Grillerhood “One True Rule” contest winner announced
Grilling enthusiasts from all over responded to this contest with their grilling tips, tricks and rules to grilling chicken pieces. I announced the contest this past Monday not realizing I was opening the flood gates of such vast grilling knowledge. Everyday and sometimes every hour a new tip rolled in from the world to be shared on Cooking-Outdoors.com or Facebook and all of them spot-on helpful!
So now the winner must be chosen and this will be no easy task! It has to be a Tip, Trick or Rule that applies to “Grilling Chicken pieces perfectly” and ….. I have a tough, tough challenge here, but I'm going with safe grilling of chicken and the “True Rule” that must always be applied no matter how you grill your chicken:
“Always have a meat thermometer at hand to assure your chicken is at the proper temperature for serving. Cooking chicken to the proper temperature will help you to avoid food poisoning as well as cooking to the dry and overdone stage as well. ” – D Fabre
And that my friends will be the “True Rule” for grilling Chicken!
A difficult choice for me but I think you'll agree that no matter how we cook our chicken we must cook it till it is done to a safe temperature.
Congratulations Debbie Fabre! Please email me your address so we can send out your package!
Thank you to everyone who contributed to this fun contest!
– Gary
Here the answers I received on Facebook in response to the question:
“When grilling chicken pieces, success requires this One True Rule to grilling chicken pieces perfectly?”
“When cooking chicken try to keep the white and the dark meat separate. That way the white meat may be cooked to a minimal temp of 165 and allow the dark meat to be cooked to a higher temp of 175-180. In doing such each respective part of the bird will be cooked to it's most succulent stage.” – N Grosskopf
“I turn the chicken pieces frequently. I have the theory that this fools the juices. The juices think they are about to drip out and then, oh my gosh, we are going back through the chicken. This helps keep the chicken moist and scrumptious.” – Steve K.
“Convection cooking, long and slow, makes the skin crispy!! If chicken sits opposite the charcoals you don't have to worry about them burning!” – P Morello
“Make a mop sauce with apple cider vinegar, olive oil, and your rub. Mop your chicken every 10 minutes to keep it moist and juicy!” – T Kennedy
“Always make sure the chicken is fully thawed before cooking, when its still partially frozen is when you get bloody or purple bones. When properly thawed it cooks even and stays juicy.” – B Shoemaker
“You take the chicken cut it down the center. Spread it apart. Cut it in half again. Cut the skin, spread it, an marinade it. Set grill to 250 degrees close the skin. Lay chicken on grill bone side down. Cook for 3 hours!! Great Chicken!!” – E Cody
“Mixing a couple of the Grill Mates together then Rubbing the chicken. Covering with Foil and letting sit between 2 and 4 hours to soak in the Flavor. then cooking with indirect heat until the internal temp is 170. Also Glazing with my favorite BBQ sauce at the last 10 to 30 Mins of the cook.” – L Hensley
” ESPECIALLY if cooking hot and fast, Do Not sauce your bird until the last few minutes of cooking. Most sauce has sugar, which will caramelize and/or burn before the inside of your bird is cooked.” – J Reincke
“I like to put the chicken in a brine solution for an hour, then let the meat set at room temp for about 1/2 hour. Once it hits the grill, I put the “bony” side down so that the meat is cooked more “indirectly”. I put the grill on the lowest setting and cook it until it reaches temp. (I don't flip it). I also use wood chips to give it that smokey flavor. Once you are about 5 degrees from temp, take it off the grill and let it rest for about 15 minutes. That is how I get moist and flavorful chicken!” – B Frazekas
“I always make sure that the chicken is thawed AND at room temperature before grilling. Salt, pepper, and garlic are the base seasonings. Just as it is finishing, I add a sprinkle of honey.” – T Abner-Marcum
“I usually cook the chicken wrapped in foil with butter or some sort of “marinade” that will help to steam it. Also, monitor closely with a meat thermometer to make sure not to overcook it.” – K Frazekas
“When grilling chicken spray about every 15 minutes with apple cider vinegar. This will keep the chicken moist and helps give you a nice crispy skin!” – R Rollins
“Before grilling, put butter underneath the skin to help keep your chicken juicy, you can add some herbs or seasoning mixed with the butter for more flavor.” – R West
“Marinade with lemon, olive oil, salt, pepper basil for half hour – then season like you want (if you want more seasoning)” – L Rosenburg
“I let the chicken soak in Kosmo's chicken soak before cooking. I can finally cook chicken on the grill without it turning out dry!” – J Khosravi
“Keep it simple!” – J DeYoung
“Low and slow with whatever marinade you like, add wood for smoke flavor and put the skin down only for a short burst at the end of the grilling.” – C Bandalin
Even more on the Cooking-Outdoors.com contest announcement post from Monday:
“Coating meat with olive oil helps reduce burn on the grill” – R Ullom
“You take the chicken cut it down the center. Spread it apart. Cut it in half again. Cut the skin, spread it, an marinade it. Set grill to 250 degrees close the skin. Lay chicken on grill bone side down. Cook for 3 hours!! Great Chicken!!” – E Cody
“If grilling chicken pieces using the indirect method, place a drip pan between your charcoal and pour a bottle (or two depending on the size) of an IPA (India Pale Ale) beer into the pan. The hoppier the better. The hop-a-licious aroma will help flavor the chicken and keep it moist, and compliment not overpower the rub or sauce.” – M Cordano
“Always have a small spray bottle of water on hand to put out flare ups.” – D Breem
“Don’t bast your chicken from the same marinade your raw chicken was in. Keep some fresh marinade in a separate container for basting later.” – M Harney
“To make tender, juicy chicken use a brine.” – J Waiboer
“I think the most important tip is to ensure your chicken pieces are all of even thickness this will prevent over or under cooking your chicken. To do this, I like to work with chicken breast halves that I will pound out to ensure they are all the same in thickness.” – N LaRochelle
“The best way is to thaw the chicken then try to pull the skin and put the McCormick grill mate season under the skin and on top of chicken plus if using charcoal let it burnt until is cover by a grey ash so the chicken don't burn,enjoy.” – P Capitain
“Always have a meat thermometer at hand to assure your chicken is at the proper temperature for serving. Cooking chicken to the proper temperature will help you to avoid food poisoning as well as cooking to the dry and overdone stage as well. 165 degrees is the recommended minimum internal temperature chicken should be cooked to. Check your thermometer packing for directions.” – D Fabre
“Do you have a good Cajun brew. Something extra spicy and packed full of flavor that you boil your crawdads or shrimp in. Fire up your brew and stew that chicken almost done and then proceed with your favorite rub on a smokin hot grill packed with apple and cherry wood. Wear some shades cause the juice will squirt you in your eye.” – R Garnier
“When I am preparing chicken for grilling when away from home camping: I prep the chicken the day I purchase it from the store. debone it, clean it etc. freeze it in Ziploc bags with my favorite seasoning, herbs, marinade or BBQ sauce. It will act as an ice pak in the cooler and just when i need it, it is defrosted and ready to be thrown on the grill.” – S Collie
And to top it all of I received a great brine recipe from Mr. J Waiboer:
- 2 whole chickens; (3½ lb. each)
- 1 gallon water
- ¾ cup salt
- ⅔ cup sugar
- ¾ cup soy sauce
- 1 teaspoon dried tarragon, thyme; and black pepper
- ¼ cup olive oil
- Wash birds inside and out.
- Put water in a large non-aluminum container, add salt and sugar and stir to dissolve.
- Add soy sauce, tarragon, thyme and pepper.
- Place birds in gallon zip lock bags and pour in brine to cover.
- Refrigerate overnight.
- Remove birds from brine and wash inside and out.
- Pat dry.
- Season with McCormick's Canadian Chicken Seasoning inside and out. Let the chicken sit for at least an hour in the refrigerator to rehydrate the spices.
- Heat your grill to medium heat.
- Place chickens, breast side down on the grill.
- Close the lid and grill the chicken for about ½ hour then flip and baste with olive oil.
- Continue to cook until internal temperature of the thickest part of the thigh reaches 170F.
- Apply your favorite sauce during the last 15 minutes of cooking, serve and enjoy great moist and tender chicken.
This contest was sponsored by McCormick Grill Mates Grillerhood Facebook page
