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Chicken may be one of the most difficult foods to grill. If your grill isn't clean it can taste like char, or if you over cook it then it will be dry and inedible. This guide will give you the information that you need to grill moist chicken every time. In order to grill the perfect chicken there are three key steps.

1. Choose the Right Cut of Chicken.
2. Grill Over Indirect Heat.
3. Let it Rest.

Choose the Right Cut of Chicken

Choosing the right cut of chicken for the grill will help tremendously when trying to grill the perfect chicken. There are four basic cuts of chicken: Breast, Thigh, Drumstick, and Wing. Each chicken will have two of each cut. I prefer to purchase a whole roaster chicken and octo-sect it myself.

Both the Breast and Thigh come in either boneless-skinless or bone-in skin-on. Always go with the bone-in cuts of chicken. The bone imparts great flavor, especially when cooking low and slow barbecue. Skin provides a protective fat layer that will baste the chicken during the cooking process. If you choose boneless-skinless chicken to grill, then be sure to watch it closely to ensure that it doesn't overcook.

My favorite cut for grilling is the bone-in skin-on thigh. It is forgiving and rarely comes out dry; it also has plenty of meat, unlike drumsticks and wings.

Grill Over Indirect Heat

Don't fall for the temptation to cook chicken the same way that you would grill a steak or hamburger. The second key to delicious moist grilled chicken is to cook it low and slow over indirect heat.

To prepare a charcoal grill for indirect cooking, draw an imaginary line down the center of the grill and move all of the hot coals over to one side. This produces two cooking zones. The direct zone which is directly above the coals, which is great for cooking hamburger or steak; and the indirect zone to the side of the coals, which is great for cooking chicken, roasts, and ribs. 

Place the chicken over the indirect zone and cover to cook. It should take between 1 ½ hours  and 2 hours to cook using this method. The temperature of the grill should be between 275 and 300 degrees Fahrenheit.

When you remove the chicken from the grill the skin should have rendered down to paper thin, and should be a little crispy.

Let it Rest

It is tempting to cut right in the chicken as soon as it leaves the grill. WARNING: Doing so will result in dry chicken. It is important to let the chicken rest for at least 5 minutes before digging in. I would recommend 10 minutes for optimum results. In order to preserve the texture of the skin that you have spent hours to create do not cover the chicken. Place it on a cooling rack, like those you use for cooling cooking, to rest.

By choosing the correct cut of chicken, grilling over indirect heat, and letting the chicken rest your grilled chicken will come out perfect every time.

For a great guide on building an outdoor kitchen or for grilling recipes visit the Backyard Grilling Blog

What Do You Have In Your Golf Bag?

What do you have in your golf bag?

 

What do you have in your golf bag (wholesale golf)? Check it here!

 

Cell phone

I always tend to feel uncomfortable without a cell phone around. I guess that is the magic of modern technology. Well, take your cell phone on the course in case of an emergency, but be sure to keep it on vibrate so you do not disturb other players.

 

Business cards

You never know who you might meet on the next tee box. Have you ever seen the Pursuit of Happiness? I think you know how to catch a goof chance. So don't let the opportunity slip away and make more friends.

 

 

Raingear

A little rain never hurt anyone, but it can certainly make a golfer's life miserable. Pack a portable umbrella to keep you dry while you are waiting on the course. It will offer you better protection than an open-sided golf cart. Also, invest in a nice waterproof hooded pullover for when you have to take your swings. A cheap poncho will not allow you to swing as freely as a well-crafted pullover.

 

Sunscreen/insect repellent

Whether you will be playing in direct sunshine or next to standing water that can attract a mosquito convention, you want to be prepared. Bring a sunscreen with at least 30 SPF to protect your skin. Most sunscreens also act well as bug deterrents, but it is best to pack a repellent that contains at least 30% DEET to ward off any unwelcome winged intruders to your foursome.

 

First aid kit

You don't need an EMT bag; just the very basics that will help you continue to enjoy your game should a mishap occur. In a waterproof bag, be sure to include aspirin, alcohol wipes and adhesive bandages for scrapes. You should also have an antibiotic ointment for any cuts. Include some sterile gauze and medical tape for the bigger jobs. Pack a few antihistamine tablets to combat insect bites or allergic reactions. And don't forget to pack an antacid in case your breakfast is not agreeing with you.

 

A healthy snack

You will be on the course for several hours. A snack that's high in protein and fiber will keep your energy up on the back nine. Some snacks that easy to pack in your golf bag are an apple, banana, protein bar or nuts. You will be glad you have a healthy snack in reach that will satisfy your hunger during your game.

 

Ball marker/repair tool

Golf is a game of etiquette. You should always have a marker on hand to spot your ball when others are putting first. A repair tool can also ensure that any ball marks left by previous approach shots on the green are fixed. Your putt deserves a smooth ride to the hole.

 

Rangefinder

The pros are not allowed to use them, but a good rangefinder is an incredible tool for an improving golfer. By being able to accurately gauge the distance of your next target, the rangefinder will help you become comfortable with how far you can strike a ball with each club.

 

An extra glove

On a hot and humid day, switching from a sweaty glove to a fresh, dry one can be an invigorating feeling that will rejuvenate you on the back nine.

 

Water bottle

Never ever forget this! There is nothing worst than seeing an ice-cold water cooler sitting next to an empty cup sleeve. A good golfer never leaves anything up to chance. Bring your own water bottle and fill up whenever you have a chance.

about the author: mygolfwholesale  

 

About the Author

Looking for healthy granola recipe with NO NUTS!?

I am allergic to all kinds of nuts - peanuts, tree nuts, wing nuts - you name it. I've been drying fruit lately and thinking I could make some granola bars myself that are better tasting, cheaper, nut-free and better for us than store bought. So, who has a good recipe?

Go nuts - dried fruit, oats, various seeds - whatever you think would be good, (relatively) healthy, cheap, and could possibly be made into bar form. And, of course, with NO NUTS in it. Thanks in advance.

1)
3 cups rolled oats
1/2 cup brown sugar
1/4 cup wheat germ
1/2 cup margarine
1/2 cup honey or corn syrup
1/2 cup chocolate chips or raisins
In a large bowl, combine oats, sugar and wheat germ. Cut in margarine until mixture is crumbly. Stir in honey/cornsyrup. Mix well until combined. Stir in chocolate chips/raisins. Press into greased 9" square pan. Bake at 350 degrees for 20-25 minutes. Let cool for 10 minutes. Cut into bars.

2)
4 cups oats
1 cup pitted dates, chopped
½ cup candied ginger, finely minced
½ cup brown sugar
½ tsp. salt
¼ tsp. cinnamon
¼ cup canola oil
¼ cup honey
2 Tbsp. sugar
2 tsp. vanilla
Preheat oven to 350 degrees. Combine the oats, dates, ginger, brown sugar, salt and cinnamon in a large mixing bowl and stir to combine. In another mixing bowl, whisk together the oil, honey, sugar and vanilla. Add to the dry mix and stir until well blended. On a greased baking sheet spread the granola mixture evenly. Bake for 25 minutes, stirring a few times to ensure even baking. Let cool in the pan. Store in an airtight container for up to 2 weeks.

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In April, when Antonio Perez was killed outside the print shop where he worked on Fordem Avenue, the Madison Police Department wasted little time in bringing all its resources to bear for the search.

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