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12-Great Grilling |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 12-Great Grilling recipe on the web!! Who can resist the aroma of food sizzling on a hot grill? Food cooked over an open flame just always seems to taste better! Check out our grilling chapter, Fire up the Grill, for recipes that are sure to tempt your tastebuds and get you inspired to fire up the coals. Grilling is easy, if you know the secrets to perfect grilling. Here's the scoop to get you started. LIGHTING THE COALS * Light the coals at least 30 minutes before beginning to grill. Coals usually take between 30 and 45 minutes to reach the proper cooking temperature. * When are the coals ready? In the daylight, the coals should be 80 percent ashy gray. After dark, the coals should have an even red glow. Bright red coals are too hot, black coals are too cool and a mix of red and black coals give of uneven heat. Grilling over coals that are too cool can cause the food to have an off flavor from charcoal lighter that has not vaporized. DIRECT HEAT: Grilling method where poultry is cooked on the grill rack directly over the heat source. This method is used in all grilling recipes in this book except for whole chicken, whole turkey and whole turkey breast. INDIRECT METHOD: Grilling method where poultry is cooked away from the heat. It's the method to choose for longer-cooking poultry, such as whole birds and whole turkey breasts. If using coals, arrange hot coals around the edge of the firebox, and place a drip pan under the grilling area. If using a dual-burner gas grill, heat only one side, and place food over the burner that is not lit. For single-burner gas grills, place food in a foil tray or on several layers of aluminum foil and use low heat (grilling times may be longer than chart indicates). READYING THE GRILL RACK * Grease or oil the rack before lighting the coals or turning on the gas. * Place the grill rack 4 to 6 inches above the coals or gas burners. GREAT GRILLING TIPS * Cook poultry pieces evenly by placing the meatier pieces in the center of the grill rack and smaller pieces around the edges. Turn the pieces frequently. * Keep poultry moist and juicy by turning pieces with tongs instead of piercing them with a fork. * Prevent poultry from overbrowning or burning (and avoid calls to the fire department!) by brushing sauces on during the last 15 to 20 minutes of grilling, especially when using sauces that contain tomato or sugar because the can burn easily or cause flare-ups. GRILLING FOOD SAFELY * Never place cooked poultry on the same unwashed platter that raw poultry has been on. * Before serving leftover marinades and sauces that have touched raw poultry, heat them to a rolling boil and boil 1 minute. TABLE: GRILLING POULTRY Poultry Type: WHOLE CHICKEN Weight (Pounds): 3 to 3 1/2 Grilling Method: Indirect Temperature: Medium Cooking Time and Doneness: 1 to 1 1/2 hours or until meat thermometer reads 180° and juice is no longer pink when center of thigh is cut. Poultry Type: WHOLE TURKEY Weight (Pounds): 8 to 10 Grilling Method: Indirect Temperature: Medium Cooking Time and Doneness: 3 to 4 hours or until meat thermometer reads 180° and juice is no longer pink when center of thigh is cut. Poultry Type: WHOLE TURKEY BREAST Weight (Pounds): 3 1/2 to 4 Grilling Method: Indirect Temperature: Medium Cooking Time and Doneness: 1 to 1 1/4 hours or until meat thermometer reads 170° and juice is no longer pink when center of thigh is cut. Poultry Type: CORNISH GAME HEN (split birds in half before grilling for best results) Weight (Pounds): 3 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 30 to 40 minutes or until meat thermometer reads 180° and juice is no longer pink when center of thigh is cut. Poultry Type: BROILER-FRYER, cut-up Weight (Pounds): 2 to 2 1/2 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 35 to 40 minutes or until juice is no longer pink when centers of thickest pieces are cut.* Poultry Type: CHICKEN BREASTS (with bone) Weight (Pounds): 1 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 20 to 25 minutes or until juice is no longer pink when centers of thickest pieces are cut. Poultry Type: CHICKEN BREASTS (boneless and not flattened) Weight (Pounds): 1 1/4 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 15 to 20 minutes or until juice is no longer pink when centers of thickest pieces are cut.* * Dark meat may take longer to cook. Poultry Type: CHICKEN BREASTS (boneless and flattened to 1/4-inch thickness) Weight (Pounds): 1 1/4 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 10 to 15 minutes or until no longer pink in center. Poultry Type: CHICKEN WINGS Weight (Pounds): 2 to 2 1/2 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 12 to 18 minutes or until juice is no longer pink when centers of thickest pieces are cut. Poultry Type: GROUND CHICKEN or TURKEY PATTIES Weight (Pounds): 1 (1/2-inch-thick patties) Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 15 to 20 minutes or until no longer pink in center. Poultry Type: TURKEY BREAST TENDERLOINS Weight (Pounds): 1 to 1 1/2 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 20 to 30 minutes or until juice is no longer pink when centers of thickest pieces are cut. Poultry Type: TURKEY BREAST SLICES Weight (Pounds): 1 to 1 1/2 Grilling Method: Direct Temperature: Medium Cooking Time and Doneness: 8 to 10 minutes or until no longer pink in center. From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 02-How Do I Buy Great Chicken or Turkey? 03-Poultry Storage 04-How to Flatten Chicken Breasts 05-Cutting up a Whole Chicken 06-How to Bone a Chicken Breast 07-Get the Facts on Food Safety 08-Handling Food Safely 10-Thermometer Facts 11-Roasting Chicken and Turkey 12-Great Grilling 14-Poaching Chicken 15-How Much Poultry? 16-Microwaving Poultry 17-Use Your Favorites! 18-Moist Poultry Secrets 09-Check It Out! 13-Carving Poultry |
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