Making specialties using charcoal is a real art form. In order for meat and fish to become tender and delicious when grilled on charcoal, some subtleties must be followed.
The most important of these is to have high-quality charcoal. Do not grill the meat while the fire still burns.
Even novices to charcoal cooking can do a wonderful job. Pork in beer marinade on charcoal is easy to make and is absolutely heavenly.
You will need 2 lbs pork, 4 onion heads, 2 cups beer, 2/3 cup butter, 2 cloves, salt and black pepper to taste.
Wash the meat, remove the membranes and cut it into pieces. Add the black pepper and cloves. Mix everything together and pour on the beer. Let it sit in the refrigerator for 3 hours.
Cut the onions into round slices and fry in the butter until golden. Shake the meat from the marinade and grill on charcoal. Serve with fried onions and salt to taste.
Fish in vine leaves is a charcoal specialty that will delight your friends.
You will need a fish of your choice, thinly sliced bacon, parboiled vine leaves, lemon juice, salt and black pepper to taste.
Slice the fish, rub with salt and black pepper and sprinkle with lemon juice. Wrap each piece of fish in a few vine leaves. Then wrap those with 2 strips of bacon and grill on charcoal, 7 min. on each side.
Lamb ribs in a spicy marinade are also easy to prepare. You will need 2 lbs of lamb ribs, 3 tbsp oil, 3 tbsp vinegar, 1 tsp caraway, 1 tsp coriander, 2 cloves of garlic, 1 bunch of parsley, salt and black pepper to taste.
Cut up the lamb ribs into pieces, wash them and place them in an enamel or glass container. Puree the vinegar, oil, chopped parsley, salt and the rest of the spices in a blender.
Pour this mixture over the ribs and leave them for 4 - 6 hours in the refrigerator. Then skewer them and grill, while periodically pouring the marinade over them. Serve with mashed potatoes or steamed vegetables.
