There is nothing more satisfying than barbecuing or grilling food over an open flame with the sweet smell of meat cooking, drifting through the air for your family and friends to enjoy in your own back yard or down at the sea shore.

Whether you are cooking a steak or hamburgers over direct flame or slow cooking a large roast using the (indirect method), the results will be worthwhile.

From the earliest of recorded time of man's existence cooking meat or fish over an open flame was the beginning of what we know as barbecuing today.

BASIC TIPS FOR PREPARING YOUR GRILL

First step of charcoal grilling preparation,make sure your BBQ is clean before proceeding with your grilling. Using a chimney starter to light the coals, stuff paper in the bottom and fill chimney with briquettes.

Remove top rack from the grill and place chimney starter filled with briquettes on bottom grill. Proceed by lighting the newspaper in the bottom of the chimney and within 25-30 minutes the coals will be ready, make sure the vents are open.

For cooking steaks, hamburgers or chops etc.spread a single layer of coals evenly all over the bottom grill.

For all roasts and poultry use the (indirect method) of heating in a covered grill by placing a drip pan directly under the roast, whether you put the hot coals to one side or put them on each side and depending how large the roast is, apply additional coals and baste every hour until done.

Marinades and sauces are a welcome addition to improving the flavor of meats and poultry, in most cases leaving the marinated meat overnight in the refrigerator tenderizes the meat making it more succulent and flavorful.

Another way to add flavor to food is to use your own favorite seasoning when placing the meat on the barbecue grill.

Please take a look at our suggested BBQ recipes and additional marinades and rubs to help you with your selection.