The barbecue is a great way to enjoy a meal
The warm breeze on your face, the gentle drift of aromatic smoke accompanied by a chilled glass of chablis. Pure heaven!
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.
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.
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.
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.
For those not as seasoned in the art, you cannot beat the smell and flavour that goes with adding wood chips to the mix.
Adding BBQ wood chips will promote you into the super league of barbecuers.
Whether you have an electric, gas or charcoal BBQ you can add wood chips to get an authentic barbecue flavour
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
Sit back and enjoy the barbecue! Now where did I put that glass of Chablis?
The warm breeze on your face, the gentle drift of aromatic smoke accompanied by a chilled glass of chablis. Pure heaven!
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.
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.
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.
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.
For those not as seasoned in the art, you cannot beat the smell and flavour that goes with adding wood chips to the mix.
Adding BBQ wood chips will promote you into the super league of barbecuers.
Whether you have an electric, gas or charcoal BBQ you can add wood chips to get an authentic barbecue flavour
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
Sit back and enjoy the barbecue! Now where did I put that glass of Chablis?
About the Author:
About the Author: Ashley T Cassell can show you how to ensure a safe and successful barbecue. To see a wide range of all types of barbecue visit www.gardensandhomesdirect.co.uk
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