To barbecue chicken, place it over a drip pan and cook it slowly over indirect heat. Baste it with a tomato-based sauce when it's half done, since this type of sauce tends to burn. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
How to prevent fish from sticking to BBQ grill?
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