Planning your outdoor barbecue is the key to a satisfying experience and year long enjoyment of charcoal flavored meats and vegetables. There are some simple guidelines that will eventually become second nature every time you plan to use your barbecue grill or charcoal smoker. We suggest the following:
- Know who you'll be feeding and a little bit about their tastes. If this is a "company over" event, you'll want to be a hit. Talk with your prospective guests, let them know what you've been thinking about (for dinner) and probe for their favorites and whether they're ready to be adventurous (barbecued squid?).
- Make sure you have the facilities to seat your guests. Standing around a barbecue with a paper plate is not uncommon for large crowds - but it's never that much fun. If you can - and weather permits - make sure there is seating for everyone… ideally all round the same (large) table.
- Tally your barbecue supplies and dinner accessories. Insure that all the condiments are in good supply and that plates, utensils, cups and serving accessories are plentiful.
- Prepare your meat well in advance. Marinade can sometimes take a while - but make sure you don't overdo it. Nothing is more disappointing than meat left way too long in a strong marinade. You can turn prime porterhouse into a mealy vinegar tasting paste if you're not careful.
- Get your barbecue cooking area arranged in advance. Have all your sauces and utensils already placed in the cooking area. This would include plates / trays where the cooked meat will be placed. Don't put cooked meat back into the same trays you had it in when it was raw. This is a health issue - but could also compromise the taste of your finished masterpiece.
- Have at least one assistant available. This shouldn't be a problem. Usually, one finds that there are too many helpers. If this turns out to be the case, make sure you have plenty of beer or soft drinks and enjoy the company.
- Don't walk away and forget about the meat. You have to remain "on task" for this one. Maintaining your focus in the company of your favorite buddies and friends - particularly through the haze of 2 or 3 beers / cocktails - can be a challenge. You might consider not drinking until after the meat is done… but that's almost impossible, I know. This is where all the "extra help" comes in handy. Most of your (male) guests will have at least one suggestion or piece of advice. More importantly - they'll be keeping an eye on the meat for you to make sure you don't burn their meal into oblivion.
- Have the table set and your guests seated when you're ready to serve the main course. Barbecued meat IS good cold, but not right after you've cooked it. Better to have it cold tomorrow. Try and get the barbecue under their noses right off of the grille if at all possible. At least half the enjoyment and taste of superbly barbecued meat is the smell just before it's served and after you've begun eating it.
- Clean-up. If the parties going good, this may not be an option as far as you're concerned. We think it's a simple choice. You can do it after the guests have gone or you can just cover everything and wait until the next barbecue to clean. We think best to get it out of the way - though it may be advisable to wait until after the last guest has gone. You might also consider hiring a local high school student to perform cleanup. Most of them will give a lot of work for just a few bucks - and you can always sweeten the deal with a free meal. Consider this one. If you have kids - they'll have a number of candidates for you to choose from.
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