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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: How do I have a successful barbecue?
Hi there.
I currently am writing an article for a girls magazine on how to have a successful barbecue and wondered if you had any tips as to how to make it a successful one. The theme is very young, with recipes for cocktails and so forth. Do you have any simple food tips we could use, and any ideas for the vegetarians amongst us!!
I'd like to quote you but we are unable to pay you for the quote however would be willing to put a link in to your website.
Hope you can help
Kind regards
Claire Hawkins
newwoman.co.uk
Hi Claire,
First let me suggest that you click into "According to Smoky" and read the "Glossary." Then you may want to read "The Artful Hamburger" and "You Can't Teach an Old Dog New Tricks."
I am expecting that girls will broil rather than barbecue, but the secrets to success doing either are the same. Cooking over coals outdoors makes the food taste better, but the real reason that it is so popular is the sharing of time during the preparation and cooking. So success starts with understanding that food may not be the most important aspect of the cook-out.
The cook-out should be planned for relaxed visiting during the cooking. Shish kebabs can be skewered ahead of cooking time or each guest can assemble their own choices on the skewer. Meat, fowl or seafood should be cut into uniform sizes and shapes and alternated with flavoring vegetables or fruits such as onion, fennel slices, peppers, lemon/lime. Vegetables such as egg plant, mushrooms, cherry tomatoes, squash, zucchini, even green beans, previously blanched, and asparagus can be skewered and become delicious when broiled. Egg plant, rubbed lightly with olive oil and sprinkled with oregano, thyme and basil are a special treat. Just remove from the heat as soon as they begin to soften.
Some secrets to successful grilling are:
1. Allow the grates to get hot enough before putting the food on the grill.
2. When food and the properly heated grate meet, they seize each other fondly. WAIT until they turn loose before turning. Do not rush. This will give the food the beautiful sear marks and food will not be left sticking to the grates. 3. Don't overcook! Veggies should still have some texture. Meat, fowl and seafood suffer terribly from overcooking. You can always cook it more but you can never uncook it. 4. Remember to relax and have fun. You may quote me from this or from anything you find in "According to Smoky" without cost but with attribution, identify of Barbecue'n On the Internet at www.barbecuen.com and I would certainly appreciate a mention of my latest book, "The Great American Barbecue & Grilling Manual." I would enjoy seeing your article.
Have fun,
Smoky
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