Now As The Schools Prepare To Return To Termtime There May Be A Last Summer Do
The schools locally return to normal next week and it seems to be entirely predictable that the weather should take a turn for the better. Ever since the holidays started at the end of July, it's been cloudy and largely miserable. Not wet as such, but absolutely not as hot as the false memories of summer would have us demand they ought to be.
I reckon that suppliers of meat have felt the pain because of the downturn in the bbq cooking opportunities. Going by the number of food ranges which are specially designed to be put on the bbq it's a pity when those who love outdoor cooking cannot do as much as they'd wish.
One of the best things about having a bbq properly is making your own food. Making burgers is terrific fun. You need to use fresh mince, never frozen, throw in a load of breadcrumbs, mix it all together into a big ball and then stir in your favourite ingredients which can be tomatoes, vinegars, spices and anything else you care to try. Experimenting with different things, amounts and finding out what works and what can be left out is very satisfying.
The same is true with marinades. By amending the oils used for the base, making them sharper with spices, seasonings, garlic and other flavouring additives which could or might not work with the meats, is enormous fun. The oils also aidhelp in the cooking of the meat as as they drizzle down onto the fire, whether from a gas bbq or charcoal bbq, the oil will explode with a flare which will help to seal the meat to hold the juices inside.
Something else to attempt for the dedicated bbq anorak is sausages. If you get hold of a sausage maker you can put all kinds of different cuts of meat, herbs, vegetables or whatever else that is brought to mind and mix it all up together. Whether to use beef, chicken, lamb or pork with the choice to make them singly or combinations of any or all together? Why not? How will it taste? Who can say? Have a go, what's the worst that can happen?
Food hygiene is naturally a main concern. Cook too fast and the outer parts can absolutely be cooked, however if the inner is pink then trouble is often not far away. A gas bbq is easier to manage as it can be turned off if the food is becoming too hot on the exterior. This is harder with a charcoal bbq obviously so the skill for the chef must be keeping the food moving to be certain it cooks evenly all over.
A person who is keen on cooking on a bbq should have a good relationship with their butcher who can frequently give suggestions about cuts of meat and what might work better on the bbq grill or have tips about how it might cook better or what marinade would be best.
So if the climate remains into the weekend, which looks likely, just before the children go back to school there is perhaps one last occasion to have a summer, roll out the gas bbq or charcoal bbq, whichever is your choice and get the food on the surface and the beers in the fridge.
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