Thursday, December 18, 2008

chicken kabob recipes

Most grilling experts would probably agree that there is an art and science to becoming a true grilling guru. While some decisions like whether to use a charcoal or gas grill are a matter of personal preference, understanding the finer points of food preparation over open flames comes only from education. Getting to know the grill, as well as learning how to use the heat and create different flavors, will make this grilling season the most enjoyable yet.

Below are some tips for you to remember...

* Marinades boost flavor in grilled food.

* When meat is cooked, transfer to a clean plate or serving platter.

* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

No comments: