Every once in a while, no matter how you try, BBQing, or even cooking in the oven or on the stove just is NOT going to cooperate with you.
I had an incident like that a few nights ago. It was relatively easy to prevent in the first place, BUT I was rushed and distracted by a head full of other tasks that needed to get done. Here’s exactly what happened:
I was grilling whole boneless chicken breasts. I’ve done it dozens of times before and rarely have a problem. I got in a hurry though and just spread out the charcoal evenly to cook via direct heat. That would have worked if they were fillets cut thinner, but these were whole boneless breasts. They were thick enough that I should have cooked them slower over indirect heat (charcoal off to the sides).
Instead, the outside was cooking fast, but the centers… not so much.
That’s largely seasoning that blackened there also, by the way. 🙂
But, because I *am* a super genius:
I was able to salvage it and create a nearly perfect dinner. I just threw the chicken in the microwave for about a minute and a half (one piece at a time) and cooked the rare part without drying out the rest of the chicken breast.
Despite how the PC might be making it look, (my color seems to be acting up) there was no pink left, but it was still very tender and juicy. I should note also that with the minute and a half cooking time in the microwave that we have a 1200 watt microwave. It’s STRONG. 🙂 End result though:
So the lesson for the day is be creative if your meal isn’t turning out as planned. Some chefs will tell you that a microwave has no place in a real kitchen. I think I just proved otherwise, lol. Even if your attempt to rescue your meal fails, you’re no worse off than if you’d goofed it completely without trying a fix, right?
Another option with the chicken would have been to cut it up and cook it in a skillet on the stove, but that would have dried it out unless I was super careful.
In between all the chores, I did find time Monday to apply my tasty slow cooking techniques to some beef Tri-Tip from Costco. It’s just taken a couple days to get to blogging about it.
Half the time, I’ll use my dual grill method and slow smoke until the meat hits an internal temperature of 100 degrees, then put it on a hot charcoal grill to put a nice sear on the meat and get the IT to 135 degrees. This time, I didn’t feel like fussing with two grills. I slow smoked at 180 degrees for a little over an hour to get the meat to 100 degrees, then I just cranked up the heat on the pellet smoker. So, no grill marks, but it did turn out very tasty:
And for those who are curious… Yes, just basic salt, pepper and garlic for a rub. That’s almost all I ever use. Good meat doesn’t need sugar and other fluff. 🙂