This how we topically grill our meat and fish. It always start in burning coconut shells and wood to make charcoal. We use coconut shell for it wont die out easily and give more heat than wood.
When everything is burning, we put on the stainless broiler to heat it. Heating the broiler makes the meat wont stick on it.
So, when everything turns to charcoal we grill the meat and the fish. What are we grilling today? Pork belly, Tuna jaw and some Purse-eyed scad. We only add salt on the meat and fish and nothing else.
Here's why we need to preheat the broiler. The meat and fish wont stick on the broiler and stay firm when we flip it over.
This is how we simply grill our meat and fish. For our sauce, we only use soy sauce, vinegar, onion and hot chili's. Simple living is the best. That all for now, it's chow time.
