Residents of California enjoy balmy, warm days and nights nearly all year long. That is what makes the best BBQ in San Diego such a popular social occasion. At its most simple, a barbecue is just meat grilled over hot charcoal and washed down with a beer or to and eaten outside.
You can keep it simple, just you and the family, or you can invite a few dozen of your closest friends. Barbecues punctuate the summer months, especially on Memorial Day (May), Independence Day (July) and International Workers Day (formerly Labor Day, September). Father's Day, graduations and birthdays are also great excuses to have a barbecue.
Dad usually presides over the family barbecue, often dressed in a silly apron and a chef's hat. Sometimes, when the adults get involved in talking and drinking, the kids can take over the barbecue, kindly and deftly keeping everyone's plate topped up. This is safest after the flame has died down and the coals have developed a white, ashy coat. This is the perfect time to add the meat to the grill.
Barbecues offer a perfect opportunity to test drive your marinade recipes on your nearest and dearest. This applies to fish and chicken as well as all types of steaks. If it is too hot or you are too busy to make a production of it, you can still fire up the grill to heat up simple hot dogs and hamburgers. Vegetarians/vegans need not feel left out. There are plenty of recipes for char-grilled vegetables. Baked potatoes are no better than when they are covered in foil and placed directly in with the coals underneath the grill.
Barbecues are also a good time to break out all those summer salad recipes you have been reading in the magazines at the hairdresser. Bean salad, potato salad, macaroni salad, all are popular and everyone has their own particular twist to the mix. Green salads offer a great platform on which to show off your gardening prowess.
This is the perfect time to eat fresh-grilled garlic bread. Simply slice a baguette lengthwise and then into individual portions. Slather with butter or margarine that has been mixed with fresh garlic and left to mingle all day. Place the bread butter-side-down on the grill and leave for a few minutes, until there is a pleasing grill pattern on the buttered side of the rolls.
They say you can never be too rich or too thin. Nor can you have too much food at a barbecue. There is something about a warm summer breeze that stimulates the appetite. Make sure you have plenty of potato chips, dips and crudites to keep guests occupied while the men folk are grunting and arguing about the best way to light the barbecue.
When everyone has stuffed themselves senseless with meat, bread and salads, that is the time to bring out the desserts. Ice cream, jello and fruit salad all go down well at the end of the day. Don't forget the s'mores, the campfire delights that consist of two squares of chocolate melting on either side of a toasted marshmallow and held together with graham crackers. Alcoholic beverages are optional. If you are drinking, make plenty of water and soft drinks available and try to stick to low-strength beers when the sun is at its hottest.
You can keep it simple, just you and the family, or you can invite a few dozen of your closest friends. Barbecues punctuate the summer months, especially on Memorial Day (May), Independence Day (July) and International Workers Day (formerly Labor Day, September). Father's Day, graduations and birthdays are also great excuses to have a barbecue.
Dad usually presides over the family barbecue, often dressed in a silly apron and a chef's hat. Sometimes, when the adults get involved in talking and drinking, the kids can take over the barbecue, kindly and deftly keeping everyone's plate topped up. This is safest after the flame has died down and the coals have developed a white, ashy coat. This is the perfect time to add the meat to the grill.
Barbecues offer a perfect opportunity to test drive your marinade recipes on your nearest and dearest. This applies to fish and chicken as well as all types of steaks. If it is too hot or you are too busy to make a production of it, you can still fire up the grill to heat up simple hot dogs and hamburgers. Vegetarians/vegans need not feel left out. There are plenty of recipes for char-grilled vegetables. Baked potatoes are no better than when they are covered in foil and placed directly in with the coals underneath the grill.
Barbecues are also a good time to break out all those summer salad recipes you have been reading in the magazines at the hairdresser. Bean salad, potato salad, macaroni salad, all are popular and everyone has their own particular twist to the mix. Green salads offer a great platform on which to show off your gardening prowess.
This is the perfect time to eat fresh-grilled garlic bread. Simply slice a baguette lengthwise and then into individual portions. Slather with butter or margarine that has been mixed with fresh garlic and left to mingle all day. Place the bread butter-side-down on the grill and leave for a few minutes, until there is a pleasing grill pattern on the buttered side of the rolls.
They say you can never be too rich or too thin. Nor can you have too much food at a barbecue. There is something about a warm summer breeze that stimulates the appetite. Make sure you have plenty of potato chips, dips and crudites to keep guests occupied while the men folk are grunting and arguing about the best way to light the barbecue.
When everyone has stuffed themselves senseless with meat, bread and salads, that is the time to bring out the desserts. Ice cream, jello and fruit salad all go down well at the end of the day. Don't forget the s'mores, the campfire delights that consist of two squares of chocolate melting on either side of a toasted marshmallow and held together with graham crackers. Alcoholic beverages are optional. If you are drinking, make plenty of water and soft drinks available and try to stick to low-strength beers when the sun is at its hottest.
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