Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.
Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.
* Plan your menu, but keep it simple.
* Grilling marinated chicken can really give you a perfect meal.
* Before you get ready to grill, marinade your steaks for at least a few hours.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.
* Check the temperature of the fire before cooking food to prevent over- or under-cooking.
* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.
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