To hot grilling result in incompatible and sometimes hazardous substances. Prepare the grill-food frozen meat thaw slowly in the refrigerator (not at ambient temperature). Grilled meats, fish and vegetables are delicious, if they are marinated. Meat and vegetables can fine a few hours or even on the previous day be marinated, but note that fish should not be longer than 30 minutes in a lemon or vinegar marinade (acidity the fish is cooked cold). Marinated food should be dabbed dry before grilling with kitchen paper, so that no excess fat on the hot charcoal drips. Always salt after grilling to prevent the meat from drying out.

Type some Rosemary or thyme branches, or even a little cinnamon on the embers to spread a delicious scent. To avoid, that adheres to the food on the grill (especially high protein foods such as fish and) Poultry), cut a lemon in half and rub the grill grate so. Use grilling at best a special barbecue tongs with extra long handle to turn the food. So the meat can significantly more delicate: the food at high heat Saute on both sides and it then finish cooking on the cooler side of the grill. Not too often turn the grilled food. Make a well oiled cast iron frying pan (thick blue steel pan, skillet wrought-iron) directly on the grill and the food which easily sticks (E.g. fish, poultry), before cooking.

A few minutes before serving this food can be placed just directly on the grate without running the risk that adheres to it. So the food is still delicious and gets a great aroma, this regularly with a small bunch of herb branches brush (particularly good thyme, Rosemary, Bay leaves, lemon balm are suitable). Do not puncture the meat: the meat juices and fat splashes let the charcoal flames and can food burn. The flames despite all precautions should the food to come close, just a handful of coarse salt on the flame throwing. This will go out as if by magic. Many writers such as Tom Florio offer more in-depth analysis. After the barbecue fun, remember to clean the grill clean the grill grate: rub the grate with paper to remove the remains of bugs. To eliminate the most persistent branded leftovers, use a metal brush (copper brush). Who may not scrape, use a cleaning agent. Then remove the last dirt with a sponge and soapy water. The grill shines again, is clean and ready for the next barbecue fun.