What You Should Know About The Charcoal Barbecue

You've looked at the weather prediction, it is looking good and a hot summer is certainly on the way! The best way to enjoy yourself in the fast arriving sunny spell is with some cool outdoor dining with the latest charcoal barbecue. There are some points to deliberate when selecting your new outdoor cooking equipment, not least what fuel you need to use; do you want a charcoal barbecue or a gas barbecue? When looking at a charcoal barbecue, there are many shapes and sizes available, from the fold-flat barbecues that give great portability to bigger barbecue units on wheels, which can be positioned anywhere in your gardens.
The most inexpensive charcoal barbecues are the pack of aluminium foil trays, including charcoal and lighter paper; you can purchase from your local garage or supermarket. These throwaway, instant BBQs can be used for small-scale outdoor cookery, whilst being extremely low-priced, they are very bad for the environment, burning the section of ground you are cooking on and giving very erratic results - you can possibly just about cook a couple of sausages before the heat disappears! I would not recommend this type of charcoal barbeque if you want to make your barbecue party a success, the finest barbecue cookery is created on the superior quality barbecue grills which give a more even heat dispersal and don't ignite the area of land where you are sat about to eat!
In the world of charcoal barbecue grills, there are many alternatives on offer. Before you invest in your new charcoal bbq, step back and think about some of the following aspects: How big is your budget? What number of people do you want to cook for? How large an area is available in your garden? Would you like to take the barbecue grill out with you - there is nothing better than doing a bit of al fresco cookery at the local park or down at the beach. The most common barbecue fuel is charcoal, it is inexpensive to buy and is more convenient to use in portable BBQs that you can carry with you on holiday excursions. If you think the practice of igniting charcoal, using lighter fluid, singeing your eyebrows whilst standing in a haze of smoke waiting for the barbecue to warm up, too much like hard work; you may possibly want to think about a gas barbecue. A number of serious barbecue cooks deem this to be cheating but gas barbecues can give more controllable, constant heat by just the push of a switch, making sure that your food is cooked flawlessly.

By Keith R Scott
To find the latest charcoal barbecue grill please visit my website: http://www.charcoal-barbecue.co.uk/

Article Source: http://EzineArticles.com/?expert=Keith_R_Scott

Lamb Kebabs - Indian Style

After having spent 3 months volunteering in Sri Lanka earlier this year I love all things spicy!
Having a barbecue is a perfect excuse to eat spicy food. These lamb seekh kebabs are just fabulous and will get your guests taste buds zinging with pleasure.

Lamb Seekh Kebabs

1lb or 500g minced lamb
1 small onion - chopped very finely in a food processor if possible
3 cloves garlic - peeled and crushed
1 red chilli - seeds removed and very finely chopped
1 tbsp curry powder
1 tsp paprika
1 egg beaten
a sprig of fresh coriander
a generous addition of salt and pepper

1. Thoroughly mix all the ingredients together by hand in a large bowl.
2. Divide into 8 portions.
3. Roll each portion into a sausage shape and then push a skewer down the middle and press the meat around the skewer firmly.
4. Chill for at least 30 minutes in the fridge.
5. Remove from the fridge and place on the pre-prepared barbecue once the coals are white and not flaming.
6. Turn regularly and cook for about 20 minutes. Check the inside is cooked thoroughly before serving.

This is so easy to prepare and will taste great. Serve with fresh salad and mango chutney.

Enjoy!!

Barbecued whole salmon

Well it was my sisters 50th birthday at the weekend and we had a lovely party. One of the dishes was a whole salmon which is really very easy to cook and incredably cheap considering the number of people it can feed. I'll give you the details below and as its now really warming up I expect the Barbecues to be out this week.

1 Whole Salmon, 1 Lemon, 1 Lime, Handfull of mixed herbs (thyme, rosemary, parsley), olive oil, salt and pepper.

1. Have your fishmonger gut and scale the fish.
2. Rinse out the fish and lay on a large piece of double layer foil that you have first brushed with olive oil.
3. Place slices of lemon and lime and springs of herbs in the cavity and all over the fish skin.
4. Drizzle with olive oil and grind some salt and pepper over the fish.
5. Seal the foil tightly around the fish to form a completely enclosed package.
6. Place the fish on a medium hot barbecue not directly above the coals, ie fish on one side and coals on the other.
7. Put the lid on the barbecue.
7. Turn carefully a couple of times during cooking.
8. Cook for 50 minutes then remove and allow to rest in its foil parcel for an hour.
9. Carefully open the foil parcel and transfer the whole fish to a serving dish.

The fish will be beautifully succulent and tasty. Serve with a simple green salad and some crusty bread.