Barbecues are one tradition that appeals to almost everyone. A barbecue can be as simple as a backyard picnic with a few hamburgers and hotdogs tossed on the grill, or a big event with everything from soup to desserts containing grilled ingredients.
The key to a successful barbecue is preparation. At least two days before the event, make up a menu and grocery list, and be sure to list the ingredients you will need for each dish. Include paper goods if you will be using them. Except for grilled foods, plan to serve cold or lukewarm dishes that can be prepared in advance.
The traditional side dishes are potato salad, baked beans, grilled corn, coleslaw, but don't feel you have to limit yourself. Any food you and your guests like will work quiet well. Do not depend solely on white or red meat. You can also grill fish and chicken.
Don't forget condiments; (Have at least one spicy mustard and one mild) salsa, barbercue sauce, catsup, and relish. If you plan on guests making their own sandwiches, you will want to put out platters of tomatoes, onion slices, pickles, lettuce, and other toppings. Fresh fruit is always a satisfying follow up to a grilled meal on a hot day.
The best tasting food is cooked on a covered charcoal grill. Covered gas grills are also available, but they don't impart the same charred taste to foods. Braziers are inexpensive flat grills (a hibachi is a small brazier) that are less useful because the heat cannot be adjusted except by experience. After using it a few times you will get the hang of it, so if you can't afford a large covered grill, don't let that keep you from enjoying barbecue. Maintain your grill carefully and clean it after each use.
Be sure you have enough fuel. The juiciest steaks will go to waste if you run out of charcoal or lighter fluid. The key to good grilling is a hot fire. When using a charcoal grill, be sure to start your fire with plenty of time to spare, and do not place any food on the grill until the briskets have turned gray and begun to ash.
A plain pork chop grilled to perfection can be delicious on its own, but when you want to add something special, try marinating fish, meat or vegetables in a vinegar or wine based marinade beforehand. You can then baste them by brushing on the marinade while they are on the grill. If you prefer not to marinade but still want to add extra flavor, baste with a flavored butter made by combining butter and herbs. Do not salt the meat until it is almost finished cooking since presalting will dry the meat out. If there is room on the grill, try toasting bread along side the meat.
Once the fire is blazing, you will need some equipment to keep things under control. A pair of long tongs and a long-handled fork are good for turning food. If you are cooking hamburgers or fish, have a spatula near by, as they are more delicate to handle than steaks or chops. An oven mitt will protect your hand from the heat. If you are using a large grill, you may want a leather barbecue glove, which will cover your forehand and is flame resistant. Mesquite chips or herbs tossed in the fire will give everything you cook a distinctive flavor.
A sample barbecue meal; grilled chicken, grilled corn-on-the-cob, potato salad, baked beans, rolls, coleslaw, homemade ice-cream
