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.
A barbecue can be as simple as a few hotdogs cooked over an open grill for the family or it can be a major occasion. The summer months are punctuated with three traditional barbecue celebrations. These occur on Memorial Day in May, Independence Day in July and, finally, Labor Day, or International Workers Day, which is observed in early September.
In many families, the father takes the lead when it comes to outdoor cooking. He who can barely butter toast indoors is suddenly a television chef when it comes to presiding over the grill. This is especially true when it comes to actually lighting the barbecue. Easily accomplished by drenching charcoal briquettes in special fluid and then tossing a match, this rarely works the first time.
Barbecues make great "coming out" parties for those new marinade recipes you have been working on perfecting. Steak, chicken, fish, even vegetables can be marinated. Experiment with hot dogs and hamburgers for some low-budget family taste tests. There are few things better in this world than a potato wrapped in foil and then baked directly on the hot charcoals.
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.
Garlic bread is another food that is best when made outdoors. Mix your finely chopped garlic with butter, low-fat spread or margarine early in the morning and allow the flavors to mingle. Slice baguettes lengthwise and then cut into individual portions, then slather with the garlic/butter mixture. Place butter side down on the grill and wait for the heavenly smells. Serve when lightly charred.
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.
There's always room for jello, fruit salad and/or ice cream. Fresh lemonade, iced tea and light fruit juices go well with barbecue food and sunshine. Place jugs of ice-filled water decorated with mint sprigs or lemon slices. When the sun goes down, if you are so inclined, you can break out the beer. Don't forget the s'mores, those delectable campfire snacks made with toasted marshmallows tucked in between squares of chocolate and graham crackers.
A barbecue can be as simple as a few hotdogs cooked over an open grill for the family or it can be a major occasion. The summer months are punctuated with three traditional barbecue celebrations. These occur on Memorial Day in May, Independence Day in July and, finally, Labor Day, or International Workers Day, which is observed in early September.
In many families, the father takes the lead when it comes to outdoor cooking. He who can barely butter toast indoors is suddenly a television chef when it comes to presiding over the grill. This is especially true when it comes to actually lighting the barbecue. Easily accomplished by drenching charcoal briquettes in special fluid and then tossing a match, this rarely works the first time.
Barbecues make great "coming out" parties for those new marinade recipes you have been working on perfecting. Steak, chicken, fish, even vegetables can be marinated. Experiment with hot dogs and hamburgers for some low-budget family taste tests. There are few things better in this world than a potato wrapped in foil and then baked directly on the hot charcoals.
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.
Garlic bread is another food that is best when made outdoors. Mix your finely chopped garlic with butter, low-fat spread or margarine early in the morning and allow the flavors to mingle. Slice baguettes lengthwise and then cut into individual portions, then slather with the garlic/butter mixture. Place butter side down on the grill and wait for the heavenly smells. Serve when lightly charred.
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.
There's always room for jello, fruit salad and/or ice cream. Fresh lemonade, iced tea and light fruit juices go well with barbecue food and sunshine. Place jugs of ice-filled water decorated with mint sprigs or lemon slices. When the sun goes down, if you are so inclined, you can break out the beer. Don't forget the s'mores, those delectable campfire snacks made with toasted marshmallows tucked in between squares of chocolate and graham crackers.
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