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Serious BBQ: Last summer days with the grill.
My favorite barbecue sauce is a variation on one from Cook's Country magazine. I like it because it's a no-cook recipe; just whisk the ingredients together, and you're done:
Grilling: Buffalo Wings
I had the same burnt skin problem when I tried cooking my wings over direct heat. I spent the whole cooking time flipping, moving, and jockeying the wings around. A few were blackened anyhow:
Grilled chicken wings with spicy asian glaze
I agree with you, that indirect heat is a better way to go. My only problem with the indirect method is you can't put as many wings on the grill:
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From reading Ken Rockwell's site, you might want to consider the new Nikon 35mm f/1.8 instead of the 50mm - he really seems to like it for low-light photography
MikeV
dadcooksdinner.blogspot.com