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chicken tenders
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BostonButterfly
Posts: 39
Hi All,
I'm planning on chicken tenders on skewers tonight. Seperate skewers with veggies. Lurking through past posts, it looks like I should aim for 350* with a raised grid. Should this be direct or indirect? I'm assuming it won't take long to cook this, with frequent turning. So my question is, do I cook it with the dome open? Just open when turning? Do you ever cook with the dome open?
thanks!
Thermapen is being delivered today!
I'm planning on chicken tenders on skewers tonight. Seperate skewers with veggies. Lurking through past posts, it looks like I should aim for 350* with a raised grid. Should this be direct or indirect? I'm assuming it won't take long to cook this, with frequent turning. So my question is, do I cook it with the dome open? Just open when turning? Do you ever cook with the dome open?
thanks!
Thermapen is being delivered today!
Comments
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Direct, dome open only when turning.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I do cook with the dome open from time to time, but not when grilling chicken skewers. (It's hard to stir fry in a wok w/a closed dome.Lol) When I do hanger steak, I put a cast iron skillet on the grid until screaming hot, then I open the dome and cook the steak in the skillet. It gets a nice crust all over and I can ensure that it stays quite rare in the middle.
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Thanks to both! Looking forward to dinner.....
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