Grilling or Barbecuing

The most important thing about grilling or barbecuing is to have a good heavy grill either over an open fire or jets of gas. The wood-burning or fire oven or grill is by far the best. Remember when barbecuing or grilling that you want a good, high heat so you can seal the piece of meat, fish or the vegetables properly, and allow the juices to remain inside. Don’t turn the meat constantly: it should cook on one side and then the other. Don’t cut into the meat while cooking or turn it with a fork, this allows the precious juices to escape. Rest the meat for 10 to 15 minutes to allow the juices to flow back into the flesh. All grilled foods should be lightly brushed with olive oil and seasoned before going on the grill.