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Barbecue Tips and Global Grill Culture

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Estimate the amount of coal well. Spread coal pieces an additional ten centimeters from the left and right edges of the grill area. Don’t add coal afterward.

Don’t start grilling before reaching high temperatures.

Keep the grill clean. If it is dirty, the food will stick to the wire. It is best to brush it and wash with soap after each barbecue party. Also, before using it again, wash, dry, and place it on the barbecue.

To avoid meat, fish, or vegetables sticking to the grill, oil the wires before you start The Evolution of Mangal Tradition in Turkey.

Don’t turn them using forks. Use tongs.

Cook thick meat pieces by covering them.

Rest the grilled meat for a few minutes before serving.

Never leave your spot by the barbecue so that you can keep an eye on hazards and also check if the meat is cooked right.

Australia and New Zealand Know the Drill

The Evolution of Mangal Tradition in Turkey

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The history of mangal in our country dates back to the 1400s. This setup, initially used for cooking coffee during the Ottoman Empire’s reign, gradually became an integral part of our culture and expanded to include the preparation of meat. Mangal setups are typically constructed from metal plates of steel, iron, copper, or brass, available in square and round types.

Mangal’s transformation into an essential part of picnic ceremonies aligns with the accelerated migration from rural areas to cities in the 1960s. Although the term ‘picnic’ originates from the French language, there’s no denying that we have surpassed the British and developed a deep love for picnics The Joyful Journey of Climbing Mountains. In the past, people preferred cold-cut foods for picnics to preserve freshness. Today, safety and cleanliness precautions are crucial in picnic areas due to the potential fire and pollutio

The Joyful Journey of Climbing Mountains

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The Sweet Tiredness of Climbing

In the chilly days of March, we embarked on a mountain path leading to Barla, raindrops from the clouds above sprinkling on us. We took a break by a brook, absorbing the scent, color, and essence of the mountains, which overflowed with rain.

In small groups, we shared snacks from our backpacks under a tree or on rocks. Continuing our journey, we said, “The traveler should keep moving.” As we reached the small lake in Barla, the rain turned into a storm, and we became part of the steppe grass. We were completely soaked, transforming into a vibrant savanna. Our internal deserts, longing for water, rain, and blessings, turned green. Hills seemed to urge the next ones to guard us and bid farewells. Perhaps they whispered Barbecue Tips and Global Grill Culture, “Don’t leave us alone; come by from time to time.” Or maybe it was just my imagination.

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