Reheating Grilled Chicken...best way?
momto4kids
11 years ago
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Bumblebeez SC Zone 7
11 years agoLars
11 years agoRelated Discussions
Charcoal grilling suggestions, please!
Comments (12)Whoo Hoo! Your first Weber! Play time ahead girl. You have got to do a chicken. Cheap easy and you will be amazed how easy. Here are some action shots of my grill... click the thumbnails for a big picture. Charcoal on the sides under the grate flaps. Later you can drop some wood or more charcoal. Probably won't need more charcoal! Bird in the middle. Stuff if you want but at least get the gizzard package out. Vents both bottom and top wide open! Go drink alcohol and party! *picture censured for indecent content* When you are drunk and partied out return for food. Note paper like skin. Eat it with your fingers while slugging on your beer. Relax... beer and chicken skin are calorie free when consumed together. Often best to work with kitchen gloves and tear the bird apart with your hands. Leftover skin, fat, and the bones should go in a pot for soup broth... a great lentil soup base because of the smokey flavor. There is a whole 'nuther bird stuck to the bones and you will be amazed at how meaty the soup is! After simmering for about an hour strain the broth to get the skin and bones back out. A wishbone in there!... remember those. Return any meat to the pot that you don't nibble away. In the picture I added coconut milk, curry paste, and cayenne pepper (flaming hot! and !!! hot) to the chicken broth and spooned it over lentils cooked in the microwave.... lentils cook in about 20 minutes when nuked! Being single I reserve the breast meat for sandwiches. Thighs have fat deposits that pick out with ease leaving nice lean meat. Wings and legs are prime snack parts... hand to husband and tell him to go lay down.. "good boy". I can still get a decent fryer bird for about $4. Leftover shredded chicken meat can be covered in bbq sauce and refried for a dandy sandwich filler... taco sauce for taco meat... soy sauce for fried rice... you get the ideas. Best spent 3-4 bucks in my whole grocery bill. Works fine with a whole turkey. Note the bird is so tender and well done that the legs pulled out to their sockets while rolling into the pan for transport to the kitchen. Works with every meat I've tried!... london broil, eye of round, bottom round, pork roast, and brisket. It even makes a meatloaf if you wrap the loaf in foil. Caution with foil wrapped stuff as there may be hot liquid to drain off... don't get splashed or drizzled on. It works in the winter and in the rain! No need to let a little rain stop the bbq. In fair weather you can use your Weber with the top off for traditional grilled steaks or whatever. Sometimes when smoking a chicken I'll slip a burger or steak over the coals. You may need extra charcoal if you lift the lid often... like an oven it cooks faster when left alone. Soak the wood but if you are lazy like me just drop a chunk on top the charcoal. A few peppercorns on the coals makes a pepper smoke... great flavor but don't get the smoke in your eyes. Now you need an injector kit! Inject those dry beef roasts with good stuffs for super juicy tasty experiments. Butter and cajun spice are a favorite. The grocery store probably has a dozen pre-made liquids for injecting. I'm currently eating on a beef brisket that I thusly smoked using charcoal, hickory wood, and black pepper. Last night pulled a chunk of cooked brisket from the fridge and covered it with vinegar, evoo, and rosemary before reheating in the microwave... a great main course in under 2 minutes! So good I'm having more for breakfast. I like to put an empty catfood can in the middle of the ash catcher to collect dripping grease... much of the fat will drip out the bottom. Your dog will probably eat it ashes and all before redepositing it on your livingroom carpet. : ) lyra...See MoreCan This be made ahead and reheated?
Comments (11)FOAS, no I haven't eaten it. I can't, as the ranch dressing has garlic in it. My DS & DS have had it tho and like it. I don't like hot foods, so I probably wouldn't have tried it anyway. The anniv party is a big back yard open house type party, so it will go great. Thank you for thinking about making sure it was a tasty recipe. She has made this for over a year that I know of, and it is always a hit. Tami...See MoreGeorge Foreman Grill....
Comments (26)Thanks ya'll...IT WAS A HIT!! I came in the kitchen and the college boy was cooking burgers for he and his honey...he didn't SEE the four chicken breasts I had been marinating all afternoon...They were fab...but you guys are right...it cooks quick...seconds meant the difference between done and BURNED...(oops)...I'm copying and pasting your ideas and posting inside a cabinet so I can get to them quick...THANKS AGAIN!! My grills don't come out...but I just leaned it over the sink and using the little scraper tool...scraped the mess into the sink then wiped out with paper towels....See MoreHow to reheat pulled pork??
Comments (14)You're fortunate to not taste it, mimi. I can always taste the left-over-ness of roasted meats. There is actually some science to it...a snippet from the link: What happens to leftovers in that dark, cold box? Demons? In a manner of speaking, yes. The first bit of devilry is a crazy fact: Your food is in a constant state of chemical change. The reactions that cook your food do not stop after the chicken is pulled from the oven. There is still a lot of stuff going on. When you cook meat, for instance, twisted or clumped proteins unravel. During this forced relaxation, the proteins are more open to the chemical reactions that cause them to break down. The process also causes the proteins to release iron, which behaves like a little magnet, explains Chris Loss, director of the department of menu R&D at the Culinary Institute of America. "With its positive charge, the iron goes around breaking down other nutrients in the food." When lipids interact with the released iron, for instance, the taste turns cardboard-y. The Science of Leftovers...See Moremomto4kids
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