Now As The Schools Get Ready To Resume Work There May Be A Last Summer Do
The schools here return to business next week and it seems to be inevitable that the weather should perk up. Ever since the holidays began at the end of July, it’s been cloudy and generally rotten. Not cold as such, but absolutely not as hot as the false memories of summer would have us demand they ought to be.
I expect that suppliers of meat have felt the pain due to the downturn in the bbq cooking opportunities. Going by the number of food ranges which are specially designed to be put on the bbq it’s a pity when folksa who love al fresco cooking are not able to do as much as they’d want to.
One of the best things about cooking up a bbq properly is making your own fare. Making burgers is terrific fun. You need to use fresh mince, never frozen, throw in a quantity of breadcrumbs, mix it all together into a good sized ball and then stir in your preferred ingredients which can be tomatoes, Worcester sauce, spices and whatever else you care to try. Mucking about with various things, ratios and discovering what works and what can be left out is very satisfying.
The same is true with marinades. By amending the oils used for the base, making them fiery with spices, seasonings, garlic and other flavouring additives which could or might not work with the meats, is enormous fun. The oils also assist in the cooking of the meat since as they drizzle down onto the fire, whether from a gas bbq or charcoal bbq, the oil will blow with a flare which will assist to seal the meat to hold the juices inside.
Another thing to have a go at for the keen bbq anorak is sausages. If you purchase a sausage maker you can put all manner of different cuts of meat, herbs, vegetables or whatever else that comes to mind and mix it all up together. Whether to use beef, chicken, lamb or pork with the option to make them singly or combinations of any or all together? Why not? How will it taste? Who knows? Give it a go, what’s the worst that can happen?
Food hygiene is obviously an essential. Cook too rapidly and the exterior can definitely be cooked, however if the interior is pink then unhappiness is often not far away. A gas bbq is easier to manage as it can be turned down if the food is becoming too hot on the surface. This is harder with a charcoal bbq obviously so the skill for the chef will be keeping the food moving to make sure it cooks evenly all over.
Anyone who is keen on cooking on a bbq should have a good relationship with their butcher who can often suggest ideas about choices of meat and what might work better on the bbq grill or have about how it might cook better or what marinade would be suitable.
So if the sunshine remains into the weekend, which looks possible, just before the kids return to school there is maybe one final chance to have a summer, get out the gas bbq or charcoal bbq, whichever is you have and get the food on the surface and the beers in the fridge.
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categories: bbq,gas bbq
