Do be surprised, surprised when your visitors look forward to a barbeque, the traditional Aussie outdoors meal. Simplicity itself really, because it is just a hotplate and a grill usually fired by LPG gas these days rather than hot coals. You can cook a beef steak as well as a high class chef would cook it if you learn the technique.
Some tips include do not pound the meat and just knock out all the juices as a consequence. Start with searing both sides, and a drop of oil on steak on the grill can produce the flames. But be very careful, because the flames can shoot high. Do not pour the oil over the flame, its not worth the risk to you from flaring flames.
A Salad to Die For
For a great barbeque be generous with a great salad, lots of variety including staples of lettuce and tomato, beetroot, cucumber, shredded carrots and cheese. A boiled egg, previously prepared will enhance the variety, perhaps sliced and added over the lettuce. Do grill onions on the hotplate and you have the choice of grilling sliced potato or heating a whole potato in the microwave. You can wash a clean skin potato, prick it with a knife or fork to let it absorb the heat and simply heat in a microwave until sufficiently soft. But what the heck, a potato in foil prepared on the barbecue is more authentic, don’t you think?
As for shredding the carrot and cheese, this is really easy to do if you have a shredder, just requires very little patience and acceptance of great satisfaction from a job well done. Do it with pleasure, not as a chore, and believe me that makes all the difference. Perhaps you think it crazy, but the pleasure of doing and giving will improve the quality and taste of the food. Indeed, why not?
It is suggested you keep salad dressings and various sauces separate for the guests to serve according to their requirements. Some people may not be able to eat certain dressings, or spicy condiments. Some will prefer it mildly spiced while others will want to smother their food with additives.
Look around the markets or on-line for special sauces, or other flavorsome additions.
With a little practice you will be wanting to experiment with additional foods and variations. But it will take some time until you master all the skills of a great chef. Remember to not overcook the meat, but start cooking pieces for guests who like it really well done, so they are all ready to serve at the same time. This timing skill does take a bit of practice, so doing is the way to learn.
Remember to balance out a successful barbeque with special sweets. Suggestions abound, but pavlova and strawberries with cream or ice cream is an example of an option.
And finally, remember your guests making sure that they enjoy not just the food, but the barbeque experience and the wonderful company. Lots of positive input, lots of questions and good fun, it is not just about food, but enjoy the food too. Have fun.
Author: Ronald Heron is a seeker for what is good living, which is a life of balance and harmony.