bbq: Yes ppl I suck this much at bbq'ing. Thanks you,God bless.|||Cook the chicken on the BBQ for a little bit(10-15mins) before putting the sauce on it...also make sure the BBQ is on medium heat...not high..being on high will cause the sauce to burn before the inside is ready|||I use to have this problem too. I learned to BBQ on a lower temp is all. But if I am making brats, I boil them in beer before I cook them. That way they are cooked and I don't have to worry about them burning. Plus, the beer gives them a great flavor :-) You can do the same with chicken even.|||After you fire up the grill (charcoal) let it burn for a while first until almost all of the charcoal is grey. Then it shouldn't burn your food. If it does try moving your food to a less "hot" part of the grill (usually on the side) For gas grill maybe you just need to turn down the heat?? If you are putting sauces on first that could also be why it is burning. Put sauces on for the last few minutes...|||Lower your heat.... wait until the flame is lower! Slow cook your food!|||The key to grilling is to sear the meat on the hot part of the grill, then move to the cool side for complete cooking. BBQ, on the other hand, is long, slow cooked meat over consistant low temps using either wood or wood chips. You can get a simulated BBQ flavor on a grill, by soaking wood chips (hickory, apple or whatever you have available) in water for about 1/2 hour, light your briquettes, once the briquettes have turned white, pour water off the wood chips and put them on 1/2 of the briquettes, leaving the other side of the grill without. You can sear your meat on the hot side, then move to the side with the chips (the wet wood chips do slow the heat on that side. Close cover. If not using wood chips, then maybe you have your grill too close to the heat. Sear your meat (especially chicken) then raise the grill to the highest point, close cover, and check every few minutes. Don't glaze with sauce until the final 5 or so minutes, and the sugars in sauce will burn quickly. Good Luck, and happy grilling.|||cook it on a low temperature.|||Indirect cooking is what you need to do. Pile your charcoal in the middle and place your meat to the outside around the perimeter and put the lid on. It keeps the heat in and since the direct flame or hot coals are not directly under you meat, it won't burn. All it takes is practice and patience, I'm sure you'll get really good at it.|||sear the meat and wrap the meat in foil before putting it back on the grill. put the meat at a location that is not directly over strong open flame. a second idea is to grill on a cedar plank. soak a cedar plank in water for 20 minutes and heat up on the grill. place the meat on top to cook (removes it from direct contact with heat) and have a spray bottle handy to put out flames if the plank should catch sparks.|||A few things come to mind here. 1 - your grill is too hot...or 2 - you are grilling too close to the flame...or 3 - you are putting your sauce on too early and it chars the meet. Watch using sauces that contain oils, vinegar or alcohol, they tend to flair up and/or burn quickly. Also, keep a spray bottle of water next to you for any flair ups that may occur. Another thing you my want to try is either placing your meat on foil or wrapping it in foil. It still gets the grilled flavor without charring it.