Chicken is my nations most popular meat, but when it comes to grilling, is probably less important, because people are more concerned to ensure that the meat is cooked through and through. I know some even pre-cook the chicken in the microwave before, but this is not really necessary if you are the basic rules that I follow above.
Only to a point when you grill again, leaving more time to solve the coal before cooking (about 45 startMinute), because, despite a lean meat and chicken fat under the skin is described, mobilized very quickly to the fire and aggression. You do not get beautiful barbecue chicken with crispy skin but raw chicken with what looks like a dirty oily layer describes, better known as a risk to health.
So when it comes to how barbecue chicken there are essentially four different styles, rotisserie, rush, smoker or roast, are the first two, which I will concentrate on coursesspecifically for the network. Hopefully, smoked chicken is self explanatory and roast chicken is great in a ceramic grill Kamada, but maybe another day.
Rotisserie
Rotisserie is when you barbecue chicken on a roasting pan and turn the heat to ensure effective and continuous that the chicken is evenly cooked through. Rotisserie is probably the most difficult to barbecue chicken because it is not so easy to say if the chicken is done andIt is important to ensure that the cavity is cooked inside. This means that they must be cooked longer, and if you roast the bird, but that does not mean it will be dry. The key is to ensure that your barbecue chicken is irrigated every 15 minutes with the juices in the drip tray. Control for good food, or grill with a thermometer or simply stabbing the thigh with a skewer, and if the juices free path (no blood) done, then. If you have a BBQThermometer then you're looking for a temporary employee in the 165 ° C and 180 ° F in the thigh and wing.
Hastily
This is my favorite way to grill chicken, such as, because it (quite quickly about 45 to 50 minutes) and because the cave is vulnerable, you are guaranteed to be well cooked on the inside. The challenge is being prepared, because you cut the chicken on the back or sternum and the best with a pair of scissors or a sharp knife. When using a knifetend to cut the sternum, because it is easier. When you are finished cutting, flatten and place the bird on the barbecue and then you're ready to grill 25 minutes on each side and then the fact. TIP - less fat drips from the inside of the chickens for the first side to cook.
These two documents are essentially technical and grill only make them into full-blown barbecue chicken recipes easy to season with salt and pepper. This will add flavor, but also contributes to the saltCrisp skin - not the healthiest chicken but certainly tasty. If you want to improve the recipe, then break the home page of your favorite barbecue sauce.
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