Tips for barbecuing over charcoal this summerAaron McLean Fiona Smith likes to slow cook whole muscles, like this butterflied leg of lamb, on her Weber kettle barbecue. Bill Kearns Meat on a stick can deliver charcoal flavour in a hurry. Some might use "feel" when it comes to cooking meat, but many modern barbecues have temperature gauges to eliminate guess work. It goes really well with sausages and chops, that kind of thing, because it's a really summer kind of dish. But it's not all low and slow, Smith enjoys making quick-cooking kebabs like Mediterranean-style koftas using minced meats and spices too.

Source: Stuff December 28, 2017 15:56 UTC