Hello Winter - Bring On The BBQ!
What you need:
Barbecue Gas or Charcoal
Umbrella/Gazebo
Outdoor lighting.
Warm Coat.
Outdoor heating (optional)
You may laugh, but I have had many a great barbecue in the Winter! Barbecued food is the best you can have, and the food not the sitting outside is the main reason for having a barbecue in the first place. The principles of barbecuing remain the same Summer and Winter and this article gives you a whole load of ideas on getting the best from your barbecue. Just remember to wrap up and have a friend around to hold the umbrella if it is raining or snowing- believe me I've done this loads of times and it is great fun asking friends around for a barbecue in December!
I do have one word of comfort for those of you who have incinerated the sausages- they are the hardest food to do well on a barbecue whatever type it is!
Charcoal barbecues are still the most popular and have two basic types- the grill style and the kettle style. The grill style cooks the food by direct heat from the charcoal to the food on the grill. Varying the height of the grill can slow down the cooking to a degree, but it is not very controllable. The kettle style has a lid and cooks from direct heat or by indirect heat when cooking a joint. The heat is controlled by opening and closing vents which increase or decrease airflow therefore raising or lowering the cooking temperature.
Gas barbecues are becoming much more popular as they are easy to use, hassle free to light and very controllable. They too can cook by direct or indirect methods though the new Australian style barbecues tend to grill by direct heat from a cast iron griddle or grill.
Lighting a charcoal barbecue can be difficult if you don't follow a few basic rules. 1. Always use dry charcoal- if left damp in the shed it will be difficult to light. 2. Always use lighter fluid or blocks they save an enormous amount of time. 3. Light the barbecue at least 30 minutes before you want to start cooking and WAIT until it starts to go grey and glow- don't cook when it is flaming,that will give you a burned meal. Once you have it glowing steadily then start cooking.
Kids always love sausages but they are hard to cook properly, and need a lot of attention. Start the sausages first, and turn them almost continually and move them around the grill as they flare so they don't burn. Once they are half done, then you can start on the drumsticks or the steak etc. One tip with chicken as it needs a long cooking time to do thoroughly, is to part cook in the microwave first, then finish on the barbecue- it is easier to ensure the thorough cooking that way. We always have the oven on if we are cooking for a few people, that is so we can keep the sausages etc warm whilst we finish the rest off- it saves it being cold or overcooked.
With gas it is a lot easier- all you need do is open the lid, turn on the gas and light. Turn up to high for 5/10 mins to burn off the grill, and then turn down to 2/3 for 5 mins and start cooking. If it gets too warm, turn it down, to sear steak turn it up- it is easy. In fact anytime we have a nice piece of meat at home my wife sends me out whatever the weather (I've barbecued on Christmas Eve. All during Winter and in the snow before now!) to barbecue it for that unbeatable flavour, and it is so easy with gas.
The big secret for all barbecues is don't have the heat too high, and turn the food all the time. That way you avoid having any side overcooked. If you walk away from the barbecue at all when you are cooking you a likely to have a flare up and ruined food. SO don't be tempted to chat with that drink in your hand...concentrate on the food and you will really enjoy that drink later- as well as your great barbecued meal.!!
See this article and others at http://www.waltersemporium.co.uk
What you need:
Barbecue Gas or Charcoal
Umbrella/Gazebo
Outdoor lighting.
Warm Coat.
Outdoor heating (optional)
You may laugh, but I have had many a great barbecue in the Winter! Barbecued food is the best you can have, and the food not the sitting outside is the main reason for having a barbecue in the first place. The principles of barbecuing remain the same Summer and Winter and this article gives you a whole load of ideas on getting the best from your barbecue. Just remember to wrap up and have a friend around to hold the umbrella if it is raining or snowing- believe me I've done this loads of times and it is great fun asking friends around for a barbecue in December!
I do have one word of comfort for those of you who have incinerated the sausages- they are the hardest food to do well on a barbecue whatever type it is!
Charcoal barbecues are still the most popular and have two basic types- the grill style and the kettle style. The grill style cooks the food by direct heat from the charcoal to the food on the grill. Varying the height of the grill can slow down the cooking to a degree, but it is not very controllable. The kettle style has a lid and cooks from direct heat or by indirect heat when cooking a joint. The heat is controlled by opening and closing vents which increase or decrease airflow therefore raising or lowering the cooking temperature.
Gas barbecues are becoming much more popular as they are easy to use, hassle free to light and very controllable. They too can cook by direct or indirect methods though the new Australian style barbecues tend to grill by direct heat from a cast iron griddle or grill.
Lighting a charcoal barbecue can be difficult if you don't follow a few basic rules. 1. Always use dry charcoal- if left damp in the shed it will be difficult to light. 2. Always use lighter fluid or blocks they save an enormous amount of time. 3. Light the barbecue at least 30 minutes before you want to start cooking and WAIT until it starts to go grey and glow- don't cook when it is flaming,that will give you a burned meal. Once you have it glowing steadily then start cooking.
Kids always love sausages but they are hard to cook properly, and need a lot of attention. Start the sausages first, and turn them almost continually and move them around the grill as they flare so they don't burn. Once they are half done, then you can start on the drumsticks or the steak etc. One tip with chicken as it needs a long cooking time to do thoroughly, is to part cook in the microwave first, then finish on the barbecue- it is easier to ensure the thorough cooking that way. We always have the oven on if we are cooking for a few people, that is so we can keep the sausages etc warm whilst we finish the rest off- it saves it being cold or overcooked.
With gas it is a lot easier- all you need do is open the lid, turn on the gas and light. Turn up to high for 5/10 mins to burn off the grill, and then turn down to 2/3 for 5 mins and start cooking. If it gets too warm, turn it down, to sear steak turn it up- it is easy. In fact anytime we have a nice piece of meat at home my wife sends me out whatever the weather (I've barbecued on Christmas Eve. All during Winter and in the snow before now!) to barbecue it for that unbeatable flavour, and it is so easy with gas.
The big secret for all barbecues is don't have the heat too high, and turn the food all the time. That way you avoid having any side overcooked. If you walk away from the barbecue at all when you are cooking you a likely to have a flare up and ruined food. SO don't be tempted to chat with that drink in your hand...concentrate on the food and you will really enjoy that drink later- as well as your great barbecued meal.!!
See this article and others at http://www.waltersemporium.co.uk
SHARE
