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Big
John Grills
& Rotisseries
770
W. College Ave.
Pleasant Gap, PA 16823
800-326-9575
814-359-2755
Fax: 814-359-2621
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- Chicken
quarters are preferred for charcoal grilling and should be
thawed prior to cooking. Par boiling the quarters prior to
grilling
speeds the process even further.
- Charcoal
should be started in a series of small piles spread throughout
the firebox.
- The grill
is ready when the coals are white.
- Chicken
should be a minimum of 3 inches above the charcoal. This minimizes
the flare-ups
and produces juicier chicken
quarters.
- Marinades
are usually applied prior to cooking, otherwise, they should
not be used until the last 15 minutes.
- Double flip
grills (chicken flippers) are often used to speed up the turning
process.
- Chicken
should be removed from the grill when golden brown and juicy.
Overcooking produces a dried out tasteless
product.
- Chicken
can be stored in coolers which retain heat and juices for a
period of up to 3-5 hours.
- A spray
bottle, filled with water, is useful to reduce flare-ups. A
spray bottle of vinegar adds
a great
flavor to your cooking
chicken.
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- Legs and thighs
are the recommended pieces for gas grilling and should be thawed
thoroughly prior to cooking.
- To prevent
flare-ups, remove the skin, or par boil the chicken
prior to grilling.
- Cook chicken
at the lowest burner setting.
- Legs and thighs
store easily in food pans for transfer to steam tables or the
serving area.
- BBQ sauce
is best applied after grilling. We recommend BBQ sauces be placed
on the tables, rather than added
during grilling.
- A spray bottle,
filled with water, is useful to reduce flare-ups. A spray bottle
of vinegar adds
a great
flavor to your cooking chicken.
- Propane grills
are more economical that charcoal grills. When cooking on our
6 foot
gas grill, a
30# LP cylinder
normally operates 4-5
hours.
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