Sizzle In The Sun
Just as the science types tell us that sunshine on the skin produces the happy vitamin, vit D, I would not be at all surprised to hear that some lab has found evidence that barbeque smoke can create a euphoric high and induce ravenous appetite. The power of the barbie has been documented by such respectable sources as Mr Will Smith, when he proclaims "the smell from the grill can spark of nostalgia’. The effects of the trappings of summertime have such a clinical and reliable outcome. To use the philosophy that Wayne and Garth would no doubt apply when planning a garden party, "light it, and they will come."
But are there any guidelines to ensure success? Summer time is great, and after exam stress is over the living is indeed, easy. But pick the wrong sausage, or rely overly on the weather and you could find yourself munching the charred remains of your al-fresco frenzy all on your own.
Trying to resist the inevitable collegiate bias, it just has to be mentioned that one of the best things about being a Halifaxian, (and believe me there are many) was the permanent brick bbq that was so conveniently located behind my first-year abode. Once we had cleared the rubbish bags and transferred our grill pan to serve as a makeshift rack we had the core ingredient for much meat-fuelled summer fun. I will be telling my grandchildren about the hours spent around the blaze after those amazing World Cup matches, (and no doubt getting misty eyed when I think of our disappointment when we stumbled in the face of the classy Brazilian side). So, the current residents of St Lawrence Court should be warned, I will be dropping in at random intervals to make sure you are making full use of that wonderful and cherished commodity, if the ashes are cool I will be most disappointed!
One of the hardest things about planning a bbq is knowing how much food to buy and cook. Since the smell of sizzling sausages wafting through the air is likely to attract hungry neighbours it can pay to over-cater. Experience has taught me that a meat to bun ratio of 2:1 works well, so that for every two sausages you allow one bun. If there is too much bread you end up with a lot of full bellies and piles of leftover meat.
Due to the unique way that a barbequed lunch will drift on for hours, you need to keep the flames going long enough so you can chuck another shrimp on the barbie as the need arises. Whilst the ready-to-burn bags of charcoal are quick and easy they burn out very quickly. Similarly the small disposable bbq’s don’t provide the sustained heat of a properly constructed and maintained pyramid of charcoal.
Before any testosterone-fuelled men-make-fire confusion sets in, I think I better dispel a commonly held misconception. I’m afraid to say it boys, but women can work the grill just as well as men. You just gotta handle the heat and get stuck in. Not that it’s even that hard; all you have to do is turn some meat over. Then turn it over again.
If we can break away from that restraint then why not challenge the norms in other dimensions of the summer ritual? Whilst sausages and burgers have their place in our hearts and on the grill, there are many other meat, and non-meat options that lend themselves to outdoor crucifixion.
Most supermarkets now sell lamb and beef in various cuts that come already marinated. Around the summer time the range on offer is increased, with Cajun seasoning, the quite vague barbeque flavourings as well as marinades inspired by flavours from the orient. Whilst this can be a quick and tasty way of spicing up the traditional fare, these seasoned meats are more expensive than their plain equivalents. The expenditure is unnecessary when just a few spices and flavours concocted in your kitchen will transform a plain steak into a work of culinary genius. Try the suggestions below, or experiment on your own, but just remember not to mix too many contrasting flavours.
And you needn’t confine the experimentation to the meat alone. Substituting pita breads for burger buns is a great way to update a tired bbq menu; they taste delicious when they’ve been warmed on the side of the barbeque for a few moments before serving. While we know that the Aussies like to chuck a shrimp on the barbie, the Portuguese opt for grilled sardines, which taste just fab. The only problem with fish is that they can disintegrate as they cook, so wrapping in foil, or for the serious bbq enthusiast, investing in a cage-like grill will stop your tender fish falling into the flames. If you really want to push the boat out try king prawns brushed with a little bit of olive oil and then simply grilled. Heavenly.
For those poor souls confined to strict campus regulations about creating small fires and sacrificing burgers to the culinary gods, you need not worry about missing out on the ultimate summer dining experience. The best bits about a barbie are not the naked flames and inch thick charcoal coating both burger and bun. Its about being in the great outdoors, with good company, and easy to eat goodies.
If you follow the tried and tested ‘Cous-cous a la Delia’ as described below, you’ll have a dish that really complements traditional barbeque fair. Finish with simple strawberries and cream, and you’ve got a feast that will go down a treat as those hazy summer afternoons blur into dusk, and the sky turns the most powdery of blues. Just sit back, breathe in the warm night air, and relax.
Loading ...