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Friday, December 9, 2011
Saturday, December 3, 2011
ChefJarod's Perfect Rotisserie Chicken
Chicken Rotisserie = Perfect Chicken. The rotisserie roasting is the best way for cooking chicken. The slow rotating action circulates the juices inside the chicken, and the heat is distributed evenly. You don't have overly dry chicken breast, while other parts are not fully cooked. Lower heat 325F means longer cooking time, but the net result is much tender meat. The meat literally falls off the bones, its that tender. The proteins in the meat breakdown with heat and time. So while high temperature cooking gives you cooked meat faster, it lacks the time to let the proteins to fully breakdown. Make sure you tie up the chicken legs and wings, very important, because legs and wings flapping around loose, will burn to charcoal. Keeping them tied and close to the rest of the chicken will make them cook uniformly. Put a pan under the chicken to prevent direct fire, the pan also catches the fat so you don't have flare up in the grill that will burn the chicken. Cooking time about 2 hours for a 3lb chicken. Check with a meat thermometer at the end to be 100% sure chicken is cooked. It needs to read 180F at the deepest part of the meat. Ingredients: 1. 1 or two whole chicken, free range if possible, max 3.5lb chicken each. Clean and pat dry with towel. 2. 2 tbsp of softened butter (or substitute with olive oil) 3. 2 tbsp of fresh thymes, crushed and mixed with the butter to rub on the chicken under the skin, in the cavity 4. 1 tbsp of onion powder 5. 1 tsp of garlic power 6. 1 ...
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