Posted by Smoky on July 07, 1996 at 11:29:04:
In Reply to: Chicken posted by Jim Wright on July 04, 1996 at 16:17:48:
Hi Jim,
A common problem cooking chicken on small grills is that the temperature
can easily get to high - drying and burning the outside before the
inside gets done. You need to be able to maintain 210-225 degrees for
3-4 hours - much more t
han most folk think.
A simple solution is to skin the chicken, trim all the fat and cut into
quarters. The dark meat thighs take longer to cook than the breasts.
Boil the skin and fat in enough water to cover and reduce to 1 cup. Mix
with one
bottle of heavy duty Italian dressing. Baste the chickens
with the mixture before putting on the grill and about every 15 minutes
thereafter until done. Then apply your favorite finishing(barbecue/table)
sauce. Thighs are done when the drumstick
turns easily.
After you do this a while, experiment to develop your own baste and
finishing sauce.
Have fun,
Smoky