‘Tis the Season – Take the First Step Into Backyard Grilling

Note: This article is hosted here for archival purposes only. It does not necessarily represent the values of the Iron Warrior or Waterloo Engineering Society in the present day.

Good Afternoon Sexy Readers!

Summer is now in full swing (so duck?) and you know what that means!

Yes, you were right my most intelligent and attractive readers, it’s barbeque season. So what? You might ask.  Well, there are few better ways to get into the summer spirit than having a backyard BBQ with a dozen good friends.  Cold drinks, golden sunshine, and the sizzle of succulent meat and veggies on the BBQ makes the hours just fly by.  So what do I need to BBQ like a champion grillmaster?! You exclaim (with a question mark).  Fear not my sexy reader, grilling and barbecuing foods might be daunting at first, but really it’s very easy to become a top backyard chef.

To start with, you’re going to need a barbeque. You can use charcoal or gas, and while this debate is ‘hot’ amongst pro grillers, what you really need to know is that for beginners, the propane BBQ is a good place to start.  Propane or natural gas grills allow a greater range of control over your cornucopia of grill options, and they’re not as much work to set up and clean, which is a real bonus when you’re partying with your friends, or in a bit of a hurry because your assignment is going to be late.   You’ll also need tools like a brush, tongs, a spatula, and a knife.   These should be metal so that they don’t melt. Also a good thing to have if you’re a new griller is a meat thermometer. This will let you know when your meat is finished.  Remember, there is a difference between barbecuing and grilling. Barbecuing involves lower, indirect heat and grilling involves intense, dry, direct heat.

Contrary to popular practise, cooking food isn’t about cooking things as fast as possible as hot as possible. Gas grills come with adjustable heat settings for a reason. First, put some drinks in the fridge to cool down. Then move on to turning on your barbeque. For meats, select a high temperature for the first few moments to sear the surface of the meat and lock in flavor (grill the outside). Once you’re done this, a medium-high temperature will prevent the outside of your meat from burning (barbecuing). Marinating your meat can be a key aspect to grill flavor, but in lieu of space, I’ll let you discover them for yourself (a quick marinade takes less than an hour!).  Fruits and vegetables can be wrapped in foil and put on a medium heat side of the grate for the majority of the cooking process, but they take a bit longer than meat, so set these up earlier, or grilled direct. Get creative when you’re choosing non-meat options: eggplant, mushrooms, peppers, apples, pineapples, pears, potatoes and even pizza are common to see.  Finally, grilling oil is important for meat and veggies. Don’t forget to oil your grill surface with a brush before putting down veggies or good cuts of meat so it doesn’t stick too much and the flare ups don’t get out of control (you shouldn’t have uncontrolled flaring going on, since burned meat and veggies aren’t very tasty).

Meat is a hard thing to choose for the grill. Not because it’s difficult to make, but because there are so many options!

Beef, Chicken, Pork, Buffalo, Sheep, Venison, Duck, Salmon, Trout and many more options are all easily purchased at your local butchers, and taste great on the grill. If you are in doubt, any butcher worth his apron knows a recipe or two, and they always love to share (or just check online for fantastic grill and BBQ recipes). This is also where your thermometer will come in handy (they cost about 4 dollars). If you can’t decide which meat you want to make, make them all!  Personally, I have had the opportunity to simultaneously sample BBQ Beef, Chicken, Pork, and Venison (deer). Eating a skewer of 4 meats at once creates such a contrast of meaty flavors, the only way to describe it is with tears.  The transition from 4 meats back to 1 will not be an easy one, and so care should be taken not to overload your senses or your guests taste palettes. This one should only be attempted by the meatiest meat lovers there are.

And so my sexy readers, I leave you to your grills and BBQ’s. If you want more information, check out summer sizzlers, they have many good recipes for meats, veggies and more.

Until next time,
Stay Sexy.

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