Well i would say their would be as many variations of barbecue as many people who do it. But wherever you are the basics of the art remain the same.
The most important thing is the meat you use i prefer my meat to be fresh succulent and juicy preferably not from a very old animal and ofcourse if you go with chicken its universally similar in the whole world :).
My method and you can say belief is the more simple you keep things the better results you get use a mixture of unflavoured yougurt ginger and garlic juice, himaliyan salt, red chilli pepper powder all of them according to your own taste buds you can ommit the pepper if you would rather not have it and a little olive oil mix everything and dip your meat in it.
there you go you can put it in the refrigerator or at a cool place for atleast a few hours. If you can manage to age it for twenty four hours you are not going to believe the flavor you get, it all depends on you..
The next most important thing is the grill :0 get it ready and begin .... if you try this do drop a comment of what happened :) and hey theirs a huge debate about grills if yu ask me if you put a few rocks togather and use natural lump charcoal its great but rsearching on the subject found a lot of material with grill ratings for a good propane grill under 500$s and almost all of them declared the
Webber 46510001 spirit E310 liquid propane gas grill the best price and service along with FREE shipping you can get from amazon
1.best propane gas grills
2.best gas grills under $500
well these are just two. I went through i guess around 10 websites to find the best one who wants the second best you can go and google and research according to your particular need and situation :)
GOOD LUCK do try this i am going to be coming back soon with some mindblowing barbecue practices for enthusiasts.
