I hate overcooked meat. But I also hate digestive trouble! Ran across this nice article from the Egghead Forums that others should read as well. Essentially, use your ThermaPen and trust it. Red chicken ain’t all bad.
You gotta love the comment about the red meat! “If consumers were taught to eat safely prepared, bloody chicken, as they want to do with beef, they would be able to enjoy juicier chicken.”
There are times when you can’t host the party, and carrying your Big Green Egg with you is a bit patronizing. Well, this great recipe will make sure everyone knows you are still the top cooker!
This is easy to prepare and an instant hit. While you can cook the chicken in the slow cooker, I prefer to grill the chicken a bit on the egg coated with my favorite rub before adding it to the mix.
Read more…
It is important to make sure you don’t under cook your food for safety reasons. And just as important, you need to make sure you don’t overcook the food for taste reasons. Remember that you need to pull your food from your grill just as it hits these temperatures as it will continue to cook in a carry-over period even after you pull it off. You can extend this cooking time by wrapping the meat in foil while the juices redistribute themselves in the meat. This rest period is important. Read more…
For years BBQ chicken has been a favorite. In my single days, I would make many a meal of chicken thighs and a box a macaroni. A little fun on the gas grill and some boiling water would feed me for a couple days. Unfortunately, I found that the gas grill was turning tasteless and the effort involved was simply not worth it. I moved to the Alton Brown smoker and enjoyed my outdoor meals flavored by long smoke sessions.
That changed today. Read more…