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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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My first attempt...
(question concerned a chicken rotisseried over lump that had charred
black skin but good meat) Edwin Pawlowski wrote: > Try it with a little more distance from the coals. Either raise the spit or > put the coals towards the back somewhat. That's worth repeating, and in my experience answers the question. As an aside, I like to rub them generously with lemon juice before cooking. |
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