MIXED GRILL of MEAT 2

06917 MIXED GRILL of MEAT INGREDIENTS 1 Kg of pork (sausage, chops, pins, Cup), 2 clean chickens cut into two, 5 tablespoons of olive oil, 2 cloves of garlic, some Rosemary, chopped mixed herbs, salt, pepper, prepared about a half-hour before the pork depending on type: If the sausages are small (a tapeLuganega), roll it up and infilzatela on a skewer, pungetela with the tines of a fork.

If it's that big, mash, then incidetela on the sides and fill with a sprig of Rosemary, broken in two; If your chops are thick with the meat Pounder, beat them a little bit away from the bone to avoid scheggiarlo.

Carve the outside edge with a knife to prevent the meat curl during cooking; If the slices are thick Cup beat them a little bit with the mallet.

Rinse chicken under running water, then tamponateli with kitchen paper.

Prepare the aromatic oils that will be used to brush the meat during the cooking pouring in a bowl with oil, skinned and sliced garlic, chopped Rosemary and other herbs.

The brace is ideal for cooking meat will be ready as the Red flame of fire DIMS and a white haze appears on the burning embers.

AND? This time to put the grill on fire to warm up, then clean it with a brush, a scraper or simply with a piece of kitchen paper, taking care not to burn.

Once you put on the grill, brush the meat with the flavored oil, avoiding the sausage.

Cooking should be in focus.

Of course the chicken there will more time.

For the pork the time ranges from 10 to 15 minutes, depending on the type of cooking preferred.

Usually the Cup, if very thin, it is better to put it after the first 5 minutes, so it will be ready with the rest.

Turn the meat occasionally.

When cooked, season with salt and pepper.

Serve immediately accompanied, if you wish, with mixed salad and fresh.