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The best part of the summer for
many is the gathering of family and friends enjoying the summer days
and evenings with the delicious aromas that waft from the barbecue. |
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| One of the great things
about a barbecue is that any one can do it. Getting the timing right
is essential but with thousands of simple recipes, the results can
be as impressive as a dinner party without the hassle. Salads can
be prepared in advance, so can dessert, leaving cooking the meat until
the last minute.
Adding seasonings, marinades and sauces to meat and vegetables
is a great way of changing the theme of meals and blending flavours.
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| Don't let the weather prevent
you from using the barbecue. Cooking on the barbecue doesn't necessarily
mean eating outside on the patio. You can cook outside and eat inside.
The taste of barbecued food, together with the added aromas, is well
worth the effort. |
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Use a food themometer (clean it properly each time before retesting
food) and follow safety guide lines. The food should be piping hot
all the way through.
The British
Food Standards Agency has guidelines on the correct temperature
to cook meat and is worth reading.
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Roasted joints of meat from the barbeque have a flavour
like no other. Crispy on the outside and moist and succulent on
the inside.... Getting the timing right is important, but the flavour
produced by the barbecue is worth the extra effort. Don't
cook food too quickly. If the food is burning, raise
the grill or turn the heat down (gas).
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| Throw herbs and wood
chips on the barbeque to add smoky flavours to the food cooking. Not
only meat and fish, but fruits, vegetables, breads, sauces and salsas
(in pots!!) and much more... |
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