Kockgrytan's quick course on how to become a barbecue expert that impresses most people. Lots of tips on how to grill and things to keep in mind for a great party.

Proceed as follows.

1. Kockgrytan prefers ordinary charcoal to barbecue briquettes because they are quicker to light and burn out just before you finish grilling.

2. Personally, I don't like charcoal grills so much because you can't vary the height of the charcoal, so it often gets too hot and burns. Of course, you can change the amount of charcoal, but it is quite difficult to judge the amount of charcoal.

3. Have appropriate barbecue tools, setting table, flower sprayer, claw, spatula, jar with lid to keep the heat. Meat can be separated from cooked because there may be raw bacteria before grilling. Make sure the meat is cooked through so you don't get sick from bacteria.

4. Turn and move the meat around so it doesn't burn and keep it away from flames. Be active and quick.

5. If you are going to grill a lot and have run out of time, use briquettes which also last longer.

6. Cover the bottom of the grill with foil and place the coals on it. Fill the grill with the right amount of charcoal. After grilling, when it is free of embers or water, just roll up the package of old charcoal and ash and throw it away. The grill is clean and nice again.

7. After grilling, you throw the grate in the grass and clean the grate the next day as the dew takes care of and dissolves the slag so it is easy to wash. If you want to clean the grid immediately after the meal, the easiest and quickest way to clean it is with a hard scrubbing brush. Do not use a dish brush, which is a little too soft and will get dirty and ruined.

8. Don't use too much charcoal if you are going to grill a little (better for the environment).

9. Appoint a grill manager who stays at the grill and manages the grilling and keeps an eye on the grilling throughout the cooking procedure if you have to leave your post appoint a deputy grill manager. Light the grill about 20 minutes before grilling (briquettes still need more time, certainly double the time).

10. Ignition is done by spraying lighter fluid over the coals for about 5 seconds. Just enough not too much so that it stinks with the neighbors. Let it soak for a few minutes. Then light it.

11. You can also light the grill with a lighter to get even heat on all briquettes, then you can easily pour down the right amount of cabbage in the right place. When igniting, please use environmentally friendly alternatives such as electric ignition etc.

Do as follows to light with a lighter tube.

A. Fill with paper such as newspaper at the bottom of the lighter tube.

B. Fill with charcoal from the top of the ignition tube.

C. Light the paper at the bottom of the pipe.

D. When the charcoal is glowing properly, pour it onto the grill in the place where you want the direct heat.

To light the cabbage with an electric lighter, electric fork, proceed as follows.

A. Insert the plug and place the fork under the cabbage. Lit after about 15 minutes.

It uses a metal heating coil to ignite the coals. Requires an electrical outlet nearby. Environmentally friendly as no chemicals are required to make the coals glow.

12. A distinction is made between direct heat and indirect heat when grilling with the lid on like an oven. Then you don't want the meat to burn under the direct heat radiation but put the meat next to it instead.

13. Always have a bucket or water jug close by in case a fire breaks out in the grass near the grill (I have read that someone died when he accidentally tipped the grill over and got severe burns).

14. Marinate the ingredients a few hours to a day before grilling.

15. Smart marinade tip is to marinate in film milk instead of oil and then spices etc. in it, which is much lower in calories and just as good. A still more exclusive luxury tip on the tastiest marinade available. Read on Kockgrytan's member page.

16. There are lots of marinade recipes on the internet in old cookbooks.

17. Let the meat drain on a piece of paper so that it does not drip on the coals, which means that it starts to burn in the coals instead of glowing.

18. If you do not have the time and desire to marinate the meat, it is good to use a glazer, which is a grill oil that can be brushed or sprayed on before and during grilling to get a quick and strong taste available in several flavors garlic, smoke, honey, soy, paprika etc.

19. It is also possible to just rub the meat with spices. There are ready-made spice mixes Rubs to buy if you want it. Rub is a dry marinade suitable for fish, chicken or meat when grilling. It is also good to use in dressing or in file sauces.

20. You can use a ready-made BBQ sauce available in the shops.

21. Example of how to grill and fry a thicker piece of meat on a Weber grill with a lid.

Take a thicker piece of meat that is marinated in a good spice mixture, such as a rib of 1.5 kg.

A. Brown it on direct heat on the grill until it gets some color. You may want to pre-fry it a bit to shorten the cooking time.

B. Move to indirect fading embers and put a lid on the grill. Let it cook under the lid for a while until the meat is really tender and cooked through. It is under the lid when the meat is cooked that the good flavors are formed. Check that the meat is done by cutting into it and seeing when it is not red.

C. When cooked, slice and serve the meat hot on plates with e.g. tomato sauce or garlic dressing and optional accessories.

22. If there is a fire under the meat, you can keep it in check by spraying a flower sprayer with water on the fire in the coals. Alternatively, move the meat away from the flames. Direct fire burns the meat so that it tastes bad.

23. The more often you turn meat etc. on the grill, the more evenly it is cooked and the risk of burning is reduced.

24. Neighbors and guests should not have to wonder if you are cremating the food. Of course, the meat must not turn black. (It does not taste good and is toxic and smells bad).

25. We usually use a regular electric grill from the 90s when we grill on the balcony because you can't make a fire there.

26. If you still want to use a spherical grill, it can be good to have a charcoal-free area next to the embers so you can keep the meat a little warm on the side. If you put the lid on, it becomes more like a baking oven. You can also use it as hot smoke when you close the lid.

27: It is possible to grill in the winter, such as on New Year's Eve.

28. Try serving one of the following tasty recipes for barbecue sauces with your food. From Kockgrytan. click here.

29. In the trade there are also various smoke additives such as smoke chips of different types and flavors if you want to spice up the meat by flavoring it with smoke. The shavings or chips are added to the coals and burned at the same time.

30. Put only one type of meat on the spit, i.e. only tomatoes, peppers or mushrooms, etc. because the ingredients have different cooking times and are easily cremated. Tomatoes have half the cooking time of mushrooms. So add the tomato skewer towards the end of the grilling time.

31. If you don't want to marinate the piece of meat, you can wipe it with paper so that it is not wet and rub it with spices before cooking it on the grill. When the meat is not wet and drips into the embers, it will not be burnt by the flames.

Grilled chops with oven-fried root vegetables

Grilled meat skewers with chili and cinnamon flavor.

Grilled burgers with store-bought bread

I have undergone the Kockgrytan´s grill course. Download certificate.