TEMPERATURE TO COOK CHICKEN. GIRL SCOUT COOKIE FLAVORS 2011.
Temperature To Cook Chicken
- The degree of internal heat of a person's body
- A body temperature above the normal; fever
- the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)
- The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch
- Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.
- the somatic sensation of cold or heat
- easily frightened
- the flesh of a chicken used for food
- a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
- someone who cooks food
- prepare a hot meal; "My husband doesn't cook"
- (of food) Be heated so that the condition required for eating is reached
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
- Heat food and cause it to thicken and reduce in volume
Beer Can Chicken - double style
This is two of my favorite things combined into a delicious meal. Chicken and beer. I used a variety of spices and rubs to get these to my high standards. First off a can of Budweiser is rammed up the butt side of the bird. Before sending the can home I add a few hunks of garlic directly into the can. Then rub olive oil all over the skin. Take a few branches off of the rosemary bush in the backyard and slide these under the skin in the breast meat area. Add some Stubb's Rub all over then get them on the grill. I cooked these examples for about 1 1/2 hours. I was a bit rushed that day so normally I would go for about 2 1/2 hours at a lower temperature. In any case these are hella good. Go for it!!
coke butt chicken
my apologies to the chicken.
clean and brine the chicken. dry and apply a dry rub [ours was curry, coriander, allspice, pepper, cinnamon, chili powder and I'm not sure what else]
drink about 1/4 of the cola [you can also use beer] and add a few tablespoons of rum to it. poke some extra holes in the top.
balance the chicken atop the coke can. pull the legs back to sort of "tripod" the thing. cook standing up at 400 degrees for 30 minutes, then reduce heat to 350 for about 60 minutes for a four lb. chicken or until armpit temperature reaches 185.
cola can will be filled with boiling hot sticky goo, be careful when you get this on to a serving tray.
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the cook and the chef 2011