Gourmets say the best grill is roasted on wood charcoal. During the roasting, you have to be careful not to burn the ends of the meat or fish, because according to doctors, burnt meat can be cancerous. So, if you do burn the ends of the meat, cut them off.

Meat and fish are tastier if put in a marinade – a mixture of oil and spices, before they are roasted. The meat should not be salted before roasted, because the salt will draw the water out of it, the precious juices will expire, and therefore, the roasted meat will be dry and less nutritious. It is best to put salt little before the end of the roasting.

It is recommended to cover the grill with wine vinegar between every roasting "round" in order to avoid the meat getting stuck to it.

Meat, fish and potatoes are roasted faster if wrapped in aluminum foil, which also allows them to keep their juice. You need to put them on the shiny side of the foil, fold the foil's corners, then place them on the grill rack and roast them.

Veal, fish and chicken are cooked on moderate oven, while beef and pork require higher temperatures. Smaller pieces should be cooked quickly, while larger and thicker pieces have to be cooked longer, slower, and at a lower temperature in order to be equally baked in the middle.

When cooking diced meat or fish, it's good to rub it with oil or wrap it in bacon during the cooking, in order to be more delicious and succinct.

If by any reason, the meat should be washed during the roasting, do it with warm water which will close the pores and prevent the juice from running out. Then, dry the meat with a cloth, or a paper napkin and put it back on the grill.

400 gr. beef, 200 gr. pork, 120 gr. finely sliced hot peppers, 12 gr. salt, 80 gr. finely chopped onion, 10 gr. mashed garlic, 40 gr. oil.

Knead all the ingredients until they merge into a mixture and then divide it into portions. Shape them into patties and roast them on a grill.

"Kranjski" sausage is roasted on weak embers of wood charcoal. If you roast the whole sausage, there is no need to cut it because it's very fatty, and therefore it should be roasted slowly.

1 kg. red peppers (you can use frozen peppers too), 1 deciliter oil, 2 deciliters soured milk, 2 garlic cloves and 1 bunch of parsley.

Wash the peppers, dry them, and roast them on grill. Place them in a deeper plate, and once cooled, peel them. Place the peppers in a fireproof dish, sprinkle with salt and pour some oil. After you have whipped the soured milk, add the chopped onion and parsley in it. Then, pour the peppers with it. Leave it in the refrigerator for a while and then serve it with the meat roasted on grill.

Cut the beefsteak into pieces, sprinkle it with salt and immediately after that, place it on the grill rack which you have previously coated with oil or bacon. Roast 4 – 6 minutes. The chopped dry neck is simmered with onion and garlic, a little wine and pepper. All this should be put over the beefsteak with little grated cheese.

600 gr. meat from bovine neck, 12 gr. salt, 20 gr. green peppers, 40 liters of oil, 10 gr. garlic, 80 gr. chopped onion, 2gr. pepper. Knead well the ingredients until they merge into a mixture, make burger patties and roast them on grill.

It is served over some finely chopped garlic. You can decorate with salad, parsley, green pepper, or a slice of tomato.

Meat skewer refers to pieces of meat roasted on a spit. But meat skewers are also made of other groceries, such as, various kinds of mushrooms, fruits, snails... Meat skewers are made of meat from leg or shoulder, most often pork is used, but veal and beef can be used too. In case where beef skewers are roasted, before you put the meat on a spit, you should first let it stand in oil for at least 20 minutes.

Preparation of meat skewers, regarding every type of meat, is as follows: cut meat into small pieces, the size of a walnut, sprinkle with salt and put it into a bowl to stand for 10 minutes. When it's time to put the meat on the grill, place the slices of meat on a metal or wooden spit and roast them on a well heated and oil - coated grill. During the roasting, turn over the meat skewers in order to bake both sides equally. Well roasted meat skewers on charcoal take about 8 – 12 minutes. Once cooked, put them in a bowl and strew some pepper. Meat skewers are usually served with finely chopped onion.

1 kg. lamb shoulder chop (enough for 4-6 people), 1 onion, 2 green peppers, 250 gr. mushrooms, 1 pineapple, salt, pepper, a tablespoon of oil.

Cut the lamb into cubes, the size of 3 cm. Place the meat in a bowl, add salt, put pepper, put oil to taste. Mix well and let it stand for 2 hours. Put the meat on a spit, and roast it 15 – 20 minutes. Meanwhile clean the garlic, the mushrooms, the peppers and the pineapple and cut them into cubes, the size of the meat cubes. Once the meat is half roasted, take the skewer out of it. Then, arrange the skewer alternately: the half roasted meat, then the garlic, the pepper, the pineapple and mushroom cubes, and at the end, roast everything together for about 15 minutes, or, to say, until the meat and the other groceries become soft.

On a larger wooden spit skewer arrange alternately cuts of beef, veal, pork and mutton, then a piece of dry bacon and greasy sausage, pepper, garlic and tomato, put salt to taste, sprinkle with paprika and quickly cook it on a grill.

Alternately arrange pieces of liver, turkey meat and bacon on a spit skewer. Roast on barbecue, place them on cooked rice and pour them with heated oil. Serve them with chips or well fried potatoes. Serve with lettuce.