When I light the BBQ I use two different types coal, first 2/3 briquettes and on top 1/3 charchoal. Charcoal will burn easier and briquettes will burn longer. In The Netherlands we have a tradition to eat satay from the barbeque, an Indonesian dish that’s just delicious. For a recipe in English, see http://allrecipes.com/recipe/indonesian-satay. Oh and one more tip, when your barbecue is running, throw in a couple of branches of rosemary for a delicious smell.
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