Burger buns are a must if you are cooking burgers, but some fresh crusty bread will always go down a treat. A French stick looks good cut in diagonal slices, wrapped in a fresh cloth and laid in a long dish in the middle of the table. Put some butter in a covered butter dish as it will protect it from flies and bugs.

Homemade potato salad is very easy to make and can be made up the day before and chilled in the fridge. You can then bring it out just before the bbq begins. Simply cook and chop some new potatoes into fours, and mix in some mayonnaise and some chopped chives. Freeze dried chives work just as well as fresh ones, but freeze dried ones will be stronger in flavour so bear this in mind.

A Different Take On Salad

Salad can seem a bit boring and many people think of lettuce, cucumber and tomato and little else. But it doesn’t take much imagination to create something a little more appealing for your bbq.

A mixed onion platter is easy to do and contrary to what you may think, doesn’t have to be overpowering. Slice some red onion into thin rings, and chop some fresh spring onions the same way. Mix them both together with some chives, a spoonful of olive oil and salt and pepper to season, and then leave them to marinate for a couple of hours before serving. A bowl of beef tomatoes and cherry tomatoes - both halved - can be prepared in much the same way.

The perfect accompaniment (with the help of your traditional oven) to any bbq is a plate of jacket potatoes, especially if your bbq is in the evening. Pre-cook the potatoes most of the way in the oven as usual, and finish them off on the bbq. Remember if you do cook potatoes you will usually need less meat, so it can help with costs if you are on a budget. A simple serving of butter and salt and pepper is the perfect topping for any jacket potato.

Providing tasty accompaniments for your bbq doesn’t have to be difficult, and it doesn’t require wildly different ingredients. All it takes is a little forward thinking.

It must be time for one of our favourite summer activities - the barbeque.

So why do we look forward to a good barbeque so much? After the cold winter weather, it feels good to get out in the garden and enjoy the outdoors - and there’s nothing quite like eating outside to really make it feel like summer.

Food always tastes better when it’s cooked on a barbeque. It’s never the same cooked under a grill. And we always seem to overdo it when we’re shopping for a barbeque. We eat more adventurously. Diets are ignored for the day.

And to balance out all the meat, we even start piling our plates high with salad. Why? Not through guilt, but because it looks so colourful and tasty. The sunshine seems to bring out all the colours in the food, and we enjoy eating so much more than if we were to eat the same things indoors.

An Excuse For A Get Together

A barbeque is also a much more social event than any other kind of meal. We may invite family and friends round for a meal if there is a specific occasion to celebrate, such as Christmas or Thanksgiving, but a barbeque is probably the one meal where there is no particular reason for it to happen - other than the fact there is good weather!

It’s also much less formal than a meal where we sit up at the table. We dress casually, we relax and enjoy ourselves more, and nothing is expected of us except to have a good time.

Children are much more involved as well. Because a barbeque takes place outdoors they can play quite happily and be watched by the adults - so long as they stay clear of the barbeque itself.

Traditionally this is also the main meal where the men do the cooking and give the ladies a day off. This doesn’t apply to all households of course; many men are extremely good cooks and do their share during the week. But it’s a nice meal for a couple to prepare together, with one organising the salad and bread baskets and the other cooking the main meat and fish dishes.

We all enjoy our long winter evenings curled in front of the fire, indulging in a hot chocolate. But nothing beats the enjoyment of having a good barbeque surrounded by all your friends and family.

Even if the burgers do get a little burnt round the edges.

Whatever kind of grill you have, there are some simple safety rules you should always follow before lighting up each time. The first rule is to make sure your bbq grills are placed in the ideal area. This should be free from bushes and overhanging trees. A barbeque can get out of control very quickly however much you think you are in control, so always have a bucket of water nearby or a garden hose ready to turn on just in case.

Outdoor Cooking Can Be More Dangerous Than Indoor Cooking

When we cook indoors we always take care that any children are kept well away from any heat source. The same should apply to bbq grills. This can be harder to do in the garden as children are used to running around outside and playing. Make sure their play area is well away from where you are cooking, and have someone else supervise them.

If you are using gas bbq grills perform a simple safety check every time you intend to use the barbeque - even if it has only been a few days since you last used it. Checking for leaks and making sure all the connections are tight and safe could save your life.

Home built bbq grills made from a brick surround look extremely rustic and very appealing, but these too can be a hazard if they are not looked after. Again, a quick check before using is always advisable. Make sure the bricks are all firm and still cemented together. The older the barbeque, the more likely it is you will run into problems and it’s better to know about them before you start to cook.

Once you have lit your barbeque never walk away from it unless someone else can take your place, especially if there are children around. Even when you have finished cooking, bbq grills - whatever their make and type - will stay very hot for some time afterwards. Don’t go to bed until the barbeque has cooled right down and is safe to leave.

Having a barbeque is one of the joys of summer, and we all enjoy eating outdoors. By following some simple safety rules you can ensure that all your bbq grills go without a hitch.

But barbeque grills don’t have to be tedious - and you don’t have to buy all the meat pre-prepared. Barbeques bring to mind freshly cooked food, so why not prepare some of it yourself at home?

Something Fishy Going On

Fish dishes are a wonderfully quick idea for making barbeque grills. Whole fish are excellent stuffed and cooked in foil, and cook remarkably quickly - leaving you more time to entertain your guests and enjoy a nice cool drink. Trout is a good choice for this. The foil is necessary to stop the skin from sticking and burning to your grill.

Prawns and scallops are perfect threaded onto skewers with chunks of mushroom, peppers and red onion. You can cook the fish plain or marinate it in any number of different sauces beforehand.

Don’t Forget The Meat

You’ve probably been to many barbeque grills where the burgers were the cheap frozen variety that oozed fat as they cooked. But it’s easier than you might think to make your own, and they taste even better cooked on barbeque grills than by any other method.

Take some steak mince and mix it with a little crushed sea salt, freshly ground black pepper, a finely chopped onion, a clove of garlic (if desired) and a beaten egg to bind. Make into burger shapes to fit whatever size buns you like. Remember, the thicker the burger patty, the longer it will take to cook on barbeque grills.

The golden rule to remember when cooking on barbeque grills is to keep your homemade burgers fairly thin. This way they will cook through without burning on the outside.

If you fancy something a little different from the usual sausages, buy some thin sausages and wrap them in bacon marinated in barbeque sauce before cooking them. Streaky bacon cuts work best for this, as normal bacon has a tendency to burn and dry out on barbeque grills. The fat in the streaky bacon will keep it moist and tasty.

Many people tend to stick with the obvious when it comes to barbeque grills. But with a little creative thinking you can easily come up with a wide variety of tasty, unusual and quirky recipes that are quick and easy to cook.

The truth is your barbeque has to take a lot of beating from this popular form of summer cooking. The flames lick the underside of the grill and the fat drips through the bars and burns onto them, making it hard (if not impossible) to clean your bbq grillware properly.

When you buy a new barbeque it is important to look after it properly, especially if it is going to be left out in the elements completely uncovered. Clean it thoroughly after every barbeque you have, and oil it afterwards to protect it from moisture.

A grill cover is a good idea to have as it will keep insects and other unwanted visitors from wandering around on your bbq.

New Parts And Accessories

If your bbq grillware is looking a little shabby, it is possible to buy replacement bbq grillware parts. These include new grill racks and shelves. However clean you keep your barbeque it will eventually need replacement parts, whether you have non stick or stainless steel grill racks.

The other essential piece of bbq grillware kit to buy is a set of high quality barbeque tools. You can get very cheap ones but it’s worth spending a bit of money to get a good quality set that will last.

Items such as a long handled fork for picking up meat and a set of tongs for turning meat over are perfect for all your barbequing needs, and they are much safer than trying to use standard kitchen utensils. Make sure they are made of stainless steel for the best results and a long lasting life. They should also be resistant to heat.

If you like your kebabs why not invest in a set of skewers in a stainless steel holder, specially designed to be laid on the barbeque all in one go? This piece of bbq grillware makes easy work of turning them over.

Finally, perhaps the best piece of bbq grillware for any serious enthusiast is the apron. Often forgotten (until you get grease and fat splashed down your front), a good quality cotton apron will spare your clothes and make you look like the excellent chef you are!

Now all you need is the food and you’re ready to enjoy a fantastic barbeque.

When deciding how to BBQ ribs the type of ribs used as well as the sauce selected will make a lot of difference in the finished product. Baby ribs, from the top of the rib cage, most people believe are the most tender while others claim the main portion of the rib, the St. Louis ribs hold better flavor. Rib tips, near the bottom end of the cage are closest to the portion of the pig used for bacon and often offer similar taste. Using the St. Louis cut still with the tips produces the amazing BBQ ribs flavor.

Preparing BBQ ribs for the grill is a matter of taste and custom with Kansas City style red sauce being popular and for a tangier taste the use of South Carolina mustard sauce is preferred. Lexington vinegar sauces can also provide and excellent flavor as well using a Memphis style rub on the meat before placing it over the fire.

Cooking Ribs Not Meant To Be Quick Meal

Cooking BBQ ribs is not necessarily as easy feat and many steer clear of the job as they believe ribs cooked on a gas grill do not supply enough flavor to make the work worth the effort. Others, however have found many recipes for BBQ ribs that turn out tasting like they were slow cooked over a wood flame.

One of the common mistakes when making BBQ ribs is to coat the ribs before they start cooking. The ribs should be fully cooked before brushing them with sauce and the heated for another 30 minutes before they are ready to eat. Applying sauce too early prevents the heat and smoke from flowing through the meat so adding it late in the process will help flavor the ribs.

Whatever sauce you are using, pour it into a heat safe container and place it on the grill with the ribs about an hour before they are done. This allows the hot sauce to be brushed onto the BBQ ribs, shortening the heating time at the end of the cook time.

One of the common side dishes for barbeques is baked potatoes, but to add a twist, use a sweet potato. Hollow out one end and fill the potato with chili con carne to give it some extra kick. Wrap in heavy duty tin foil and place in coals for about an hour for a tender and extremely tangy flavor. The same result can be obtained by using a regular potato but this sweet potato barbeque recipe can temper some of the heat of the chili.

An additional side dish barbeque recipe includes one for garlic mushrooms. Start with tin foil about 12 inches long and spray with cooking oil. Slice large mushrooms and place them on the foil with crushed garlic. Salt and pepper can be added to taste, then wrap the parcel of mushrooms and put on the grill for about 20 minutes. Serve with Texas toast or other thick bread, lightly toasted, for an excellent side dish.

Manning The Grill Is A Full Time Job

When cooking outside, keeping an eye on the grill is not something that can be done occasionally. Once the fire is lit, whether charcoal or gas, the appointed chef is responsible for everything going on or coming off the grill. Even if Aunt Sally has a special barbecue recipe they want to try, the grill master will get the credit, or the blame, for how the dish turns out.

Cooking sausage on the grill is a summertime staple, and usually turns out pretty good, depending on the quality of the meat. However, to give it a little twist, rub the sausage links with brown mustard and lightly sprinkle with sugar. This barbeque recipe will form a sweet mustard glaze over the sausage and add an extra kick to the typical sausage taste.

The worse thing that can happen at a barbeque is to not have barbeque sauce. In the unlikely event this happens a quick barbecue recipe for sauce can have you in business in short order. Start with about three peppers, one each yellow, red and green chopped and mix them with a tablespoon of olive oil and a tablespoon or Worcestershire sauce. Sprinkle with pepper and put in a frying pan until brown and you are back in business.

Many BBQ islands will be equipped with a roof so it can be used during light rain as well as for shielding the cook from the sun. In some of the more elaborate BBQ islands an enclosure near the grill will also house a small refrigerator to keep condiments as well as beverage cool. Many will include a built-in cooler for ice and soda. Supplying all the elements of a kitchen to the outdoor living area in which barbequing is most frequently done.

Different types of grills can be used in BBQ islands include gas grills, charcoal and wood smokers while allowing the opportunity for holding events such as graduations, anniversary celebrations and family reunion without the fuss of hauling food and other items from the inside to tables and chairs outside. They can also reduce the amount of mess inside the mouse.

Planning Ahead Makes Islands Fully Functional

When designing BBQ islands it helps to determine ahead of time what amenities are going to be installed. For example, for a sink for cleaning there would need to be plumbing installed including water lines and a drain. Electricity may also be needed if a refrigerator is going to be part of the island and if the grill is going to be gas, installing a gas line for natural gas can insure you do not have to change LP bottles in the middle of cooking.

Surrounding BBQ islands with brick, stone or concrete can create a space for tables and chairs with some of the table being permanent if the plan is to use the area frequently. For those who will only use it on rare occasions, much smaller BBQ islands can be considered. Consisting of the grill and a surface to hold utensils as well as the food and condiments once cooking is complete may be enough for small families.

Regardless of how often they will be used, BBQ islands sets the cooking and dining are apart from everything else that may be going on, allowing the chef to concentrate on their job of creating scrumptious food.

Another aspect of barbeque smokers is being able to add the smoke taste of wood that can be missed out on when tossing the meat on a gas grill. Regardless of the heat source for barbeque smokers, adding flavoring wood chips soaks that flavor into the meat while it cooks. Damp or wet charcoal can also detract from the flavor, so care must be taken when using charcoal for cooking.

On many barbeque smokers, the fire is contained in a separate area from the cooking chamber with the heat and smoke flowing through the chamber, offering indirect heat with which to cook while keeping the food away from direct flame. This insures even heat going through the meat and not concentrated on the outside as with traditional grill.

Typical Barbecue Smokers Use Hot Smoking

While many think of smoked meats as already cooked and ready to eat, the truth is for curing meat, fish and even cheeses cold smoking is used and can take several hours if not several days. These barbeque smokers do not affect the texture or appearance of the meat, but they also do not kill any microbes usually found in uncooked meat. With the barbeque smokers used for cooking, the heat and smoke flows through the meat, cooking it as it flavors it with the smoke. In cold smokers, only the smoke goes through.

For many people having barbeque smokers is a necessity as they feel that strongly about their outdoor cooking, but for many owning one is not going to be in the budget. However, there are many companies that make them available for rent for special occasions such as family reunions, parties or various social gatherings. Some come equipped with an experience cook, with a high rental price.

On larger smokers at a family gathering there is no problems meeting the tastes of everyone in attendance and it is not unusual to barbeque smokers filled with beef, pork, fish and even vegetables such as corn on the cob. Shrimp have also been known to show up on the grill at many gatherings.

Anywhere from four feet to 24-foot trailers are designed to be towed behind a vehicle and used to provide quality food for a variety of outdoor activities. From company picnics and family reunions, to golf outings and any other function that requires a mass amount of food. BBQ trailers are available for rent from many locations and instructions are simple. Fill it with charcoal, light it, cook on it, clean it out and return it.

For many, rental BBQ trailers can be a plus in preparing their own brands of barbeque foods, but for others lining up a professional cook to bring their own trailer and cooking takes a lot of the burden off the organizer of the event.

Rotisseries Keep The Food Going Around

There are several styles of BBQ trailers with some resembling small shacks with a metal barbeque grill built into the frame. They can also come equipped with a rotisserie for slow roasting of many foods such as whole or half pigs, chicken and some cuts of pork or beef. With many BBQ trailers including rotisseries over the fire pit the options for cooking outdoors keep growing.

Most BBQ trailers are designed for quantity and some people buy them and use them to make money at fairs and festivals while others will use them for family functions. However, it should be noted that the larger BBQ trailers are built for larger cooking capacities.

For example, an eight-foot smoker/barbeque grill can handle up to 144 slabs of ribs, up to 42 10 to 12-pound briskets, 48 eight-pound Boston butt roasts or up to 72 whole chickens or any combination of them. Obviously, these BBQ trailers are designed for larger gatherings in mind and with a price ranging from $6,000 to $9,000 probably will not be the choice of the occasional backyard cooker.

However, almost everyone agrees that food prepared by a grilling pro on BBQ trailers has a much better flavor and is more tender than that made on the backyard gas grill.