Grilling over hot coals is simple—but it takes patience. The key is to cook the meat slowly over low heat, something that most people don’t do well. Set a timeframe of 4 hours. If you finish sooner, the barbeque can stand at room temperature for a long time and will actually improve.

Start late in the morning for an evening meal. It won’t hurt to finish several hours before eating. Don’t try to time it too closely, or you will get yourself all agitated and jumpy, like a horse with a burr under its saddle. Nobody wants to be around you when you're like that. You can’t grill well if you rush it.

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