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What Makes a Super BBQ

August 20, 2011
by

As a recent graduate my last BBQ before today was a student BBQ. Today however I went to my first ‘real world’ BBQ and the contrast between the two was stark. Let me start with what I’d expect to see when I turn up at a student BBQ and to make it even easier I’ll do it in bullets:

  • The BBQ: Almost always disposable or makeshift (mine fell into the latter).
  • The Meat: Frozen value bumper packs of poor quality sausages and burgers which rarely deviate from this couple unless the bumper pack includes some other ‘things’.
  • The End Result: Black.
  • The Side Dishes: Coleslaw and if you’re really lucky a pot of shop bought mayonnaise potato potato salad.
  • The Bread: Far too much bread.
  • The Alcohol: Always bring your own, served in plastic cups and often poor cooling facilities.
  • Dessert: Sorry what?
  • The Ambience: Lively, bursting with laughter and overflowing with dancing juice.
Now onto today’s feast of a BBQ:
  • The BBQ: Two of them, roaring there in all their glory, burning white coals the perfect distance from the meat.
  • The Meat: A great range of high quality and well marinated meats served in all shapes and sizes, for example spice infused lamb kebabs or marinated chicken and pepper kebabs.
  • The End Result: Hot, succulent, juicy and spilling with flavour.
  • The Side Dishes: A feast of fresh and organic fruit, salad and vegetables, picked earlier that day from the local allotment. All the side dishes were home made, hand crafted and spread across the long buffet table.
  • The Bread: Fresh crusty French baguettes and soft cheese topped rolls.
  • The Alcohol: Perfectly cooled between 3-5 degrees Celsius, constantly flowing, provided quite literally ‘on the house’ and of high quality, such as Crabbies alcoholic ginger beer and Pimms with all the trimmings.
  • Dessert: Just like the side salad another glorious buffet only this time fruity, chocolatey, home made and served with a lot more sugar.
  • The Ambience: Softly glowing fairy lights, hand sewn bunting and varied topics of conversation.

Eaten Today:

08.45 Bran Flakes with Raisins, Cashew Nuts, Goji Berries.
10.10 Toast x2
13.20 Tuc Biscuits x4
14.50 Chilli Halloumi Roll with Cucumber and Tomatoes
16.15 Chicken Kebabs, Lamb Kebabs, Fiery Cous Cous, Tomato, Cucumber and Feta Salad, Onion Bhaji
19.40 Raspberry & Cointreau Tiramisu, Chocolate and Coffee Gateaux, Raspberry & Crabbies Alcoholic Jelly, Apple Tart, Raspberry and Almond Brownie.

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