The Ezekiel Diet Files

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America's Rise and Fall | Jonathan Cahn

Sid Roth is a little too animated for me but this Jonathan Cahn message is Interesting. Slide forward past all the commercials selling product.

Published on Aug 31, 2014

When Jonathan Cahn wrote his best-selling The Harbinger, God began to show him a new realm of mysteries. They lie behind everything — from World Wars to the rise and fall of nations, to economic recession and even financial collapse. Yes, it affects YOUR future.


13 Alternatives to Viagra That Won't Fall Flat

Research Reveals How Sugar CAUSES Cancer

The Most Logical RAPTURE Timeline - FAST APPROACHING Heavenly Signs!

The Ezekiel Diet Files

For those who study eschatology and believe in a pretrib rapture, and a 7 year tribulation, signs in the sun and the moon, etc. this study is a good summary of their position. Basically the belief that the Church will be raptured on the Feast of Trumpets some year when all the signs align. This video below was actually posted in June 2013 and the author was looking for a possible September 2013 Feast of Trumpets rapture.  It didn't happen, but we still have all the signs aligning, and we're coming up on another September Feast of Trumpets on the 28th of this month.  We can only hope....
Omega Days

Click on the YouTube logo in the bottom right of the video, follow to watch the video at YouTube, then open to full screen to see the charts in better detail.

Published on Jun 24, 2013

More at http://erfministries.com
Like & Follow http://www.facebook.com/ERFministries

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Current Economic Collapse News Brief - Episode 455



Published on Aug 30, 2014

In this news brief we will discuss the latest news on the economic collapse. We look to see if things are really that different. The central bank will not stop at just confiscating your wealth they will want your life. They want to enslave the people.

Please check the Sentinel Alerts for the latest news on the economic collapse. The Sentinel Alerts are updated throughout the day. If you haven’t already, go to “The People” and join the community of people who are helping each through the economic collapse.


Tomatoes lower prostate cancer risk by one-fifth


(NaturalNews) In 2014 alone, an estimated 233,000 men will receive a prostate cancer diagnosis, and nearly 30,000 of them will die from the disease. Prostate cancer is the second-leading cause of cancer among men worldwide, after lung or bronchial cancer, according to the U.S. Centers for Disease Control and Prevention (CDC). Skin cancer is the most commonly diagnosed cancer among American men, according to Cancer.org.

Prostate cancer occurs due to a growth in the prostate gland, which is involved in sperm production and transport. When a growth occurs, cells begin to replicate more rapidly. Errors or flaws in the DNA can occur during replication, creating mutated genes.

Inherited DNA only accounts for about 5 to 10 percent of prostate cancer, according to The American Cancer Society, while the remainder of cases most likely occurs due to environmental factors, particularly an increase in certain hormones. Specific endocrine-disrupting compounds increase hormone levels, potentially influencing the development or progression of prostate cancer.

Prostrate cancer is directly linked to endocrine disruptors, such as BPA

Lead, mercury, arsenic, DDT, fire retardants, dioxin and phthalates like bisphenol A (BPA) are just a few examples of endocrine disruptors, also known as "hormone mimickers."

While prostate cancer is treatable, it can often spread aggressively, thus becoming potentially fatal. Interestingly, prostate cancer rates among men are higher in developed countries, leading some experts to suggest that Western culture could be a factor, particularly diet and lifestyle.

To test this theory, researchers at the Universities of Bristol, Cambridge and Oxford examined the diets and lifestyles of more than 1,800 men ages 50-69 with prostate cancer and compared them to over 12,000 cancer-free men.

Published in the medical journal Cancer Epidemiology, Biomarkers & Prevention, the study is the first to catalog a prostate cancer "dietary index." The index linked the dietary components selenium, calcium and lycopene-rich foods, to reduced prostate cancer incidence, according to the University of Bristol.

Foods rich in lycopene reduce the risk of prostrate cancer

Men that consumed an "optimal" amount of the above three dietary components had a lower risk of prostate cancer. Lycopene is the red pigment that gives many fruits and vegetables their red color. It's an antioxidant responsible for fighting toxins known to cause DNA and cellular damage.

Foods rich in lycopene include tomatoes, watermelon, grapefruit, asparagus, chicken, red cabbage, carrots and parsley.

According to the study, tomatoes and tomato juice, as well as baked beans, produced the greatest health benefits, providing an 18 percent risk reduction in men eating more than 10 portions per week.

"Our findings suggest that tomatoes may be important in prostate cancer prevention. However, further studies need to be conducted to confirm our findings, especially through human trials," said Vanessa Er, a researcher with the School of Social and Community Medicine at the University of Bristol and Bristol Nutrition BRU.

"Men should still eat a wide variety of fruits and vegetables, maintain a healthy weight and stay active," she added.

Recommendations on physical activity and body weight by cancer prevention institutions were also examined during the study; however, only tips about which foods to eat played a factor in reducing the risk for prostate cancer.

Researches concluded that the recommendations provided by the World Cancer Research Fund and the American Institute for Cancer Research were insufficient, suggesting that additional dietary recommendations should be developed.

The research was funded by the National Institute for Health Research (NIHR) and was carried out as part of the ProtecT study, which is funded by the NIHR Health Technology Assessment program, which aims to develop the best treatment methods for prostate cancer.

Currently, experts are unsure whether operation, radiotherapy or careful monitoring including regular checkups is the best treatment method for prostate cancer.

Additional sources:

http://www.bristol.ac.uk

http://www.bris.ac.uk

http://www.cancer.gov

http://www.nbcnews.com

http://www.cancer.org

http://www.cdc.gov

http://www.cancer.org

http://www.ncbi.nlm.nih.gov

http://www.ewg.org

http://www.goodhousekeeping.com

http://science.naturalnews.com

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The amazing health benefits of fennel - Add it to a crock pot stew

As I'm reading this article below, I'm wondering how to prepare fennel. Then I read it's popular in soups. Hmm, this could be a healthy addition to the 6 quart crock pot of veggie stew I make regularly. I believe I'll look for fennel and add it to my next stew. If I were to replace an item from this picture it would be the onion, It turns to sugar in your system and really shouldn't be in the stew for weight loss mode.

Slice, dump in crock pot. No fluid added, it all comes from the vegetables.

And you have a dozen 250 calorie weight loss meals like this one. Add 4 ounces of chicken, turkey, ground turkey, shrimp, or fish. Flavor a hundred ways with butter, sauces, or dressings. Even low calorie balsamic salad dressings will add a different flavor.


For crock pot vegetable  stew I normally use:

2 to 3 ripe organic tomatoes for fluid,
a yellow, red, and green bell pepper,
or a bag of small peppers,
3 or 4 small organic yellow squash,
3 or 4 small organic zucchini,
mushrooms,
onion, (green onion in weight loss mode),
several garlic cloves,
high quality sea salt,
pepper,
turmeric,
crushed red pepper (metabolism boost),
Mrs Dash seasoning of choice

Set crock pot on low heat for 5 hours, turn twice, let cool and refrigerate.


The amazing health benefits of fennel

(NaturalNews) Many Americans today are very health conscious. However, the use of food to help ensure proper health is not as widely known to many Americans. In many countries in Europe and the Far East, the use of food for medicinal purposes is quite common practice. For example, fennel is widely used throughout Greece and Italy in many Mediterranean dishes for its varied health properties.

Fennel and its many uses

The fennel plant including the bulb, stalks, leaves and seeds are all edible. With regards to foods and beverages, fennel is quite popular in soups, entrees and is one of the key ingredients to the alcoholic beverage Absinthe.

While delicious in food, the great news is that fennel also offers some great medicinal benefits. In ancient Rome, Fennel was quite popular and widely acknowledged as it is still today to help aid the body in digesting foods. It is also widely known to help the kidneys, liver, spleen and lungs - as well as the whole digestive system to stay healthy and function better. These benefits have been widely lauded for over 2,000 years.

In the digestive system, it is widely known to help people with indigestion, weight loss, flatulence, diarrhea and constipation. Additional ailments that are associated with the use of fennel for medicinal improvement include: high blood pressure, heart disease, difficult menstrual disorders, respiratory disorders as well as cancer prevention.

Studies show that fennel provides major benefits in cancer prevention

One of the main reasons fennel is noted as a good as a cancer preventative, is because once in the system it acts as a profound chemo preventive agent. This basically means it helps fight off potential carcinogens. In fact, in a study performed at the University of Texas MD Anderson Cancer Center, study results showed that fennel exerts exceptional anti-inflammatory properties. This is because of a phytonutrient in the plant known as Anethole which studies have found aids in blocking inflammation within the body and aids in blocking cell mutations into cancerous cells.

Additional tests in New Delhi, India have also shown the anti-carcinogenic effect of fennel. Their tests used albino mice with induced skin and fore stomach papilloma genesis. Under close observation those mice who were administered the fennel had significantly lower rates of cancer cell development or expansion of any previous cancer cells.

Other health studies and fennel

Fennel is also known to assist in appetite suppression and energizing the body's metabolic rate. At the Thuringian State Institute of Agriculture in Germany, fennel was found to assist in suppressing appetite as well as activating the metabolism. Studies at the institute also showed that the fennel helped to dissolve the fat deposits in the bloodstream allowing it to be used for an energy source. In other research fennel has been found to increase urination which helps to reduce any excess body water weight.

Also in a 2011 study at the University of Granada, researchers found that because of the melatonin in fennel, it also offers some sleep aid properties as well.

Sources for this article include:

http://www.organicfacts.net

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23

http://www.naturalhealth365.com/tag/fennel-health-benefits

http://science.naturalnews.com

About the author:
Sandeep is an mountain climber, runner, and fitness coach. He shares his tips for staying in shape and eating healthy on quickeasyfit.

More articles from Sandeep:

10 Healing herbs and spices for optimum health

Lower liver cancer risk by drinking coffee daily

Top ways broccoli helps fight cancer

Tomato-rich diet may lower cancer risk,study shows

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Dr. Andrew Wakefield speaks out about CDC scientist's admission of vaccine research fraud - video



(NaturalNews) A stunning new interview with Dr. Andrew Wakefield conducted by Gary Franchi of the Next News Network has just been posted. This interview is the first video interview with Dr. Wakefield following the admission of scientific fraud by a top CDC scientist named Dr. William Thompson.

Earlier this week, Dr. Thompson went public with an historic confession, admitting the CDC knowingly conspired to bury the evidence that MMR vaccines caused a 340% increase in autism among African-American children.

"The autism community has been deceived for a period of 13 years," says Dr. Wakefield in the interview. "These children have gone untreated and relatively neglected by the government and others; the parents [were] dismissed, vilified and humiliated when they tried to say my child was damaged by this vaccine. ...The CDC have been covering this up. It's an utter disgrace. For me, it's a sadness that this has come to pass. It's a tragedy. Yes, it vindicates the [theory] that we put forward to the CDC originally... [the CDC] has been covering it up since 2001."

More importantly, share this video everywhere in the name of saving children from vaccine violence. The corrupt, corporate-controlled mainstream media absolutely refuses to cover this story, hoping they can bury the truth about vaccines in exactly the same way the CDC buried the data.

Here's another very important video to view, covering Dr. Thompson's public confession of vaccine research fraud at the CDC:



Use the following tag to share these videos and this story: #CDCwhistleblower


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U.S./Ukraine Pushing Russian Invasion Propaganda - Episode 453



The recovery illusion in the US is continuing. Q2 GDP has been revised hire to 4.2%. Pending home sales decreased YoY. The housing bubble mimics the housing bubble of 2008. US and Ukraine are losing the war against the people of Ukraine. Ukraine and the US are using the Russian invasion propaganda once again. Ukraine had purchased the same T-72 tanks from Hungary on Aug 2 that are now being reported in the Ukraine. President Obama wants to strike into Syria but needs a major event.  The central bankers are prepared to carry out a false flag event on the people of the US.

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Labor Day BBQ Grilled Chicken University on the Ezekiel Diet

Here are several blog posts I did back in May from my 'Perfect BBQ Grilled Chicken Chronicles'. It's an affordable idea for a party or get-together. Grill up the chicken in advance, use my aluminum foil technique outlined below, then unwrap and reheat during the party. This eliminates you spending an hour babysitting all that chicken while everyone else is enjoying themselves.
Omega Days





The Ezekiel Diet Blog
May 8, 2014

I really love perfect BBQ chicken that tastes like it just came off the grill at the exact right time for moist, tender, fall off the bone meat even in the depths of the thicker breast piece.

You could say I'm an expert in who does it right, and who gets it wrong. Most BBQ chicken places like Sonny's or Rib Country (chains in the Southeast) consistently get it wrong. They grill the chicken and then let it sit around and dry out, maybe for days. And, the all-you-can-eat specials of BBQ chicken, is normally just a ploy to get rid of old, dried out, nasty two day old chicken. Place more than one reorder, and they're delivering charcoal brickets that used to be BBQ chicken to your table. I got to where the only time I ever went to a Sonny's BBQ for chicken was on their all you can eat specials on a Saturday or Sunday, where they were forced to turn enough chicken that it all came out fresher, but rarely perfect.

There's only been one BBQ place I've ever done business with that consistently produced that perfect moist, tender, fall of the bone tasty delicious BBQ chicken every time I've ordered, regardless of the time of day, busy, slow, didn't matter. And that's Shane's Rib Shack. http://www.shanesribshack.com/

I normally drive right past Rib Country and a Sonny's BBQ or two, for up to an hour each way, to buy a half BBQ chicken meal, with sweet potato fries (no salt), and fried okra (no salt), at a Shane's Rib Shack.

I was so impressed by how they could possible do this consistently every time I finally went to the back and just asked the question....."Excuse me, but I have a question, what are you guys doing different with BBQ chicken that allows you to put out perfectly moist, right off the grill delicious product every time? I've never seen anyone who could do this consistently like you can. What's the secret?"  And they told me.

They go through the normal brine solution soaking like we've discussed here on this blog, then they grill the chicken until almost done, probably 40 to 50 minutes. Pull it off the grill, let it cool, and here's the secret.........they wrap the half chicken as tight as possible in aluminum foil making sure to eliminate all the air around the bird. Then, when someone orders a half chicken BBQ meal, they unwrap it, throw it back on the grill for 10 to 15 minutes, slather it in BBQ sauce, and serve it hot like it had just been grilled for an hour, and pulled at the exact right moment for absolute BBQ heaven perfection.

I had to smile, this just proves what I've always said...."the difference in success and failure is almost always very subtle." Imagine that, a simple step, wrapping the chicken tightly to eliminate air that dries the chicken.

With that said, I've been thinking about doing the same thing at home. When I grill a couple chickens, lets make some leftovers, and use this aluminum foil technique to keep it perfect when served later.

Stay tuned, same station, anytime, I'll let you know how that works out.

Share on Facebook and forums: http://www.extrapounds.com/blog/LAPD/comments/534922/shanes-rib-shack-secret-to-perfect-moist-bbq-half-chicken




The Ezekiel Diet Files
May 10, 2014

A couple days ago I blogged about Shane's Rib Shack, the only BBQ place that could consistently serve absolutely perfect BBQ chicken every time, regardless of time of day, busy, slow, didn't matter. Their chicken was served perfect like it had been on the grill for an hour and was pulled at the exact right time for perfectly moist, mouth watering BBQ chicken heaven. Their secret was wrapping almost cooked chicken tightly in aluminum foil to protect the bird from air. I considered this would also work at home, so I'm conducting a test.

Here's the 2 day old grilled chicken (picture above) I wrapped very tight to eliminate all the air for this experiment back on the 8th. My first observation is it looks remarkably good for a 2 day old chuck of chicken. It has a slight layer of chicken fat gel evenly covering the whole piece.

I lit the grill and heated the chicken for about 10 minutes. And YES! Unequivocally, this is the secret to perfect leftover chicken. This is perfect chicken. The trick is to keep pre-grilled chicken free from air by wrapping it as tightly as possible in aluminum foil.



Here's two of my new sauces, Vidalia Onion Finishing Sauce on the chicken (18 calories 80mg sodium tbsp), and Honey Dijon Marinade on the grilled sweet potato (10 calories 100 mg sodium tbsp). That's Bolthouse Honey Mustard on the Tomatoes.

This is a great trick for a BBQ, party, or other get together where you don't want to spend an hour tending a hot grill when everyone else is relaxing. Pre-grill the chicken almost done, wrap it tight and just heat it back to perfection 15 minutes before needed. Woo hoo!

Tin Foil Conspiracy Chicken is Better Chicken.....

Grilled Half Chicken on the Ezekiel Diet

I recently bought a 4.94 pound Harvest Farm's All Natural whole chicken (cleaner brand) on sale from $1.88 a pound to $1.29 a pound. Total $6.33 for the whole chicken. I've never grilled a half chicken so I had to look for directions online. This one listed below looks good and clean, from Tammy's Recipes site http://www.tammysrecipes.com/grilled_half_chicken

The chicken pictured below is soaking in a brine solution of filtered water, Himalayan sea salt, pepper, and garlic powder for 2 to 6 hours in the fridge. The  broth colored brine solution is from the sea salt, pepper, and garlic powder thoroughly mixed prior to adding the chicken halves. The chicken was thoroughly washed before adding to the brine solution.

Since this has to grill for 50 minutes on a low/medium heat I'll also try grilling some 1/2 inch thick slices of sweet potato to make a steak fry similar grilled sweet potato pucks. Maybe on the upper rake away from the intense heat.
Omega Days


Recipe Name: 
Grilled Half Chicken
Picture: 
Description: 

A whole chicken, cut in half and grilled for a tender, moist, rotisserie-like chicken!

Yield: 

6 servings (varies depending on size of chicken)

Ingredients: 

1 whole chicken (4-6 pounds), cut in half
4 cups water
1 tablespoon salt
1/2 tablespoon granulated garlic
1 teaspoon black pepper

To season:

Oil
salt
pepper
granulated garlic
paprika

Instructions: 

1. Brine chicken by placing the chicken, water, salt, garlic, and pepper in a non-metal bowl in the fridge for 2-6 hours.

2. Drain chicken and rinse under cold water. Let stand for 30 minutes at room temperature. Preheat gas grill on high (or prepare charcoal grill).

3. Liberally coat chicken halves with oil. Lightly season with salt, pepper, granulated garlic, and paprika.

4. Place chicken skin-side-up on pre-heated grill grate and close the grill lid. Reduce grill temperature between low and medium-low. Grill for 50-70 minutes or until internal temperature at the densest point is 180 degrees.

Optional: Grill chicken skin-side-down for the last 5 minutes for lovely grill marks on the outside!

The grilling time will vary depending on the size of your chicken, how cold the chicken was, how hot your grill gets, how many times you open the lid, etc. so it is very important that you measure the internal temperature of your chicken.



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The Ezekiel Diet Files
May 17, 2014

From The Food Lab: How to Grill a Whole Chicken

20120805-food-lab-grilled-chicken-09.jpg
[Photographs: J. Kenji Lopez-Alt]
  • Perfect grilled chicken should have crisp, crackly, blistered skin all over its entire surface with no soft spots, no pockets of blubbery rubbery fat.
  • Perfect grilled chicken should have breast meat that is moist and tender with none of the chalkiness or stringiness overcooked chicken can get.
  • Perfect grilled chicken should also have leg meat that is cooked all the way through but not tough.
  • Perfect grilled chicken should be presented as cooked—no cheating by cutting the chicken into parts. We're here as much for the great presentation as for the awesome flavor.
  • Summer is a time for spontaneity, so perfect grilled chicken on a hot summer evening should not take all night to prepare. No overnight brining, drying, salting, or any tricks like that.

The problems with grilling whole chickens are similar to the problems with roasting whole chickens. Firstly, getting the entire oddly-shaped beast to cook evenly is a chore, particularly because breast meat shouldn't be cooked past 145 to 150°F if you want any moisture left in it, while leg meat needs to be cooked to 165°F or beyond (that is, if you don't like eating pink chicken). Secondly, getting fatty chicken skin to render both its fat and moisture so that it can crisp up properly—and more importantly stay crisp—requires a bit of acrobatics.

I've always been a chicken-griller (it's my mom's most requested meal), but the past couple weeks have been a little insane. In an effort to pinpoint exactly what factors make a difference, I've grilled a dozen Cornish hens, ten fryers, and six roasters, using methods ranging from a whole bird cooked over an indirect fire, to vertical grilling (beer can chicken-style), to make-shift rotisseries. Low heat, high heat, and everything in between. Here's what I've found.

Best Prep Method: Butterflied

I've extolled the virtues of butterflied chicken in the past for oven-cooking applications, and I'm happy to report that it is just as successful for cooking chicken on the grill. How does it work its magic?

20120805-food-lab-grilled-chicken-butterfly.jpg

The most important thing that butterflying does is that it exposes the legs and thighs. With a whole chicken, the thigh joints are underneath the chicken's back, insulated by plenty of fat and bone. They take a long time to cook. By the time they reach the requisite 165 to 170°F, the breasts of the chicken are well beyond overcooked.

By butterflying the bird and pressing it out flat, the legs and thighs become the most exposed part of the chicken. They pretty much automatically cook faster than the breast meat, meaning that you can get both breast and leg meat that's finished cooking—and therefore at its juiciest—at the exact same time.

After cutting out the backbone and flattening the bird, I find that running a metal or wooden skewer through its thighs and breast will keep it level and make it easier to maneuver on the grill.

Best Fire To Use: Two Level

There are two end-goals when cooking chicken on the grill. The meat needs to cook through to the center, and the skin needs to be well rendered and crisped. The order in which these two goals are best achieved is up for debate, and something I'll address in the next section.

For now, we can agree that the goals are not necessarily in harmony with each other.

See, for the moistest, juiciest meat, slow, gently cooking is ideal. The hotter a chicken cooks at, the bigger the temperature differential between the very center and the exterior. At very high temperatures, the outer layers of a delicate chicken breast will overcook, turning dry and stringy before the inner layers even have the chill taken off of them.

20120805-food-lab-grilled-chicken-14.jpg

On the other hand, crisp skin requires some degree of high heat. The process of skin crisping involves first removing moisture and rendering excess fat, followed by setting and browning of proteins. This last phase requires relatively high temperatures to achieve.

What this means is that in order to get both end results, you need the adaptability of a two-zone indirect fire. That is, a fire with all the coals piled up on one side. This gives you a cooler side to cook gently on, and a hotter side for crisping.

Hot Then Cool, Or Vice Versa?

Conventional cooking wisdom tells us that we should start our meats over high heat, browning the exterior and building up a crust before finishing it off gently to cook through. This approach is based largely on the outdated notion that "searing locks in juices," an idea that is so patently false that you should immediately question the value of any friend who tries to foist the idea on you.

I cooked two chickens on the exact same grill side by side. One I started over the hotter side of the grill, cooked it until crisp, then transferred it over to the cooler side to finish cooking. The other I did the opposite: cool side until it was within a few degrees of its final temperature, followed by a brief crisping session directly over the coals.

20120805-food-lab-grilled-chicken-10.jpg

Pockets of un-rendered fat between legs and breasts

Even before tasting or weighing the cooked chickens, I noticed that the bird that I started over the hot coals took significantly longer to crisp than the bird I started over the cooler side. This extended time over the hot coals is bound to lead to more unevenly cooked, dryer meat in the end (weighing the birds for moisture loss confirmed this—the hot-then-cool bird lost about 3% more moisture than the cool-then-hot bird.)

This is because when you place a cool bird over hot coals, it can't actually start crisping up until much of the moisture and fat are rendered out of the skin. With the chicken started on the cooler side of the grill, this rendering occurs as the chicken is slowly cooking, so that by the time it hits the hot side of the grill, there is very little moisture and fat left in the skin, allowing it to crisp extremely rapidly.

20120805-food-lab-grilled-chicken-11.jpg

Uneven browning and rendering in a hot-start chicken

Not only that, but the bird started over the hot side didn't crisp up evenly. Even as the skin on the breast was threatening to burn, there were still pockets of un-rendered fat in the leg joints.

The cool-then-hot chicken, on the other hand, browned and crisped evenly all over.

Skin-Up, Skin-Down?

So we know that a two-level indirect fire with the chickens started over the cool side and finished on the hot is the best cooking method. The last question I had was whether skin-down, skin-up, or a combination of cooking methods is the best way to get the crispest skin.

20120805-food-lab-grilled-chicken-06.jpg

After cooking through another half dozen birds, one thing became clear: If you want crisp skin, you must finish the cooking skin side down. Once the skin is crisped, flipping the bird back over is a death kiss;moisture and steam rising from the meat will quickly turn even the crispest skin soggy within a matter of moments.

20120805-food-lab-grilled-chicken-13.jpg

I found the ideal method is to cook the chicken over the cooler side of the grill skin-side-up with the legs facing the hotter side of the grill (to give them a little jumpstart on cooking). Once it reaches within 15 to 35°F of its final serving temperature, you'll notice that the skin around the breasts and legs has already dried out and tightened up, indicating that its moisture loss and fat rendering are complete.

20120805-food-lab-grilled-chicken-15.jpg

A quick flip to finish over the hot side of the grill is all it needs to reach crispy perfection. By pressing down on the back of the chicken with a stiff spatula, you can make extra-sure that all the skin gets good contact with the hot grill. (Just make sure you keep the grill covered—an uncovered grill has too much access to oxygen, leading to fat drippings that can combust and leave a sooty acrid deposit over you perfectly crisp chicken skin).

You want the summary version? Here you go:

Butterfly your chicken, season it well, start it skin-side-up on the cooler side of a two-zone indirect fire, cook it to within 25 to 35°F of your final serving temperature, flip it skin-side-down over the hotter side of the grill, and cook until crisp and cooked through. Rest, carve, and serve.

We'll be featuring a different grilled chicken recipe every day this week, starting with the simplest!

Final question: how does chicken size matter?  See the next post......

See original post HERE

Share this post with the world:  http://www.extrapounds.com/blog/LAPD/comments/535202/perfect-grilled-chicken-tips-from-the-food-lab

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The Ezekiel Diet Files
May 17, 2014

I just stumbled onto this "All Natural" cleaner chicken at a WalMart in Georgia. This is a local brand. The birds are probably fed GMO feed so "All Natural" just means cleaner, not clean. But at a $1.18 a pound I did a double-take.  That's about $4 to $5 for an average 3 to 4 lb whole chicken. I estimate about 6 servings without the skin. Or a meal for a family of four. If you're cooking for tin foil wrapped leftovers, get that 6th serving by cutting the wing off a couple inches back into the front of the breast.

So I flipped through the pile of chickens looking for small birds that might grill up closer to 4 servings, and found several. Like 2.5 lb chickens for $3. That's actually larger than a Cornish hen, and smaller than a standard chicken. About like the middle chicken pictured below.

I'm trying this new Butterfly cut for grilling. These about 2.5 lb and about $3 small chickens similar to the middle chicken pictured below.



Pickin' Chickin'

Head to your average supermarket and you'll find three to four different size classifications for chickens. they're all great for different purposes, and choosing one depends largely on your end goals.

20120805-food-lab-grilled-chicken-05.jpg

Fast, Easy, and Extremely Juicy: Cornish Hens

Cornish Game Hens, contrary to their labeling, are never game, and not necessarily even hens. They are chickens under a month of age weighing under two pounds with at least one parent being a Cornish breed. For all intents and purposes, they're just really small chickens. They feature meat that is extremely tender and juicy, though not particularly flavorful.

However, a grill adds plenty of flavor on its own, so the flavor issue is not a big deal. Cornish hens have the advantage of a vastly simplified and expedited cooking method: Because of how small and innately juicy they are, you can cook them directly over the hot coals from start to finish without bothering with a two-level fire at all. I start them skin-side up, then flip them a few minutes in, letting them completely cook through skin side down.

In under half an hour start to finish, you've got crisp, juicy, tender chicken in convenient single-serving portions. It's my go-to choice for an easy chicken dinner from the grill. I can fit up to six Cornish hens on my grill at the same time.

Meaty, Good For The Whole Family: Broilers and Fryers

Broilers and Fryers are the next two sizes up and are the most common chickens sold in the U.S. 6 to 8 weeks in age, they have a good balance of flavor and tenderness, and are sized just right to feed four.

I can fit a couple of fryers on my grill at the same time, making them ideal for larger dinner parties.

Best For Barbecue: Roasters

Roasters are the largest, coming in between 6 to 8 pounds. The carcasses of mature chickens (at least 3 months old), they have a more pronounced flavor than their smaller counterparts, but are also more difficult to cook evenly because of their large volume.

Cooking a roaster is an exercise in patience. It can take up to 45 minutes or so on the cooler side of the grill before it's ready to be crisped up. This means that if you're the type of cat who likes to add some wood chips to their grill for some intense barbecue flavor, this is the chicken for you. Slow cooking gives it plenty of time to soak up that smoky flavor.

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The Ezekiel Diet Files
May 17, 2014

WalMart $1.18 a pound.  $3 to $4 a whole chicken.


These are three $3 small chickens, using the new butterfly cut method for grilling. These three chickens were soaked in a brine solution of Real brand Sea Salt, Garlic Powder, dehydrated garlic crystals, and chicken seasoning for 6 to 8 hours. I also dusted them in a garlic and herb seasoning after this picture was taken.



This butterfly cut method is superior because it flattens out the leg and thigh to grill on both sides, instead of being tucked in next to the breast where it's hard to get that thigh and drum meat to 165 degrees without drying out the breast. Breast meat is perfect at 145 degrees.

I grilled this directly over two burners on low heat for 25 minutes with skin side up, with two burners to the right on high. Then flipped the birds to skin side down on the hot side (two burners on high) for another 10 minutes to get this golden brown skin color. I was also able to get the thigh/drumstick easily up to 165 degrees.

I think I'm ready to open the Perfect BBQ Chicken joint.


Here are 12 leftover servings of pre-grilled chicken using the Shane's Rib Shack perfect BBQ chicken method of wrapping it tightly in aluminum foil to protect it from air that will dry it out. The smaller chickens should give me servings in the 4 to 6 oz range. That's only .75 a serving hard cost. These convenient packs can be taken to work as well, just unwrap and heat on the same foil.  You just need a $25 toaster oven at work.


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