Temperature and Oil

Stainless steel makes for great gas tubing in any barbecue but also makes an excellent grill. The trick with a stainless steel grill is to coat lightly with oil and never heat too quickly.

I’ve used everything from the rotisserie to roasting pans but when you can slow roast directly on the grill and not lose any food to sticking… well it just makes life easier.

Poultry Slow Roasted

By lowering the temperature and trying to avoid direct heat you can extend the cooking time without drying out poultry. Simply heat the grill and slide the bird back and forth to allow the natural fats to coat the grill.

You’ll rarely lose more than piece of skin off the back and more often than not leave the grill almost completely clean when you’re done.

If you own a tenderizer (or you’re really good with a fork) try seasoning the skin beforehand. I’ve had just as much luck keeping things juicy with this method as with using a marinade injector.

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