Barbeque

Planning your barbecue
Firing up the barbecue is often seen as an opportunity for a bit of a party with neighbours or friends, but few of us have a barbecue big enough to cook all the food at once. It's a good idea to pre-cook some of it in the oven, particularly things such as sausages or chicken drumsticks. Then just reheat it on the barbecue to impart that wonderful smoky flavour - but make sure it's piping hot and thoroughly cooked through before you serve it.

Aim for two or three different main course choices then have lots of salads and bread on hand for people to help themselves to.

Don't keep food hanging around for ages getting warm while it's waiting for its turn over the coals. The exception is large pieces of meat: these should be taken out of the fridge about 30 minutes before cooking so they can come back to room temperature, helping them to cook all the way through more easily.

Choosing your equipment
What you choose depends on how often you'll use it, how much room you have and how many people you plan to feed.

Charcoal barbecues. The primitive fun of firing up a charcoal barbecue is what makes it still so popular. No flavour actually comes from the fuel itself - instead it's from the oils, marinades and cooking juices that fall onto the coals during cooking and cause the smoke, which then flavours the food.

This means it's a myth to think a charcoal barbecue must produce a better flavour than a gas one - it's all in the smoke. However, charcoal barbecues can also be used with woodchips and other smoke flavourings far more easily than a gas barbecue.

Disposable barbecues. These are cheap, easy to light and weigh less, making them easier to carry. They're also good for keeping vegetarian food separate. On the downside, disposable barbecues don't burn for very long and the rack is close to the coals so they're only good for thin foods such as burgers.

Kettle barbecues. This type is the best all-rounder. While it's good for smoking food, with the lid down you can effectively use it to cook food like a conventional oven. It usually has wheels so you can move it around easily. However, good ones are pricey.

Gas barbecues. On the plus side these are cleaner than charcoal models, and they supply instant, controllable heat. However, even basic models are expensive. Bear in mind, too, that you'll need storage space for the gas cylinder.

Barbecue recipes
Silvana's sticky wings. Everyone loves a sticky chicken wing. They're brilliant eaten straight or packed into a lunchbox the next day. This marinade is also lovely with pork - try it with ribs or some bone-in chops.

Jenny's barbecue spare ribs. This is a classic spare rib glaze with a touch of sweet and sour thanks to sugar and vinegar.

A barbecue is not complete without a good burger. Homemade ones are superior to shop-bought and are remarkably easy to do. Here's a sample of a few flavoured burgers you can prepare easily. Have a variety of buns, rolls, baps and wraps ready to serve them in.

Gourmet burgers. This is the classic beef burger, flavoured with cornichons, herbs and spices to give a real tasty bite. Serve in soft rolls with barbecue sauce.

Thai spiced burgers. Something a little bit different - lovely and spicy, and great served with sweet chilli sauce and crunchy cucumber.

Spicy kofta burgers. A delicious simple spicy mix which is good served either in flatbread wraps or warmed pitta bread with a cooling yoghurt, mint and cucumber dressing.

Barbecue Cooking Tips
If the term 'barbecue' conjours up images of burnt sausages and frazzled burgers, the time has come to consider a whole new cooking experience. Let our handy cooking tips guide you to better barbecuing!

There is no rule book that says barbecued food must be black on the outside and pink in the middle, but you'd think there was given the efforts of the majority of Brits. The key is in the cooking, so read our do's and don'ts below for tasty barbecued food, and stay safe with our helpful food safety tips on avoiding any nasty bugs!

Do marinate
Marinating prior to barbecuing helps tenderise, imparts flavour and keeps meats and vegetables moist throughout the cooking process.

Do let things hot up
It takes at least half-an-hour for the coals to reach the desired temperature - they should be a dusty white colour and have a reddish glow before you even venture near them with a steak.

Do take your time
Contrary to popular belief, barbecuing is not all about lots of flames and quick cooking. The 'scorch-and-torch' school of barbecuing is out, as cooking like this will produce charred and under-cooked results. For best results, find out the correct cooking time for all foods. Cooking time depends on the cut of meat and whether you prefer rare, medium or well-done. In general the larger the cut, the longer you cook it. Use a timer for best results. If you want to speed up the cooking process, food can be partially cooked in the oven or microwave, but it must be done immediately before barbecuing.

Do experiment with cooking methods
Use your barbecue to its full potential - modern barbecues can grill, fry, roast and bake. If you have a barbecue with a lid, leave it on and the barbecue acts like an oven so you can cook whole fish and meat joints, and any other food that needs longer cooking at low temperatures.

Do cut the fat
Keep food light and healthy and reduce flare-ups by trimming excess fat from meat and minimising fats and oils in marinades.

Don’t prod
There is a common misconception that food must be constantly prodded with various utensils in order to cook properly. If you constantly pierce your steaks and chicken legs, juices will escape and you'll end up with a tough piece of leather.

Don't flip out
If you're cooking directly over hot coals, the meat should only be turned once, and if you're cooking with a lid - similar to oven-roasting - there's no need to turn the meat at all.

Don't resort to tinfoil
Using tinfoil in an effort to reduce the washing-up is a bad idea. Adding anything to a barbecue is a fire hazard, and sheets of tinfoil flapping about will obstruct the airflow and interfere with the cooking process.

Don’t use petrol or lighter fuel
Only use non-toxic firelighters - you want to be able to taste the food not the fuel!

Don't peek
If you have a barbecue with a lid resist the temptation to persistently peek at the food - this increases the length of cooking time and the risk of flare-ups, as air fans the flames.

Barbecue food safety tips
Enjoy your barbecues by taking a few simple steps to ensure the food you cook is safe to eat.

When you're cooking outside, it's harder to keep hot foods hot, cold foods cold, and keep everything clean. The two key things to remember are that you need to minimise the opportunities for bacteria to multiply, and avoid cross-contamination.
The threat of E.coli O157 comes particularly from beef products (such as burgers), and the risk of salmonella and campylobacter particularly from chicken. Bacteria flourish in warm temperatures and double in number every 20 minutes. But the good news is that if you handle your food with care and cook it thoroughly, you can avoid them all.
Light the barbecue well in advance to ensure it's as hot as possible before you start cooking. This will help avoid the problem of your food being charred on the outside and raw on the inside (not very tasty or safe). Use enough charcoal and wait until the coals are white and glowing red before you start to cook.
Only pre-cook chicken in the oven or microwave if you can take it straight to the barbecue to finish it off. If half-cooked chicken is left hanging around, any bacteria will multiply. Always make sure that chicken is cooked through, there are no pink bits inside and the juices run clear.
Cook burgers, sausages and anything containing minced or chopped beef until they are piping hot through and have no pink bits. Never eat these processed meats rare (it's OK to cook a beef steak as rare as you like).
Defrost frozen meat and poultry thoroughly before cooking, either in a microwave or in the fridge, but not at room temperature.
Keep raw meat and cooked or ready-to-eat foods apart to prevent cross-contamination. Don't handle cooked foods with the same utensils that you're using for raw meats.
Store meat that you're marinating in the fridge or a cool bag with ice, to help prevent the growth of bacteria. Avoid contamination by using a fresh marinade to baste the cooking meat, and not the marinade that the raw meat was sitting in.
Keep hot food hot - make sure meats are thoroughly cooked and piping hot.
Keep cold food cold - leave all perishable food in the fridge until you are ready to serve or cook. If you're having a picnic, store it in an insulated cool box, and try to eat within a few hours of leaving home.
Clean the barbecue well after you’ve used it.

Recipes

Zesty Barbeque Marinade

INGREDIENTS:

* 1 cup barbeque sauce
* 1/2 cup steak sauce
* 1/2 (12 fluid ounce) can or bottle beer
* 1/2 cup bourbon whiskey
* 3 tablespoons Worcestershire sauce
* 2 tablespoons crushed garlic
* 2 tablespoons seasoned salt
* 2 tablespoons ground black pepper
* 2 tablespoons dried minced onion
* 1 tablespoon dried basil
* 1 tablespoon dried oregano
* 2 tablespoons habanero hot sauce
* 3 teaspoons curry powder
* 2 tablespoons red pepper flakes
* 2 tablespoons brown sugar

DIRECTIONS:

1. In a large bowl, mix together the barbeque sauce, steak sauce, beer, bourbon whiskey, Worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar.
2. Cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade. Place desired meat in the dish, and cover with remaining mixture. Cover, and marinate in the refrigerator at least 6 hours before grilling as desired.

Turkey in a Smoker

INGREDIENTS:

* 1 (10 pound) whole turkey, neck and giblets removed
* 4 cloves garlic, crushed
* 2 tablespoons seasoned salt
* 1/2 cup butter
* 2 (12 fluid ounce) cans cola-flavored carbonated beverage
* 1 apple, quartered
* 1 onion, quartered
* 1 tablespoon garlic powder
* 1 tablespoon salt
* 1 tablespoon ground black pepper

DIRECTIONS:

1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
3. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Devil's Steak Sauce

INGREDIENTS:

* 2 tablespoons raspberry jam
* 2 tablespoons brown sugar
* 2 tablespoons Worcestershire sauce
* 2 tablespoons tomato sauce
* 2 tablespoons malt vinegar
* 5 drops hot pepper sauce
* salt and freshly ground black pepper to taste

DIRECTIONS:

1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Grant's Famous Midnight Grill BBQ Sauce

INGREDIENTS:

* 1 (18 ounce) bottle barbeque sauce
* 2 tablespoons Scotch whiskey
* 1 1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon ground ginger
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion salt
* 1/2 teaspoon dried oregano
* 1 tablespoon red pepper flakes
* 1 1/2 tablespoons white sugar
* 1/2 teaspoon ground black pepper, or to taste
* 1/4 teaspoon hot pepper sauce, or to taste

DIRECTIONS:

1. In a medium bowl, stir together the barbeque sauce, whiskey, Worcestershire sauce, ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, oregano, red pepper flakes, sugar, ground black pepper, and hot pepper sauce. Cover, and keep refrigerated until ready to use.

Caribbean Chicken Salad

INGREDIENTS:

* 2 skinless, boneless chicken breast halves
* 1/2 cup teriyaki marinade sauce
* 2 tomatoes, seeded and chopped
* 1/2 cup chopped onion
* 2 teaspoons minced jalapeno pepper
* 2 teaspoons chopped fresh cilantro
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1 1/2 tablespoons white sugar
* 1 tablespoon vegetable oil
* 1 1/2 tablespoons cider vinegar
* 1 1/2 teaspoons lime juice
* 3/4 pound mixed salad greens
* 1 (8 ounce) can pineapple chunks, drained
* 4 cups corn tortilla chips

DIRECTIONS:

1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.