FIHTies
Distinguished Member
- Joined
- Apr 28, 2004
- Messages
- 2,950
- Reaction score
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Howdy:
As we are into the season already I was kind of wondering what everyone does to get it right.
What I do is baste the items and leave a low flame on one side and close the grill and let the food slow cook on the other so that there is no direct flame at all but they are just getting the heat and the flavor from the flame burning on the side. Â This way the slow cooking process doesnt dry out the food. Â Also it does not need any maintenance except for periodic basting. (No flipping required) Works for all foods (Meats, chicken Burgers, etc.) Â Also go easy on the BBQ Sauce.
Downside is that it take about an hour+ so you have to have the time.
Anybody care to contribute to the thread whilst the season is yet young?
JJF
As we are into the season already I was kind of wondering what everyone does to get it right.
What I do is baste the items and leave a low flame on one side and close the grill and let the food slow cook on the other so that there is no direct flame at all but they are just getting the heat and the flavor from the flame burning on the side. Â This way the slow cooking process doesnt dry out the food. Â Also it does not need any maintenance except for periodic basting. (No flipping required) Works for all foods (Meats, chicken Burgers, etc.) Â Also go easy on the BBQ Sauce.
Downside is that it take about an hour+ so you have to have the time.
Anybody care to contribute to the thread whilst the season is yet young?
JJF