Summer is coming - time to brush off the barbecue cover and get grilling! To many ex-pats, this is a uniquely US phenomena, associated with hot dogs, hamburgers and loads of ketchup. And traditional barbecuing - cooking meats, generally with some sort of sauce or rub, over low indirect heat for a long period of time - did indeed originate in the US south. But barbecue has evolved into so much more than that. From tiny portable grills you can use on your deck or take to the park to enormous professional grade outdoor kitchens, barbecue is a wonderful way to prepare a meal for two or twenty, and an easy way to entertain. Moving well beyond the basics, you can prepare anything from veggies to desserts on the grill - we've even had our Thanksgiving turkey cooked on it rotisserie style. That is a big bonus on a hot summer day, when the last thing you want to do is turn on the oven. There are many good, basic BBQ cookbooks to chose from, or simply search recipes and tips on-line. The head outdoor chef in our house particularly likes Weber's Big Book of Grilling.
If you live in an apartment, check with your leasing office; most do allow small BBQs on decks and patios, but there are exceptions.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment