Page 94 - Barbecue Chicken Made Easy
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to the cooking grates to measure oven temperature, inserted into meat to provide constant readings throughout a long cook, or inserted in meat for rapid spot readings. For other options, go to AmazingRibs.com and click on Ratings & Reviews and then thermometers.
Reverse sear
No matter how you butcher the bird, no matter how you flavor it, you should almost always reverse sear. Many steak lovers are familiar with the concept of reverse-searing, but when it comes to chicken this technique really shines. Reverse sear allows you to make sure the interior of the meat is safe and fully cooked without burning the outside. How many cookouts have you attended where you have been served beautiful looking chicken, amber skin with some char, and the inside is almost raw? Or worse still, the bird is immolated like this picture from a very famous cooking website:
