Whether your preference is for fish, poultry, sausages, steaks or whole roasts cooked to a turn on the rotisserie, you'll find plenty to entertain in barbecuing. Besides, you can make barbecue an assortment of designs and sizes, from small tabletop models to fancy carts which include preparation and serving areas. Bite-size morsels of meat, poultry, fish or shellfish speared for your satisfaction, can be more than enough to spice up the night.

Majority of barbecues are fueled by charcoal or wood, but electric and gas models are becoming increasingly popular. If you are likely to want to cook large roasts over the coals, an electricity-operated rotary model can make things easier. If you prefer low-fat barbecue, cast iron grilled pans would be ideal. The ridges let the grease drop to the bottom of the fry pan which produces a low in fat meal. The deep-grooved spit surface of the pan grill retains high heat making it the most modern way to healthier indoor and outdoor grilling.

Choose a barbecue grill that suits your family needs, whether a small portable, a brazier or kettle barbecue. My cast iron grill is equipped with long stainless handle that prevents burns and allows for easy maneuvering. It also has spouts for easy and quick draining, and I found it best for my sauced and marinated meats, fish fillets, vegetables, and fruits. Use barbecue utensils with long handles to prevent burns like grilling tongs which are useful for turning pieces of meat. Choose a paintbrush with firmly attached bristles for a good basting.

Whole fish can be grilled in special basket grills. These can be closed around the fish to make turning easier. For a perfectly braised or seared whole fish, use a cast iron fish grill. Hinged wire grills are ideal for burgers or fish steaks, lamb chops, pork chops, and even hamburgers. If fat drips into the glowing charcoal, flare-ups are likely to occur. Keep a water spray bottle or water pistol handy to douse flames, but use sparingly. Any food that falls onto the coals or embers should be discarded. Among the best barbecue experience you can enjoy is wrapping the foods in heavy duty foil and allow to cook in their own juices.

Getting Ready for Basic Grill

Place a small table near the barbecue for plates, tools, marinades, a water spray bottle, matches, and other essentials. Pile charcoal briquets up in the center of the fire box. Place solid fire starters among the charcoal and light them. Use a folded newspaper or bellows to blow air into the flames. Never use kerosene or gasoline when lighting the fire as this would be dangerous. After 30-40 minutes, or when the charcoal is evenly covered with a layer of white ash, spread the coals out, place the lightly oiled grill on top and start grilling.

To regulate the heat, raise or lower the grill, or change the shape of the fire. Pushing coals together will raise the temperature, separating them will lower it. Steaks and cutlets should be grilled at the start while the heat is still fairly intense. Poultry, light meats, fish and vegetables should be laid around the edges of the grill or cooked when temperature has dropped.

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