skewers, parboil potatoes, chill drinks. • Light early:Aim for a two-zone fire—half searing, half moderate—to avoid bottlenecks. • Serve in waves: Nibbles first, skewers next, hero last, fruit to finish.
Final touch
Pass a bottle of peppery olive oil and a wedge of lemon with almost everything.
Between the citrus, herbs, smoke, and a few well-timed plates, your Italian or Spanish barbecue will feel less like a cookout and more like a holiday at home.
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