"mikehende" > wrote in message
lkaboutcooking.com...
> Most people I know when bbquing, boil or steam the chicken first becuase
> it
> takes a long time to cook, what I would like to know is what tips you pros
> have for grilling chicken [without steaming] or any other meat that would
> normally take a very long time like a big slab of steak, thanks.
>

They do it because they are not willing to take the time to cook it right.
No mysteries here, just a little care needed. I start out on high heat, but
then move the chicken to a spot with indirect heat. It only gets turned
once and it will be nice and crispy and properly cooked. When the fat
starts to render it will drip and it can easily flare up of over hot coals
or a gas flame. That is the reason to move it.
--
Ed
http://pages.cthome.net/edhome/