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For years, we have heard of people who prefer boiling their chicken first before grilling. This may be convenient if downright safe, but it is also an effective means of having dried and bland chicken meat.
Believe it or not, you can definitely learn how to barbecue chicken using the easiest tips and the most kept secrets by professional cooks and chefs, no longer remain as hidden surprises.
1. As mentioned, stop boiling your chicken meat. Though this standard is also considered salmonella-free, this method somehow diminishes the true flavor of good old chicken. You may argue that learning how to barbecue chicken also means familiarizing oneself with the benefits of homemade sauces. Still, a well prepared marinade is no substitute for a perfectly grilled meat.
2. If you prefer boiling, you can still do so provided that you will boil the chicken for about 20 minutes. Preheat the grill. Afterwards, you can place the meat into the grill and brush them with your chosen marinade or sauce.
The objective is to brush the sauce over the meat for a more charring effect. In such way, you will have perfect-looking grilled chicken.
3. As always, never underestimate the power of marinades and basting sauces. If you want to know how to barbecue chicken and end up with a full-course meal, you have to learn how to properly use your seasonings and herbs.
You can opt to use the commercially-prepared sauces and other chicken rubs, which are very much available today. On the other hand, if you want an entirely new mix, you can try combining seasonings, herbs and other spices.
4. Aside from boiling your chicken before grilling, you can either roast your meat or cook it using a foil-covered grill. After marinating your chicken, you can either bake it at 350 degrees or try the more difficult process, which is covering the entire grill grate with foil. It is also advisable to spray the foil with some oil to prevent the chicken from sticking.
As for seasonings and sauces, you can always learn how to barbecue chicken using the most recent brands and items. Marinades are known to keep the meat juicy and flavorful while cooking. Options do vary as you have an array of choices in the form of Cajun or Creole marinades. Rubs, on the contrary, are more popular nowadays. In fact, these items are currently used by many professionals in their grilling. There are also sauces that make your chicken more flavorful such as the conventional barbecue sauces. In other words, there are so many things that you can use to learn how to barbecue chicken.
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When you are buying appliances for your kitchen, one item is a must have: bbq Gas grills. But before you rush out to your nearest hardware store or appliance center and save cash especially to buy this grill, you should be aware of some of the very important tips on buying gas grills.
There are lots of different varieties available in the market for grills for bbq but before you buy your gas grill, you have to be sure that what you are buying is the real deal and not just wastage of money. In this article, you will find a closer look at different kinds of BBQ Gas Grills that are available in the market so that it becomes easier for people like me and you who like to make BBQ at home.
Usually gas grills are made from stainless steel and you can buy one of these as cheap as 500 dollars. Always keep the features of the grills that you are buying in mind. It must be durable and something which can be used for many years to come and now just a few months. The quality of a 500$ gas grill is considerably good.
There are also professional grills that are available in the market which can be purchased within a price range of $500-1500. These grills are comparatively complex to use but they are built to last long. They have lots of features and accessories that can assist you in making super BBQ for your loved ones or for yourself. Before you go out and buy a very expensive gas grill e.g. a $4000 gas grill, do make sure that you have all your finances and budget in check. An ultra expensive grill might have features that you may not possibly require and that would just be wastage of money.
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Tips To Clean Your bbq Gas grill
Cleaning your bbq gas grill need not be a tedious and tiresome job. Here's a guide to how you can keep it spic and span.
The first thing that you should do is read and understand the owner's manual. This would ensure that you know the do's and don'ts of cleaning your particular model of grill. Now you are ready to clean your grill.
Brush the grill, do this for about 10 seconds after you remove the food from the bbq grill. Thereafter turn the grill off. Once the heat has subsided, spray vegetable oil on it. This keeps the equipment well oiled. An alternative maintenance routine would be to heat the grill on high for about 10 minutes.
For your BBQ gas equipment to work perfectly, you will have to occasionally clean the burners. Every time you use it, check the color of the flame. If the flame is red or orange, it indicates that you need to clean the burners. Poke a wire into the burner holes to clean them. If you it on a regular basis, spray a degreaser and let it remain for some time. Thereafter sluice the barbeque completely.
Ensure that the venturi tubes do not have any obstruction. Clean them using a pipe cleaner. Also check the gas tubes for leaks. You can do this by spraying soap water on the tubes. The presence of bubbles will show that there is a leak. Replace any leaking part immediately.
Clean the insides of your bbq grill gas equipment by scraping the residues. Then remove the loose debris by using a soft wire brush. The outside of the grill should ideally be cleaned before the grill is completely cool. Wash it with warm water and a mild detergent. Follow it up with a hot water rinse.
By following the above cleaning routine, you will be able to keep your bbq gas grill in top working condition.
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A prefabricated barbecue grill island is a large stationary structure that has space for a gas grill and sink and comes with plenty of counter space .With Apart from the basic grill and sink model these prefab islands now come in a host of different configurations and can house cabinets, refrigerators, dishwashers, warming drawers, storage drawers, outdoor bars and hold on even plasma screens.
Advantages
Building an outdoor kitchen is the dream of every cooking enthusiast. However you need not get into the hassles of pluming and masonry. Just order an outdoor kitchen island, choose the location to install, plug in the gas and water lines and voila you are ready for the steaks and burgers! These islands are almost completely customizable. You choose the enclosure you want and then pick out the charcoal or gas grill and whatever other appliances and amenities you might want.
History
The barbecue island's history can be traced back to popular TV show, "Dallas". The production team of the show felt that the Texas family would of course "barbecue" and they would do it on a gas grill which should reflect their wealth. The Ducane Company was asked to come up with a prototype. The company built a dual grill with lots of counter space. From this fictional grill was born an industry and now several companies make these units.
Well all these advantages of prefab barbecue grill islands come at a price. Certain models can cost upwards $10000. But if you looking for convenience and looks, go for them.
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Smokers are smokers. grills are grills. If you want to slow cook a piece of meat and transform it into a smoky treat, you need a real bbq smoker. If you want to grill a great steak or hot dogs for the kids, you need a grill. bbq and grilling are different tasks and they require different tools. It's that simple.
Or is it?
You can actually do a very good job of smoking with a Weber kettle grill. While the spherical kettle model may not be a true Weber BBQ smoker, it can produce world-class BBQ when used in the right way. Here are a few Weber BBQ smoker secrets that will take you from being just another griller into the realm of world-class BBQing!
The Indirect Answer
The most important part of turning your kettle into a Weber BBQ smoker is understanding the importance of indirect heat. If you just toss your meat on the grate with the lid in place, you're not going to make a BBQ masterpiece. Instead, you'll end up with a diamond-hard chunk of overcooked carbon. The Weber kettle is made for grilling, after all.
The trick to using it for BBQ is to avoid subjecting the meat on the grate to high heat. Instead, you need to set things up so that the meat is subject to a consistent, lower temperature for a longer period of time. You can create that indirect heat arrangement in two ways.
First, you can simply place the coals on one side of the lower grate, placing the meat on the other. This will keep the meat from direct heat, but it will also expose one side of the meat to higher temperatures than the other. Thus, you can get the BBQ job done, but you'll need to rotate your meat frequently.
Second, you can create a slender ring of coals around the outside of the lower grate, placing the meat in the middle of the cooking grate. This strategy increases the risk of too-high temperatures, but will reduce the problem of uneven heat.
Keeping it Going
Real BBQ isn't fast. It takes a long time to smoke meat properly. As such, you'll need to maintain the temperature within your Weber BBQ smoker for a longer period than a standard supply of coals will allow.
The solution to this challenge is to regularly add new fuel to the smoky fire. You'll need to consistently add new coals to your heap (or heaps) throughout the smoking process.
Charcoal isn't Enough
Great BBQ comes, in large measure, from great smoke flavors. You may enjoy the smoky flavor of charcoal briquettes (some people do), but they're no substitute for real wood. You don't want to create a Weber BBQ smoker and to rely only on a bag of charcoals to create great, tender meat.
The fix is simple. Purchase and utilize wood chips in your favorite variety and make them a part of your cooking. You'll need to add them frequently, just as you will charcoal, to maintain both the ideal cooking temperature and to create the perfect flavor.
If at First You Don't Succeed
Your first efforts at BBQing on your kettle may not be perfect. That's okay. You'll learn from experience. Eventually, you'll discover your preferred method of indirect heat creation, what you need to do to provide a consistent temperature and the idea wood/charcoal mix to create perfect flavor. When you reach that point, you'll be happy with your "multi-function" unit. You'll still be able to grill like a champ and you'll have a top-notch Weber BBQ smoker at your disposal!
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The history of barbecuing dates back long before the United States was founded, and tract houses with backyard barbecue grills spread across the suburban plains. It is said, even though some disagree, that the Taino Indians of Haiti were the first to use a form of barbecuing over open fire. In years to follow, English Settlers along the Atlantic Coast had their own barbecues. It is said in the year 1733, a gentleman by the name of Benjamin Lynda wrote in his diary, Fair and hot; barbecue at the Browns, which indicates social gathering was established at that time.
Today barbecuing is far reaching and especially grand sized in Texas, where a pit for fuel might be dug ten foot deep. barbecue grills tend to be small in comparison and portable, fueled by charcoal, propane, or electricity. The smaller charcoal grills are best suited for two to four people, the thing with charcoal is the wait, sometimes twenty minutes or more before the coals are ready for grilling. Many barbecue purists argue that charcoal gives the food a better taste than the gas grills. There may have been some truth to this in the early days, but with the gas grills of today the food picks up flavor from the drippings on a cover over the burners, called a flavorizer bar, much the same as from the charcoal. I think most would agree once they got used to it, that you would be hard pressed to tell the difference, all other things being equal.
Once you decide to purchase a gas barbecue grill, several things should be considered. Size will depend on how often, and how many, you will be grilling for. The three or four burner models will handle almost any grilling to be done at home for the average family. If there is a side burner on the grill it will come in handy for completing all of your cooking outdoors. A couple of other things to consider are how well the grill is made. Some of the cheaper grills are made of very thin material, and will only last a few years. The burners on the cheaper grills suffer the same shortcomings, and will not last long if the grill is left outside. You might want to take a look at stainless steel barbecue grill with the cast iron, ceramic, or stainless steel burners. These will last much longer, and should give many years of trouble free use if well taken care of. Be sure to get a custom grill cover too, as this will keep your purchase looking like new for many years to come.
You might also want to add a few items such as a cooking glove, long handled fork, and maybe a long handle spatula. A grill brush for cleaning will also be helpful. Another item to consider is an extra propane bottle. It is a wise purchase since you will only run out of gas when you are using your grill. Also worth noting is that all propane and natural gas grills can be hooked to a permanent supply line if desired. Check with your local gas company for assistance.
If grilling is new to you, you will find yourself cooking outside more than you ever imagined. I personally cook outdoors on many occasions year-round. There is just nothing like a home cooked meal on your new barbecue grill. Happy Grilling!
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There are virtually endless variations in methodology depending upon equipment, the style of bbq or smoker grill and personal preferences. However, here are some universal guidelines for choosing a barbecue smoker grill.
Cost
A smoker should be a long term investment. As a general rule, buy the best smoker you can afford and justify. Here are some considerations.
Fuel
If you just don't have time to maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sacrifice the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce outstanding barbecue.
Good-One Patio Smoker/grills are portable and easy to use. Charcoal will give some smoke flavor which may be supplemented by adding chunks of wood during the burn. The cheaper water smokers require a lot of fire tending and are usually modified to improve performance.
The Good-One Smoker/Grill is more expensive but is well built, durable, and controllable, holds temperature for a long time and is assembled and ready to Smoke right off the sales floor. Kettles and barrel smokers can be used but special precautions and techniques are required to maintain the proper temperature and avoid flare-ups.
Capacity
Are you just going to cook for family and a few friends, or have large parties or even do some catering?
Portability
This is how easy it is to move the smoker around, all Good-One Patio models come with 10? pneumatic tire for easy portability.
Metal Thickness and Quality
Check the thickness of the metal construction, also look for Smokers that are welded together not bolted. The Cheaper the smoker the more bolts to hold it together, thus causing heat loss among the bolt joints.
Temperatures and Smoke
Temperature is really what distinguishes Smoking from other forms of cooking with fire. Smoking is a form of smoke cooking but smoke cooking (which includes higher temperatures) is not necessarily barbecuing. You may use a grill to make barbecue but it is not grilling (also a high temperature cooking method). Cold smoking is done at temperatures of less than 120º F.
Actually, there are only two rules in Smoking on Good-One Smoker/Grill barbecues...
Low and slow: Long cooking times of four to twenty four hours, depending upon the meat, at temperatures ranging from 200º to 275º F. measured at the meat level allows tough meat to get tender without drying out. 225º to 250º is ideal.
Keep your smoke sweet: Stale or acrid smoke results in a strong, bitter and unpleasant flavor.
Keep a small but active fire
Maintain airflow through the smoker. Keep the upper spinner open 1 ½ turns and regulate the fire with the bottom spinners Do not let the fire smolder or starve for air.
Use high quality wood for smoke
Wood should be well seasoned, only use green wood if you really know what you are doing.
Use only hardwoods for smoke. Hickory, oak and cherry are fine traditional woods and easy for beginners to use. Avoid wood from conifers or needle bearing trees such as pine.
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As thrilling as the sight is of the best commercial grade barbecue smoker trailers that look like compact smoke houses, the ability to build a bbq smoker provides priceless gratification and bragging rights. A smoker will generally have a closed box for wood or coal, called the fire box, where it is burned with little oxygen to produce smoke and not fire. Smoke vents to a bigger closed box for the meat, called the smoking chamber, where it gathers into a cloud and is exhausted out right away. The result is juicy, tender barbecue slow-cooked with indirect heat by the smoke cloud.
The offset barrel smoker is the classic design when you build a bbq smoker, still reflected in the best barbeque smokers available. Holding a grill rack for the meat, a cylinder shaped smoking chamber is attached at one end to a cylinder shaped fire box, and at the other end, to an exhaust chimney.
Tiers of grillware housed in a steel drum is what the UDS, or upright drum smoker, looks like. At the bottom is the wood or coal grill rack, separated by some gap from two or more racks overhead for the meat. If there is a water pan in the space between the wood and meat grills, then it is considered to be a water smoker. Newer 6 rack refrigerator style smokers like from Brinkmann are an offshoot of the UDS.
When you build a bbq smoker, variations of the smoking chamber are countless, such as sheet steel with tubing, a water tank or a sizable metal trash can.
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Does it seem like you have to buy a new grill every season? If you are like most people you might find yourself taking a trip every spring to the discount store to buy another grill. The same barbecue grill that you bought last spring, after a few uses, the legs got wobbly and the grate rusted through. Even a little rust can be bad because it gets on the food and that's never a good thing for many reasons.
They are a few differences that separate quality grills from those one-season wonders. A good quality grill, with proper care, will provide many years of use. Outlined below are five features you should always look for when considering the purchase of a grill that will last you many years.
16 gauge Stainless Steel Grill
The quality of the materials that are used make the biggest difference. Any grill worth its weight will be made of 16 gauge stainless steel. Stainless steel doesn't rust and it's resistant to oxidation caused by heat. Oxidation caused from heat is the leading reason grills rust through quickly. Most discount grill manufacturers will not use low-grade stainless steel as to keep production costs down.
Cast iron grill grates
Cast iron grates will last the lifetime of the grill if proper care is taken. Cast iron grates must be seasoned, just like your grandmother's old cast iron frying pan. Well seasoned iron grates are non-stick and will actually improve with age adding flavor to your food when it cooks. Cheap grill grates are made of steel that is coated with a chrome surface to prevent the steel from rusting. This works well until the first time you use the grill. The reason for this is because the heat degrades the chrome plating causing it to crack. Then the heat rusts the steel underneath causing it to rust from the inside out.
Adjustable charcoal rack
This is a feature you may find on grills that don't have any of the other qualities listed here. However, this one feature by itself shouldn't be the reason for buying a lesser grill. The reason an adjustable charcoal rack is important is because this allows you to adjust the heat for direct cooking. This means it's possible to cook steaks and burgers with less charcoal. This feature is also very useful for indirect cooking making it possible to try many new barbecue recipes.
Powder coated finish
A powder coated finish is applied in powder form to the stainless steel then infused to the stainless steel by applying heat. This makes it a permanent color coating that will never chip and peel. Powder coated finishes are very resistant to scratches making them the most durable finish you can have. The reason discount grills rust all over is because most manufacturers use of high heat paint. This may sound like a great idea but it doesn't work. This is because cheap steel oxidizes and begins to rust under the high heat paint causing it to peel away. Even if the steel doesn't rust it will expand and contract with the heat causing the paint to chip and peel anyways.
Stainless steel charcoal rack
If there was any one part of a grill that needs to be stainless steel it's the charcoal rack. This is because this one part endures the most intense heat. Heat causes oxidation, which results in rust. Rust is the biggest reason why you have to by the $40 special every spring. The bad part is that a lot of people will continue to cook on a rusty grill, which is very unhealthy.
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A tip for barbecuing
When you think about barbecue, what do you think of first? Which aspects of barbecue are important, which are essential, and which ones can you take or leave? You be the judge.
Here's a basic tip for barbecuing...
When cooking out with a gas grill it is seldom
necessary to use the highest setting except when
cooking with the lid up. Even then, with a good
cooker, it is doubtful you will ever need to set it
higher than medium.
I find that food cooked over medium heat with the lid
down as much as possible during the cooking time is
best. Cooking on the highest setting usually produces
meat that is too dry.
The only exception to this rule is when cooking steaks.
When cooking Porterhouse, Rib, or Sirloin I want the
lid up and the heat high so that the flames from the gas
lick the meat.
If your barbecue facts are out-of-date, how will that affect your actions and decisions? Make certain you don't let important barbecue information slip by you.
The drawback of using a gas grill is that it imparts
absolutely no flavor to the meat. To achieve the
barbecue taste you might want to try adding a bit of
hickory flavoring or 'liquid smoke' to half of a cup of
cooking oil directly on the meat just before it is ready
to serve. The meat will flame and char, giving it that
semblance of barbecue taste.
I also want flame-up because I like the flavor of a
steak kissed by flame. Liquid Smoke is a product that
is made by burning hickory chips and condensing the
smoke into a liquid form. The liquid is then scrubbed
and filtered to remove all impurities.
It's used to flavor meat poultry and seafood. Use
sparingly as liquid smoke is very concentrated and a
few drops can go a long way. You can buy it in most
grocery stores in the Barbecue and steak sauce section.
For more ways to fake real barbecue taste when using a
gas grill, and more specific tips, techniques, resources, and
recipes, check out
http://www.barbecueabc.visit.ws/.
As your knowledge about barbecue continues to grow, you will begin to see how barbecue fits into the overall scheme of things. Knowing how something relates to the rest of the world is important too.
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The first thing you need to learn about how to bbq ribs is that they have to be cooked for a long period of time at low temperatures. Professional chefs cook theirs at 255 degrees for approximately 5 hours. Before cooking them they need to be marinated overnight. There are ways you can learn how to do this in less time without loosing any flavour.
Some people think that you should boil them first to get the fat out but when you learn how to bbq ribs you will see that this is wrong. You never want to boil them first as this will take the flavour out of them and very little of the fat actually comes out. All you will achieve by boiling them first is flavouring the water; you want the flavour left in the meat not the water.
When preparing them, the night before choose the flavour of the rub or marinate you are going to use. Apply the rub and wrap them in saran wrap and leave in the fridge overnight. A dry rib simply has salt and pepper on it and a wet rib has sauce on it. Experiment with different rubs and marinates. You can learn how to BBQ ribs with many different recipes and then find your favourite.
One hour before cooking your BBQ ribs take them out of the fridge. To cook them in about four hours preheat the oven to 275 degrees. Place a pan of hot water on the bottom rack. Keep checking to make sure the pan does not run out of water. You place the ribs bone side down in the oven over the pan of water and do not turn them.
When the ribs are almost done cooking then you should brush on the sauce. If you put the sauce on them too soon it may burn. About 20 minutes before they are cooked is a good time to put the sauce on. It may take a little practice but once you learn how to BBQ ribs you will be able to do it in just a few hours. You will be able to tell when they are done because they pull apart easily and the meat will also be pulling back from the bone.
Once your family and friends know you learned how to BBQ ribs they are all going to want to try them. Your ribs will be the talk of the town.
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Why would anybody want to know how to properly clean a bbq grill? Well, if you own or sell the big expensive kinds, you already know the answer to that question. However, even if you realize that failure to maintain a bbq grill properly can waste a lot of time and money, what you might not know is that the process can be quite easy. Whether you own one yourself or are trying to sell one to a consumer, these tips will add value to and extend the life of any barbecue grill without adding frustration and effort.
Getting a simple cover for the barbecue grill in question is a no-brainer. If you don't have a cover for your grill, in a year or less you won't have a grill, you'll have a pretty rust sculpture instead. However, a cover does more than just protect the grill from rain and rust. It also protects said grill from excess dirt and mud, eliminating the need for constant cleaning.
When cleaning the outside of the grill you may want to be a bit careful to keep it looking good. Again, always use a cover on the grill. To clean it only use mild dishwashing liquid and a soft cleaning rag to clean the visible areas. For stubborn dirt or mud, a plastic scrubbie works well without damaging the finish too much.
Cleaning the grills themselves often counts as one of the most miserable maintenance jobs associated with any BBQ grill. However, it doesn't have to be too messy. Simply place the grill components in a black plastic bag with a cup of ammonia, seal with a twist tie, and leave them out in the sun for several hours. After pouring the ammonia off down a drain, hose off the grills. The vast majority of gunk and dirt will come right off, leaving the grills reasonably clean. Many BBQ gift sets, which frequently include forks, thermometers, and spatulas, will also feature grill scrubbing equipment.
Finally, dry everything off with a hand towel, and enjoy a beautiful barbecue grill that will look like new for years to come!
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Planning a bbq party can be hard work and sometimes you'll be wondering why what seemed like a great idea last weekend when you were full of enthusiasm now appears to be a bit of a chore. Remember the definition of character. Character is what's left after the enthusiasm for a project has died away.
Now I'm not suggesting that organising a barbecue party should be a test of character, I'm just trying to point out that it is the same for all of us but if you break it out into it's component parts it's really not too much trouble. And there are a few sneaky ways of making life easy.
1. The Invitations
The first challenge is to prepare the invitations and you can make these really funky by downloading free bbq clip art and simply copy and paste onto your Word document. If you not sure how to do this, follow these instructions:
Internet Explorer:
Right click on clipart with the mouse.
Select from the menu window "save picture as".
Choose your folder where you want to save the BBQ clipart.
Click "save".
Netscape:
Right click on clipart with the mouse.
Select from the menu window "save as" option.
Choose your folder where you want to save the barbecue clipart.
Click "save".
Macintosh:
Place your cursor over the clip art that you want to download.
Hold down the mouse button until a menu screen pops up.
Choose the appropriate selection from the menu.
2. Smoke The Main Course
Once you've downloaded the barbecue clip art and prepared your invitations get them mailed out and then it's time to think a but the menu and again it's the internet that's going to help you because there are some great websites out there offering free bbq recipes and menu ideas. Smoking meat is a great way to take the pressure off because there's a wide time variation between when it's cooked and when it's overcooked so provided you've got everything going on time, you don't need to worry if your guest are a little late.
3. grill The Appetizer
Now that you're smoking the main course do the appetizer on the grill. This way you can have a really fresh tasting barbecue appetizers that won't take anything away from the smokiness of the main course. It also maintains this philosophy of flexibility in that the smoked main course can be allowed to rest before carving whilst you grill the appetizer.
4. Ease The Pressure With A Dip Or Two
A great way to ensure that your guests have something to nibble from the off is to prepare some BBQ dips such as Tzaziki or Humus. Get some celery and carrot and cut them up into sticks (the technical term being Julienne) and place them upright in a bowl. Folks can then pick up a stick, dip it in the humus and nibble away and again you've got a flexible way to keep your guests happy whilst you continue to prepare the food.
Follow all the points above and you've got a serious chance of having a stress free barbecue party but inevitable there may be other external factors that can still throw you - the man of the house of course! In these situations then it's best just to accept the situation in a spontaneous manner, uncork a bottle of wine and just let the party atmosphere take over!
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