Quote:
Originally Posted by Betonov
You only have fire on one side of the grill.
You grill on the non fired side and let the heat from the other side gently cook the meat from the inside and then just move it to the fired side for a few minutes for the crisp skin
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That makes great sense, and I must remember it next time I cook.
I tend to fill the bbq with charcoal and use the whole grill surface. It would certainly explain the loss of hair on my hands and lower arms trying to turn the bratwursts over
