Lullabelle
Midlands, England
I love good grilled food, but I do get "smoked out" sometimes after eating a lot of long cooked, smoked bbq more than once in a while. That is, the smoke flavour tends to take over everything if not done in moderation. Grilling and proper BBQ are 2 separate beasts, however.
Like Detroitdad said, the dry chicken was not cooked or prepared properly. Most very lean meats need to be brined before grilling or q'ing.
You might like the way my wife tells me that I enjoy grilling.
We often grill 2 veggies or more, and just a smaller serving of meat or fish. I like to do grilled Vidalia onions (simply cut into thick slices and drizzled with evoo and s&p before grilling), or various kinds of mushrooms - usually marinated, or other veg like corn grilled while still in the husk, then peeled and rubbed in salted butter, or asparagus tossed with evoo and minced garlic.
The next time that I make grilled portabella mushrooms stuffed with wilted spinach, minced garlic, chopped tomatoes, and fresh mozzarella cheese I'll take a picture. The larger caps are bigger than my hand, so one stuffed cap served with a starchy side and a salad, and it's a meal.
Love your mushroom idea, I may have to suggest that next time we have a bbq
