BBQ Bliss
July 6, 2009 1 CommentIf autumn is, as the poet said “season of mist and mellow fruitfulness” summer has to be that of “mozzie bites and burnt bangers”. Mind you, if scientists are right about global warning the vipers, pythons and boa constrictors so thoughtfully banished by St.Patrick will soon be back and we’ll all be scurrying back indoors. Until then, here are some hot tips that will help you turn a barbecue into a banquet
Barbecue
French chefs call their stove “le piano”. It’s a good name, having the right equipment can’t turn a pub pianist into a Rachmaninov but it will encourage him to play better. Buy the best barbie you can afford – you’ll get years out of it. Buy the biggest you need for the family plus a couple of friends. Cooking for ten people on a BBQ made for two is sheer misery. I have a big Australian job with four burners, two for the grills and two for the big griddle plate. It doesn’t have a lid. The grids are cast iron – by far the best material – and the frame is solid teak. There’s no point in having a cooker that will last for ten years if the legs rot in two.
Cleaning
No substitute for heat (fire burns off grease), water, a big wire brush and loads of elbow grease. Clean the barbecue as soon as it’s cooled down and put the cover back on.
Cold water
Have at least a jug’s worth handy. If flames start to leap and dance round the meat a splash of H20 will calm things down.
Danger
You are quite literally playing with fire. Having a small extinguisher and a fire blanket handy makes sense. And don’t forget the soothing anti-burn cream.
Easy
Don’t over-complicate. The alfresco experience isn’t about Michelin star cooking.
Fish
Brilliant on barbecues but how often do we see it? Try fresh mackerel or flatfish just plonked on the grids. Salmon or trout in foil parcels with herbs? Tasty!
Fridge
I have a Camping Gaz fridge that runs off mains, bottled gas or a car battery. Holds a dozen wines or two dozen beers and keeps the party together.
Fuel
Charcoal or gas? It’s up to you but if you can shake off your prejudice gas is easier to control.
Heating
The new breed of patio heaters has extended the BBQ season well into autumn. The ecologically-conscious may find them repulsive, though. Alternative is one of those solid fuel Mexican chiminea stoves – prices have come down now they’re not so trendy.
Herbs
Use plenty. Throw handfuls of rosemary, sage or fennel on the barbie and cook meat or fish on top of the herbs.
Hot water
No matter how much booze you’ve bought, Aunty Lil (and others) will always want a nice cup of tea. Again, keep the party together, outdoors. Get down to a fishing tackle shop and buy a Kelly kettle. It boils a litre in under five minutes and the kids will enjoy keeping it fed with dried leaves, twigs and election pamphlets.
Insects
The bane of a barbecue. Don’t run out of insect repellent.
Lids
Some barbecues come with a big lid. The purist in me doesn’t see the need as cooking with the lid down is broiling not grilling. But if you’d like a lid, go for it and think ‘oven’ because that’s what it turns the barbie into.
Low
Nowt clever about blackened bangers. Or blackened anything else. Once you’ve heated up the barbie, turn the heat down for maximum controllability.
Marinade
Do. Soaking in wine tenderises meat and, combined with herbs and/or spices, adds flavour. Don’t add oil to marinades unless you are big into cremation.
Try a red Martini, fresh ginger, chilli and scallion marinade for monkfish tails.
Portability
Camping shops sell nice little barbecues you can put in the boot of your car. Perfect for trips to seaside or country.
Preparation
Give yourself a chance to enjoy the craic by peeling and chopping veggies and preparing salads in advance. Dress at the last minute so they keep their crispness.
Rare
Fine for steaks. Not for chicken, pork or burgers.
Sauces
Kick boring ketchup into touch. Alas, we don’t have the saucy eloquence of the US of A – Dave’s Assburner and The Mean Green Motherf.. from Louisiana or Bone Sucker from North Carolina to give but a few examples, but there are plenty of snazzy sauces to be found in supermarkets and delis here.
Salads
Mix up the crisp and the floppy. Scallions, radish, thinly sliced red onions and bulbs of fennel add interest and crunchy texture to a mix of web, cos, lollo, oakleaf and butterhead lettuce. Rocket and parmesan should be used together but get lost in the melange. Dress simply – I like good extra virgin olive oil and white balsamic vinegar, 6:1 with sea salt and freshly ground black pepper.
Sausages
Don’t economise. Find a butcher you trust. Remember, good quality dog food contains better materials than your average Irish banger. I’m not suggesting you eat dog food but….
Smoke
The location of the barbecue is really important. Don’t site it where the smoke blows back into your guests’ faces.
Spuds
Wash, slice (no need to peel). 6 mins in microwave in a bowl of water. Drain.
Drizzle lightly with olive oil and finish on the barbie griddle. Result: perfect sauté.
Steaks
Thick is best. T-bones are best of all. Don’t overcook. If your guests insist on “well done”, change your friends.
Style
Just because you’ve gone alfresco there’s no need to sacrifice your sense of style. Decent glasses, a big white tablecloth and a vase or bowl of flowers will put decorum into your dining.
Sun
An essential element of which there’s been no shortage of supply lately. Don’t forget the factor 40 and keep some hats around for the follically-challenged.
Temperature
If you get collywobbles about underdone meat, especially chicken, a digital meat thermometer costs about the same as two bottles of wine. Buy one.
Tinfoil
One of the essentials that always seems to get left off the shopping list.
Tools
Make ‘em big ones. A pro chef’s ‘grabber’ (sprung tongs) and a ‘kitchen shovel’ are the only two essentials. Plus a wire brush for cleaning the barbie.
Veggies
Do the pre-cook thing (see ‘spuds’) with aubergines (eggplant) and peppers and finish off on the barbie. Sprinkle a little powdered cumin on the aubergines before you grill.
Wind
Barbecues, particularly small barbecues, are highly sensitive to wind, which lowers the performance dramatically. Site them carefully and keep them well-shielded.
Wine
A barbecue is not the time to get out that ‘bottle of a lifetime’. But just because you are eating simple food, don’t be tempted to drink crap. Keep the reds big, soft and cuddly and the whites crisp and refreshing. I’m not that picky about wine and food matching but if you are serving fish and your friends like to drink red, pinot noir is a great choice.
Food
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