You should pay attention to this when grilling.

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The origin of the English word “barbecue”, which appeared in the 17th century, comes from the Spanish word “barbacoa”. And that comes from an older term in Arawak. A language spoken by Native American civilizations in the Caribbean. Including Taíno, who roasts and smokes meat and fish by placing them in wooden structures. All this was probably long before the Europeans came and destroyed much of the cultural heritage of North and South America. Many cultures have adopted this cooking method, which has its origins in the indigenous people of the Caribbean.

What is a barbecue?

However, the definition of grill differs greatly from country to country because the way the meat is cut, the techniques used and the fuel used are not the same. In the state of North Carolina, a barbecue includes a whole pork — wood smoked over low heat for 12 to 24 hours — served with vinegar sauce. Texans primarily grill smoked beef with oak. Legendary Texan chef Aaron Franklin succinctly explains in his book “American BBQ,” “Barbecue, by definition, is what’s cooked over a fire.” In short, everyone has their own definition of grill.

These 4 mistakes should be avoided.

1. Forget disposable grates: Disposable aluminum grids destroy grass. Go for a real grill. You can choose between different types of fuel (coal, gas, electricity or pellets). If you value taste over speed, the charcoal grill is ideal. Synonymous with simplicity, the gas grill lets you control the temperature with one button. If you only have a small balcony, electric models are worth considering. Pellet grills are easy to use, but they always need a power connection.
2. Use lighter fluid: Do not put any kindling liquid on the charcoal. Burning the liquid releases chemical compounds and disgusting flavors that no one wants on their plate. It also causes serious accidents every year. Not to mention it’s not faster than starting a natural fire, let alone costing more.
3. Don’t be impatient: Many impatient grillers cook their meat while the charcoal is still black. Big Mistake: Initial combustion of coal not only releases sharp and nasty compounds, it also makes temperature control difficult. This leaves some pieces raw, while others lose heat by burning. Therefore: wait for the perfect ember. This means that all pieces of coal are gray and covered with a thin layer of ash.
4. Wrong tools: Even the best grill chef can’t do anything without the right tools. Therefore, avoid two-franc pliers from cheap online mail-order companies. Instead, get yourself a pair of high-quality, sturdy tongs so you can handle hot grilled food well. It’s also worth investing in protective gloves. A metal brush is also required to clean the grill after grilling. Charcoal baskets are also optional but useful for creating simple grill zones and moving charcoal.

Source : Blick