I'm working on a Deep Dive ebook on chicken and I need a picture of burnt chicken like this one from the Food Network. I'd like to use it but I don't have permission and I don't want to be sued. Do one of you have such a picture I can use? I WON'T give you photo credit unless you want it.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
what it shows, I think, is that when you are getting that skin well browned and crispy, you have to be really careful about timing and watching to see that it doesn't burn. Happens really quickly.
Meathead That’s chicken cooked for Chicken Teriyaki ... takes a lot of work to get the skin just right. If you aren’t careful, it goes from very dark and crispy to burnt in about 30 seconds.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
That Food Network picture cracks me up because, unless I am mistaken, the Food Network did not intend that picture to be an example of "what not do do" although it obviously is. Didn't anyone working on that project think to speak up and say "Uh ... guys? Are we really going to run a picture of badly burned chicken?"
"Don't worry! We'll put some lemons around it and arrange it nicely."
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Same here. As many times as my father prepared chicken that was burned black on the outside and dangerously raw in the middle he never figured out that you couldn't cook it over direct heat.
Weber 22.5" Silver (since 2000)
Large BGE with BBQ Guru thermostatic blower (since 2006)
Hasty-Bake Legacy (July 2014)
Also owned COS and Weber Smokey Mountain for short time in early 2000's.
Thermapen instant thermometer.
William & Sonoma meat probe.
Taylor digital with remote display, meat probe but use for pit.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
If only I had taken a picture of the chicken from when I did beer butt chicken directly over the flame on my gasser, so the beer boiled over, along with the chicken fat melting down. That was some properly burned chicken! Also from before when I started reading how to BBQ at Amazing Ribs, and started taking pictures of the stuff I cooked.
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