"It is better to have burnt and lost, than never to have barbecued at all" - William Shakespeare
Barbecue is probably the world's oldest cooking method. It has come a long way from the traditional pit BBQ that originated in the Caribbean to the great Indian tandoor. Australians have taken to the 'barbie' with great gusto. It is a fun and fiery way to eat hearty and stay snug, perfect on a nippy night or for a breezy brunch. For your next BBQ party, we show you how to do it right.
First things first, preheat the barbecue before you start cooking. While the grill is hot, clean it and then oil the bars of the grate when it is time for cooking. This will ensure that your meat doesn't stick to the grill and you'll get those grilling impressions. Also, have a sharp blade at all times for dicing and slicing. A spray bottle with water near the grill is a must, in case of flare-ups.
While cooking meat, avoid piercing it with a fork or prongs as the juices will escape, making the meat drier and less flavorful. Instead, use a spatula or tongs to move and flip your food. The same goes for leaner proteins like fish. If you are using chicken with the skin, rub the outside with a little butter or oil and then lightly season it. It'll give the chicken a nice and crispy texture.
Barbecues are not just about meats, there are plenty of options for vegetarians too. Potatoes, cherrytomatoes, bell peppers, sweet potatoes are great on the grill. Before they hit the BBQ, toss them with a light coating of oil, sprinkle some seasoned salt and wrap in aluminum foil. When using onions and eggplant, you should cut them into thin circles for a crispier outside.
An important thing that you must pay attention to is the marinade. Do not rely solely on the BBQ sauce, experiment with different types of marinade, seasonings and rubs to make your grills stand out like teriyaki sauce or garlic and herb marinade. Add a little wine or beer to your standby sauce. No matter what type of marinade you choose, try to get the meat in the mixture at least 24 hours ahead of time. Time to stoke your grill and know that it is no sin to get sauce on your chin! We've rounded up our best barbecue recipes.
1.Guilt Free BBQ Chicken - Recipe by Chef Seema Chandra
For all those counting calories, this recipe is just the ticket. Chicken is marinated in a homemade BBQ sauce and grilled.
2.Reshmi Tikka- Recipe by Chef Aditya Bal
The creamy texture and the tenderness of the chicken, makes this one of the most popular Indian kebab recipes.
3.Paneer Afghani - Recipe by Chef Niru Gupta
In this scrumptious recipe, tender pieces of paneer are grilled golden on a tandoor with spices galore.
4.Bhunne Besan Ka Murgh Tikka - Recipe by Chef Meraj Ul Haque
Explore a burst of flavors with this recipe that uses a lovely marinade of yogurt, besan, garam masala, cumin powder and tandoori masala.
5.Mutton Shashlik - Recipe by Chef Niru Gupta
The word 'shashlik' actually means skewered meat. Also, it is traditionally grilled cooked on a type of grill called mangal.
6.Mix Vegetables and Cheese Skewers- Recipe by Chef Aditya Bal
Surprise all by serving a medley of exciting spices and a mix of vegetables.
7.Lahori Raseelay - Recipe by Team Pakistan
The juiciest of all kebabs, Lahori raseelay are made with minced chicken. Served with tamarind-plum chutney to balance the flavours.
8.Cottage Cheese Souvlaki - Recipe by Chef Vicky Ratnani
Souvlaki is a popular Greek fast food that consists of meat and vegetables grilled on a skewer. This vegetarian version with cottage cheese can brighten up by any BBQ party.
9.Seekh Kebab with Seb Pyaaz ki Chaat - Recipe by Team India
Seekh kebabs are the ultimate party snacks. Made with minced meat and spices, you can use them as starters or as a filling in a roll. Served with a zingy apple and onion chutney.
10.Tandoori Chicken - Recipe by Chef Aditya Bal
This one's a classic and an absolute crowd pleaser. Chicken marinated in ginger, curd, lime and plenty of spices, grilled and garnished with lemon wedges and onion rings.