A barbecue box needs a cooking order based on meat type and thickness, rather than placing everything on the grill at once. Minced-meat kebabs and burgers differ from chops and meat cubes, so prepare a clear workspace and clean utensils first.
Prepare
Check the box contents, actual weight and current options. Prepare bread, salad and sauces for your group, a chilled cooler for raw meat and a clean dish for cooked food. Use charcoal outdoors in a well-ventilated location, away from enclosed spaces.
Create two heat zones
Arrange the charcoal to create a hotter zone for browning and a gentler zone for finishing. This lets you move pieces when flames flare or the surface browns before the centre is done. Never add flammable liquids to revive the fire while food is over it.
Order the different items
Start with pieces that need longer according to their thickness, then add smaller patties or kofta in batches. Do not assume one cooking time suits everything. Use a thermometer to check that minced meat reaches at least 71°C and follow each product's instructions for other cuts.
While grilling
Take only the next batch out of the cooler. Use separate tongs for raw and cooked meat, or clean the utensil thoroughly before changing its use. Never put cooked meat back on the tray that held it raw. Sauce that has touched raw meat must not be used directly for serving.
Serve in batches
Serve amounts close to what guests will eat instead of piling all the cooked meat on the table early. Monitor time outside temperature control, especially in hot weather. A box size does not guarantee a guest count; check weight, contents and side dishes before ordering.
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