How To Have The Perfect Barbecue 581 Summary: Iím never more delighted than when I get invited to a barbecue cookout at a friends house, not only because itís the way of cooking that I prefer but also because itís a great opportunity to have a chin wag and a glass of ďpopĒ with folks that I maybe only get to see once or twice a year. Iím really fortunate to be part of a great bunch of lads, one group from my school days and another set from university and everyone gets on really well together. We all live in different... Smoker, Barbecue, Recipes, Charcoal, BBQ, Grill, Outdoor Cooking, free, easy, gas, cookout, Iím never more delighted than when I get invited to a barbecue cookout at a friends house, not only because itís the way of cooking that I prefer but also because itís a great opportunity to have a chin wag and a glass of ďpopĒ with folks that I maybe only get to see once or twice a year. Iím really fortunate to be part of a great bunch of lads, one group from my school days and another set from university and everyone gets on really well together. We all live in different areas of the country so itís difficult to keep the contact and a barbecue cookout in the summer sure helps. It keeps all the kids outdoors as well which saves on the clearing up! Friends for over twenty years, barbecue parties every summer yet still no one can cook a decent grill. Iím delighted to attend but as I turn up my eyes suddenly dilate with horror seeing chicken wings dowsed in flames and worst of all, one of my friends expecting me to eat them! Itís probably no wonder that as soon as I turn up I wrestle the tongs off him and get the whole food rack far away from the grill for a good 15 minutes and let everything settle down. The flames appear because the coals are not ready, fat starts to drip and up it goes! The more flames, the more fat and the more fat, the more flames. Food black on the outside, raw on the inside. Have you been there? Well here are my recommendations so that you never have to go there again. Whether itís a charcoal or gas barbecue grill itís all about patience and the preparation of the coals. In a gas grill, the flames heat up the lava bricks and itís the bricks that radiate the heat to cook the food so the simple tips for gas:- 1. Give it time and gas on full whack to get the coals up to temperature. 2. When the coals are hot and youíre ready to cook, turn the gas down just to maintain the temperature in the coals and keep them well away from the food. Despite me saying be patient, gas is still wonderfully quick and convenient to have a barbecue but never should it be instant. Anyway, why hurry? For charcoal barbecue grills thereís a certain knack to preparing the fire:- 1. Pile up the charcoal to get it all burning at the same pace 2. Coals are ready when they are white (not black) 3. Before cooking, spread the coals out and donít worry, they will still give off heat. 4. Start off with the food rack on its maximum height and bring it down gradually. 5. If youíre cooking on a kettle, remember to reduce the aperture of the bottom draft. Not only does it take patience to get the perfect BBQ but it also takes time and experience Ė some of my friends clearly havenít mastered it after 20 years! So please donít give up, it really is worth the effort when you get it right. One final tip whilst youíre in training Ė put your food in a barbecue basket. If you do get some flames you can lift large quantities of food simultaneously off the grill without too much hassle. So now you have the barbecue smoker recipes for success enjoy your BBQ this summer!

FoodFinancial.com : Food Service Software