Tuesday, June 26, 2007
Grilling Ideas from Jake
Next weekend I'm doing chicken and ribs. We like a marinade called Dakota Buckaroo. The chicken will be done over low heat because these are quarters with the bone-in, so they have to be done slower to avoid raw meat around the bone. The ribs will be done over low heat in a foil boat to avoid flare-ups that char the outside and cause them to be done too soon.