Top Ten Tips for the BBQ! - the best charcoal bbq

Master the Times-
The old technique of barbecue is not complicated.
It just needs attention to detail.
Bord Bia provides ten tips to remember during the barbecue this summer: 1.
Get to know your barbecue before you use it for entertainment.
Run a trial run for the family and calculate the cooking time and the best heating time. 2.
Buying good quality equipment, fragile tools need to be replaced, not economical in the long run.
The most important thing is
Grip pliers for turning food, make sure you can easily control them as many of them are not cost effective and give users little control. 3.
A layer of charcoal wider than the size of the food to be cooked.
Let the charcoal burn without interference 30-
For 45 minutes, or until the flame is extinguished, a layer of fine white ash is covered on the surface of the coal. 4.
In order to control the heat, send out the residual fire with less heat, or pile the residual fire together for more heat, there is a water jet at hand, and shower when the residual fire occurs
Charcoal BBQ only. 5.
Putting a bundle of fresh herbs on the coal gives a good taste. 6.
Joints are the best pre
Cooked in the oven.
The barbecue is over. 7.
The olive oil in the marinade adds flavor and ensures that the meat does not stick to the grill.
Don't be sweet, sugar-
A rich sauce that can almost guarantee burning. 8.
Cook on very hot coal, scorch the surface, and quickly turn the meat pieces to seal in the juice before further cooking. 9.
Ensure the thickness of the meat is uniform.
The bone legs of the lamb, trim off the excess fat that drops onto the coal and causes smoke. 10.
Be very organized and well planned before you start, prepare any side dishes or side dishes before you grill.
The Bord Bia Quality Mark is the symbol used to represent the certification of the Bord Bia Quality Assurance program.
By purchasing food with the Bord Bia Quality Mark, you know that it has been produced according to the highest Bord Bia standard and where food is produced, processed and packaged.