So a guy told me that if you put your chicken in some heavily seasoned water and bring it just to a simmer and immediately take it off the heat, cover it and let it soak like crawfish until it cools down. It keeps the meat an even color all the way through. Grilling doesn't have to be fancy. This is a cheap grill chocked full of firewood. And how dafuq do you not burn the frozen bread slices everybody always wants? I swear they go from frozen to burnt im half a second.
by Traditional-Goose-60
4 Comments
That poaching technique works great actually! It’s basically the low and slow before the high heat. Holds moisture too so wings don’t dry out on the grill. Glad someone else know the tricks!
Thats funny. Such a great way to cook them. I never really seen anyone use this method. I use a pressure cooker. Takes 15 minutes.
What’s the water seasoning?
something new to the knowledge book