I love barbecues, but I also know they can get quite fraught, so getting most of the work done before you get the coal is lit is the way to go.
Once your prep is done, and your salads, relishes, pickles, marinades and the like are all safely stowed in the coolness of your fridge a day or so ahead, it’s so much easier to concentrate on the cooking.
I mostly marinate meat,...
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