For cooking purposes, chicken need basting. They don't require a marinade, and often suffer from the misapplication thereof.

Whether grilling or barbecuing, I prefer to remove the skin from chickens. If you leave it on, it sloughs off and takes a lot of the flavor and you have to eat all that delicious fat skin to be able to savor the flavor.

However, when roasting a whole chicken, I sometimes raise the skin and place favorite herbs and spices (fresh basil, rosemary, rubbed sage, thyme) under the skin and let the skin do the basting.

Now for the seasoning:

Baste chicken with a mixture of 1/3 each oil/butter, vinegar/lemon juice and water. Sprinkle on the seasoning mix and place on the grill.

For grilling, maintain the temperature around 350*F. Turn and baste at 10 minute intervals until you are satisfied that things are not so hot as to dry out the chicken or (gag!) burn it. Hind quarters will take longer than breasts, so start them first. Time varies from 1/2 to 1 1/2 hours - depending. Do not overcook.

Chicken breasts may be broiled ( 450-500*F) in 10-15 minutes - depending. They need lots of oil and a heavy sprinkling of paprika and should be flattened to a rather uniform thickness.

For barbecuing, maintain the temperature around 215*F. Turn and baste at 15 minute intervals. Baste with finishing sauce when chicken is done * 2-3 hours.

Once you get the temperatures and techniques down to a smoothie, you can vary all kinds of seasonings and flavors.

This is as very tender cut that can handle quicker cooking and tastes great. One of my favorites. Trim all, ALL, the fat and bring the roast to room temp. - about 70. Mix well the following:

Prepare the grill for roasting with the lid closed until the temp. reaches 350*F. Place the roast on a rack over shallow pan containing 1/4-1/2" water and place on the grill. The water will evaporate about the time it is being replaced with fat and juice from the roast. Cook until internal temperature reaches 140* F. in the thickest part.

Remove and let set for 10 minutes while you deglaze the pan and save juices to a small bowl. You may want to put the juice in your safe.

Slice between the ribs. The inner will be rare and the outer will be medium rare. Serve the warmed gravy on the side at the table.

I reserve the bones for the stock pot.

Remove hip from the 'fridge 2 hours before cooking time, trim all exterior fat and membrane, and allow to reach room temperature. If it is frozen, hope not, thaw the previous day. Mix well the following:

Put 1 cup of water in the pan. By the time it evaporates, there will be enough juices and fat to prevent the juices from burning. Add more water if needed.

Fire up the grill and allow it to reach 350* F. Insert the meat and close the lid. In about 30 minutes, check the water and reduce the temperature to 250 degrees. Find something to entertain your guests, helpers and yourself for 6-10 hours. Time will vary according to thickness of hip, beginning internal temperature, accuracy of grill thermometer, btu capacity of cooker etc. You may shorten the time by increasing the temp. to 350* or separating the hip into 10-15 lb cuts.

After about 5 hours, check the internal temp. and add to the grill a few lumps of hickory or oak which is either green or has been soaked in water for 8-10 hours. Turn off the fire when the internal temp. is about 140* F. Remove from grill and let sit for at least 15 minutes before carving.

Meanwhile, add 2 cups water 1 heaping t. bay leaf to the pan, bring to a boil and deglaze (scrape the bottom of the pan,) taste, adjust for flavor and reduce or add water or seasonings as required. Pour up into a serving dish. Try not to drink it, but serve it hot at the table.

You will need a long 15-18 inch, thin blade, very sharp knife. Slice thinly across the grain. You will need to change your cutting angle from time to time as the grain and bone structure change. Be careful of cutting fingers of those who cannot wait to taste.