wilkes

Sorry, but I disagree on slow grilling. I always at least start out with high heat. Seer the outside and keep the juices inside, turning only a few times until done. I always end up with the food done and juices on the plate carrying it inside to eat. I like the outside to be somewhat burned, but still not tough.

Chicken, pork and beef, LOW & SLOW.

If over-cooked, but not inedible, tear from bone, rough chop it, mix it with dressing (stuffing) mix or milk gravy for dumplings. Can also be soaked in a little orange juice and made into a chicken salad. Also good in spaghetti or marinara sauce. Endless possibilities.

Chicken cooked on the grill you should cook it slow.

ROTFLMBO!!!!


Mine starts out with a bang...then it slows down to a chirp chirp chirp....

How do you deal with over-cooked grilled #%# chicken? Do you grill yours fast and hot, or low and slow?