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Although preparing and using an outdoor grill for cooking is not a complicated process, one of the most important aspect to be mindful of at all times is safety. The following safety tips should always be considered when using an outdoor grill. When in use, always keep outdoor grills away from the walls of buildings, tailgating tents and from under low hanging tree branches. Never use outdoor grills inside a garage or other outdoor building. Grills should be positioned in an area that is level, such as a patio or designated lawn space, but should never be used in similar areas that may be covered with a roof. If a grill is to be used on a wooden deck, a large piece of metal or a fireproof patio/deck protector should be placed under the unit. If the deck is attached to a building, the grill must be positioned as far away from the walls of the building as possible. Rings or kettles designed for wood burning (onto which a cooking grate could be placed) should never be used on a deck. When using a charcoal grill, never add starter fluid to coals that are already hot. This can create a very dangerous situation. When using gas grills equipped with automatic ignition, the burners should not be lit when the hood is closed. The build up of gas that can occur within the confines of the closed hood prior to igniting the burners may cause an explosion once the burners are lit. Outdoor grills should not be used during periods of high wind. A grill should never be left unattended and children and pets should always be kept away from the grilling area. Never use chemically treated wood, such as scraps of pressure treated lumber left over from an exterior building project, as fuel for a fire meant for grilling. A fire extinguisher or water source should be readily available. |
| Have a Great Time,but always use Safety around the Grill |
| Team Cedar Grilling won the 2008 Canadian Open Barbecue Championships |
Built in Barbecue Grills - Taking
the Kitchen Outdoors
By Bill Parson
My name is Bill Parson, and I've been a barbecue enthusiast for over 20 years. In that
time, I've gained a huge amount of knowledge ... Are you an outdoors person? If so, built
in barbecue grills can be a welcome addition to your home. More people are beginning to
extend their living area onto their patios and backyards. Instead of a portable grill and a
patio set, the outdoor area is coming into its own with the installation of outdoor kitchens.
Outdoor Kitchens
The trend of outdoor kitchens has become the number one feature many are looking for
when they build a new home or consider the purchase of an existing one. Entertaining
outdoors is on the rise and what better way to do so than with a built in barbecue grill?
Many people are keeping costs down by opting for small outdoor kitchens with the basics.
Others decide they want this kitchen to be along the lines of their indoor kitchen with all
the latest in features. Depending on where you live, the kitchen you decide on can be
very elaborate or it may need to remain simple.
Areas that have relatively short summers would not be the ideal spot for an all-out
luxurious outdoor kitchen. You can still have built in barbecue grills, but you may want to
design it to be covered during bad weather. On the other hand, if you live in a mild climate
that does not receive a lot of cold weather, snow and freezing temperatures, a kitchen can
have as many features as you choose.
Keep in mind, outdoor kitchens can become quite expensive depending on what you
decide to include. The kitchen with built in barbecue grills can be the focus of many family
get-togethers, entertaining and spending time with your immediate family. The kitchen can
be used on a daily basis if you wish. It is so much more fun to eat outdoors.
When deciding on the features your outdoor kitchen will have, you need to consider the
set-up of the appliances you will be using and their relation to the built in barbecue grill. If
it can possibly be done to make the outdoor kitchen more functional the work area must
be in the proximity of the entertainment area. If not, you will feel just as alone when
cooking as if you were inside and everyone else is outside.
What Type of Built in Barbecue Grills Should You Consider?
Built in barbecue grills can be made from a variety of materials. They are available in cast
iron, stainless steel, cast aluminum and steel covered with enamel. There are even some
that are made from several different materials.
Probably the best choice of these materials is stainless steel. It more resistant to rust than
many of the other materials used. There may be less expensive materials for built in
barbecue grills, but they will not last as long. Planning this outdoor kitchen is essential to
finding the grill that you are going to use. It must fit in the space allotted while still being
large enough to cook what you are planning to cook.
If you are going to be preparing meals for large groups, it would be better to buy one with
a larger cooking area. Unless you want to stand and cook for hours, which is what will
happen with a grill that has a small cooking area, you should opt for the biggest one that
you can afford. Do you want a built in barbecue grill with side burners for keeping some
foods warm while finishing the preparation on others?
These are all considerations you will need to keep in mind when you are shopping for the
right grill. There are many brands available so you may get a little confused. Just
remember the main features you are looking for and the name will not really matter.
Of course, you will want to make sure you have the right materials to install the grill if you
are going to do this yourself. Making sure it is safe to use is extremely important. If you
are not sure about everything it takes to install built in barbecue grills, you may want to
call a professional to install it for you. Safety is going to be one of the most important
aspects of the grill especially since you will be using it around so many people.
The next step in your outdoor kitchen is to test your choice of built in barbecue grills and
enjoy your next meal in the great outdoors. You may never want to eat inside again
Bill Parson is a multi-generation barbecue enthusiast. Visit Bill's website at
http://www.barbecuetipsandtechniques.com for more barbecue secrets, tips, and
techniques.
| Douglas, GA in October |
| Smoking 101 True barbecue starts with the smoke By Derrick Riches, About.com . Barbecue Pork The modern method of smoking foods has evolved from a process of preserving. Long before refrigerators and chemical preservatives, smoke was used to extend the shelf life of food, particularly meat. Now days smoking, as it relates to barbecue is so much more. Smoking adds flavor, it tenderizes, and it turns some of the worst cuts of meat into a wonderful meal. Most people know about smoked ham, bacon or fish. In the world of traditional barbecue, whether it is Texas or North Carolina, smoking means something else. In barbecue, smoking takes anywhere from 1-2 hours up to 20 or even more. To do the really long smoke will require the right kind of equipment. To get a feel for the kinds of smokers on the market, check out my article on buying a Smoker. To smoke something you need a container to hold in the smoke, a source of the smoke, and some food to smoke. A smoker can be anything from a hole in the ground to a $20,000 smoker. The source of the Smoke is typically hard wood. There have been people who assert that what you burn to make the smoke really doesn't matter. Long time ago there was a guy in Kansas City who claimed that he had fed people in his restaurant ribs smoked with Hickory and some smoked with corncobs. Supposedly no one could tell the difference. He passed on a while back and the restaurant that bares his name denies that it ever happened. Believe what you will. I myself stick with the traditionally hardwoods like Hickory, Oak and Apple, but most any hardwood will do. What to smoke is purely a matter of taste. The most popular items smoked by enthusiasts are ribs, brisket and pork shoulder. But don't limit yourself to these. You can smoke just about anything, from nuts to cheese to steaks. However, the process of smoking has grown around cuts of meat that traditionally don't come out well with any other cooking method. A good example of this is brisket, which is very tough and not very easy to eat unless you cook it very slow at a low temperature. |
| There are two reasons to keep the temperature low. One is to give the smoke enough time to sink in and the other is to naturally tenderize the meat. Slow cooking gives the natural connective fibers in meat time to break down, become tender, and change into basic sugars. This last part is an integral part of barbecue. Collagen, the tough connective tissues in meat (think gristle) breakdown when cooked slowly into several types of sugar. This makes the meat sweet in flavor. Another basic rule of smoking is to place the meat inside the smoker so that it is surrounded by smoke. You want a good thick stream of smoke around the meat at all times to give it the kind of exposure you need to enhance the flavor. The smoke needs to be moving, always moving to maximize exposure and prevent the smoke from making the meat bitter because of a build up of creosote. The last thing to remember is that smoking is far more an art than it is a science. Practice and patience are the secret. For specifics on different types of meat to smoke you can read up on Brisket, Ribs and Pulled Pork. More must reads from Direck Riches, and some of the best barbecue recipes go to GA's link page and click on the About.Com Barbecues & Grilling Logo. |
| The basics of smoke are as follows. You need to practice good temperature control. Meat smoking is best done in the range of 200-220 degrees F. To be safe most meats need to be cooked to an internal temperature of 145 degrees F and poultry to 165 degrees F. However, to get real tender barbecue you want a higher final temperature, say around 180 degrees F. Basically smoking is a long process of over cooking tough meats to get a tender and flavorful meal. I recommend two accurate thermometers for smoking. One inside the smoker in the area where the meat sits to tell you the smoker temperature and one meat thermometer in the meat to tell you the internal temperature of what you are smoking. |
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The Ten Commandments of Perfect Grilling by Steven Raichlen - The Barbecue Bible Some barbecue grilling basics should be covered first. These commandments are a good start to basic education. Once you are comfortable grilling various types of meats & sides, You can move on to more tasking grilling. However, every level griller should follow these commandments. 1. Be Organized Have everything you need for grilling -- the food, marinade basting sauce, seasonings, and equipment -- on hand and at grillside before you start grilling. 2. Gauge Your Fuel There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of coals 3 inches larger on all sides than the surface area of the food you're planning to cook. (A 22 1/2-inch grill needs one chimney's worth of coals.) When cooking on a gas grill, make sure the tank is at least one-third full. 3. Preheat the Grill to the Right Temperature Remember: Grilling is a high-heat cooking method. In order to achieve the seared crust, charcoal flavor, and handsome grill marks associated with masterpiece grillmanship, you must cook over high heat. How high? At least 500 degrees F. When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. After 3 seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500 degrees F); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350 F. 4. Keep it Clean There's nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you've preheated the grill and again when you've finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food, a stiff brush to finish scrubbing the grate. 5. Keep it Lubricated Oil the grate just before placing the food on top, if necessary (some foods don't require that the grates be oiled). Spray it with oil (away from the flames), use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin. 6. Turn, Don't Stab The proper way to turn meat on the grill is with tongs or a spatula. Never stab the meat with a carving fork -- unless you want to drain the flavor-rich juices onto the coals. 7. Know when to Baste Oil-and-vinegar-, citrus-, and yogurt-based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3 minutes of cooking.) When using a sugar-based barbecue sauce, apply it toward the end of cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat. 8. Keep it Covered When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb, or prime rib, use the indirect method of grilling or barbecuing. Keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time. 9. Give it a Rest Beef, steak, chicken -- almost anything you grill -- will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat. 10. Never Desert Your Post Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. This is not the time to answer the phone, make the salad dressing, or mix up a batch of your famous mojitos. |
Planning your Backyard Barbecue
by Colin Richards
| We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious BBQ dish, one must have a lot of patience. Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas, smoking is a slow process, where the food is kept at a particular distance from the fire. Now let us take the two separately, to know the real processing. BBQ Grilling Grilling is of two types: direct and indirect. But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we’ll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods. Now we will move on to smoking. BBQ Smoking Smoking is the finest way to cook food,even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it’s 165 degrees in the middle, it would make the meat more tastier,as the smoke flavor gets deep into it. For basic barbecue smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood. Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes. There are smokers running in gas and charcoal. But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke. Now to end with it, barbecuing has to undergo one more process, that’s topping it with sauce. In fact it is the topmost ingredient, which one can’t omit while barbecuing. Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking. ie, when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar. |
| BBQ Grilling Versus Smoking |
Organic Grassfed Beef -
Sending meat in the mail may
sound funny, but why not?
So many Americans love to
celebrate with a terrific steak
or roast this time of year.
Grassfed beef is becoming
more and more popular, due
to its health benefits, yet it’s
not easy for everyone to find
at their local supermarket. A
delicious sampler of
Greensbury organic
grassfed ribeyes, filet
mignon, and other fine cuts
can be ordered online and
sent directly the door of
anyone on your list. All they
have to do is defrost, cook
and serve!
Sending meat in the mail may
sound funny, but why not?
So many Americans love to
celebrate with a terrific steak
or roast this time of year.
Grassfed beef is becoming
more and more popular, due
to its health benefits, yet it’s
not easy for everyone to find
at their local supermarket. A
delicious sampler of
Greensbury organic
grassfed ribeyes, filet
mignon, and other fine cuts
can be ordered online and
sent directly the door of
anyone on your list. All they
have to do is defrost, cook
and serve!
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| Whether you are a beginner, a backyard warrior or a competitor hitting the circuits across the country, The BBQ Central Show has something for everyone!! Tune in every Tuesday evening at 9pm EST / 6pm PST for the only show on ANY kind of radio covering the art and sport of barbecue and grilling. Click on Banner above for more details. |
colin@grilladventures.com
Intensify Your Grilling with
Wood Chips
Wood Chips
Wood chips are available in a large range of varieties of wood that cater to all tastes; Lip Smakin'
Smokers a link in provided below will advise you on pairing a wood chip with a particular meat. In
general, the lighter the meat, the milder the wood chip you need to use. But it also doesn’t hurt to
experiment. If you use alder wood chips, these are great to use with pork or seafood . Fruit such as
cherry or apple are a mild wood chips to be used with veal, poultry or pork.
Maple and hickory BBQ wood chips have a strong flavor and are best used with beef, pork and
poultry. Mesquite and oak wood chips give strong flavor, good with beef.
Don’t settle for just a plain old grilled steak or bland chicken breast cooked on bare coals. Cook like a
pro and enjoy the vibrant aromas and flavors that come from cooking with BBQ wood chips.
Smokers a link in provided below will advise you on pairing a wood chip with a particular meat. In
general, the lighter the meat, the milder the wood chip you need to use. But it also doesn’t hurt to
experiment. If you use alder wood chips, these are great to use with pork or seafood . Fruit such as
cherry or apple are a mild wood chips to be used with veal, poultry or pork.
Maple and hickory BBQ wood chips have a strong flavor and are best used with beef, pork and
poultry. Mesquite and oak wood chips give strong flavor, good with beef.
Don’t settle for just a plain old grilled steak or bland chicken breast cooked on bare coals. Cook like a
pro and enjoy the vibrant aromas and flavors that come from cooking with BBQ wood chips.
BBQ Smoking Wood Chunks
BBQ Smoking Wood Chunks are great for use in smaller smokers and
horizontal smokers with a firebox. Wood chunks are also great for use in
gas grills to give the meat an extra burst of flavor. Chunks are nice, slow
burning wood that adds great smoke flavor.
Chunks are approximately 2"x2" in size. 320 cu/in.
horizontal smokers with a firebox. Wood chunks are also great for use in
gas grills to give the meat an extra burst of flavor. Chunks are nice, slow
burning wood that adds great smoke flavor.
Chunks are approximately 2"x2" in size. 320 cu/in.
BBQ Smoking Wood Chips
BBQ Smoking Chips are great for use in smaller smokers, bullet
smokers, and stove top smokers. Wood chips are also great in gas grills
to give the meat an extra burst of flavor. . Use them at your next cookout
to take your food to the next level.
smokers, and stove top smokers. Wood chips are also great in gas grills
to give the meat an extra burst of flavor. . Use them at your next cookout
to take your food to the next level.
BBQ wood logs. Great for use in larger smokers. Get up to 8 hours of
cook time from these logs. Available in a variety of flavors to suit your
needs. 12" logs.
cook time from these logs. Available in a variety of flavors to suit your
needs. 12" logs.
BBQ Smoking Logs
What are BBQ wood chips and why use them? These wood chips are small pieces of wood added to
your BBQ fire that will create more smoke aroma. There is nothing better than BBQ that has been
cooked or smoked with wood chips. If you’re not already using wood chips with your charcoal grilling,
you will be amazed of the flavor that is added .
Using BBQ wood chips can send your grilling to the next level. Whether you use a charcoal, gas or
electric grill, wood chips will give you authentic barbecue flavor. The key to using wood chips is to not
let them burn too quickly. By soaking wood chips in water for about 15 minutes you can slow down the
combustion and lengthen the time in which the smoke is created. Make sure you let the wood drip dry
for a few minutes before you add it to the fire. You want the wood moist, not dripping wet.
your BBQ fire that will create more smoke aroma. There is nothing better than BBQ that has been
cooked or smoked with wood chips. If you’re not already using wood chips with your charcoal grilling,
you will be amazed of the flavor that is added .
Using BBQ wood chips can send your grilling to the next level. Whether you use a charcoal, gas or
electric grill, wood chips will give you authentic barbecue flavor. The key to using wood chips is to not
let them burn too quickly. By soaking wood chips in water for about 15 minutes you can slow down the
combustion and lengthen the time in which the smoke is created. Make sure you let the wood drip dry
for a few minutes before you add it to the fire. You want the wood moist, not dripping wet.
Belly's Beef Brisket By: "Belly" Maynard - Glen Rose, Texas I think that beef brisket belongs to Texas like peanuts to Georgia and pulled pork to North Carolina. But did you know, 'till about forty years ago brisket was a worthless cut of meat that most folks would just discard or grind into hamburger meat? Down in the hill country of Texas, ol' brother Wolf was buying all the brisket he could get to make his chili with. Then about 1950 two German brothers who had a meat market began cooking BBQ in their market to use up left over meat. One got the idea to smoke a brisket as he was smoking sausage one weekend. He left it all weekend in his smokehouse and on Monday as they were serving their que, pork, sausage & chicken, he cut a slice & put on each lunch.. Everyone began telling him how good and tender it was. With that they began to cook beef brisket for BBQ. So Texas owes the two German meat market brothers from the hills of Texas for our Beef Brisket BBQ. Now-a-days, like lots of things, the briskets of today are so much improved over time. The brisket of old time was over half fat, but with the better cows of these days we get lots better beef brisket. Still, the only way to make them good & tender is good, slow cooking over hardwood smoke. Here's the way this ol' Texan tries to cook good beef brisket. Cooking Beef Brisket 1) Fat and marbling: Choose a brisket which has most of the fat down in the meat and not all fat on the outside. You do need a layer of fat on the outside too. Fat inside the meat will help keep it moist, so you still need some fat both on inside & outside, But remember selecting a good brisket is half the technique of good Que. 2) Size: A real good size is a brisket from 6 to 10 pounds, big or small will be more of a personal choice. Just remember that slow cooking for 1 1/2 to 2 hours per pound is a pretty fair time table for cooking a brisket at 225 deg (degrees F.) 3) Seasoning: There are as many ideas on the best way to season a brisket as there are brisket cooks. No two will do the same and very few will do it the same way two times in a row: You can Marinate, dry rub or both; or sprinkle it with spices; or do all three. I, myself do a little of it all. 3A) Marinate: May be a store bought marinade or maybe your own. I use a mix of Beer, Dr. Waco (similar to Dr. Pepper) and Willingham's marinade & let marinate overnight. Dry it off next morning & let it set for about half hour. 3B) Dry Rub: I use a mix of Garlic power, black pepper, salt, cumin, red pepper & a little brown sugar. There are lots of good dry rub out there on the market. Try them. 4) Fire: It don't make a big difference what or how you are cooking as long as you have a good low long-time steady heat; may it be wood, electric or gas. I, my-self, have for the last twenty-five years used a wood fire in everything from a barrel, to a washpot, to a high dollar pit. I still say you can cook as good of que in anything as long as you watch your fire. What you want is a good stead low fire with a temperature of 200 to 225 deg. 5) Cooking: Well, I have found that I do better with my brisket if I cook it about an hour per pound on a good low fire of hardwood and then wrap it in foil and put it in a dry ice chest for up to eight hours. If I slow cook my brisket for 18 to 20 hours, they are always too dry for me. But remember, any ol' boy can be like the blind dog an find a better way to do it. Good smoke will have a sweet flavor & that's what you want; not a bitter flavor. You will get a (smoke) ring of 1/32 to 1/2 inch most time. The smoke ring is the result of a chemical reaction between smoke & Air (nitrogen). This don't make a big different in the taste of your brisket but do make a better looking brisket, different seasoning will make a difference in the size of your ring. 6) Presentation: Last, but not to be overlooked, is the presentation of your brisket. I don't care if it is just for your wife & kids or your mother-in-law or your boss or if you are in a million dollar cook-off, A brisket that is half bad, will be come extra good if it is sliced and presented right. Always slice your brisket across the grain of the meat (start on a corner of the flat part). This is very important as it makes it a more palatable & tender slice of meat. Remember, a good BBQ brisket don't need a sauce poured over it, serve it on the side. Adios: Now that's way we do it up the Paluxy River in the hills of Texas. Think I'll cook some BBQ: Beef that is. Billy W (Belly) Maynard |
Throwing a Great BBQ can be difficult, but only if a person
does not plan appropriately first. There are 5 tips that should be followed if a BBQ is going to be
as successful as possible. Making sure to follow them will not only help the host to have a great
BBQ, but it will also alleviate some of the stress that often comes with planning a BBQ or other
party.
1. What kind of food is offered is very important. If there are guests that are vegetarians,
offering some vegetable skewers or kabobs would be very thoughtful. If there are guests that are
allergic to seafood, make sure to have something other than fish. By spending a little bit of time
planning for any potential issues with food and drinks, virtually all of the problems with those
issues can be avoided.
2. Second, watch the weather report. Planning a BBQ on a day that is going to be rainy, very
cold, extremely hot, or really windy would be a bad choice. Naturally, there is no way to
completely control this, but it is important to plan ahead as much as possible.
3. Iinvite people early enough to ensure that they can come if they want to. If a person waits
to long to invite others, they may have already made other plans and will not be able to come.
4. Have activities for people to enjoy. Simply having food might not be enough. It would be a
good idea to have some games available, or provide some kind of entertainment for guests so
that they do not find themselves bored.
5. Know that there is no way to plan for every eventuality. Something could always go wrong,
so be flexible and ready to make changes if need be. Most problems can be taken care of with a
little bit of ingenuity. Following the 5 tips listed above will help anyone who wants to throw a great
BBQ have the highest chance of success.
Dave Roth runs a leading outdoor game and sports product site that sells horsehoes, volleyball,
and cornhole gear, go to http://www.corntossmania.com right away. Get more information
regarding corn hole
http://techflat.com/games-stores/the-explosion-of-cornhole-builders-and-companies.html
does not plan appropriately first. There are 5 tips that should be followed if a BBQ is going to be
as successful as possible. Making sure to follow them will not only help the host to have a great
BBQ, but it will also alleviate some of the stress that often comes with planning a BBQ or other
party.
1. What kind of food is offered is very important. If there are guests that are vegetarians,
offering some vegetable skewers or kabobs would be very thoughtful. If there are guests that are
allergic to seafood, make sure to have something other than fish. By spending a little bit of time
planning for any potential issues with food and drinks, virtually all of the problems with those
issues can be avoided.
2. Second, watch the weather report. Planning a BBQ on a day that is going to be rainy, very
cold, extremely hot, or really windy would be a bad choice. Naturally, there is no way to
completely control this, but it is important to plan ahead as much as possible.
3. Iinvite people early enough to ensure that they can come if they want to. If a person waits
to long to invite others, they may have already made other plans and will not be able to come.
4. Have activities for people to enjoy. Simply having food might not be enough. It would be a
good idea to have some games available, or provide some kind of entertainment for guests so
that they do not find themselves bored.
5. Know that there is no way to plan for every eventuality. Something could always go wrong,
so be flexible and ready to make changes if need be. Most problems can be taken care of with a
little bit of ingenuity. Following the 5 tips listed above will help anyone who wants to throw a great
BBQ have the highest chance of success.
Dave Roth runs a leading outdoor game and sports product site that sells horsehoes, volleyball,
and cornhole gear, go to http://www.corntossmania.com right away. Get more information
regarding corn hole
http://techflat.com/games-stores/the-explosion-of-cornhole-builders-and-companies.html
| Dave of BBQMyWay.com. |
The ideal backyard barbecue party starts with a little planning and preparation. You need your guests to have a great time! Take your
time and plan, because poor planning will be the demise of the party! Begin planning your ultimate backyard barbecue with these tips.
Make a guests list of those you want to invite and put together a mouth-watering menu with selections that may appeal to everyone.
Pick a theme for your backyard barbecue and select decorations and party invites. Do your shopping well in advance and ensure you
have a good supply of propane or charcoal for the grill. You do not want to be sending somebody to the store in the middle of the
festivities! Have an additional cooler or 2 to keep drinks prepared with ice and available for your visitors.
Get your groceries a day in advance, place your selected slices of meat, trimmed of fat, into re-sealable plastic bags and cover with
marinate, then place bags in the fridge and continue to turn every couple of hours. You are about there! On the day of the barbecue you
can wish to call your visitors to approve the time and the directions to your house. Decorate the terrace area and set up volleyball or
badminton net, chairs, tables, coolers, and a receptacle for trash. Little mosquito lamps or citronella candles near seating areas and tiki
torches across the yard will keep the insects away and out of your guests’ food.
To keep you from running backwards and forwards to the kitchen while dinner is burning on the grill, prepare cooking ingredients in
convenient storage boxes and set them close to the griddle when you start cooking. Finish any last minute preparations and greet your
visitors with a grin. Try and keep everybody engaged and having a nice time, and by all possible means let them help if they’d like! Now
chill and enjoy your backyard barbecue and everybody who has come to share it with you!
time and plan, because poor planning will be the demise of the party! Begin planning your ultimate backyard barbecue with these tips.
Make a guests list of those you want to invite and put together a mouth-watering menu with selections that may appeal to everyone.
Pick a theme for your backyard barbecue and select decorations and party invites. Do your shopping well in advance and ensure you
have a good supply of propane or charcoal for the grill. You do not want to be sending somebody to the store in the middle of the
festivities! Have an additional cooler or 2 to keep drinks prepared with ice and available for your visitors.
Get your groceries a day in advance, place your selected slices of meat, trimmed of fat, into re-sealable plastic bags and cover with
marinate, then place bags in the fridge and continue to turn every couple of hours. You are about there! On the day of the barbecue you
can wish to call your visitors to approve the time and the directions to your house. Decorate the terrace area and set up volleyball or
badminton net, chairs, tables, coolers, and a receptacle for trash. Little mosquito lamps or citronella candles near seating areas and tiki
torches across the yard will keep the insects away and out of your guests’ food.
To keep you from running backwards and forwards to the kitchen while dinner is burning on the grill, prepare cooking ingredients in
convenient storage boxes and set them close to the griddle when you start cooking. Finish any last minute preparations and greet your
visitors with a grin. Try and keep everybody engaged and having a nice time, and by all possible means let them help if they’d like! Now
chill and enjoy your backyard barbecue and everybody who has come to share it with you!