Top Tips to Guarantee a Great AND Yummy Barbecue

Top Tips to Guarantee a Great AND Yummy Barbecue
by Ashley T Cassell

The barbecue is a great way to enjoy a meal

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.

Getting the barbecue lit can usually be relied upon to set the pulse running for more than one reason.

After it’s lit the next thing to remember is that it will take the barbecue a goodly amount of time to heat up. Make sure you allow for that.

Of course if you’re using a gas or electric barbecue you can probably avoid too much fuss or problem at this stage – ease of lighting is one of the main reasons people choose these types.

Charcoal barbecues can be a nightmare to light but don’t be tempted to use lighter fluid or God forbid, petrol. At best the food will taste awful. At worst you will have the Fire Brigade enjoying your barbecue alongside your friends and guests.

Plant Stuff

For something that will really impress your guests I’d go for cooking over wood chips. If you’re a veteran of the barbecue you’re probably already well aware of this.

If you haven’t tried it, there’s nothing better than the smell of steak sizzling over wood chips.

If you want to move things up a notch give BBQ wood chips a go.

Whether you have an electric, gas or charcoal BBQ you can add wood chips to get an authentic barbecue flavour

To get the best effect and flavours the wood chips need to burn slowly and you can achieve this by soaking them for 15-20 minutes before they’re needed. Take them out of any water and allow the water to run out. You want them damp not saturated.

With masses of flavours to choose from you can pick out one that will just meet your needs. Try matching lighter wood chips with lighter food.

Try Alder Wood with seafood or pork, fruitwoods (for example cherry and apple) with poultry, pork or veal The stronger flavours of maple and hickory are best suited to Lamb and duck and possibly poultry too.

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?

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