Australia Day - BBQ Mixed Grill - the best charcoal bbq grill

Put garlic and pine kernel into the food processor and stir it several times until the powder is formed.Add basil, then mix slowly, and keep adding olive oil when the food processor is turned on.Stop and scrape the sides of the food processor with a rubber spatula.Add grated cheese and stir until mixed.Season with a little salt and freshly ground black pepper.Production 1 cup can be stored in the refrigerator, covered with olive oil on the top, or frozen in the cube for later use.Clean the lamb chops of excess fat, season them with salt, and brush them with basil pesto.Put an Italian ham on your bench, place the eyes of the lamb on the bottom of the strap, then roll the lamb up and wrap the eye tightly around the slices.Spray the shell from your prawn tail and let the head attach to the end tail.Place the prawns in a mixed bowl of scallops, add some lime/lemon juice, and add salt to season.Rest for about 10 minutes after mixing.Put your lemon and grill under the grill until they start to caramel.You don't leave until you have the plate ready.Place barramundi on a flat baking sheet, side down the skin and cook slowly until the skin becomes brittle.Turn around and finish cooking.On the flat grill, cook the lamb slowly on each side until it turns into a faint golden color and then take out the plate to rest.Cook the steak by turning the meat regularly until it cooks evenly.Let your meat rest so it keeps all the moisture.Bake your prawns until both sides are golden and take out the plate to rest.Finally, bake the scallops until they are lightly golden on both sides before you are ready to serve.Organize all the cooked food and put it on a large plate in the middle of the table.Finally add some fresh sea salt, a little extra virgin olive oil and freshly baked lemon.Celebrate Australian Day with family and friends....