In a recent post, I asked readers to share their worst barbecue/grilling experiences that could have been spared if they’d had a decent instant-read thermometer.
I loved reading your comments, some of which are so funny you had me laughing out loud. But more than that, I learned that most of our grilling disasters involve chicken.
Grilled chicken should be delicious, moist, tender, and full of flavor. But all too often it turns out bloody raw in the middle, or bone-dry and tough as shoe leather.
Here it is: Simple Secrets for Grilling Cheap Cuts of Meat