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Gourmet Barbeque At Home
by Vincent Burkett
http://www.yahoo.com
Barbecue isn~t just about burgers and ribs anymore.
Backyard cooking is taking on more a gourmet look all the
time. As new foods are being tried on the barbecue, many
are becoming excited just thinking up tasty new recipes to
cook over the coals or gas grill.
Probably the most overlooked item in barbeque meals is the
side dish. Most people drag out the plain old potato salad
and cold slaw ~ while these dishes may be delicious and
certainly hold a favourite spot in many hearts, you can
also add some variety to your menu by preparing vegetables
on the grill. The key to successfully grilling vegetables
is to prepare a marinade to keep the vegetables moist and
flavourful. Some of the best marinades are a simple sweet
and sour sauce, an Asian themed marinade with a hint of
sesame oil, or an old standard, a honey mustard glaze.
If you prefer your vegetables to be a little more simply
prepared, the best solution may be a tin foil package. By
adding fresh vegetables (such as red onions, peppers,
mushrooms, or potatoes) in a tin foil packet to the grill,
you can have perfectly prepared vegetables. Just add a few
pats of butter and maybe an ice cube to the packet. The
butter will flavour the vegetables and the ice will provide
enough moisture to gently steam the vegetables. For even
more flavour, add some minced garlic, or some herbs or salt
and pepper. Just take the packet off the grill and
transfer the contents to a bowl and you have an instant
crowd pleaser.
Most barbeques ignore vegetarians completely, focusing on
meat dishes. But there are a number of vegetarian dishes
that can be prepared on the barbeque grill and are sure to
please both the meat and non-meat eaters. One example is
grilled portabella mushrooms. Simply marinate the
mushrooms in balsamic vinegar and olive oil. Place the
mushrooms on the grill for several minutes and you~ll have
a delectable treat. This dish is a great side dish, or
with the addition of a little garlic and some watercress,
maybe a little mayo, you quickly have a flavourful,
meatless burger.
There is probably no tastier way to prepare fish than on
your backyard barbecue. Salmon and halibut steaks work the
best as filets are flaky and will break over the grill. One
especially tasty marinade for these delectable fish is
sweet soy. In a small pot, combine olive or sesame oil, soy
sauce, and brown sugar. Cook over medium heat until the
sugar is dissolved. Marinate your fish (really super on
halibut) for around 20 minutes, and baste as you grill.
Don~t be afraid to experiment your way into being a gourmet
barbecue pro. You just need to let those creative juices
flow and think outside the box. Remember that you don~t
have to confine barbecuing to summer, you can barbecue all
year round. Bookstores are filled with books to help you
come up with wonderful ideas for barbecuing side-dishes,
and making great marinades, as well as dressings.
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