The balmy weather of Southern California offers opportunities for outdoor eating all year round. There is no doubt about it, fine weather is a prerequisite for the best BBQ in San Diego. Apart from the weather, the other elements of the perfect barbecue include lots of food, a charcoal grill and friends.
You can keep it simple, just you and the family, or you can invite a few dozen of your closest friends. Barbecues punctuate the summer months, especially on Memorial Day (May), Independence Day (July) and International Workers Day (formerly Labor Day, September). Father's Day, graduations and birthdays are also great excuses to have a barbecue.
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.
There is no such thing as too much food at a barbecue. Don't be shy about bringing a dish to someone else's barbecue. More likely than not, it will be appreciated. There is just something about fresh sea air and sunshine that brings out the voracious appetite in everyone.
When everyone has stuffed themselves senseless with meat, bread and salads, that is the time to bring out the desserts. Ice cream, jello and fruit salad all go down well at the end of the day. Don't forget the s'mores, the campfire delights that consist of two squares of chocolate melting on either side of a toasted marshmallow and held together with graham crackers. Alcoholic beverages are optional. If you are drinking, make plenty of water and soft drinks available and try to stick to low-strength beers when the sun is at its hottest.
You can keep it simple, just you and the family, or you can invite a few dozen of your closest friends. Barbecues punctuate the summer months, especially on Memorial Day (May), Independence Day (July) and International Workers Day (formerly Labor Day, September). Father's Day, graduations and birthdays are also great excuses to have a barbecue.
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.
There is no such thing as too much food at a barbecue. Don't be shy about bringing a dish to someone else's barbecue. More likely than not, it will be appreciated. There is just something about fresh sea air and sunshine that brings out the voracious appetite in everyone.
When everyone has stuffed themselves senseless with meat, bread and salads, that is the time to bring out the desserts. Ice cream, jello and fruit salad all go down well at the end of the day. Don't forget the s'mores, the campfire delights that consist of two squares of chocolate melting on either side of a toasted marshmallow and held together with graham crackers. Alcoholic beverages are optional. If you are drinking, make plenty of water and soft drinks available and try to stick to low-strength beers when the sun is at its hottest.
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