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Barbecue season is here and everyone wants to light that fire and charcoal their next meal. A few tips might prevent your entree from becoming the next "Burnt offerings to the gods." Make sure that your grill is on a flat surface away from shrubs, grass or any flammable material. Check the vents to make
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1 Chicken, [3 lb] 1 tb Fresh thyme, chopped 1 Orange 1/4 ts Black peppercorns, 1/3 c White wine vinegar -coarsely cracked 1/4 c Vegetable oil With kitchen scissors or chef's knife, cut along each side of chicken's backbone; remove backbone and trim visible fat. Tuck wing tips behind back; flatten
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