BBQ chicken on the grill

WARNING: If you like to cook *good* food (and we all do here) quit reading
now! The following might be highly disturbing to you.

First of all, my way: Back before "Big Brother" here in Virginia made it
illegal to grill on patios and balconies at all apartments and condos (due
to fire hazard), I used to grill chicken quite often. I always cooked them
from raw to finish on a charcoal grill. By the time the meat was almost
finished, they looked like giant lumps of charcoal...blackened to the max on
the skin. At this point, I would start heavily slathering them with BBQ
sauce. The sauce would soften all the charred surface and the it *DID*
remove any burnt taste. Very good stuff.

I hope that part didn't disturb you as it works well. Try it sometime if you
haven't.

So anyway, a coworker was telling me how last weekend he had a family event
and he made his "family famous" barbequed chicken. Since I like that, I
asked how he made it.

Him: "The secret is to boil your chicken to done then finish on the grill
with bbq sauce to add a little char to it.

I didn't say anything.
But then I asked him what he did with the chicken water from the boiling.

Him: "What? You pour that out down the drain, of course. What do you think I
would do with it?"

Again, I nodded and kept my mouth shut. >:-o

Gary

Source: http://forums.travel.com/cooking-forum/1344632-bbq-chicken-grill.html

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