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I grilled a thinnish steak on the BBQ at very low heat. Came out decent. Although the best is when we do a reverse sear on a good t-bone from a butcher in our oven.
Wife does a home-made "south asian" marinade for chicken, which comes out great on a charcoal BBQ - juicy, tender and flavorful (not too spicy).
I find charcoal hard to control - sometimes food is a bit singed or could be a bit under-cooked in colder weather. Compromise is the intense smoky flavour.
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