It needs to be pickled before barbecue. My pickle method is relatively simple. Turn it into water with salt and sprinkle it on the meat. If small pepper is the best, cut it into small circles and pickle it together. If not, you can use chili ash. That's what I usually do. Marinate for an hour. When roasting meat, roast it side by side. Don't turn it around in a hurry. Even worse!
When I cook, I sprinkle cumin powder on it to make the meat taste better, taste less and more fragrant. Brush some oil on the meat when it is almost cooked. So it won't burn. Anyway, if you see that the meat is very dry, you should brush it on it. This action is observed in real time.
I like to cook meat well done. In this way, if it is slightly cooler, the meat will become medium cooked by itself. According to your liking!
When it's almost baked, sprinkle some raw soy sauce so that the meat tastes good. I don't think barbecue needs too much seasoning. Too much seasoning will cover up the taste of the meat itself.
