Mix the rub ingredients together. In a large bowl, toss the chicken thighs with the oil. Add the rub 1 Tbsp at a time and toss to coat. Let sit at room temperature for 20 minutes, tossing every 5 minutes. Grill the thighs on medium high heat, beginning with the skin side down and the lid closed.
How long should an infrared grill be preheated to kill bacteria?
Traditional gas grills require about 10 minutes to preheat, and charcoal grills need about 20 minutes for the briquettes to reach an ideal cooking temperature. Infrared grills, however, can reach top temperatures within three to five minutes [source: Hunter].
The high temperatures of infrared grills cut the cooking time of proteins by about half when compared to their cooking time on traditional gas or charcoal grill grates. The result is a medium-rare steak in about five minutes or a fully cooked chicken breast in about 10 minutes. Hdr 10 dp hdmi.
To prevent food-borne illnesses, grilled proteins must be cooked to the correct internal temperature. According to the U.S. Department of Agriculture, recommended temperatures include:
- Whole poultry: 180 degrees Fahrenheit (82 degrees Celsius)
- Ground poultry: 165 degrees Fahrenheit (73 degrees Celsius)
- Pork, ground veal and ground beef: 160 degrees Fahrenheit (71 degrees Celsius)
- Pork or beef roast, beef or lamb chops and steaks: 145 degrees Fahrenheit (62 degrees Celsius)
'The best way to measure the internal temperatures of foods on an infrared grill is using a thermometer,' said Richard Wachtel, the founder of Grilling with Rich, an online magazine that specializes in educating competitive grillers. As of 2011, you could purchase a probe-style digital thermometer for less than $20 in most places where cooking equipment is sold.
Even with a thermometer to measure food temperatures and a home library stocked with cookbooks, learning how to create culinary masterpieces on an infrared grill takes practice. Because infrared surfaces heat to between two and three times the temperature of traditional grills, foods can burn much more quickly than you may expect. While it may take five minutes to sear a 2-inch-thick tenderloin, for example, grilled asparagus requires only a minute or two. Watch food carefully the first time you try cooking it on an infrared grill.
For some people, however, the real challenge begins when the grill's work is done. After spending hundreds or possibly thousands of dollars on an infrared grill, caring for it reaches a whole new level of importance. On the next page, we'll share some tips for maintaining your infrared grill.
Advantages and disadvantages of hydrocracking. In some cases, the increase of ammonia concentration in the catalytic bed is used like an operational variable to control the hydrocracking catalyst activity.
Few meals are more difficult to replicate at home than a perfectly juicy tenderloin from a high-end steakhouse. Although encrusting a slab of meat with seasonings and heating it on both sides for a few minutes seems like a simple proposition, consumer grills have traditionally lacked one important feature: an infrared cooking surface capable of emitting heat so intense that it completes the cooking process in only minutes.
But wouldn't such high-end technology cost a fortune? Infrared grills typically cost upwards of a few thousand dollars per unit -- until the year 2000. That's when a time limit on key patents worked in the favor of backyard grillers.
The evolution of infrared grills began in 1961 when Bill Best, founder of Thermal Engineering Corp., patented the first infrared burner. It was used for industrial applications, including tire manufacturing and giant oven systems used to dry automobile paint quickly. In the early 1980s, Best, a backyard griller and perpetual inventor, added a ceramic infrared burner to a barbecue grate he had fashioned for his personal use and discovered an accelerated cooking process that left fast-cooked foods succulent [source: TEC].
While the technology was quickly adapted for commercial use in steakhouses and other restaurants, it was a cost-prohibitive luxury for most home chefs until the expiration of Best's patent in 2000. Manufacturers, including Best's own company, then began introducing a new generation of moderately priced, gas- and electric-powered infrared grills aimed at attracting backyard cooks [source: Associated Press].
In 2010 alone, more than 15 million grills were shipped to retailers in North America, and the majority of them were gas grills, including infrared gas grills [source: Hearth, Patio and Barbecue Association]. Overall, infrared cooking technology has become increasingly accessible in both full-size grills and as an optional burner on standard gas grills [source: Janeway]. A 2010 survey conducted by Consumer Reports revealed that 63 percent of people with access to an infrared grill used the technology regularly [source: Consumer Reports].
If you're thinking about purchasing an infrared grill or are curious about how they work, it will help to understand how infrared heat is created -- and why it all has to do with wavelengths. We'll explain more on the next page.