Barbecues are great fun, I don't know anyone who doesn't like them.
A warm summers evening, sausages sizzling on the charcoal and a cold beer in your hand. Who could ask for anything more!
There are however some rules you should follow to guarantee everything goes smoothly. You don't want phone calls from all your neighbours next day regaling you with stories of their tummy upsets. Following these rules should make sure the event goes off OK.
The first job is to get the BBQ lit which frequently results in a lot of macho action as dad goes into "man make fire" mode.
Once lit make sure you set aside enough time for the barbecue to reach it's optimum cooking temperature. Be sure you take that into account.
If the whole process of getting the thing going is just too much for you the answer is a Gas or Electric barbecue which simplifies the whole lighting process and is the usual grounds for choosing that type.
If you are using charcoal never be tempted to use lighter fluid to ease the lighting. It will permeate into the food and make it taste awful. Believe me I've done it often enough to know. The only thing I can suggest if you find your better half has already made a replica of Dantes Inferno is to let the coal burn for at least thirty minutes that way you won't spoil the taste of the food.
There's nothing quite like food that has been cooked or smoked over wood chips. If you're used to barbecuing and have cooked this way often you probably already knew that.
If you haven't tried it, there's nothing better than the smell of steak sizzling over wood chips.
Using BBQ wood chips will take you to the next level of barbecuing.
It doesn't matter which type you have (electric, gas or charcoal) adding wood chips will get that authentic barbecue flavour into your cooking
Soaking the wood chips for about 10-15 minutes earlier will ensure they don't burn so quickly or give off too much smoke. You ideally want your wood chips damp but not soaking.
You can choose from a multitude of flavours of wood chips for your barbecue. Mesquite, hickory, cabernet and more. I'd suggest that the more delicate the meat the milder the wood chip you use.
Apple wood chips are superb with veal poultry and pork whilst you could try Alder Wood with seafood. The stalwarts of maple and hickory are ideally matched to meats like lamb, duck and chicken.
At the end of the day however it's what you serve your guest that counts. Make sure it's decent grub and everyone will be satisfied
All that remains is for me to bask in the adulation of my satisfied friends and family. Now who's for a Pimms? - 15634
A warm summers evening, sausages sizzling on the charcoal and a cold beer in your hand. Who could ask for anything more!
There are however some rules you should follow to guarantee everything goes smoothly. You don't want phone calls from all your neighbours next day regaling you with stories of their tummy upsets. Following these rules should make sure the event goes off OK.
The first job is to get the BBQ lit which frequently results in a lot of macho action as dad goes into "man make fire" mode.
Once lit make sure you set aside enough time for the barbecue to reach it's optimum cooking temperature. Be sure you take that into account.
If the whole process of getting the thing going is just too much for you the answer is a Gas or Electric barbecue which simplifies the whole lighting process and is the usual grounds for choosing that type.
If you are using charcoal never be tempted to use lighter fluid to ease the lighting. It will permeate into the food and make it taste awful. Believe me I've done it often enough to know. The only thing I can suggest if you find your better half has already made a replica of Dantes Inferno is to let the coal burn for at least thirty minutes that way you won't spoil the taste of the food.
There's nothing quite like food that has been cooked or smoked over wood chips. If you're used to barbecuing and have cooked this way often you probably already knew that.
If you haven't tried it, there's nothing better than the smell of steak sizzling over wood chips.
Using BBQ wood chips will take you to the next level of barbecuing.
It doesn't matter which type you have (electric, gas or charcoal) adding wood chips will get that authentic barbecue flavour into your cooking
Soaking the wood chips for about 10-15 minutes earlier will ensure they don't burn so quickly or give off too much smoke. You ideally want your wood chips damp but not soaking.
You can choose from a multitude of flavours of wood chips for your barbecue. Mesquite, hickory, cabernet and more. I'd suggest that the more delicate the meat the milder the wood chip you use.
Apple wood chips are superb with veal poultry and pork whilst you could try Alder Wood with seafood. The stalwarts of maple and hickory are ideally matched to meats like lamb, duck and chicken.
At the end of the day however it's what you serve your guest that counts. Make sure it's decent grub and everyone will be satisfied
All that remains is for me to bask in the adulation of my satisfied friends and family. Now who's for a Pimms? - 15634
About the Author:
About the Author: Ashley T Cassell will show you how to ensure a safe and successful barbecue. For a full range of all types of barbecue visit www.gardensandhomesdirect.co.uk
