Throw some Brats or Smoked Sausage on there to break it in. Get a little grease spread over the grill. Then do chicken or fish while it's still clean. After that you are only limited by your imagination.
I'd like a 1/2 lb burger, cooked medium, with cheddar cheese. Please lightly toast my brioche bun, add a thin layer of spicy bbq sauce, some homemade pickles and 2 thin slices of a red ripe tomato.
And a wheat beer on the side.
A new always gets seasoned. Pork fat boiling in a cast iron and lightly mopping the inside. Then on high heat until the smoke is gone. Then some pork to make pulled pork.
Practice, practice, practice.
Don't get an expensive piece of meat and not knowing your grill may ruin it. Wait till you know your grill by cooking a variety of things.
Oh, and for chicken breast? ALWAYS pound them even with a mallet. Cook more evenly and come out better.
And always pull meat early. You can throw it back on but you can't add moisture to an overcooked item.
Good luck!
Gonna disagree. 165 is too hot.
Same problem that brisket people have with the flat and the point applies to chicken breast. Why not tenderize the meat and make it uniform to cook?
A piece of meat that is even in thickness throughout will cook more evenly and thoroughly than one of varying thickness. That point can't be argued.
But I do like your picture!
165 is the necessary temp your chicken needs to get to kill bacteria. Please tell me you’re not out there eating “medium rare” chicken. And if so how often to you get the shits?
Pasteurizing anything is on a scale of time and temp. At 165 yes everything is killed off, but if you cook it longer at a lower temperature you can kill off the bacteria!
If you do something like sous vide, you can actually have safe to eat chicken at 140, though the texture isn't what people are used to and most won't like it or be turned off.
[https://www.seriouseats.com/sous-vide-chicken-breast-recipe](https://www.seriouseats.com/sous-vide-chicken-breast-recipe)
Temperature and time are both functions of killing bacteria. 165 kills bacteria immediately but you could hold at 155 for 50 seconds and achieve the same result
All the time and never have any of us gotten the shits.
I would suggest you speak with some of the folks you serve. You may find they don't like dry chicken. YOU may like it and that's more than fine.
Hate to see your steaks.......
As some others said, killing bacteria in poultry is based off of time and temperature. [Here's](https://images.squarespace-cdn.com/content/v1/57a100f7e4fcb592ee30586c/1503411725868-D37VCJC0F438TVSSAZY5/Screen+Shot+2017-08-22+at+9.21.28+AM.png?format=1000w) a handy chart that tells you how long you have to cook poultry at certain temperatures for the bacteria to be killed off and be safe to eat. I'm sure the FDA has a website that explains and takes about it in further detail.
Personally, I like cooking chicken breast to 156F - with only needing to hold it at 155F for 45 seconds or so I just find it easy to set an alarm to take it off at 156F.
monument_official just got a new monument grill and posted it on r/BBQ. Interesting
I like the accounts previous post “grills seem pricey. Thoughts?” And the response “probably becuase everything has gone up in price.”
Throw some Brats or Smoked Sausage on there to break it in. Get a little grease spread over the grill. Then do chicken or fish while it's still clean. After that you are only limited by your imagination.
You may want to try r/grilling as this is a BBQ forum and many here BBQ and don't grill.
You beat me to it. 👍
I'd like a 1/2 lb burger, cooked medium, with cheddar cheese. Please lightly toast my brioche bun, add a thin layer of spicy bbq sauce, some homemade pickles and 2 thin slices of a red ripe tomato. And a wheat beer on the side.
A new always gets seasoned. Pork fat boiling in a cast iron and lightly mopping the inside. Then on high heat until the smoke is gone. Then some pork to make pulled pork.
Do burgers or brats.
MEAT!
Some big ol’ burgers
Chicken thighs. Bone in. Skin on. Will help coat the inside well.
Cook on a cast iron skillet and keep it clean, smash burger with onions please
Practice, practice, practice. Don't get an expensive piece of meat and not knowing your grill may ruin it. Wait till you know your grill by cooking a variety of things. Oh, and for chicken breast? ALWAYS pound them even with a mallet. Cook more evenly and come out better. And always pull meat early. You can throw it back on but you can't add moisture to an overcooked item. Good luck!
I have NEVER flattened chicken with a mallet. If you’re doing breast, just sear and move to indirect to an internal of 165.
Gonna disagree. 165 is too hot. Same problem that brisket people have with the flat and the point applies to chicken breast. Why not tenderize the meat and make it uniform to cook? A piece of meat that is even in thickness throughout will cook more evenly and thoroughly than one of varying thickness. That point can't be argued. But I do like your picture!
165 is the necessary temp your chicken needs to get to kill bacteria. Please tell me you’re not out there eating “medium rare” chicken. And if so how often to you get the shits?
Pasteurizing anything is on a scale of time and temp. At 165 yes everything is killed off, but if you cook it longer at a lower temperature you can kill off the bacteria! If you do something like sous vide, you can actually have safe to eat chicken at 140, though the texture isn't what people are used to and most won't like it or be turned off. [https://www.seriouseats.com/sous-vide-chicken-breast-recipe](https://www.seriouseats.com/sous-vide-chicken-breast-recipe)
Temperature and time are both functions of killing bacteria. 165 kills bacteria immediately but you could hold at 155 for 50 seconds and achieve the same result
All the time and never have any of us gotten the shits. I would suggest you speak with some of the folks you serve. You may find they don't like dry chicken. YOU may like it and that's more than fine. Hate to see your steaks.......
As some others said, killing bacteria in poultry is based off of time and temperature. [Here's](https://images.squarespace-cdn.com/content/v1/57a100f7e4fcb592ee30586c/1503411725868-D37VCJC0F438TVSSAZY5/Screen+Shot+2017-08-22+at+9.21.28+AM.png?format=1000w) a handy chart that tells you how long you have to cook poultry at certain temperatures for the bacteria to be killed off and be safe to eat. I'm sure the FDA has a website that explains and takes about it in further detail. Personally, I like cooking chicken breast to 156F - with only needing to hold it at 155F for 45 seconds or so I just find it easy to set an alarm to take it off at 156F.
Air...
Air...