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Original Q, Issue #019 -- meat rest, beef, chicken, potatoes, pizza, pork chop
June 01, 2009
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*Let the Meat Rest - It Needs It.
Recent Website Additions
Let the Meat Rest - It Needs It.
Why should I let the meat rest? Everyone says that the meat should rest for 5 or 10 minutes after it comes off the grill before you cut into it.
BBQ Beef Recipes - How Do You Want it Cooked?
BBQ beef recipes are big in Texas. All you have to do is drive through the state and look at all the steak houses and BBQ joints.
BBQ Chicken Recipes
BBQ chicken recipes have something for everyone. Put your own touch on it for your next cookout.
Add grilled potatoes to your cookout. They go well with anything else on the grill. If you don't already have potato salad (heck, even if you do), grill a few potatoes and watch the smiles.
Grilled Pizza - Why Not Have Fun When Grilling?
Grilled pizza will get the kids involved with grilling. Make your own topping choices and help put it together. You will soon have a new favorite pizza.......your own.
Pork Chop Marinade
This pork chop marinade is better known as Drunk Butter Apple Chops. Developed by Longhorn Luke, this bourbon marinade blends the unmistakable flavors of bourbon and molasses throughout the recipe.
When I grill chicken, I have trouble getting it to turn out right. If I leave the skin on, there is always trouble with flareups and burning. When I grill skinless chicken, it turns out dry. Do you have any suggestions?
Flareups have always been a problem when grilling chicken with the skin on. No one has really come up with a good fix for that yet (except for watch it close and turn it often).
I grill chicken without the skin because my family prefers it that way. But that means I have the potential problem of it drying out during grilling. So I generally use a marinade to help with flavor (and moisture retention).
I also employ the use of a mop sauce during cooking, as well as a finishing sauce during the last 5 to 10 minutes. But I would say that the most important thing to do is to watch it close and turn it often.
The biggest reason that chicken (or anything else) comes off the grill dry, is overcooking.
Another way you might want to grill chicken, is... as an appetizer. I also do this with shrimp or thin slices of steak sometimes too.
Cut some skinless chicken breast into thin strips or small cubes. Skewer the pieces onto long bamboo skewers. Keep the chicken separate, though. Anything else you want to cook at the same time, put on separate skewers.
When you get ready, put the chicken skewers onto the hot grill. Take care, though, to keep one end of the skewers off the grill edge, so you have a way of turning them without burning yourself.
While they cook, mop lightly with soy sauce, Worcestershire, apple juice, cranberry juice, or orange juice. Or use your own mop of a lightly sugared sauce if you like.
These small pieces will cook fast, so you can serve them directly, as they come off the grill. Add more skewers to the grill as the done ones come off. They will only take about five minutes or so, depending on how thick your pieces are. So, as before watch it close and turn it often.
This is one way you can grill chicken without either drying it out, or having flare-ups. Juicy, tender, and unburnt. No flare-ups. Perfect. No matter how you decide to grill chicken, though, it takes a little extra attention to get the result you want.
So... in case you missed my subtlety, watch it close and turn it often.
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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