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Put a whole chicken on the grill, either by removing the backbone and “butterflying” the chicken, flattening it out to cook evenly, or putting it on the rotisserie.
The fat cooks off better than deep frying it, and a whole chicken stays more moist than a cut-up chicken.
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It's amazing how many vegetarian hotdogs are available that taste identical to other hotdogs once they've been on the grill.
Those thick steaks that are well marbled are still a favorite, but we often choose a smaller steak or a steak that has been trimmed to eliminate some of the fat.
Dad's big T-bone steak has become Mom's Petite Filet.
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Go ahead and mix up a batch of hamburgers, but use leaner beef or even substitute ground turkey or chicken for the beef.