Most grilling experts would probably agree that there is an art and science to becoming a true grilling guru. While some decisions like whether to use a charcoal or gas grill are a matter of personal preference, understanding the finer points of food preparation over open flames comes only from education. Getting to know the grill, as well as learning how to use the heat and create different flavors, will make this grilling season the most enjoyable yet.
Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.
* Never place cooked meat on a platter that held raw meat.
* You'll need a nice set of utensils that are well suited for grilling.
* Never re-use marinades that have come in contact with raw chicken.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Keep the meat refrigerated until you are ready to put it on the grill.
* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.
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