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How to succeed the barbecue? June 26th 09 |
As for any preparation of an organised meal, there are a certain number of steps that has to be taken and succeeded to get a good result. A barbecue meal has an informal and friendly side, and it’s associated with nature and outdoor activities.
The barbecue is most often used during the evenings in the week and the whole day during weekends. Hopefully, the weather is nice when we plan to barbecue. But, as it has to be planned in advance, we better check out the weather forecast! Knowing that they are “often” wrong it’s good to have an alternative solution in case bad weather is coming in. Check out this article for specific advice in case of rain and wind. (link)
Questions you should ask:
* How many will we be? How many adults and how many kids? Do not forget that teenagers eat (certainly the boys) sometimes more than an adult!
*Are there any allergies or intolerances in the group? Or simply things that the invitees do not like? Not everyone likes pork intestines on the barbecue!
*For what time have they been invited? Do I need to plan a drink before the meal? (link)
*Who does what? Will the invitees help dressing the table? Or prepare the food? This can be a major time saver!
What to buy :
To make the barbecue (bbq) work well :
*Charcoal
*Rapid'BBQ – Buy the electric barbecue lighter (unless you already have one, it lasts for years) or consumables (cubes, fluids) to light the barbecue.
What you plan to barbecue:
*Quantity (so everybody are happy after the bbq meal) - count 200 grams per person (keep in mind that pieces with bones or cartilage that have less meat per kilo when you calculate the quantity to buy).
*Of course, the more appetizer, starter, cheese and pudding you have, the more you should plan to reduce the main course. Do not forget that you can barbecue the whole meal from appetizer to pudding on the barbecue (link).
*Variety (so everyone can find food they like, it’s also good as this will give you different cooking times and thereby you can during the meal “always” pull something ready from the barbecue! Remember to cook the food that gets the easiest stuck to the grill bars at the end of the bbq event (pork and veal, plus meat that is in thick sticky non-fat marinade). The only exception is fish that you should cook on the clean barbecue grill first; this also fits with the “normal” order of a meal. If the fish is very fat, let the barbecue burn away the fish fat and brush off the rests before putting the meat on the grill.
Anything that goes with the meal:
*Drinks (aperitifs, wines, water, soft drinks, etc.)
THE STEPS:
1) Do the shopping
2) Buy good quality charcoal; "restaurant quality" is compulsory!
3) Find the electric barbecue lighter Rapid'BBQ! (Or buy one HERE if you do not have one). Or prepare other ways to light the barbecue (start the charcoal), but in these cases count at least 30 minutes before the barbecue will be ready for grilling.
4) Avoid marinating your food too late; it’s for adding taste, so it has to stay in the marinade long enough. (We’re talking about one to several hours here).
5) Do a real barbecue preparation (cleaning (link)).
6) Light the barbecue when the aperitifs are served (with the Rapid’BBQ do not plan an aperitif too long, as the charcoal will be ready in 10 minutes). If your aperitif is longer just prepare the barbecue with the charcoal and the Rapid’BBQ in place and connect the electricity when you judge it’s the right moment.
7) The food from the barbecue should normally be eaten warm, so most meat (etc.) should be put on the barbecue grill as the guests get to sit down by the table.
8) The Barbecue chef cannot sit down and discuss with everybody as long as there is food on the barbecue, the only exception is when there are big pieces with long cooking time being cooked indirectly. The drinks before the meal should be taken not too far from the barbecue, so that the Cook can prepare, but at the same time be part of the party.
9) When the cooking on the barbecue is ready, lower the grill to the lowest level and let the charcoal heat burn fat and remaining on the grill bars. Once the grill cold, brush off the carbonised rests with a steel brush! The grill is now ready for the next barbecue!
Bon appétit!
NB! WHAT MOST OFTEN GOES WRONG WITH THE BARBECUE:
1) I can’t light the charcoal -> Buy the Rapid'BBQ and your problems are solved.
2) I burn myself -> Stop that! :o) You have to be CARFUL when manipulating the barbecue.
3) I cook too hard or too little the meat and the fish -> Only regular barbecuing will teach you how and how long to cook your meat and fish! Of course we have some tricks; if you’re not sure about the cooking, do not hesitate to cut the meat or fish to see how it’s cooked inside. Most of us eat sushi, so the fish is better cooked a “little too little” than too much!
4) I get stained -> With a good preparation and maintenance (cleaning) of the barbecue, you can reduce dramatically the risk for getting dirty when cooking.
What do you think? Do not hesitate to engage in the discussion in the Rapid’BBQ discussion forum! (link)
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Susanna is our main source for BBQ recipes! We're lucky that she writes her BBQ experiences and tips! Do not hesitate to engage in discussions with her in the BBQ Discussion Board! 
