Send News. Want a reply? Read this. More in the FAQ.   News Forum - All Forums - Mobile - PDA - RSS Headlines  RSS Headlines   Twitter  Twitter
Customize
User Settings
Styles:
LAN Parties
Upcoming one-time events:

Regularly scheduled events

Report this Comment
Use this form to report the selected comment to the moderators. Reporting should generally be used only if the comment breaks forum rules.

5. Re: Out of the Blue Aug 6, 2013, 13:46 Will W
 
To each his own, but I'm the opposite on chicken. I cook at a low heat for a longer period of time. I don't sear the ouside like I would a steak because it's not a steak. It's a more delicate meat and the texture of a chicken gets tough when you sear it, and you're not "locking in the juices" like you are on red meat.

Brine, rub, and cook at a low temp if you're grilling it....indirect heat is even better. Bone in you always cook bone side down until it's done. If there's skin, put the rub under the skin and keep it away from direct heat.

We all cook a little differently and have our own style though.
 
 
Subject
  
Optional
Message
 
Login Email   Password Remember Me
If you don't already have a Blue's News user account, you can sign up here.
Forgotten your password? Click here.
 




footer

.. .. ..

Blue's News logo