While this might take a little time, you'll get a much better tasting eggplant. The key is to remove the bitter tasting liquid that hides inside the eggplant. Time, salt and pressure will force this liquid out and give you an eggplant that taste a whole lot better.
Charcoal with additives can change the flavor of grilled foods. For charcoal you want the most basic, simply charcoal you can find. If your charcoal can do tricks, then you don't want to use it.
Grilling Chili Peppers presents a unique danger in that gases escaping from chilies can burn your eyes and skin so take extra care to keep out of the way
How do you keep a large cut of meat moist while grilling it long enough to get it cooked all the way through
All the different things you might want to put on a kebab may cook at different times. Proper planning can get you a kebab that is completely cooked to perfection
Keeping Grilled Vegetables from Drying out. Soak Vegetables in cold water for 30 minutes before you put them on a hot grill to keep them from getting to dry.
Once a marinade has touched raw meats it is no longer safe. Boiling a marinade completely will make it safe again to use as a baste, mop, sop or to serve as a table sauce. This applies to all sauces that touch raw meats, including barbecue sauces.
Lighting charcoal is a very easy thing to do. You do not, however want to use lighter fluids, but if you have to then you need to make sure you do it right.
Lean meats not only are healthier for you, but are easier to grill with fewer flare-ups and less grease that falls into your grill. Unless you need a fattier cut of meat, use leaner cuts for your health and your grills.