Lift onto a board and serve sliced with
the remaining barbecue sauce on the side.
Remove turkey legs from the grill, baste one last time with
remaining barbecue sauce and serve, hot.
In a large bowl, combine the egg, oats, 1/4 cup of
the remaining barbecue sauce, onion salt, garlic salt, pepper and salt.
Brush with
the remaining barbecue sauce, then transfer to a cooler spot on the grill.
Remove from the heat and brush
any remaining barbecue sauce over the tempeh.
Let the ribs rest for a few minutes, then serve with
the remaining barbecue sauce on the side.
Serve chicken with
the remaining barbecue sauce.
Roast, turning once and basting with
remaining barbecue sauce, for 15 to 17 minutes or until an instant - read thermometer inserted into the meaty portion of each registers 180 °F (90 °C).