Now As The Schools Get Ready To Get Back To Termtime There May Be A Final Summer Event

The schools in the area return to termtime next week and it seems to be sod's law that the weather should improve

. Ever since the holidays started at the end of July, it's been overcast and generally rubbish. Not wet as such, but definitely not as hot as the false memories of summer would have us expect they ought to be.

I reckon that suppliers of meat have felt the pain due to the downturn in the bbq cooking chances. Judging by the number of food ranges which are specifically designed to be put on the bbq it's a pity when those who love outside cooking cannot do as much as they'd wish.

One of the best things about doing a bbq properly is making your own food. Making burgers is enormous fun. You must use fresh mince, never frozen, chuck in an amount of breadcrumbs, mix it all together to create a good sized ball and then stir in your selected ingredients which can be tomatoes, Worcester sauce, spices and whatever else you care to try. Messing about with other stuff, ratios and seeing what works and what doesn't is very satisfying.

The same is the case with marinades. By amending the oils used for the base, making them sharper with spices, seasonings, onions and other flavouring additives which may or may not work with the meats, is great fun. The oils also assist in the cooking of the meat since as they drizzle down onto the flame, whether from a gas bbq or charcoal bbq, the oil will explode with a flare which will help to seal the meat to hold the juices inside.

Something else to have a go at for the keen bbq anorak is sausages. If you purchase a sausage maker you can put all kinds of different cuts of meat, herbs, vegetables or anything else that comes to mind and mix it all up together. Whether to use beef, chicken, lamb or pork with the decision to make them singly or combinations of any or all together? Why not? How will it taste? Who can say? Give it a go, what's the worst that can happen?

Food hygiene is obviously a main concern. Cook too quickly and the exterior may absolutely be cooked, however if the inside is pink then unhappiness is often not far away. A gas bbq is more convenient to manage as it can be turned off if the food is becoming too hot on the outer parts. This is more difficult with a charcoal bbq obviously so the job for the chef must be keeping the food moving to make sure it cooks evenly all over.

Anybody who is enthusiastic about cooking on a bbq should have a good relationship with their butcher who can often suggest suggestions about choices of meat and what might work better on the bbq grill or have ideas about how it might cook better or what marinade would be ideal.

So if the weather holds into the weekend, which looks likely, just before the kids go back to school there is maybe one last chance to have a summer, roll out the gas bbq or charcoal bbq, whichever is you have and get the food on the fire and the beers in the chiller.

by: Jon Izzard

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