1. Make a good fire.
Get light charcoal, one of the best is the one made of korupau. The amount of charcoal you will use depends on how much meat you are going to grill. As a rule you can consider 1kg of charcoal per 1 kg of meat, although it is always better to have extra charcoal than to end up cooking in the oven. Never use gasoline or other chemicals to start the fire. An easy method to start the fire is by making newspaper balls and putting them under the charcoal, continue adding newspaper balls until the charcoal lights up. This shouldn't take more than ten minutes. If you notice there are to much sparks coming out of the charcoal consider putting some extra pieces. In about 30 minutes your fire should be ready, the charcoals should be all red hot. With the help of a small shovel spread the coals evenly under the grill. Clean the grill with newspaper.

It is important not to have half burnt coals because this can be harmful for your health.

2. Take your time.
A good barbecue should take time and must be waited by your guests. Before you put the meat on the grill, make sure it is really hot and that you have enough amount of coal. Remember that with to much heat the meat will burn on the outside and will be raw in the inside. With little heat the meat will look and taste as if it had been boiled.

3. Adding salt to the meat.
Before you put the meat on the grill add salt to it.
For veal tripe use table salt.
Fast cooking meat should be salted the moment you turn the meat around on the grill.

4. What goes first on the grill?
The offal is the first thing you put on the grill with constant heat.
After that you can put the chicken on a corner of the grill with just a few coals for slow cooking.
Finally you add the veal cuts over constant and moderate heat.

5. Just turn the meat over once.
First grill one side of the meat, usually the part with fat or bone. Be patient and only turn it around when it is ready.

6. How to serve a barbecue.
First start with the offal and finish with the veal. Always remember to serve small portions so your guests will enjoy the barbecue all the way.

7. The life saver.
Always have some fast cooking pieces of meat, like for example pork chops. Cook them over high heat just for a few minutes on each side. When you have extra guests or the kids get anxious. This can be a real life saver.

8. The barbecue man side dish.
An easy and good vegetable side dish is to prepare onions in the coal. Make a small hole in the middle of the coals and place some onions with skin in the hole. Leave them until they become black. Once they are black remove them don't wash them peel them, cut them into slices add olive oil salt and oregano. Serve them warm.

9. How to grill a “bife chorizo”.
To be a good barbecue man the most important thing is to know how to grill a “bife chorizo”. Buy 4cm thick rib-eye steaks, the best ones are the ones that have more than 1.5cm layer of fat. The grill has to be very hot once your grill is hot, place the steaks on the grill. After 8 minutes meat juice will start to spring out, this is time to salt the steak and turn it over. Consider 7 more minutes for a rare steak, 10 for a medium rare steak and 12 to13 minutes for a well done steak. When you take the steak of the grill don't forget to put salt on the other side.

10. Your last choice.
If by any reason these suggestions don't work bring your guests to Los Lomitos that you will still get the credit.