There's something irresistible about a meal prepared over the glowing coals of a barbecue fire. It doesn't matter whether the food is cooked on a simple grill or on the most expensive rotisserie —as long as it's handled properly, it's a feast for the happy diners.
 The secret of successful barbecuing lies in knowing how to build the fire and how to handle it. Here are some points to keep in mind when building your fire:
Follow the directions that come with your grill or rotisserie. Even specific recipe directions
should be changed slightly for some grills.
If you find you have to add more fuel to a well established fire, add it at the edges; then, when
it is well kindled, gently rake it into the other coals. (Fresh fuel added to the center of a fire reduces the heat rapidly.) Better yet, if you know you're going to need additional fuel—when cooking a roast, for example—have a small brazier or hibachi with glowing coals ready and waiting beside the grill.
Allow plenty of time for the fire to reach its proper cooking temperature. Figure on half an
hour to 45 minutes for charcoal briquettes.
Once your fire is under way, disturb it as little as possible. Constant poking and raking breaks
up pockets of heat and lowers the temperature.
Locate your fire in a spot where any breeze will blow the smoke away from the eating area and the neighbors. And always build your fire at a safe distance from shrubs, trees or dry grass.
Successful barbecuing is not limited to fire building and equipment know how. Although essential, these two aspects of outdoor cooking are merely preliminary to serving mouth watering food prepared over an open fire. Much of the success of the barbecue is dependent upon the culinary skills of the chef.
Barbecue fans need not resign themselves to a monotonous menu when eating outdoors.
Although special equipment is necessary in some cases, many barbecue units are adaptable to various cooking methods. Variety adds interest to outdoor cooking fun. Try roasting meat in a covered cooker; another time, roast meat on a spit. For kabobs, skewer meat cubes with vegetables and fruits before grilling.
Try this unusual grilled food at your next outdoor meal. Everyone will surely ask for more.
Cake Kabobs
Cut a pound or angel cake in 1 ½ inch cubes. Spear each piece of cake on a fork and dip the cake cubes in melted currant jelly or in sweetened condensed milk. Then roll the pieces in flaked coconut to cover each piece completely. String the cubes on skewers and toast over very hot coals, turning often, until the kabobs are a golden brown color.
Or try this recipe:
Powwow Sundae
¼ pound bag large marshmallows
1 cup chocolate syrup
Vanilla ice cream
String the marshmallows on skewers. Toast them over hot coals until melted inside and well browned on the outside. Slip the hot marshmallows off the skewers into a serving bowl of chocolate syrup. Stir just to marble and then ladle over scoops of ice cream.
Do not just limit your outdoor grilling to cooking pieces of meat, try grilling desserts and vegetables for an interesting variety during your meal.

Cooking Outdoors

Cooking Outdoors(118635)