Barber queues or Barbie Queues

Hi bloggers

I thought I'd make a statement about that summer event we all love.

Cooking outside or the barbecue. this sometimes results in that special cuisine where the meat looks like and tastes like a charcoal briquette on the outside whilst still being raw or frozen in the middle. with a little knowledge we may be able to avoid this part of it all.

Firstly we need to establish what it is we are talking about:

This is a chicken barber queue

Whilst this is a Barbie Queue, albeit queueing for a BBQ.

The real thing is a barbecue or BBQ, and describes a method of cooking that we have come to know and love over here in the UK

http://en.wikipedia.org/wiki/Barbecue

The apparatus can be purchased from just about anywhere these days and can be Gas, wood, or charcoal powered and can be as simple or as complicated as you like. you can get one from any DIY store or from specialist shops such as the one below.

http://www.thebbqshop.co.uk/

Or alternatively, you can make your own from an old oil drum or something similar.

http://bbq.about.com/cs/buildinggrills/a/aa051698.htm

Once established, you now need something to cook and just about anything can be barbecued if you prepare right, even cheese (Haloumi).

http://www.gomestic.com/Cooking/Tips-to-Make-Your-Summer-BBQ-a-Success.93851

Another great institution is the Marinade and / or Barbecue sauce. These can be bought ready prepared from any supermarket whilst a lot of guys nowadays prefer to make their own to their on "secret recipe".

Me I like to Jerk my Chicken (don't we all fellers?), and as I'm sure you already know bloggers jerking is a West Indian term for a hot spicy marinade and sauce.

http://www.bbc.co.uk/food/recipes/database/jerkchicken_10680.shtml

http://bbq.about.com/od/pulledporkbarbecuerecipe/Pulled_Pork_Barbecue_Recipes_Recipes_for_making_Real_Pulled_Pork.htmpes_for_making_Real_Pulled_Pork.htm

All of these are best cooked over a low heat ie over a bed of charcoal when the flames have really died down as the sugar in the marinade tends to blacken and char too quickly otherwise, befor the meat has a chance to cook thoroughly.

However once you've drank half your own body weight in Lager or white lightning, who cares?

Have fun bloggers!

Looking forward to the smell of success

talk soon

Stevie T