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Bob Kiebler shows you techniques for grilling chicken and ribs.
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Hi. I’m Bob Kiebler, chef with Morton's The Steakhouse. We know a little bit about grilling; we’ve been working on grilling all day today and let’s talk a little bit about chicken, spareribs, other meats.
Now, here’s a chicken, half of the chicken that I’ve put dry rub on and I let it sit and dry rub for about two or three hours and its got a little olive oil in there and I’m going to place that on the grill and this is the St. Louis sparerib here and we have got a little dry rub on that as well and its been sitting in the dry rub for several hours.
I’m going to play sit down. I’m going to have the nice part of so that while it cooks the pots going to melt away, marinate the meat, this is a chicken breast, so we’ve marinated in our balsamic and shallot marinade. Marinades are really outstanding with chicken breast. It really, really has a lot of flavor to otherwise potentially dry meat.
Now, when I’m using a marinade here, I’m just shaking off a lot of the excess marinade, nothing to worsen having the fire flare up and burning your mustache off. Now, with the chicken, it obviously takes a longer time and the spareribs as well, it takes a lot longer to grill a chicken and large cuts of meat like spare rib for example than it does with the steak, with the beef the process is pretty quick, ten minutes you’re good to eat chicken, pork naturally you want to cook thoroughly and you don’t want to take any risk with the food borne illness with that. So, with the chicken and the pork, once you sear it, you should probably move it to a cooler part of the grill. If you have a cover, cover the grill turn the heat down and let it finish cooking that way.
Now, with the chicken and the spareribs, it’s also important as well with the stakes, use your spatula or your tongs. Don’t use a fork, you’re going to pierce the meat and let the juices run out. Now, many people may boil their spare ribs ahead of time. Now that’s okay it does cut down the cooking time, it’s not necessary though and it really doesn’t cut down that much on the cooking time and you sort of boil the water cook them inside, its best to just cook them on a slow grill for about two hours, turning occasionally. That part down is over skin to burn off, the meat will marinade itself, when the meat starts to pull away from the bone, then you’re talking about some good ribs, when it gets to that point, start brushing it with your barbecue sauce whatever glaze you like or plain if you just want the plain dry rub taste, fantastic stuff.
Now, some people might wonder how in the restaurant we can cook two, three, four hundred stakes, have them all set out the proper way, rare, medium rare, well done, what we do is we manage the grill and we put them out the grill on the certain sections. We’ll say, “Okay the back of the grill will be well done, we’re cooking everything back there, well done in the middle, medium, up front where it’s not quite so hot, rare, medium rare,” that way we can manage the grill better, we know which stakes or what and there’s more chance to the guarantee, you’re a happy, happy guest.
Now, boneless piece of chicken like a chicken breast and cooks pretty fast. So, you don’t want to overcook your chicken breast, it will be dry. I’m not a big fun of the white meat chicken anyway I think its less flavorful than dark meat, but chicken breast if its done right if its not overcooked it’s outstanding.
Now, off course you have to cook it all the way because it’s chicken and that’s the best way to grill your other cuts of meat, your chicken, your spareribs and a little bit longer cooking time except for the breast of course, little bit low in temperature, make sure you cook it thoroughly .
Next, we’re going to talk about how to cook beautiful fish, seafood, shrimps, scallops, salmon on the grill. All excellent grill foods.