Pour the charcoal into a hill in the middle of the grill. Poke one or two lighter (available at your local hardware or DIY store) for coal and light.
Leave until extinguished the flames and the charcoal must be a grey.This light should be about 20 minutes. The grid is ready for use. Spread the hot coals on the barbecue grill and place on grill.
Chosen to paint the food with oil and place on barbecue grill.Cover with a lid and cook for as long as necessary, as indicated in the recipe. Some barbecue is a vent in the lid to allow some heat dissipation, if your grill is one of them, be sure to let the outdoors.
If a thermometer is not your BBQ (some BBQ at the cheaper end of the market is not) a good indicator for the proper cooking temperature is to keep your hand on the edge of the grid and count 5 seconds (I use the Elephant Two ways to count elephants). If you hold your handThe longer the heat is ready for cooking the food is too hot and the food will burn the outside and raw on the inside, a sure way to end up really bad! Allow to cool charcoal for 10 to 15 minutes and repeat the test.
If you have a barbecue thermometer you are looking for an ideal temperature of 160C. Keep the constant heat of the grill by placing a pair of coal every half hour to remember to keep the lid.
Try not to keep peeking under the covers, so as to enable allAnd heat from the food takes longer to cook, you should be able to produce food grilled perfectly edible, if you follow the simple tips outlined.
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