> wrote in message
ups.com...
> I have problems with my BBQ. ("Don't tell me." I hear you say!)
>
>
> For several years our daughter and family lived in North Carolina (we
> live in England, by the way) and I came to appreciate that, due to the
> climate, our American friends were masters of the BBQ. I, therefore,
> hope that some of them might come to my rescue.
>
> My problem. Firstly I should say that I like to BBQ on charcoal. I do
> it solely for the flavour. So I don't have one of those large
> machines like cookers on wheels complete with ceramic blocks.
>
> Also I like my meat, be it beef or lamb, to have a reasonable amount of
> fat - also for flavour. But I find that this fat melts, drips into the
> charcoal, and bursts into flame. The result is my meat ends up
> carbonised in 18" high flams as opposed to being cooked. Yet I don't
> see these mounting flames in other people's BBQs, who clearly know
> what they are doing more than I do. Nor do I see it in restaurants.
>
> What is the answer? Am I using the wrong type of charcoal? Is there
> a flame-inhibitor spray, perhaps?
>
> I've just cooked a lovely rib-steak on the bone (washed down by a
> good bottle of Burgundy = oh the joy of it!) but the outside was
> charred to xxxxx, whilst the inside was rare to the extent of being
> almost raw. So any help would be most, most, most welcome.
>
> Thanks for ever.
>
> Derek

We just use a hand-held squeezy plant misting spray, and pay it lots of
attention. Also reduce air flow to the coals if possible, and keep the meat
a reasonable distance from the coals.


Shaun aRe