Friday, January 9, 2009

blackened chicken 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.

Here are some cooking and buying tips to get you started:

* Marinate your meats.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

* To decrease heat, raise the cooking grid or sprinkle coals with a little water.

* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.

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