» When buying meat we must pay attention to its colour and wrapped packages. It has to be "red wine" and properly sealed. It has to be wrapped closely and handled properly, which it means that the plastic wrapping the meat has to be perfectly adhered to it, without any holes and eliminating all air if possible.

» When buying sausages we must choose those not so red, a grayish pink colour. We must consider that pork does not have red meat and that many brands add some artificial colourings to make them look more attractive and enhance its colour.

» When preparing a barbecue dressing we must try to not over-season it, so that we can feel the real taste and flavour of the meat which is what we want to emphasize.

» When grilling meats, we have to avoid turning it over and over. It is usually best to turn the meat only once. Place it on the grill, wait some minutes checking its cooking temperature, and turn it to the other side until cooked temperature reches the desired doneness. This way we prevent the meat from dryness and from losing its juiciness, flavour and tenderness.

» Only in the case we place a steak or a big quantity of meat on the grill, will we have to be turning it in a constant way so to applying heat to all sides of the meat until getting the desired doneness.

» Always keep the ashes of the barbecue, since these ashes help in "sheltering" the coal for our next one, making the coal last longer. Also, if we notice high flames which can burn the meat, we can pour these ashes onto the coal and this one will automatically low down its temperature. Hence, the ashes, will become a great "barbecuer" ally.