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As I tried to work the barbecue at home for the first time, I made quite a few mistakes and learnt tricks, so that you don’t make the same mistake either.
Slice the potato and rub the inside portion on the grill to avoid the food sticking on the hot grill. You might have to continue doing this, after every 2-3 round of grilling.
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As a beginner, you’re going to take time to fire the coal, which you can do so by burning it on the stove and then putting in the equipment. Beware, it’s messy.
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Always put the meat before veggies as they take longer to cook!
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Controlling the temperature can easily be done by fanning the hot coals.
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Ensure your cutleries for cooked food and raw food is separate to avoid cross-contamination.
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Close the lid of the grill as you cook, as doing so while keeping it open lets the heat escape.
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Marination not only tenderises the meat but also adds flavour, so don’t forgo the step and keep your glaze of choice near to ensure the meat doesn’t dry out.
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