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Barbeque Madness - Burning the Meat

Question: I find that when I am doing a barbeque using and oil based marinades or sauces, it is very difficult not to burn the outside of the meat. One wants to make sure the meat, particularly chicken, is cooked all the way through to the bone, but the longer you leave it on the barbeque the more the outside burns. Does anyone have any thoughts on how this can be prevented?

put the chicken on a higher rack for a longer time :)