Feeling hungry for some BBQ chicken? Then you are on the right spot. Well kambing guling enak, we don’t have the chicken ready for you but we can sure teach you how to cook it! Great tips on how to prepare the best chicken breasts on your barbecue! See how to make the meat juicy, tasty and what kind of tools and skills you need in order to achieve the taste! The tips given here are provided by professional chefs in order to make your work, cooking and spare time a lot more pleasant.
The first and most important thing is the meat. There are different chicken steaks we can pick between on the market. However, picking the right one is essential!
Look for the size of the chicken. In this case, bigger is not better for several reasons. Imagine that you have a kilogram of chicken fillet. If it weights 1 kilo, how much did the chicken weight? Too big means unnatural and unhealthy for you. So, when you pick meat try to be rational and pick cuts that come in reasonable size. Chances are it will be much more delicious.
Cut the fat. It is true that it’s delicious for some people but when on the grill, the fat doesn’t deliver any extra advantages and taste. You’d better cut it and have a clean meat. Then dry the meat with towels. Some manufacturers have their meat injected with water. Even though this is not legal Take towels, blot as much of it as possible. This way the meat will bake but won’t boil improving even further the taste.
The exact time when you need to turn the meat is crucial. Having that done properly will guarantee you that the meat will stay juicy but not raw. Therefore, if there is something that really should stick in to your brain, it’s timing. And here are a few timing tips. Grab a knife and pierce the meat during cooking. See the inside and feel the blade of the knife. If it’s warm, the meat is ready. (a tip from a friend chef). Then cut the meat in half. The standard fillet looks like a heart. In order to have it properly cooked, cut the two parts of the heart first and then cut these two in the middle.
Why cut the meat this way? This way the inside of the meat will be cooked faster and therefore the outside will not have to stay for too long over the fire and to become too cooked. On top of that the thinner it is the easier it is to eat and the better it looks.
Timing is Key
The spices are the master part of the cooking. They deliver the uniqueness of the meal. In order to achieve that, prepare your spices, beat the meat with a hammer or with the non sharp side of the knife and sprinkle some taste over.
The cleaning is important because without it the tastes of what you’ve cooked earlier and the one of what you’re preparing now, will mix. So, grab a wired brush and clean the whole barbecue good. Clean the pot. If your barbecue is big and such simple cleaning techniques are not working for you, find professionals for the job.
A few words on cleaning grates. These are an exception from the general rule and they need your cleaning after each usage. This way the meat cannot stick on the grill, allowing much better cooking and tastier food. Using cleaning solutions is a good idea but the best possible results can be achieved with a simple wired brush. This may sound like the hardcore way but it works every time and delivers best results without risk.
Start the cleaning after using the grill and not before. Try not to allow the food to cool, harden and then warm again and clean. This is the harder and therefore the inappropriate way of cleaning. If you have a cast iron grate clean completely then, brush on some oil with a paper towel to keep your grate in proper shape.