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1st marinate your meat the day before (if possible, if not; a few hours before will do)
never use wine in the marination, use beer. beer tendarises the meat, any kind of meat.To marinate: after washing the meat use some cider vinager to rubbe on it,mush some galic,nutmeg in powder,dried oragano,cayenne peper in powder( just a little if you do not like it hot)salt, and some olive oil, enought to envolve the meat and the spices together.
In case you do not have the olive oil,any other oil will do.
Now the fire it is very importante: Let the chacol burn until it is coverd of white ashes.(but probly still a bit too hot)sprincle the ashes with whater, then put your meat on the grill, keep a bottle of beer near by, just in case of the grill starts flaming,in this case through the beer over the meat, dont be scared, you will not kill the fire. you will only make it go slower. Keep on turning the meat, do not let it go black, it is not good for your health.Keep on basting with the left over spice mixture.
Take your time, barbecueing is a ritual and should be enjoyed and not make a hard task of one person alone,family and friends should make company to the cook,the cook will appreciate, and you will enjoy the smell of the meat cooking.
Recipe submitted by Ellen Cawthorn
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