I would say it is close as far as cooking results goes. Both subject the food to an indirect heat source. But grilling will get you a smoky flavor to the meat and broiling will not.
The poorest choice of material to drill a well into would be quicksand.
The answer to this would depend on the person you asked, but most commonly cooking it in a frying pan or grilling the chicken is the more popular method
Generally, baking and grilling would suit a low fat plan as you don't need to add any oil as a cooking medium.
The Boehler brand offers a line of smoker attachments to gas grills
Common terms used to describe methods of cooking are varied. The most common are: sauteing, boiling, grilling, simmering, poaching, frying, double boiling, braising, roasting, microwaving (nuking) and baking.
I believe that would have been in clay pots.
Between grilling and stewing, chuck would be best for stewing. The fat in the meat is perfect for making stews.
It would be better to use a veal loin for grilling because it is a very tender cut of meat.
Between grilling and stewing, chuck would be best for stewing. The fat in the meat is perfect for making stews.
A good design for your patio would be a small wooden structure, perhaps without a ceiling. You could possibly add a fireplace or grilling for cooking or a few chairs as a seating area.
My dad, when grilling steak never covers it. He would just put it onto the grill as is and leave it to cook.