Dan's Papers - June 29, 2007 - The Ultimate BBQ

There's something about summer that makes people want to cook meat outside. It has become a passion, an obsession in this country. People simply must have their share of squeezing into crowded picnic tables. They have a sudden urge to neglect all their perfectly good metal silverware in favor of plastic cutlery and paper plates. Of course you only have to go to one really great barbeque to understand why they have such an effect on people. When done right, a barbeque can become that one special event of the summer that will be talked about well into December.

As with most things, the first point of consideration is location. Luckily barbeques lend themselves to a variety of location options. The beach is always a picturesque locale. The sand and surf provide entertainment, especially if you are looking for a way to occupy children that may be attending. Stage a sandcastle building competition for the kids to keep them happy and busy while the burgers are cooking. Or maybe, in continuance with the beach theme, you'd like to forego the standard hamburgers in favor of fish or another seafood. Shrimp kabobs are always a hit. Sweeten them up with a summery, beach-inspired fruit like mango or pineapple chunks. But before you start grilling, check with the town and village codes for regulations on beach parties and bonfires.

There are other locations designed for barbeques. Many public parks have grills available for use. These are almost always charcoal grills - so don't forget to take along a bag of charcoal and a fire starter. (When using charcoal, choose mesquite over briquette, as the latter is often soaked in a lighter fluid-like substance that the food will pick up. Likewise, use an electric fire-starter rather than lighter fluid.) Parks usually offer the benefit of a nearby baseball diamond for a friendly game of softball or simply an open field for a serious game of Frisbee. These activities keep kids and adults alike entertained while the food cooks and also serves as a nice way to work off some of those calories after an afternoon of eating.

Public parks, however, can be crowded, especially on weekends and holidays. That is why sometimes the best barbeque location is your very own backyard. This is perhaps the secret to barbeques' popularity. Go no further than your own deck. Your whole kitchen, with all of its tools and goods, is a just a few steps away. And, for that matter, so is your own bathroom. Another attractive thing about holding a barbeque in your own backyard is that you can invite as many people as you like without having to worry about squeezing them around your dining room table. If you plan on hosting several large barbeques throughout the summer, you may want to invest in a second picnic table or a few card tables. If you are inviting your next- door neighbors, ask if you can borrow their picnic table for the day.

Of course, what's on the table is always of the foremost importance. There are, of course, the basic burgers and dogs. Cheeseburgers can be played up with a selection of gourmet cheeses to replace the basic cheddar or American. Grilled onions and mushrooms will also add extra flavor and extra points with your guests. Offer spicy, international or specialty mustards to dress up standard hot dogs.

During the actual grilling, sauces can spice up, dress up, sweeten or embolden any meat you may be cooking. Generally, lighter sauces go best with delicate meats. Fruit juices like apple, cranberry or white grape go well with delicate meats like fish or poultry. Pork can handle stronger flavors like apple cider or red wine vinegar, which can be made into a sauce with oils such as peanut or sesame. Beef is bold meat that needs a sauce to match. Beer and red wine work well. When choosing a sauce, beware of tomato based ones as they can burn easily.

Don't limit yourself to the standard meats. For daring barbeques, look into serving an offbeat meat like buffalo, ostrich or venison. On the other hand, vegetarian guests can still enjoy cookouts to the fullest with grilled tofu or an assortment of veggie burgers and vegetable kabobs.