Can we have a summer bbq tips and checklist?!

[notamumyetbutoneday]

Ok since DH has managed to persuade me that despite living in a house the size of a shoebox, its a good idea to have a barbecue...I need tips and hints from you experienced bbqers!

What are your key dos and donts? what is vital (lots of vino, obviously...) and what do you wish you hadn't bothered with?Ive never hosted any kind of party let alone bbq so am feeling very nervous!

Im thinking of doing a punch type thing so if anyone has any recipes that would be much appreciated.

I'd really recommend that charcoal that comes in little bags (inside the main bag, iyswim), where you just light the bag - they're less messy, and much easier than loose charcoal. Ready to cook on in about 15 minutes, which wasn't always the case with other sorts.

lots of bbq threads lately, you might want to have a look. I would get one of these www.google.co.uk/products?hl=en&num=100&q=chimney%20starter instead of the instant charcoal, which doesn't last as long.

Do:

• Keep side dishes to a wide variety of cold/warm, easily prepared in advance options
• stock up on bread, rolls, pitas etc and lots of condiments - mustard, ketchup, chutneys, mayo etc. Your guests can choose their own bits to go with them.
• If you have a large bbq and you have children coming, wrap individual potatoes in foil and throw into the fire (on the sides) quite early on. They'll get all charred on the outside and the kids will love them.
• Provide plenty of beer and wine. Cocktails/punch are nice but can be lethal and the next think you know everyone is plastered!

Don't:

• Attempt to get fancy - stick to barbequing that is relatively easy for you (in other words, your first bbq is not the time to start experimenting with flashy butterflied lamb!)
• even consider a formal starter/first course. Crisps, dips, crudites etc are all absolutely fine. Pass round some garlic bread or french loaves with houmous if you want something more substantial or you think the bbq might take a while.

butterflied lamb is pretty easy.... You can get butterflied leg in pretty much any Sainsburys, just rub with garlic, rosemary, olive oil. You do need a kettle-style bbq though.

it's easy if you're an experienced bbqer. If you're not, getting the temperature right, cooking it at the right speed/amount is hard.

re punch, why not just do pimms? It's always on special offer, you just need lots of mint and lemonade to make it nice. Strawberries and cucumber are good too.

We go for a mixture of pork/beef steaks, chicken legs, sausages, burgers. You don't need one of everything per person.

We use foil trays, stops the grease dripping onto the BBQ and makes it easier to clean.

I bung just about everything on the BBQ, even did a chicken on it the other day. I also BBQ fish, prawns etc.

I agree with the no fancy stuff, just some dips/salads/bread.

Re chicken, we have the Weber version of this:

www.philipmorris.uk.com/product/Barbecue-Genius-Stainless-steel-chicken-roaster

great for doing a whole chicken, cooks in 40-45 minutes and very moist.

Quite like the look of this, apparently it flavours the fish:

www.philipmorris.uk.com/dept/Barbecue-Genius-Grilling-Accessories/product/Barbecue-Genius-Cedar-Gril ling-Planks

Also think a rib rack is handy, because ideally ribs should be smoked rather than grilled so you actually don't want the meat on the grill if possible.

buy paper plates, plastic forks, cups etc. Cost next to nothing and far less cleaning up

1. Homemade burgers are so quick to make and can be made in advance and they don't taste like leather like most shop brought ones do.

Homemade coleslaw is miles better than shop bought and is a cinch, just grated carrot, white cabbage(either grated or finely chopped), finely chopped onion but not too much and some good quality mayo.

Homemade garlic mayo is always a winner too. Very finely chop a clove of garlic(you can use sea salt as an abrasive to make the chopping finer) and add it to a few dollops of mayo. For another variant try adding a fresh chopped red or green chilli too.

Some brilliant tips, thank you so much guys. love the idea of Pimms!

Definitely agree that keeping it simple will be the key, i read a few other bbq threads on here and the general consensus was that doing a few things well is much better than being overambitious spreading oneself too thin!

Ive made homemade burgers before and they went down well so will do those. Also make potato salad, pasta salad and coleslaw regularly so will do those.

Someguy those contraptions look quite scary! For an inexperienced bbqer klike me anyway! We dont even own a barbecue, we have to buy one or will be borrowing a friends!

How do you keep everyhting cool before the day? ill need space in the fridge for food so can you think of how i can keep bottles of beer and wine cold- hoping itll be a warm day!

Get a bucket/clean bin something similar, even a paddling pool, fill with water and then buy a couple of bags of ice (easier for the quantity needed) and tip them into the water, this can hold your beers and any alcahol or spft drinks that need to be kept cool.

if you buy one, buy this one:

www.gardenandleisure.com/products/weber_one_touch_silver_57cm_black_.html

Much better than a £20 argos job. We use ours every week in good weather, and sometimes in winter too.

(There are more expensive versions, but it's not necessary.)

The main tip you absolutely have to follow, actually change tip to rule, is do not put the food on the bbq while there are still flames on it. Wait till all the flames have died down and the charcoal is white and red. This way you will ook the food rather than burn it.

BBqed food shouldn't be blackened and charred and burnt. It should be succulent and juicy and tender and cooked.

The best chicken recipe ever for the bbq:

cube chicken breasts

marinate in the following for at least two hours:

yoghurt
garlic (lots)
paprika
lemon juice

then thread onto squewers and cook over the bbq turning frequently.

Absolutely delicious and tender chunks of chicken and everyone will love.

regarding flames, the key to the kettle bbq is that you cook with the lid on. An open bbq (technically a grill) is exposed to wind, and too much air and is likely to flare up if you are cooking anything fatty.

Cooking with the lid on eliminates the flare-ups, and the heat and smoke is conserved within the lid to help cook and flavour.

Also you can cook half-and-half, one side of the fire piled with coals, the other with none at all. Things like steaks and kebabs, which cook quickly should be cooked over the coals, while chicken legs, ribs, and so on, which need a longer cooking (not burning) time can be done using indirect heat, on the other half of the bbq