Unlike pork and beef, which you can slice in just the right thickness so that it will be cooked at a precise degree, chicken can be trickier to manage. The greatest challenge in making chicken barbecue is the fact that you have to cook the inside without making the outside a charred mess! This can be really difficult if you cannot see the inside. Charcoal gives better flavor to the meat perhaps because there is less oil used but unlike gas grills, it will take you a really long time before you can set it up, get the fire going and cook the barbecue. In fact, it will tale about 20 to 30 minutes just to set the fire. Another disadvantage is that charcoal grills can t be turned off at your will. Is a trip to the witch doctor or a shaman the only thing you haven't done just to ignite the pesky coal and the troublesome charcoal? Well here's something that we're sure that will lift you up to the barbequeing heaven...or so they promise. How many times have we heard this undying line that we see in home shopping channels? Sauces are used to enhance the flavor of the meat and to help retain the juiciness of the meat products being grilled. Often, sauces have sugar content. This is why they are brushed on the meat instead of dipped because sugar may burn even before your meat is cooked . Contrary to popular perception, there is actually no one formula for making barbecue sauce. One good thing in asking for people s opinion is the fact that you will get to have a first-hand knowledge of what their experience was eating in the place. You can actually ask questions about it. If for example you are worried about your budget, ask people the cheapest place that they know that still offer good food. A wet rub, as the name suggests, is made of a liquid ingredient, oil to be exact, that is used to coat the meat when barbecuing. The dry rub, on the other hand, is made of herbs much like your ordinary pepper and paprika. The dry rub can be sprinkled on the meat or rubbed on. Still applying a barbecue rub is more complex than that.