Cook food slowly at lower temperatures using the indirect method of barbecuing as often as possible. The temperature can be lowered by sprinkling water onto the coals or, in the case of a gas grill, by turning down the temperature regulator. 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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|Sheri Ann Richerson|