The Barbecue Industry Association says foods that require longer cooking times - such as chicken - can be partially cooked in the microwave oven and then finished on the grill.
Microwave ovens cook by steaming food from within. Grilling, on the other hand, cooks from the outside in - caramelizing natural sugars and creating a crusty brown exterior.Precooking large cuts of meat in the microwave prior to finishing in a covered grill can reduce cooking time by as much as half.
Ribs and sausages can be partially cooked in the microwave to first render some of their fat and to help prevent grilling flare-ups.
Microwave-grilling can also be used for many summer vegetables, including artichokes, corn and winter squash. Cook these vegetables in the microwave until almost tender, then brush them lightly with olive oil and finish on the grill.
For a brochure, "Great Barbecues in 60 Minutes or Less," with recipes and other grilling tips, send your name, address and zip code to: Barbecue Brochure, Barbecue Industry Association, 11 Penn Plaza, Suite 1000, New York, NY 10001.