May 3rd, 2014
Sizzle those bangers
Did you know that the month of May is National Barbecue Month? Well it is, and with this bank holiday weekend tipped to be a gloriously sunny one we can think of no better time to drag the BBQ out of the shed, dust off the cobwebs and head down to the butcher for some tasty sausages and burgers to burn, oops we mean grill.
The good old BBQ has been popular for years, and indeed is one of the oldest cooking methods. The word barbecue is thought to come from the Caribbean word barabicu which literally means “sacred fire pit”. These days, the idea of a barbecue (or BBQ) usually revolves around family and friends, sunshine, beer and good food. And the BBQ is becoming increasingly popular, with barbecue-ing competitions, events and festivals like Grillstock taking place across the country.
So, the weatherman has promised us some sunshine here in Snowdonia this weekend so it’s going to be a perfect time to invite the neighbours over and light up the BBQ. And if your BBQ’s usually end up being more burnt sausage than sizzled to perfection, then follow our tips below to make sure your BBQ gathering goes without a black banger in sight!
- Get organised – start marinating your meat or preparing your salads the night before so you’re ready to go the next day. Also think about what you need for around your barbecue – extra coals, utensils, dishes for uncooked and cooked food etc.
- Light up – light the BBQ before your guests arrive, that way it’ll be at the right temperature sooner and they’ll arrive to that delicious summery BBQ smell.
- Stay put – once you start barbecuing don’t wander off to do the washing up or refill drinks. Stay committed to the BBQ, that way you’ll be able to make sure that things are cooked properly and to their best – not burnt on the outside and raw in the middle!
- Warm up – take meats and fish out of the fridge up to an hour before you start cooking them because this gives them the chance to come up to room temperature. If food is too cold, you risk them being burnt on the outside but raw in the middle – the big BBQ no-no!
- Season – BBQs are a favourite summer past-time so make the most of all the delicious, fresh and seasonal produce that’s available and serve it up on the BBQ or in side salads and grilled veggies. Yum.
- All done – check whether meat is cooked through by making a cut into the meat and checking for clear juices. For fish like salmon- press down on it and if it starts to flake then it’s done! And don’t forget to let your meat rest for a few minutes.
Happy BBQ-ing, have a great time. And don’t forget to stock up on the beers!