|Because food can be prepared ahead of time, |
it allows the host to entertain the guests
The basics of BBQ are very simple, be it the basics for planning, or the basics for food prep. All will be covered here, so read on, and know these basics, as they make for the success of your event, and allow you to host the best ever BBQ parties, every time!
Planning The Best BBQ get together
When planning any event, attention to details is what makes all the difference. This is what transforms an event from just another ordinary get together, to a fun-filled,impressive event, where all guests enjoy themselves.
Don't miss out on enjoying your guests by having to prepare everything while they are there. After all being able to enjoy your guests is one of the best things about BBQs.
|Be creative in your set up|
Don't worry about taking the not-so-traditional road when it comes to set up. You do not have to use a proper icebox to keep your drinks cooled. be creative and use something you already have for icebox for instance. Since BBQs are a casual affair, use lots of colour, contratsts... set up stations, use labels, create signs, blow bubbles, have music on and have fun!
|Use different ingredients to create |
your unique Marinades
The Basic Food Preparations for a BBQ
Is used to add flavour, moisten and/or tenderise foods. This is especially used with meats. Marinades can be savoury, sweet, spicy, fruity, exotic or fragrant...etc
- Oil-based marinades for dry foods like white fish, lean meats...etc
- Venegar or wine-based marinades are best used for richer foods with higher fat content, such as lamb, pork...etc
- Do not salt your marinades, as they will draw juices out of your meats, instead salt meats right before cooking.
- for 500g of food, about 2/3 cup of marinade is enough.
- In a bowl, mix together the marinade contents. Place the food in a shallow dish in a single layer, or in a plastic bag. Add marinade and toss to coat. Cover and refrigerate till ready to use. (from 30 mins to several hours)
- If you want to use the marinade for basting, reserve some before getting in contact with the raw meets. Never use marinade that was in contact with raw food for basting.
- There are classic Marinades which you can use, but feel free to come up with your own through the use of various herbs, spices, oils, crushed seeds, sugars, honey, juices...etc
|create your own basting brush|
Basting, is brushing the meat with marinade, butter, or oil frequently while grilling, in order to stay moist. Instead of using the usual basting brush, create your own using herb springs. Not only will they baste, but will also lend their flavours to the food. Rosemary is a good option. Also try, dills, corriander, Oriental Basil...etc
Different Meats, Different Methods
- Fish The intense dry heat is best used for oily fish such as salmon, mackarel and tuna. Make sure the fish steaks are at least 3-4 inches away from heat source. For leaner fish you need to baste it frequently in order not to try out. Asian Marinades including spring onions, lemon grass, teriyaki... go very well with fish. Also herbed oils make for a very tasteful, yet simple marinade.
- Poultry Pieces with even thickness such as the breasts are best for BBQ as they cook evenly. Use a thermometer to determine doneness especially when pieces are still attached to the bones. If not marinating, brush with oil, or melted butter to prepare for cooking. place 4-6 inches away from heat. if they brown too quickly reduce the heat slightly (method explained in part 1). Allow 30-35 minutes for poussin, chicken breats, drumsticks or thighs. 10- 15 minutes for skinless, boneless chicken or duck breasts. Turn halfway through the cooking time.
- Meat: Dry heat of grilling suits the naturally tender cuts of beef, lamb and pork. these cuts are usually no thicker than an inch. brush these with oil, butter or your preferred basting sauce. Place these meats about 3 inches away from heat and turn during cooking.
Steaks are cooked to your desired doneness. Meat thermometers take the guess work out of the equation and make sure they are cooked to your specific liking.
Use relishes such as chutneys , cucumber relish, pickles and onions relish and home-made sauces to add to your end product, like sausages, hotdogs, burgers, sandwiches...etc. These bring out the flavours of your food, and can add a kick to them. You can make a relishes, sauces and accompaniments section in the buffet and allow guests to create their own flavours. This will definately impress and add a wow factor to your event.
Experiment with different mustards, tomato sauces, relishes, salts, peppers, herbs...etc and keep the choice open for your guests. Follow all those steps, and you will definately have one fabulous event to impress everyone :)
Be a star and complete your BBQ Menu by offering your guests some of my favourite Beverages and refreshing coolers, they will really enjoy them.
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Thank you for reading this post, hope you enjoyed it. Go on, plan BBQs, enjoy the outdoors and your family and friends. But before you do, leave me a comment. I love to hear from you :)
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