A few of Mike's tips and secrets…
Oil the meat, not the grill
Sprinkling with garlic salt adds extra flavor and helps the skin crisp up
Magic Dust or your favorite rub is a dry marinade that adds great flavor.
Use bone-in chicken to help cook the inside faster and better. Cook the meat bone-side down.
There's a difference in barbecue and grilling. When you're barbecuing, don't cook over direct heat—the inside will be raw and the outside will be burned.
Don't turn the meat and don't poke the...Full Story