Light Your Barbecue Right For Tastier Food

[Karl Giles]

To really achieve barbecue excellence I would suggest not using a
propane grill. Propane grills do not cook as consistently as a good
old fashioned charcoal grill. The propane grills depend on the flame
level to maintain heat, Where as a charcoal grill depends on the air
fuel mixture, allowing for finer temperature adjustments and control
for longer periods of time.
OK so now that we've decided charcoal is king, lets take a look at the
proper lighting technique. I recommend Lump charcoal, it will give you
a better tasting meal because it usually does not contain any
additives(Like the stuff they put in briquettes to make it burn
better) that could potentially ruin the flavor of your food. For the
meals that I cook, I never use charcoal starting fluid either. Here is
the technique; First get about four paper towels and wad them up in a
ball together, Place the paper towels in the bottom of your grill and
pile the charcoal over them (Make sure the paper can breath so it will
burn for you.) Next get some olive oil or bacon grease and pour it all
over the coals and paper leave a little paper without oil on it, this
will make it easier to light.
Now all that's left is to light the paper, as soon as the oil gets hot
enough it will start to burn, this will ignite the whole thing and
will burn nice and even, and as a bonus, your food won't taste like
charcoal starter fluid. Enjoy!

Over 200 Low Calorie Recipes for the HCG Phase - http://www.hcgrecipes.tk/