2006-06-27 13:01:47 · 14 answers · asked by Keith K 1 in Food & Drink ➔ Cooking & Recipes
Meats (beef, lamb, pork, game) should be brought to close to room temp (about 45 to 50 degrees) because you cook them to temperature, i.e. medium rare, medium etc.
Chicken and turkey, since it is not killed and bled in the same fashion as other poultry, should be kept under refridgeration until cooking time.
As for flavor, I either brine my chickens before grilling on low coals or poach them in a highly seasoned liquid and then grill them to finish.
2006-06-27 13:27:32 · answer #1 · answered by Vincent 3 · 1⤊ 0⤋
You should cook your chicken right out of the fridge. Chicken is more susceptible to e-coli etc. The only meat that cooks best when brought to room temperature is red meat. The end result for red meat is that it allows it to cook more evenly.
To get the best results from BBQ chicken you should season or dry rub your meat the night before returning it to your fridge. You don't add the sauce until your chicken is 1/2 done. BBQ sauces that have any type of sugar in them (molasses, honey, brown sugar etc) will cause you chicken to appear burnt on the surface. If you are using a vinegar marinade that is very light on sugar then marinating in that the evening before is fine. Your run little risk of burning with this type of sauce.
But again, take is straight from the fridge to your grill.
2006-06-27 20:42:49 · answer #2 · answered by Boom Boom 1 · 0⤊ 0⤋
Room temperature of course! You should defrost the chicken first because it contains ice and when you barbeque it straight away from the fridge, it would take a while for the chicken to cook, it wouldn't cook smoothly and you would find the drippings from the chicken fall onto the barbeque set. Kinda smelly.
2006-06-27 20:05:56 · answer #3 · answered by nick ramsey 4 · 0⤊ 0⤋
Chicken shouldn't be left out to get to room temperature EVER! It should always be chilled. Safety first!
Steak is better chilled because it gets better grill marks that way and retains more moisture. I'd suspect the same would be true for chicken.
2006-06-27 20:05:57 · answer #4 · answered by DEATH 7 · 0⤊ 0⤋
Bring to room temp about 30 minutes,
all the cooks on the foodnetwork channel advise this so the meat cooks evenly,
it won't start growing bacteria that is harmful in that short amount of time
2006-06-27 21:28:12 · answer #5 · answered by Willie 1 · 0⤊ 0⤋
i first season it over night boil it with some herbs and spices first for 10 minutes so i dont have to worry about possibly having raw barbequed chicken then i brush it with some olive befor adding it to the grill and cook it for 15 minutes then brush it with bbq sauce and cook it for 5 more minutes
2006-06-27 20:11:06 · answer #6 · answered by mely 3 · 0⤊ 0⤋
It really isn't safe to leave your food out at room temp, try to keep it out less than 4 hours, in what is called the danger zone (40-140 degrees farenheight) those are optimal conditions for foodborne illness
2006-06-27 20:34:21 · answer #7 · answered by nikkithechef 1 · 0⤊ 0⤋
doesnt make a difference. its safer from the fridge, since cooler temps keep bacteria from growing.
It should be thawed though, never cook frozen meat, unless its prepared and packaged and the instructions tell you to. Otherwise you run the risk of eating undercooked meat.
2006-06-27 20:05:45 · answer #8 · answered by amosunknown 7 · 0⤊ 0⤋
right out of the fridge
2006-06-27 20:06:05 · answer #9 · answered by ? 3 · 0⤊ 0⤋
it should be marinated in the fridge, then cooked right out of the fridge.
2006-06-27 20:05:26 · answer #10 · answered by Mike S 3 · 0⤊ 0⤋