i made drumsticks on my Weber gas grill last night. I started off at a high heat and seared the outside. then i turned the flame to low for all 3 burners and grilled for 20 minutes. then i turned with top down again for another 20 until internal temp reached 170.
my problem is that the drumsticks were still burnt on the outside. the meat was great but i'd rather limit my carcinogens as much as possible especially for my child. i peeled the burnt parts off but ideally i'd like to serve the meat as is.
i noticed the grill temp reached to about 400-450. should i have turned off the middle burner?
i did marinate the meat before hand but i rinsed the marinade off and patted the meat dry.
any suggestions? Thanks.