Charcoal Barbecue
Im going to start with most romantic and original way of barbcue: the charcoal barbecue!
To a lot of BBQ-Fans, charcoal BBQ is the only BBQ allowed. Charcoal barbecues are available in many different sizes, forms and materials. I would suggest one made of stainless steel, because you are outside every time you do a barbecue.
If you want to have a charcoal barbecue, make sure to light the coal 30 minutes before your guests arrive to avoid queue time.
You should also make sure that the heated area of your charcoal is bigger than the area occupied by meat. You can check if your charcoal is ready, by checking if there is a white ash layer on top of them. After blowing away the ashes, you are good to go!
If you want to eat lean meat, oiling the charcoal grate is a good idea.
Try to only flip over your meat ONCE! By doing so multiple times, it will dry out and you won’t get a nice BBQ look.
Another important point is that you shouldn’t overload the barbecue.
Place a few pieces of meat on it and try to give them enough space.
In addition, it is very important to use salt and pepper AFTER the meat is finished.
Using salt to early will cause dry meat and the pepper will burn up, leaving a bad taste.
When your meat is finally done, give it five minutes to rest.
After you had a nice BBQ-Party, don’t forget to clean up your charcoal grate, so the next party can come J
Pros of a charcoal BBQ:
-You will get the typical BBQ-Taste
-Open fire, nice heat and the true BBQ-Flair
Cons of a charcoal BBQ
-A lot of cleaning work
-Smoke can annoy your neighbours and guests
-Winds can cause ashes to fly around
-Open fire can be dangerous to children
