Barbecues are great fun, I don't know anyone who doesn't like them.
A balmy sun kissed day,the lovely aroma of woodchip and charcoaltogether with a nice glass of pimms.What could be better!
Having said that, there's a few things you should do to ensure you have a fun time. The last thing you want is the day spoiled because of an injury or some such thing.If you follow this small set of instructions you can be sure the day will go well.
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.
If you've got a gas or electric barbecue to lighting process is whole lot easier, so long as you've got enough Gas in the bottle. People who opt for Gas or electric usually cite this as the main reason for their choice.
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.
To get everyone's juices flowing I'd suggest adding wood chips to you barbecue. If you have been impressing your guests for some time you in all likelihood already knew that.
For those that aren't so experienced, there's nothing beats that gorgeous flavour associated with cooking over wood chips.
Adding BBQ wood chips will promote you into the super league of barbecuers.
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.
There's any amount of flavours to select from that will enhance your barbecue. My recommendation would be to pick milder chips to go with lighter meats.
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.
But remember it's all about the food. Make sure you get the best you can afford for your guests. They'll love you for it.
Sit back and enjoy the barbecue! Now where did I put that glass of Chablis?
A balmy sun kissed day,the lovely aroma of woodchip and charcoaltogether with a nice glass of pimms.What could be better!
Having said that, there's a few things you should do to ensure you have a fun time. The last thing you want is the day spoiled because of an injury or some such thing.If you follow this small set of instructions you can be sure the day will go well.
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.
If you've got a gas or electric barbecue to lighting process is whole lot easier, so long as you've got enough Gas in the bottle. People who opt for Gas or electric usually cite this as the main reason for their choice.
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.
To get everyone's juices flowing I'd suggest adding wood chips to you barbecue. If you have been impressing your guests for some time you in all likelihood already knew that.
For those that aren't so experienced, there's nothing beats that gorgeous flavour associated with cooking over wood chips.
Adding BBQ wood chips will promote you into the super league of barbecuers.
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.
There's any amount of flavours to select from that will enhance your barbecue. My recommendation would be to pick milder chips to go with lighter meats.
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.
But remember it's all about the food. Make sure you get the best you can afford for your guests. They'll love you for it.
Sit back and enjoy the barbecue! Now where did I put that glass of Chablis?
About the Author:
Author: Ashley T Cassell can show you how to ensure a safe and successful barbecue. To find a complete range of all types of barbecue visit www.gardensandhomesdirect.co.uk
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