Since men discovered fire, there has been grilling. So alongside prostitution a grill-pit master is most likely one of the oldest professions. Imagine the gasps of respect your friends will give you as you invite them over for a barbecue but proceed like a chef-magician to conjure up tasty grilled delights from a bit of exposed ground and some basic items.

We’re talking fish grilled on claypot roof tiles. Prawns stuck on sticks around an open fire. Chicken skewered on bamboo spun on a D-I-Y rotisserie. Try out some of these ideas and we guarantee you be deemed champion griller on the block.

But first, there must be fire…

Fire Starter Ingredients:

We're going to call the fuel for the fire, a starter. You need:

Charcoal
Coconut shells
Coconut husks
Matches or a lighter



To make fire:
Make a layer of coconut husks and dry shells. On top of this lay about two handfuls of charcoal.
Light the coconut husk underneath and let it burn. Fan this a little so you get a bit of a blaze going.
The coals will get nice and hot. You want a good smolder going and not open flames.

*This method of making fire will be used for all our grilling projects- we will just indicate where it is placed.

The Flower Pot Method

A flower pot is usually made out of claypot, a great transmitter of heat.

The Flower Pot Grill
A medium sized flower pot
Chicken wire netting (3 feet by 3 feet)
Wire string (optional)

Method:
Fold chicken wire into half, then half again. Tie corners with string to prevent it from springing apart.
Place the flower pot at a suitable and safe area. Arrange your starter in the pot. Make sure to not pack the coals too tightly, you need breathing space for the fire to burn evenly.
Once you have a good smolder going, put the chicken wire on top to make the grill.



Satay
30 bamboo skewers, soaked for 15 min
400g chicken meat, cut into cubes

Marinade:
3 Tbs oil
4 shallots
2 inches fresh tumeric
1 inch galangal
1/2 Tbs coriander seeds
1/2 Tbs cumin seeds
1/2 Tbs fennel seeds
2 Tbs tamarind juice
1/2 Tbs salt
3 Tbs sugar

Method:
Blend ingredients for marinade into a smooth paste.
Marinate chicken cubes with paste for at least 2 hours.
Skewer chicken cubes.
Lay on chicken wire netting and let it cook turning it over once until you get a nice caramelised char.

The same pot can be made into an oven in a pinch.

The Flower Pot Oven
A medium sized flower pot
Claypot dish (these are the kinds you buy at garden centres to catch water underneath your plant pot when you water them)
Brick, preferably clay
Baking tray
2 feet wooden plank

Method:
Lie the flower pot on its side.
Place brick in the pot to make a platform for the baking tray.
Lay fire items and start a smolder. Your oven is ready.



Flower Pot Roast Chicken
Half a chicken
1 carrot
1 celery
1 yellow onion
1 red capsicum
½ lemon
A handful fresh rosemary
4 Tbs olive oil
Salt and pepper to taste

Method:
Chop all vegetables roughly.
Throw ingredients in a bowl and mix well.
On a baking tray, lay down the vegetables first and then put the half chicken on top of the vegetables.
Insert tray into the flower pot and cover with the claypot dish. Use the wooden plank to prop the dish so it stays put. Check every 15 minutes. Chicken should take about 30-45 minutes to roast.

*Tip: make sure that the starter is not any higher than the brick.

"Be the char star of your block"

The Tile Smoker

A roof tile (make sure it’s not chemically treated)
Wire string
2 feet wooden plank

Method:
This one is pretty straightforward. Lay your starter on a flat ground until you get a smolder.



Rooftop Smoked Snapper
2 medium Red Snappers
A bundle of flat parsley
1 lemon
2 cloves garlic, minced
2 Tbs olive oil
Salt and pepper to taste



Method:
Clean fish and stuff it with parsley, garlic and lemon.
Season fish with salt, pepper and coat with olive oil.
Layer down edible green leaves like parsley or banana leaf or aluminum foil on the roof tile. This is to prevent the fish from sticking.
Tie fish onto the roof tile by using the wire string.
Over the smoldering starter stand the tile, propping it up with the wooden plank. This will smoke the fish nicely.

The Vertical Skewer

This is the simplest of the lot. Now that you’ve got the smolder going, simply skewer whatever meat or seafood you like and just stick it on the ground around the starter.



Charred Butter Prawns
Bamboo skewers
10- 12 jumbo prawns
1 Tbs garlic butter
Salt and pepper to taste

Method:
Clean prawns but do not remove the shell. Marinate with garlic butter, salt and pepper for about 15 minutes. In the meantime soak the skewers.
Skewer the prawns.
Stick skewers into the ground around the starter. Make sure it’s not too close else your prawns might catch fire. You just want it to slowly char.
Once prawns turn red, you’re done!



The Sugarcane Spit

Sugar stick, about 2 feet long
Wire string
Bricks

Method:
Stack 2 blocks of bricks about a feet apart.
Arrange your starter in between and get a smolder going.

Sugarcane Chook-on-a-spit



Half a chicken
2 Tbs light soy sauce
Black pepper
Sichuan pepper

Method:
Marinate chicken with soy sauce and peppers for about 2 hours.
Split the bamboo in two.
On one half, lay chicken in the middle. Clamp the other bamboo half on top and tie each end with wire string. Test it, make sure it’s tightly tied so the chicken does not slide.
Place the sugarcane on the stack of bricks.



*Tips: Rotate the chicken every 10 minutes for even cooking. It should take 35-40 minutes for it to cook.

Sides:

While your meats are cooking, you can also make some tasty sides.

Hot Potato! Cut potatoes halfway and put in a knob of butter and whatever herbs you like. Wrap in foil and place on embers for a quick baked potato. We love doing this with sweet potatoes or even slices of pumpkin.

Corn on a Stick Salt some corn, stick it on a skewer and stick it on the ground near the embers. Just turn them around once so you get a nice charred texture.

Veggie Bag With foil make a bag. Cut your favourite vegetables like carrots, mushrooms, peppers, broccoli or cauliflower into similar shapes. Insert in bag with just a splash of stock and some olive oil. Lay it on the coals for some instant steamed sides.

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