I Don't Want to Be A Chicken

What's better than having fresh grilled chicken on a cool summer night with all your family and friends? Absolutely nothing! When many people grill chicken, their number one complaint is, "My chicken is too dry." Oh, boy. Now that is the absolute worst. But have no fear! Just Grillin is here to help you make the most perfect juicy chicken that your family and friend can't help but have seconds!

1. Cook with Beer. You can cook with beer a few ways. You can buy a fancy contraption that will hold a can of beer inside the bird while it cooks upright or you can balance the bird on the beer can yourself. Or you can do as we do in our Beer-Barbecued Chicken recipe and just pour beer into the cavity. If you don’t want to use beer, water or chickenbroth will work too.
2. Experiment with Dark Meat. If you’re not barbecuing a whole bird, experiment with dark meat. It’s more tender than chicken breast and more forgiving if you overcook it.
3. Use Good BBQ Sauce. Sometimes the secret to good barbecue is in the sauce. Check out all great BBQ sauces in our store to wow your family and friends.
4. Gas vs. Charcoal? The age-old debate over which grilling method is “better” involves multiple variables, from flavor to cost to convenience. While no studies prove that either is healthier, gas does burn cleaner. Charcoal grills emit more carbon monoxide, particulate matter and soot into the atmosphere, contributing to increased pollution and higher concentrations of ground-level ozone. From a taste perspective, on the other hand, many people prefer the smokier, richer taste of food cooked on a charcoal grill.
5. Beer-Barbecued Chicken. Here's our spin on the roast-a-chicken-on-top-of-a-can-of-beer technique that's popular with barbecue aficionados. To simplify things, we just pour a little beer inside the chicken as it cooks. The beer keeps the meat juicy and a smoky-flavored spice rub both under and over the skin gives it extra flavor. Barbecuing poultry with the skin on helps prevent the meat from drying out. To keep calories and fat in check, remove the skin before serving.

If you want more tips and tricks to make chicken like the pros, join us on June 7, 2014 from 10:00 AM-12:00 PM for our Competitive Series: Chicken Class. The class will be taught by Doug Francis, from the award winning Hogs Gone Wild Competitive BBQ Team! Click here to register! You don't want to miss this!