ROANOKE TIMES 
                      Copyright (c) 1996, Roanoke Times

DATE: Wednesday, July 31, 1996               TAG: 9607310008
SECTION: EXTRA                    PAGE: 8    EDITION: METRO 
COLUMN: summer & smoke

OUTDOOR CHEFS PREFER POULTRY

When it comes to their grilling preferences, it seems that consumers are increasingly calling fowl. Among the more than 73,000 consumer calls to the Weber Grill-Line last year, one of the most frequently asked questions was how to cook poultry. When Weber representatives asked what the callers were cooking, the No.1 response was "chicken."

Healthful, flavorful, versatile and relatively inexpensive, it's easy to see why people consider poultry perfect for the grill.

Boneless or less-fatty poultry pieces do well over direct heat. But the following bone-in cuts are best cooked using the indirect grilling method.

Similar to oven roasting, indirect grilling diffuses heat away from the meat and slowly cooks it, sealing in its natural juices. Indirect grilling also eliminates flare-ups caused by dripping fat. It's the method recommended for foods that take longer than 30 minutes to cook.

To cook with indirect heat, bank charcoal briquets on one or both sides of a drip pan on the lower grid. When the charcoal is ready, place the food on the grill centered over the drip pan. The grill lid should be closed to contain heat and seal in the smoky flavor.

Water, apple juice or other flavored liquids can be added to the drip pan to provide extra moistness and flavor to the foods. Marinate the poultry pieces overnight for the best flavor.

The Weber Grill-Line will be open Monday-Friday until Sept. 2 to answer your grilling questions. Call it at (800) GRILL-OUT.

CLASSIC GRILLED CHICKEN

ORIENTAL BARBECUE TURKEY THIGHS

JAMAICAN JERK TURKEY THIGHS

see microfilm for recipes.

LENGTH: Short :   43 lines
ILLUSTRATION: PHOTO:   Classic Grilled Chicken is a popular choice for the 
          grill because it's healthful as well as delicious.   color