2004 State Fair 4-H Chicken BBQ Contestant Suggestions:
You will be judged as to how you demonstrate BBQ skills (how did
you manage your work area, your fire, the food product), and you will also be visited by the judges
for short interviews as you cook. Your
cooked chicken product will be evaluated.
So, be sure and know how to evaluate when chicken is “done”. You will be furnished a large disposable
plate on which to present your product to the judges. Garnishes will not be required on nor points added for garnishes
on the plate.
·
Fire too hot -- Broilers must be cooked on a low to medium heat to prevent burning.
Normally, when cooking fewer than 6 halves, allow one pound of charcoal to cook
one chicken half. Allow ½ to ¾ pound when cooking more than 6 halves. Use only
one layer of coals. The coals should touch each other and should cover an area
a little larger than the area covered by the broilers being grilled.
Occasionally, in covered grills, a few coals need to be added as a partial
second layer. The heat is controlled in a covered grill by adjusting the air
vents in the bottom and top of the grill. Keep these vents about three-fourths
to fully open during the latter part of the grilling. Gas grills usually have
to be set on low to grill broilers, and electric grills should be set on about
300o to 350o Fahrenheit.
·
Trying to cook too quickly -- Unlike steak and pork chops that can be grilled
in 10 to 20 minutes, broilers require a grilling time of at least 1½ hours
under near ideal conditions. If you have trouble keeping a good fire, the
cooking time can require 2 hours.
·
Using a tomato basting sauce -- Nearly all commercially prepared barbecue sauces
have a tomato or ketchup-like base. Using such products while grilling broilers
almost always results in burning and a poorly finished product. If you insist
on using the tomato-based barbecue sauce, baste the broilers with only cooking
oil during the first three-fourths of the cooking period, while the coals are
hottest. Then mix a little oil with the barbecue sauce for the last 30 minutes
of cooking, after the heat has subsided. This helps prevent burning.
·
Not using enough salt -- Broilers readily take up seasoning, and salt is
one of the main seasonings. Salt the broiler halves thoroughly before cooking
by opening the spout on the salt box and sprinkling salt over the moist broiler
half. Use approximately one tablespoon of salt per half. Salt the broiler
halves until you are sure you have used too much, and you may have enough. Most
of the salt washes off during cooking.
If you elect not to salt the broilers before grilling, add 2 to 4 tablespoons
of salt, depending on the salt content of the ingredients, to the recipes shown
later. Heat and stir the mixture until the salt is dissolved.
·
Having the grill rack too near the fire -- With open top grills,
the greater the distance the chicken is from the fire, up to 18-inches, the
better. A distance of only 6 to 10-inches may be possible with small grills.
Unless the fire decreases considerably, keep the grill rack at the highest
setting throughout the cooking period. With closed top grills, 5 to 10-inches
between the fire and grill rack is adequate, because the heat is easier to
control.
Grilling, Turning and Basting
Approximately 70 percent of the total grilling time
should be with the cut side down and skin side up. Start grilling with the cut
side down, cook 10 to 15-minutes, baste skin side, turn gently with tongs,
baste cut side. Turn about every 10 to 15-minutes, basting before and after
turning. A hot fire requires more frequent turning. Do not let the broilers get
dry or burned, especially on the skin side.
Basting sauce should be gently brushed or dripped on
the broilers rather than rubbed on
Flame Control
A thoroughly washed liquid dish washing detergent
bottle makes a perfect water dispensing container to control flame-ups during
cooking. You may also use water to help control a too-hot fire. Don't over use
and completely douse the fire.
When Are My Broilers Done?
While lightly holding the broiler to the grill with
tongs, grasp the drumstick with a folded paper towel and twist. The broiler is
done when the bone easily breaks loose at the leg-thigh socket. The broiler is
not done if the bone does not turn loose with minimum effort; keep cooking.
Good News from1999
Missouri's 4-H Representative came in 3rd at Louisville. Good Show......