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Chicken is one of the hardest meats to do on the barbecue. It is so easy to burn or over cook it.
If you over cook it you have dry saw dust like meat, under cook it and you have the risk of getting food poisoning.
The main problem with chicken breasts is they are not even. You might get the one side cooked but the other side will be over cooked or vice versa.
Here are some tips and techniques to use to get great bbq chicken breasts.
Preparation
Boneless chicken breasts have a tapered shape with an attached tenderloin. Making the breast uneven and a nightmare to grill.
To start remove any excess fat and excess pieces of meat. Pound the breast with a hammer bout an inch thick to even it out, this gives you a nice even piece of meat to grill.
Then wash the chicken under a cold running tap and pat dry with a paper towel.
Brining and Seasoning
Brining can be a great way to ensure you get great barbecue chicken breasts. It will keep them moist and prevent them from drying out. The sugar in the brine caramelizes creating a tasty outer layer.
The brine mixture is made by combining half a cup of brown sugar, half cup of salt, 2 tablespoons of vinegar and 8 cups of water. Mix ingredients together and place chicken breasts in, this brine mixture is enough for 4 chicken breasts.
Place the brine bowl with the breast into the fridge and leave for at least 30 minutes but no longer than an hour.
Take the chicken out and sprinkle over your favourite chicken seasoning. Add a bit of lemon juice and some spices.
Barbecuing
Pre-heat your grill to a medium heat and lightly oil grid with olive oil or cooking spay. Once the chicken has finished brining and seasoning it must be grilled straight away.
Grilling time is really short, 2 - 3 minutes on each side because the breasts are now even. Breasts should only be flipped once and the grill lid needs to be closed to create an oven like effect.
Be careful not to over cook the chicken every minute that goes by after your chicken is done it is becoming drier. You can use these grilling techniques with any recipes you are preparing.
Grilling Chicken Breast!
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Thanks To : Discount Barbecue Tools & Accessories Store BBQ Tips for All Holiday
Recommend : Discount Barbecue Tools & Accessories Store Buy Portable Charcoal Grill - Grill Basket Reviews -
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One of the best ways to spend time during the weekend is to arrange a barbecue in the backyard. Opting for an outdoor barbecue grilling session is a great get together with family and friends and a perfect way to relax and de-stress after a hectic work week.
When purchasing your first grill, you will find that you have a large array of options available to you. It may seem overwhelming at first due to the almost endless amount of possibilities and options available. But there are generally only three main categories of grills:
Gas bbq Grills
With gas grills you have the option of either natural or propane gas fuel sources. Both options are safe and efficient methods to cook with. Propane gas grills are the more popular styles of grill because of its portability as it can be easily moved to different locations around your yard to accommodate your needs and the widespread availability of its fuel. Natural gas grills do not have to refill its fuel tanks for use but they are limited to the location of the main shut-off valve and length of hose that runs to the grill unit.
Electric Grills
Electric grills offer great portability and take up very little room. These grills use radiant heat from an electrical element to cook the food, which allows for a more relatively precise regulation of temperature. By choosing an outdoor electric grill you will be able to plug it in and within seconds you will be ready to cook that steak.
Charcoal Grills
The charcoal grill also offers great portability preparing food on a charcoal grill can give you the distinct smoky flavour or freshly grilled food. The cooking temperature in these grills is regulated by the amount of charcoal and air flow through the cooking chamber. These grills are commonly used on the beach, at picnics, and cottages. A stainless steel charcoal grill that is designed to be ultra lightweight would be perfect for backpackers.
Once you have decided on a perfect outdoor bbq grill for your needs, one of the most important bbq grill accessories you need to get is a grill cover. If you have a gas grill, you can get yourself a Gas Grill Cover. Grill covers protect your grills and prolong their life. Not keeping your grill covered; particularly if it is part of your outdoor cooking equipment could expose it to extreme weather and damage it.
Garden Furniture
By making your outdoor space an extension of your living room, you are creating an inviting setting to entertain family and friends. The most important idea is to have enough seating for all of your guests.
Outdoor patio sets are the best ways to make your yard have a new and fresh look. They are a great way to entertain guests outside when the weather is great. Exterior furnishings can provide carefree comfort and distinctive style to make an exterior space much more inviting.
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There are several common mistakes that many barbecue cooks make when preparing food on the barbecue. Check out these top ten mistakes NOT to make when preparing food on the barbecue.
1. Being in too big of a hurry. Barbecue takes time and patience. You can't rush it. Figure 1 to 1 1/2 hours per pound for most meats. If you're tending a wood-burning smoker, figure on adding fuel every 30-45 minutes.
2. Opening the lid to peek too often. This lets out the heat and the smoker will be below temperature. Open the lid only when necessary to mop or move or turn the meat. The meat's not going anywhere, so you don't need to keep checking up on it.
3. Trying to do a brisket or spare ribs the first time you use your smoker. Start off on the road to "Perfect Q" with the simplest meat to smoke-a whole chicken or a pork picnic roast. They're cheap and hard to ruin. Don't fill up the smoker with meat until you've had some successes. Start with just one item.
4. Using lighter fluid to start your charcoal briquettes. This can give you some really awful odors and tastes in your smoked meat. Use a chimney starter for charcoal. If you must use a charcoal lighter fluid, let the coals burn for at least 30 minutes before you put on the meat.
5. In a wood burning smoker, making the fire too big and closing the inlets and exhaust dampers to control the flame. This is a no no. Open that exhaust damper all the way. Regulate the oxygen intake with the inlet damper. Be careful how you close that inlet damper-your fire can smolder and give you some nasty-tasting smoke. Best advice-keep your fire low and your dampers open. Remember, a bad-smelling smoke=bad-tasting meat.
6. Using green wood. You must use seasoned wood to get good results when you begin barbecuing. The old pros can use a mix of green and seasoned wood, but beginners should not use the green stuff until they know about fire and temperature control. Using green wood without knowing what you're doing is the surest way to ruin the meat. You'll get creosote and that will make bitter meat that cannot be saved.
7. Trying to adjust too many things at once. Don't adjust everything on the smoker at once. Change one thing, see what happens, then change another.
8. Changing things too much at once. Make small changes to the smoker. Open or close the intake vent a little bit, not a lot. If you are continually making big changes, you will continually overshoot the correct temperature point. Your temperature curve will look like a giant sawtooth. Make the changes in small increments.
9. Putting cold meat into the smoker. This can lead to the condensation of creosote on the surface of the meat if you don't have a clean-burning fire. Beginners should allow the meat to warm up on the counter, but for no more than an hour, before you put it in the smoker. Experienced smokers can put the cold meat directly into the smoker. Some say this helps smoke penetration.
10. Inviting the family, the in-laws, and the preacher and his wife over the first day you get that new smoker. Practice some, get to know your smoker on a personal basis. Do a pork picnic shoulder, some chickens, then some ribs and finally when everything's coming together, do a brisket. Then invite the whole gang over and wow 'em good.
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