in a bowl.

Roll chicken around in the bowl to cover ingredients well, make sure chicken is covered well.

Place chicken on platter and let sit in room temperature for about 20-30 minutes. You could let sit in refrigerator for a few hours

Grilling: Uncovered, over medium heat, turning once or twice, for 10 to 15 minutes depending on the thickness of chicken breast.

Sounds good ? You bet

So good luck in your grilling chicken adventures.

John

Saturday, September 15, 2007

Grilling Chicken

Grilling chicken is one of life's great pleasures, here's where you'll find everything you need to know to make the experience perfect. The challenge in grilling chicken is to cook it long enough so that the inside of the chicken is done without the outside being charred.

Have you ever planned a cookout and threw some chicken on the grill to see everything go up in smoke, or when you served up the chicken people look at it like you just came out of a forest fire. This article will help you in your grilling experience, And your chicken grilling experience will be the talk of the town.

But the first thing you want to do is make sure your grill is set up correctly, the different types of grill selection will come in a later discussion.

You can use grills with propane or with charcoal. Prepare the grill (turn on a gas grill or start some charcoal briquettes burning).
How to set up your grill for direct grilling:. Always open the lid before lighting a gas grill.

When grilling chicken I usually will turn all the burners on, I find it best to take chicken out of refrigerator about 10 to 15 min before you start cooking, this is also a good time to consider adding spices.

I then place chicken quarters on grill. Whether you use quarters, single pieces or whole halves is entirely up to you. I like to spray the grill with Pam or some other grill lubricant to help from sticking.

As far as the types of seasoning you like when grilling chicken, it is just a matter of personal choice or taste. I like to season my chicken before I place it on the grill. I have found that applying BBQ sauce while still on the grill tends make the skin look burnt. My preference is to keep a bowl of my favorite BBQ sauce on the side when I eat, then there are other times when I just prefer the natural taste of grilled chicken

One important thing to remember when grilling chicken is NOT to leave chicken unattended. The real key to having golden brown chicken is to sear on both sides for about 10-20 minutes and then turn one burner all the way up (left or right) and the all others off. Move chicken to the one side opposite of burner you left on high. You can even pile the chicken up. Now you can close the lid, look at time, go get favorite beverage, call and invite me, check back in about one hour depending on how much or how many pieces you are cooking.

Another important consideration is the utensils you will be using. Do your self a big favor and get long utensils: prongs, a fork, spatula --what ever it is-- make it long enough to do your chicken grilling right and not burn the hair off your skin; Even worse, you don’t want blisters on your fingers or arms.

And lastly, always make sure when grilling chicken the chicken is cooked until red is gone. You don’t want your feast to turn into a four day cold from salmonella poisoning.
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