Barbecue bits and pieces

Thursday, September 20, 2007

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How to Barbecue

A pair of long-handled tongs is a must-have accessory, as the barbecue plate can get very hot.

Use good quality metal or thick bamboo skewers. Always soak the bamboo ones in water for at least half an hour before using them so they don't burn during cooking.

If you don't want to use ceramic plates, choose sturdy plastic ones — not paper. And have plenty of napkins on hand for sticky fingers.

Ensure you keep your olive oil and food out of the sun, or the flavour will spoil. Around the barbecue, use only silicone brushes for brushing on oil or marinade as they are resistant to high heat and the bristles won't fall out and end up in your food.

Offer both seafood and meat dishes to please everyone. Stuffed squid is a delicious dish that cooks quickly and can be made ahead.

Soak kitchen string in water for 20 minutes before tying up food for the barbecue so it doesn't burn during cooking.

At your barbecue, serve up something special, such as spatchcock, along with kid-friendly options. Hot dogs (grill the buns for a good crunch) will make the grade with the grown-ups, too. To 'butterfly' spatchcock, cut down centre of breast bone with scissors. Turn over and press all over with the palm of your hand, until flat. Spatchcock is available at selected Coles Supermarkets.

Published in Jan/Feb 2007 Australian Table.

Fancy cooking up a storm? Check out the latest Australian Table recipes.

Bill Granger's pork with peppercorns

Bill Granger's chicken curry soup

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