|Back to Back Issues Page|
Original Q, Issue #043- grilling, burgers
June 03, 2011
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.
If you like this e-zine, please do a friend and me a big favor and "pay it forward."
If a friend DID forward this to you and if you like what you read, please subscribe by visiting... Original-Q
Table of Contents
Recent Website Additions and Updates
*Grilling is Such Fun
Recent Website Additions
Grilling is Such Fun
I have been asked to be the Grill Master at a cookout this weekend. To which, I have gladly accepted. I never consider grilling work.
Grilling is such fun, how could I refuse. Besides it will be...
Recently Judy and I were at some friends' house just eating, drinking, resting and relaxing. Naturally the topic of conversation eventually had to become BBQ.
JT shared with me a twist on the usual burgers on the grill recipe. I must say that his ribs were almost as good as mine. So when he started talking about food, grilling and smoking... I was all ears.
His variation on burgers was quite simple but enticing. So much so, that I gave it a try the very next day. Not surprisingly, they were very good. So here it is for you to try yourself.
Lean ground beef
JT told me that he has his butcher grind it up for him, ready to go. Me... I just went home, chopped it all up and mixed it by hand. Either way works.
I just used one pound of beef, about 3 slices of bacon, and 2 large jalapenos. The more bacon, the more flare-ups. So, use your own judgement. You can also adjust the amount of peppers to your taste.
That's it. Simple right? It's enough to make a noticeable change in your everyday burger. Try it... I think you'll like it. Thank you JT.
I boil my chicken before i put it on the grill but i am finding out it comes out dry and hard. What could be the reason for this? I boil it a little so that the time spent on the grill is shorter. Is this the wrong way to do it?
Thank you for the question!
I have never boiled a chicken before grilling it. So, I won't be a voice of experience on this one. But... let me give you my reasoning for not boiling.
Boiling a chicken creates a wonderful broth that is full of flavor. That flavor must come out of the chicken, thus leaving less flavor in the meat.
There is an advantage to this, though. The chicken is cooked before it's grilled (less time on the grill), and the risk of salmonella illness isgreatly diminished.
I would never be so bold, though, as to tell you not to boil chicken before you grill it. Actually, that's the way a lot people do it. It's just my preference not to boil (avoid any flavor loss).
The only reason I know of, that it might be turning out hard and dry, is that it gets overcooked. Somewhere throughout the combination of boiling and grilling, it dries out. That's one of the primary concerns of all grillers... keeping in the moisture.
Regardless of which way you go (boil or not boil), try making use of an instant read thermometer. A cooked chicken breast should read 170 degrees. Some people even say that's too done.
Remember too, that the chicken's temperature will rise 5 to 10 degrees after coming off the grill. So, take it off a little early and let it rest for a few minutes.
If you want to continue parboiling (pre-boiling), here is a more gentle way you might want to try. It should create a tender seasoned chicken for you. Just keep an eye on the temperature so you don't overcook it.
Fill a large pot 1/4 full of water and add the same amount of soy sauce. Add 1/4 cup sesame oil, and 1/2 cup rice wine. You can also add other seasonings as well if you would like. Bring it all to a boil. Add the chicken (whole, halves, or quarters) and bring it back to a boil. Then, turn off the burner. Cover the pot and let the chicken sit for about an hour.
Grill the chicken until it's mostly cooked, turning often. With 5 minutes or so cooking time left, brush with your favorite BBQ sauce. Once again, turn often. Use the instant read thermometer to help you determine when the chicken is done.
Good luck Carol. I hope this was helpful.
All the Best
Salmonella illness - i never knew that could come from grilling. This is the first time i am hearing about this. Is this a factor people should consider before grilling? Do you have more information about salmonella and grilling?
And thank you for your advice....
Not to worry Carol. The danger of salmonella illness comes from the chicken, not the cooking process. That is a potential problem with raw chicken no matter how you decide to cook it.
Everything you've heard about salmonella and chicken still applies to grilling, just as it does cooking indoors. The main concern with chicken is safe handling procedures (to avoid cross contamination), and temperature. Bacteria can really thrive between temperatures of 45 to 140 degrees Fahrenheit.
So, salmonella and bacterial growth have nothing to do with grilling. The risk of food-borne illness is there whether you grill or fry the chicken.
That's why it's so important to use an instant read thermometer. The internal temperature of cooked chicken should be above 150 degrees (high enough to kill the bacteria) and less than 180 degrees (low enough to keep it from becoming too dry and tough to eat).
All the Best
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
Submit your questions through Contact Me
Please let me know how you think this ezine can be improved. I want to include things that are of interest to you. The best way for me to find out what you like is for you to tell me.
So please drop me a note with your comments or suggestions. Simply fill out the Contact Me form. (Easy, right?)
|Back to Back Issues Page|