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When cooking chicken on the grill you must baste frequently.
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Turn once and baste frequently with marinade during cooking.
If you must baste, use oil, but nothing water based, which just gets the skin soggy, cools the meat, and slows the cooking.
If appearance or exactness is important to you, you must baste twice.
2. Roast for about 2 hours, basting frequently with melted butter and pan juices.
Place in oven, and heat through, basting frequently, 20 to 30 minutes.
Roast, basting frequently with the juices for 10-15 minuntil untendernder.
Uncover, discard all but ½ cup liquid, add maple (and bourbon), and continue baking and basting frequently for 1 hour more.
Bake the ham for 30-40 minuntiluntil golden, basting frequently and brushing with the rest of the glaze.
Cover the grill and cook the chicken, basting frequently with the remaining 200ml marinade and turning every 10 minutes or so, for 1½ to 2 hours.
Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.
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