Andrew Zimmern's Go-To Technique For Grilling Chicken And Fish - Chowhound
Source: Chowhound
We may receive a commission on purchases made from links. Grandriver/Getty Images Grilling and smoking with wood or charcoal is simultaneously cathartic and nerve-wracking. The intricacies of heat zones, charcoal options, and the vagaries of various proteins and veggies make live-fire cooking as much art as it is science. In fact, it's best to approach grilling lighter proteins, like chicken and fish, differently…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at Chowhound