Turbo grill: wagyu ribeye, chicken skewers and miso salmon

Method

1. 01
   Step 1Light the chimney starter

   Light the charcoal in the chimney starter with sticks and fire lighters underneath, then wait until the charcoal is orange and roaring hot.

2. 02
   Step 2Sear the ribeye40s

   Salt the wagyu ribeye, then sear it on the hot grill for about 40 seconds, until it has a crust and stays pink in the middle.

   Ribeye steakSalt
3. 03
   Step 3Grill the chicken skewers2 min

   Dice the chicken thigh, thread it onto skewers, season with salt and grill for two minutes, turning and flipping, then roll it in soy.

   Chicken thighSaltSoy sauce
4. 04
   Step 4Glaze the salmon belly

   Thread the salmon belly onto skewers and brush it with the miso, honey and soy mixture.

   SalmonMiso pasteHoneySoy sauce
5. 05
   Step 5Grill the salmon1 min

   Grill the salmon skin side down first, until the skin takes on lots of colour. This takes about a minute in total.

   Salmon
6. 06
   Step 6Plate and finish

   Slide the fish off the skewers onto a plate, then finish with a squeeze of lime and a drizzle of olive oil.

   LimeOlive oil