Perhaps my all time favorite way to cook chicken is simply whole roasted. The different cuts provide different flavors and textures, from the salty, fatty skin, to the tender juicy white meat of the breast, to the “tear flesh off the bone” wings and legs…there is something for everyone. And roasting a whole chicken is actually pretty easy (at least with the right techniques and practice).
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Ah the Mighty Drumstick. If you’re a fan of meat on the bone, then you’ve gotta be a fan of the chicken leg. They have a ton of flavor, are tender and juicy and just look really cool! They are also perfect for slow cooking on the grill over the open flame. Because of the bone itself, chicken legs need to be cooked a bit differently than boneless chicken breasts or thighs.
Let’s face it, boneless skinless chicken breasts, perhaps single most common meat on the American dinner plate, often taste like crap. They can dry out easily. They can be tough. Or if they aren’t tough, they’re often flappy and chewy. And they can taste like cardboard.
To cook the perfect beef tenderloin, it helps to know a bit about the cut of meat itself. The tenderloin is a long, cylinder shaped muscle that runs along the spine (one on each side) of the cow. It’s the muscle that Filet Mignon are cut from. Because of its location (far from the legs), is does relatively little work, which is one of the main reasons it’s such a tender cut of meat.
Chicken thighs are perhaps, the most under-appreciated cut of the whole bird. Understandably, chicken breasts are the goto for the majority of people, but they are actually much harder to cook well. Thighs have more natural flavor to them, and are more “forgiving” for the home cook. They are less likely to dry out and become tough.
Perhaps the most common steak question I get is “How long should I cook Filet Mignon?”
The short, but likely inaccurate answer, is “about 10-12 minutes”.
Filet Mignon is often considered the greatest steak cut of them all. It’s unmatched in tenderness. Has a somewhat mild flavor, compared to other cuts, and when cooked right, it nearly guaranteed to please. I’ll frequently cook my filet in the oven, but once it gets warm enough, it’s time to bring the Filets out to the Grill.
New York Steaks are sometimes called New York Strip Steak, Kansas City Strip Steaks…or just the abbreviated Strip Steaks. It’s is one of the most common cuts in restaurants, from the most expensive Steakhouse to the restaurant chain down the street from you. For good reason. New York Steaks have a great flavor (typically more than a Filet Mignon), while still being very tender and juicy.
How to bake chicken breasts is one of the most common questions I hear from fans, friends, and family. With good reason. Chicken is one of the most common foods on the dinner table, and those boneless skinless breasts, the most common cut of chicken. The sad reality however, is that chicken breasts are also the hardest part of the chicken to cook well.
Grilling season for me, starts with the thermometer starts reading about 40 degrees. And chicken is often the most frequent grilling choice. Not only does the grill give chicken breasts a great flavor (and very cool grill marks if you follow my technique), but the it makes kitchen clean up so much easier…and as a lazy man at heart, I appreciate that more than anything.