This article is specially written for those that still have to discover the joy of the barbecue grill. Perhaps your circumstance in life has not yet brought you into the domain of the barbeque. Or possibly your first & last barbecue experience just gave you a face full of smoke & food that was burnt to a crisp on the outside & raw in the middle.
Do not despair, it will get better than that, heaps better when you know precisely what you are doing & go about it the right way.
First off try & pick good day. Don't try & bar-b-cue in the rain or a strong wind (leave that for the really crazy hardcore barbecuers like my Father). If you are in a gusty windy area make sure you utilize a bar-b-q with a lid like the Weber original or one of many other brands that now follow the Weber idea.
Next decide if you would like a gas B.B.Q or an older style wood & charcoal burning version. Both have their good points.
The gas version is perhaps the easiest with the least fuss. You can adjust the heat of the flame at a moment's notice so there isn't a need to worry about burning anything & if you get one with a cover like the Weber Q grill you can use it a bit like an oven which allows you to cook a more impressive range of foods with the least amount of difficulty (there's even an electric version you can use inside).
With a wood or charcoal model, it's more difficult to control but there's something quite lovely about the aroma of an open fire. There is a skill to controlling a bar-b-cue fire; you have to time it right & the most effective way to do that is to work backwards.
Work out what time you want to eat, take off the cooking time then the time that it takes to get a good fire going & then to burn down to some nice slow cooking coals. It takes some experience to judge it right so if you're new to the game then spending a little time with a barbecue pro will speed up the learning curve & reduce the disappointment.
I like to throw a handful or two of leaves & bark of the Eucalyptus tree on the fire for great smell. I find a little bit of aromatic smoke adds to the entire countryfied experience of it all.
Also, please dress for the occasion. If you wear your best shoes & apparel they'll get marked & spat on by pieces of fat & you won't be very happy. A good sized apron will help.
So why don't you give it a go? Ideally with an experienced friend. Who knows, you just might catch the BBQ bug?
Do not despair, it will get better than that, heaps better when you know precisely what you are doing & go about it the right way.
First off try & pick good day. Don't try & bar-b-cue in the rain or a strong wind (leave that for the really crazy hardcore barbecuers like my Father). If you are in a gusty windy area make sure you utilize a bar-b-q with a lid like the Weber original or one of many other brands that now follow the Weber idea.
Next decide if you would like a gas B.B.Q or an older style wood & charcoal burning version. Both have their good points.
The gas version is perhaps the easiest with the least fuss. You can adjust the heat of the flame at a moment's notice so there isn't a need to worry about burning anything & if you get one with a cover like the Weber Q grill you can use it a bit like an oven which allows you to cook a more impressive range of foods with the least amount of difficulty (there's even an electric version you can use inside).
With a wood or charcoal model, it's more difficult to control but there's something quite lovely about the aroma of an open fire. There is a skill to controlling a bar-b-cue fire; you have to time it right & the most effective way to do that is to work backwards.
Work out what time you want to eat, take off the cooking time then the time that it takes to get a good fire going & then to burn down to some nice slow cooking coals. It takes some experience to judge it right so if you're new to the game then spending a little time with a barbecue pro will speed up the learning curve & reduce the disappointment.
I like to throw a handful or two of leaves & bark of the Eucalyptus tree on the fire for great smell. I find a little bit of aromatic smoke adds to the entire countryfied experience of it all.
Also, please dress for the occasion. If you wear your best shoes & apparel they'll get marked & spat on by pieces of fat & you won't be very happy. A good sized apron will help.
So why don't you give it a go? Ideally with an experienced friend. Who knows, you just might catch the BBQ bug?
About the Author:
David Crusoe is a keen barbecuer & has written many useful articles on Portable BBQ Grills & Outdoor living. So why not have a look at the Weber Smokey Mountain for something a bit different.
