Make a great roast has a lot of art, patience and instinct. It also helps to have the right utensils enough not to fight when cooking.
Whether firewood and charcoal or gas operated. The charcoal grill or stove is more difficult to ignite than a gas grill, which is fast, efficient, but it loses all the complexity of flavor of a traditional grill.
If you are using wood or charcoal have on hand small cuts of very dry wood. They will help ignite the fire more quickly and effectively. These also can be placed on the gas grill for flavor and smoked your preparations.
To remove coal or firewood as the roast is done. So fire and grill points where you want to take more heat is regulated. It is always best to move the heat source meat stroll around the grill because it affects the tenderness of the meat.
simple helpers when lighting the fire and fan the flame during the cooking process.
To turn the meat fork but do not use pliers because puncture the meat with a fork a lot of juice is lost. The meat is a bit dry and flares that produce the juice in contact with the embers can burn the flesh.
To pour the marinade to marinate or pickle preparations or sauce you choose to use for their meat or food.
Ideally-wood, about 30 by 20 centimeters. If you have a having gutters at the edges to hold the gravy and do not dirty your work area, kitchen or grill.
Using a carver, two long teeth, which allows better handling cuts of meat, remove them and move them to the table. So you avoid the risk of throwing part of the roast or burn your hand.
Also to cut the meat before serving. Use a, big, chef knife blade about twenty centimeters long and about three feet wide, with good edge.
To place the meat is ready and bring to the table is best to use a container of ceramic or clay to keep the heat of the piece ready.
To clean the grill at the end of the roast. To clean to start using a piece of onion in half, or a piece of fat or half a lemon when it is hot.