National Barbecue Association, Sheahan, Brian discussed on Food and Wine
Sheahan is a certified Kansas City barbecue society judge and a member of the National Barbecue Association, his Memphis mop barbecue sauce, one best barbecue sauce in the world and an award of excellence from the National Barbecue Association itself. He's a grilling guru, and I am delighted to have him here as our resident grill contributor. He's back to share the beauty of grilling chicken. And I hope that you're healthy and well, Ray. Hi there. Yes, of course. I'm glad to have you back. We're doing well to thank you and I'll be it. We've had some rolling. He waves over the past weeks or so, and, uh, still grilling and chilling in front of a hot barbecue. But when it comes to grilling chicken, we should talk technique because there are some fatal flaws and mistakes One can make right. Oh, absolutely. Yeah, for sure. So let's talk chicken on the grill. But let's start cuts types of chicken. So are you a boneless, skinless guy? I'm guessing not. I think there's a time and a place. But no, I definitely would go with Bone ends skin on. Yes, you know, I think you're either like kind of a light meat or a dark meat and I definitely air on the side of the dark name. It's much more forgiving it is and it's much juicier and I agree with you. It is forgiving like there's nothing better than grilled chicken thighs off the barbecue. Bone in skin on and when you mentioned bone in the first thing I think of as a chef, is that any protein? Any meat with the bone in Definitely has more flavor. Oh, absolutely. Yes. I mean, you know you take a hint from you know when you're making chicken soup, you're going to want to use the bone in chicken soup because you're going to extract all that flavor. Well, it's kind of similar When you're grilling because you're going to the skin is going to help protect the meat from drying out, and the bone is going to just had a lot of flavor to that. Finish this even if you don't eat the crispy skin, which is such a delicious part it does. It does serve as a sort of, um, an umbrella right? It keeps all the juices in. And it does maintain. I think the integrity of the chicken off the grill. What about a whole chicken? I happen to love. I'll do a spatula, cocked chicken. With the backbone out. Yes, with them either assault block or of aluminum foil wrapped brick on top. A whole chicken off the grill is just impressive. Who doesn't love a roast chicken? But right doing it on the grill just gives it that little bit of a char. I love the chart that you can get on it when you dispatch cock it. You're going to Open it up like a book, and it's going to cook a little bit faster. And you know you're going to get to your meals that much quicker, especially when you start to smell the charcoal and and the crispness of the skin. You just can't wait to dig in. You know, it's just so good talk other seasonings. If he would let's say we want to dry rub, or, uh, First and foremost, Should we let me go back a moment? Should we brine to Brian or not to Brian? That is the question, Ray. You know, coming from a competition barbecue background? Yes, one of the things that we do. When we do our smoked chicken for these competitions is to brine it, it comes down. In these competitions to a one byte contest or tenderness contest. When you're serving you can use this pit master tip when you're serving your friends and family. To keep the meat as tender as possible. A rule of thumb for the brine would be You know, for pieces of chicken, maybe two hours for a whole chicken 5 to 6 hours, and you're going to do this in the refrigerator, right? And if you're going to do a turkey if we if we're talking turkey brandied overnight. Oh, for sure. I think you have to Brian a turkey. I mean to ensure juiciness because the longer cooking time Is not forgiving to the meat at all right. So when you're talking over cooking cook white meat to 1 65 and dark meat you're going to bring it up to about 1 75 1 80 When you cook the dark meat to only 1 65 Going to end up with like a leathery, chewy bite by cooking the dark me to a higher temperature, giving the college and a chance to melt and turn into gelatin, which will keep the meat juicy and tender. And Even for the competition. When we do size, we bring it up to about 1 85 86. Real little bit higher, but it is Brian and it gives you a really tender bite. Do you consider carry over cooking? Like if we were to grill a steak, right? We would bring it up to whatever the desired temperature is, in my opinion, less five degrees because I consider that that steak is going to continue to cook. Right, and I like it. I like it to relax and I call it relax. It's chilling and relaxing. When it comes off the grill the juices recirculate you slice that you've got this beautifully perfect. Bone in prime rib eye steak of my dreams, But when it comes to chicken do you consider carry over cooking? I do Because if I bring that chicken up to 1 85. It's really going to be, you know, almost 1 90 by the time it's rested, right, so I would. That's a good point. I would air on the side of caution, okay? For 1 65. I have no problem going to 11 63 1 64. I want to make sure it's done and it is going to carry over a little bit for the dark meat. Like I said, once you Brian it yes. And let me just say with the brining brining is very simple. It's just as simple solution of water, sugar and salt and you don't add any aromatics. That's the basis. Of it is just the water. Sugar salt, My Brian, like I even have the recipe for the Brian in in my book award winning barbecue sauces. Yes, it's just I like to. It's almost like chicken soup. Because I'm using flavors that complement the chicken, So it's like water, sugar salt. Sliced onion, a bunch of thyme, parsley cracked black peppercorns bay leaf, You know, it's got all these things, but you just want to strain it before you use it on the chicken. I make the Brian a few days in advance, so it has time to really melt. The flavors together. Oh, now that's just smart. I have not heard a chef reference a pre made Brian like that before. And very honestly, I never thought to do that. So all the flavors meld together in your brine. You've had an opportunity to chill it down. By the way, if you've used any heat to dissolve the salt and sugar And then you let the brine sit in the fridge. I assume then you strain it. And then a couple few days later, the work is lesser, less labor. I like that. Because you've planned in advance and then you're brining in a cold, already flavor boosted Liquid. That's genius. It makes it easy when we're doing these barbecue competitions. Sure. If we're going there on a Friday night,.