Tuesday, May 13, 2008
Grilled chicken
I'm always a bit suspicious of real grilled chicken. That is, chicken cooked over an open flame of gas or heat from charcoal. Chicken cooked in a grill pan on a stove or simply marked with a device to simulate grill marks, no problem. Chicken, even properly raised chicken, is nearly toxic waste. Surrounded with the threat of salmonella, must be cooked to nearly dust, it's something I eat when I have to, but never really like.
Our grill, with its hot and cold spots, does little to help. You overcook some asparagus, no worries, it's just a little crispier on one end. You undercook a bit of chicken, you may spend quality time in your bathroom. And, EY does most of the prep work for things that go on the grill. Ordinarily, I don't touch dead, raw chicken unless it's safely frozen. I'll put it down to thaw, but once it's slimy, it's Mr. EY's job from there until the plate. Grilling chicken might bring a reasonable, but unwelcome, call for that to change.
So as tons of people on Slashfood prepare to grill up some chicken, I'll be sticking to asparagus, squash, zuccini, and what grills were made for: steak.
Our grill, with its hot and cold spots, does little to help. You overcook some asparagus, no worries, it's just a little crispier on one end. You undercook a bit of chicken, you may spend quality time in your bathroom. And, EY does most of the prep work for things that go on the grill. Ordinarily, I don't touch dead, raw chicken unless it's safely frozen. I'll put it down to thaw, but once it's slimy, it's Mr. EY's job from there until the plate. Grilling chicken might bring a reasonable, but unwelcome, call for that to change.
So as tons of people on Slashfood prepare to grill up some chicken, I'll be sticking to asparagus, squash, zuccini, and what grills were made for: steak.
