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