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Webers kick ass, that's a cool one for sure.
When you do chicken try the inderect method if you don't already.
(put the coals on one side...meat on the other)
It looks like that grill even has something built in to help keep the coals over to one side.
I like to marinade chicken in some fajita marinade. Then rub some olive oil on the skin then salt and pepper and place on the other side of the coals and put the lid on. No more flipping, just forget about it for 45 minutes and come back. Skin should be all puffed up and crispy nice. I'm not a big fan of putting the BBQ sauce on chicken on the grill. Makes the skin all soggy again.
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