anthonyd wrote:

>
> I always have trouble when I butterfly and marinate a chicken. I just
> never seem to get it dry enough not to flame up. I do think the beer
> idea sounds kind of interesting.
>
Let me make a suggestion for the chicken.... we don't do much in the
way of whole chickens ourselves, but pieces of chicken are popular....
be careful with too much sugary stuff in the marinade, it feeds those
flare-ups no end, and causes the skin to burn... also, have the spray
bottle right at hand when doing it... lock and load, kiddo!

> >
> > Good luck with your grilling (or whatever its called)
>
> I am talking about grilling. I was distinguishing it from BBQ because
> I wasn't sure if that is what the orginal poster meant or not. I think
> of BBQ as long, low heat, slow cooking to make things like pulled pork.
> I don't have much experience with that so I don't really have any
> advice for anyone who is doing that kind of cooking. I'm not sure how
> that made me sound like I was on a high horse, but I assure you, my
> feet are on the ground! Good luck with your grilling too!

We don't consider BBQ as "long, low heat, slow cooking" here. Not much
experience with that either. Our barbeque is known as a "braai" which
is done with a grid over hot coals with the meat on top of the grid (as
I was saying to Shaun)And very quickly, I might add!

Anyhoo, we are going into winter here now, so we won't be doing too
much "braai-ing" for a coupla months.... You enjoy your nice weather
over there

Cathy