Over60
Food & Wine

How to host the perfect BBQ

Nothing gets the tastebuds tingling like the smell and sizzle of a great aussie barbecue. The warmer weather makes it almost compulsory and there is no better way to get family and friends together. But how can you make sure your next barbie is trouble free and has some extra-special touches that take it out of the ordinary? To help you out, we have put together a smorgasbord of simple ideas that will make sure you impress without any stress.

Get your equipment in good shape

It’s difficult to have a great barbecue if the tools of trade are not in good condition. Every 10 sessions or so you should dismantle plates grills and drip trays for a wash with soapy water followed by a light oiling to protect from rust. Every time you cook you also need to ensure that the plate and grill are free from any residue from previous uses. This is critical to avoid meat sticking to the grill. It is well worthwhile investing in a solid barbecue brush with wire bristles and notched scraper, so that you can get right into the difficult to reach places in between the grill grates.

Check your burners are giving an even flame and use some wire to clear any blocked outlet holes. If you have lava rocks, then make sure they are not clogged with grease and replace them if they are. Now you’re ready to start cooking.

There’s nothing more embarrassing than running out of gas, so use this quick trick to check your bottle isn’t empty. Pour some hot tap water down the side of the bottle, which will heat up the metal. Because the gas is naturally at a lower temperature the metal will cool a lot quicker, so simply run your hand down the bottle and wherever the metal suddenly becomes cooler is where your gas level is.

Do some delegation

If you are inviting guests they will invariably want to contribute something, so get them involved and delegate some of the menu. There are two general approaches to this. One is to keep the barbecued food under your control and ask guests to bring salads and side dishes. This has the advantage of allowing you to keep control over the barbecuing itself. Just remember to let guests know if there is a particular cuisine theme in your cooking, so that they bring sides that are complimentary.

The second approach is to do all the sides inhouse and ask guests to bring their own meat. You lose a bit of control on the cooking front, but it will save on costs for you.

Top tips for great grilling

Let’s get down to the business end of things. To get the best of that great barbecue char flavouring, it is best to grill on a grate rather than a flat plate. It is essential to have your grill well and truly preheated to a high temperature before you begin cooking – that is key to getting the all-important char effect. If your barbecue has a lid then always use it to avoid heat loss and to maximise the smoky flavour.

With those basics in mind, here are some specifics on cooking different types of meats:

Steak

Chicken

Fish

Vegetables

Change it up with BBQ entrée or dessert

If you go the BYO meat route, then why not surprise and delight your guests with entrée and dessert done on the barbecue. It can be super quick and easy . . . and sure to make an impact. Try these ideas:

How to become “world’s best grandparent”!

Make the grandkids feel a little special with some easy BBQ mini burgers. Just slice hamburger buns into 3 slices, discard the middle slice and use a 4cm scone cutter to punch out mini buns from the top and bottom slices. Combine grated onion, salt, Worcester sauce and an egg with 250 grams of mince and form into flattened balls to grill on the BBQ plate. Melt some cheese slices on the cooked burgers and using large toothpicks skewer the bun, burger, sliced cherry tomato and lettuce leaves.

Treat them for dessert too by slitting along the inside curve of a banana and pressing in some choc bits and mini marshmallows in the banana flesh. Wrap in foil and throw on the barbecue for a few minutes. The rich, gooey result will blow the kids away when served with some ice cream.

Written by Tom Raeside. Republished with permission of Wyza.com.au.

Tags:
BBQ, heart BBQ, healthy, food, lifestyle, Food & wine