The Art of Cooking Chicken and Pork to Perfection

When it comes to cooking chicken and pork, many people struggle with achieving tender and juicy results. However, with the right techniques and tips, anyone can become a skilled cook. In this article, we'll explore some expert advice on how to cook chicken and pork to perfection.

The Importance of Marinating and Resting

One of the most important steps in cooking chicken and pork is marinating. By soaking the meat in a mixture of herbs and spices, you can add flavor and tenderize the meat at the same time. Our chef recommends letting the chicken stay in the refrigerator for about 4 hours before cooking it. This allows the flavors to penetrate deep into the meat, resulting in a more complex and delicious taste.

A Secret to Tender Chicken

When it comes to cooking chicken, there's a common myth that pork is notoriously known to dry out when grilled. However, our chef reveals a secret trick for achieving tender chicken: steaming it before grilling. By letting the chicken steam for about 5-10 minutes, you can retain moisture and create a juicy texture. This technique works wonders, especially when combined with a little bit of butter to prevent drying out.

Cooking Chicken like a French Chef

Our chef shares a tip that he learned from a friend who's a master chef: cooking chicken like a French chef. To achieve this, you need to cook the chicken for about 5-10 minutes on each side, depending on the temperature of your fire. By doing so, you can create a tender and juicy texture that's similar to cooking a steak. The key is to not overcook the chicken, as it can become dry and tough.

Pork Chops: A Game-Changer

When it comes to pork chops, our chef recommends turning them over about 1-2 minutes on each side, depending on their thickness. By doing so, you can achieve a medium-rare texture that's still juicy and flavorful. The key is to not overcook the pork chops, as they can become dry and tough.

The Art of Resting

After cooking your chicken and pork, it's essential to let them rest for a few minutes before serving. This allows the juices to redistribute, creating a more tender and flavorful texture. By letting the meat rest, you're giving it time to relax and absorb all the flavors that were added during cooking.

The Difference Between Rare, Medium, and Well-Done

When it comes to cooking chicken and pork, there's a common mistake people make: overcooking or undercooking their meat. To avoid this, our chef recommends checking the temperature of your meat by touch. Rare should feel soft and squishy, medium should feel firmer but still yielding to pressure, and well-done should feel hard and dry.

Pork is a White Meat

When it comes to cooking pork chops, our chef notes that you want to aim for a white texture throughout the meat. This means avoiding pink or rare areas, as they can be off-putting to some people. By achieving a white texture, you're creating a more tender and flavorful experience.

A Word from the Expert

Our chef shares his final tip: always taste your food before serving it. By doing so, you can adjust the seasoning and flavors to perfection. He also recommends cooking with love and care, as this will make all the difference in the quality of your dish.

The Final Touches

In conclusion, cooking chicken and pork is an art that requires patience, practice, and attention to detail. By following these expert tips and techniques, you can create delicious and tender results that will impress even the most discerning palates. Whether you're a seasoned chef or a beginner cook, remember to always taste your food before serving it and adjust the seasoning accordingly. With a little bit of practice and patience, you'll be well on your way to becoming a master cook.

"WEBVTTKind: captionsLanguage: enlet's reel a little chicken breast but first off goat store we get these chicken breasts you can see there's a lot of difference between here and there always liked type the chicken breast I'll rinse them off first put them on this little board like to use a flattening have a rolling pin anything you do but I want to break this membrane that's on top of this chicken I'm going to flatten this chicken out a little more to me it takes more seasoning it'll accept it a little better a whole lot easier to grill doesn't take near at the time bigger piece of meat goes away get down a little quicker now I can we get this done we're going to take lime juice we're going to put it on both sides we're going to rub it in good this works on pork once on beef or some any meat you want put it on meat tenderizer you say hey I didn't know you can put it on chicken hey it goes good on anything you can even use it for a spider bite or scorpion about if you have to I like to use our seasoning Red River Ranch all-purpose because we're going to cook with Mesquite today but if you don't have mesquite you can sure get our Red River Ranch mesquite ancho season it'll make you think you having a Steve Park we're going to see this season this on both sides pretty generously and if you don't have this seasoning don't want to get it you can use any of your favorite all person all-purpose seasoning or just season to your suiting with salt and pepper seasoned salt lemon pepper something like that the same psychic come in hey from the grocery store let's put it back seal it up good we're going to set it in the icebox for about 4 hours hi that old chickens been in there about 4 hours let's get it out but I'm going to show you a trick things save my bacon many times chicken and pork is notoriously known drought when it's on the grill so we're going to help this process out we're going to let this chicken stay and some pole for just a little bit before we ever let it see just a bar grill then give it just a little butter so I don't dry out we're going to seal this rascal up to full we're gonna set him on the griddle through this process we will turn it over about one time we're gonna let it steam five or ten minutes you'll be able to show you what a minute when it's fork-tender is great at drawing is real we're gonna put it right on the hot part of it I mean and the same thing to that forward toward about Harley's dries chicken swing will have to have no butter to this hope you'll be just right Marc Murphy I told me when I got thrown chops and I get this process he said you're beginning to cook like a French chef I say well I'll quit that cuz I'm short on one of them but we're going to steam this a little while save that moisture let it get good and tender that way when we get it ready to just grill it itself it won't be here is dry it's been about five minutes on this one side I can hear it sizzling pretty good we're going to turn this over let it set about two it 1/2 minutes on that side pretty close to that and then we're going to put it on the grill itself we're going to let it steam we're getting all that moisture to stay in there we're going to make this stuff tender let's get this chicken off or let's check it I think it's time to come off our no when you open this up it's got a little steam it so you don't be careful look at that chicken it's getting good and white height he's beginning hard enough firm up just little he's ready going the grill alright let's check his bird I think he's getting pretty close you know we left this on the grill in that poll around five minutes on that one side then about two on the other and that sort of varies with temperature of you fire but when we're checking this chicken on one side to get it you can see we've got pretty good coat we're getting over close so let's go ahead and turning this is a little thicker he's going to have to wait this hog was put on a little after that but look at these ready to turn in Salem you sure going to cook chicken and pork stew it's done but worse than that I think if you cook it longer than that you cook it till it's dry it's short hard need so we will let them go on this side probably about two and a half three minutes we'll check them see where we're at I said here we go let's check this bird a little and that whole meat parts of this fires a little hotter and others so listen here he's ahead of the game that's pretty to up here on the cool spot let the rest everybody else catch up he likes a little on this side a little thicker than that one good tender chicken it will flake out pretty easy so we're getting awful close with this feller we're going to move him right up here these are pork chops are done on both sides you can tell by the color but you tell by touch - whoever one of them they're about the same we're not cooking pork medium-rare we're cooking it mediums about all I want remember when we went through this deal baby this is rare white feels in your finger right here medium think of your thumb medium well we could you not long it's too old so there are all about medium we're going to go ahead and plate these wrestles and just like a good steak we've got to let this meat rest just a little before we can cut it we're going to cut this pork just so I can show you it is good and done pork is a white meat you wanting white all the way through you don't want him pink I won't eat him to where he's medium and I guarantee you he's medium he's tender look at that juice this hog is good I'm telling you same way at that Yardbird I can tell by looking at it it's going to be some of the most tender chicken unit reading your life he is tender I Drive that is a good piece of chicken meat and I will tell you this it's biggle dog approvedlet's reel a little chicken breast but first off goat store we get these chicken breasts you can see there's a lot of difference between here and there always liked type the chicken breast I'll rinse them off first put them on this little board like to use a flattening have a rolling pin anything you do but I want to break this membrane that's on top of this chicken I'm going to flatten this chicken out a little more to me it takes more seasoning it'll accept it a little better a whole lot easier to grill doesn't take near at the time bigger piece of meat goes away get down a little quicker now I can we get this done we're going to take lime juice we're going to put it on both sides we're going to rub it in good this works on pork once on beef or some any meat you want put it on meat tenderizer you say hey I didn't know you can put it on chicken hey it goes good on anything you can even use it for a spider bite or scorpion about if you have to I like to use our seasoning Red River Ranch all-purpose because we're going to cook with Mesquite today but if you don't have mesquite you can sure get our Red River Ranch mesquite ancho season it'll make you think you having a Steve Park we're going to see this season this on both sides pretty generously and if you don't have this seasoning don't want to get it you can use any of your favorite all person all-purpose seasoning or just season to your suiting with salt and pepper seasoned salt lemon pepper something like that the same psychic come in hey from the grocery store let's put it back seal it up good we're going to set it in the icebox for about 4 hours hi that old chickens been in there about 4 hours let's get it out but I'm going to show you a trick things save my bacon many times chicken and pork is notoriously known drought when it's on the grill so we're going to help this process out we're going to let this chicken stay and some pole for just a little bit before we ever let it see just a bar grill then give it just a little butter so I don't dry out we're going to seal this rascal up to full we're gonna set him on the griddle through this process we will turn it over about one time we're gonna let it steam five or ten minutes you'll be able to show you what a minute when it's fork-tender is great at drawing is real we're gonna put it right on the hot part of it I mean and the same thing to that forward toward about Harley's dries chicken swing will have to have no butter to this hope you'll be just right Marc Murphy I told me when I got thrown chops and I get this process he said you're beginning to cook like a French chef I say well I'll quit that cuz I'm short on one of them but we're going to steam this a little while save that moisture let it get good and tender that way when we get it ready to just grill it itself it won't be here is dry it's been about five minutes on this one side I can hear it sizzling pretty good we're going to turn this over let it set about two it 1/2 minutes on that side pretty close to that and then we're going to put it on the grill itself we're going to let it steam we're getting all that moisture to stay in there we're going to make this stuff tender let's get this chicken off or let's check it I think it's time to come off our no when you open this up it's got a little steam it so you don't be careful look at that chicken it's getting good and white height he's beginning hard enough firm up just little he's ready going the grill alright let's check his bird I think he's getting pretty close you know we left this on the grill in that poll around five minutes on that one side then about two on the other and that sort of varies with temperature of you fire but when we're checking this chicken on one side to get it you can see we've got pretty good coat we're getting over close so let's go ahead and turning this is a little thicker he's going to have to wait this hog was put on a little after that but look at these ready to turn in Salem you sure going to cook chicken and pork stew it's done but worse than that I think if you cook it longer than that you cook it till it's dry it's short hard need so we will let them go on this side probably about two and a half three minutes we'll check them see where we're at I said here we go let's check this bird a little and that whole meat parts of this fires a little hotter and others so listen here he's ahead of the game that's pretty to up here on the cool spot let the rest everybody else catch up he likes a little on this side a little thicker than that one good tender chicken it will flake out pretty easy so we're getting awful close with this feller we're going to move him right up here these are pork chops are done on both sides you can tell by the color but you tell by touch - whoever one of them they're about the same we're not cooking pork medium-rare we're cooking it mediums about all I want remember when we went through this deal baby this is rare white feels in your finger right here medium think of your thumb medium well we could you not long it's too old so there are all about medium we're going to go ahead and plate these wrestles and just like a good steak we've got to let this meat rest just a little before we can cut it we're going to cut this pork just so I can show you it is good and done pork is a white meat you wanting white all the way through you don't want him pink I won't eat him to where he's medium and I guarantee you he's medium he's tender look at that juice this hog is good I'm telling you same way at that Yardbird I can tell by looking at it it's going to be some of the most tender chicken unit reading your life he is tender I Drive that is a good piece of chicken meat and I will tell you this it's biggle dog approved\n"