Today is the first official day of summer; we’re BBQing. It’s the perfect day for it – the sun is shining, and there’s not the slightest threat of rain (though I don’t trust British weather reporting agencies that much, ha ha). Even the temperature is whispering promises to remain reasonable, so… we shall see!
We are, of course, celebrating the fourth of July. This is my second annual BBQ with another ex-pat friend and her husband, and we’re always glad to have them. It’s not really about patriotism, mind; there are no fireworks, no accolades heaped upon our land of origin. It’s just an excuse for companionship, which really… aren’t most things? It will definitely be appreciated today; I need cheering up after someone randomly decided yesterday that I needed their ‘wisdom’, thereby kind of ruining what was otherwise one of the best days I’ve had in months. I’ll be fine in a few days once I manage to get down from the ceiling (the joys of anxiety issues!), if only because I’m almost too mad to be mad right now. *laughs* But really – why are there always people who think that their unwelcome and unsolicited advice is ever permissible? That’s the height of bad manners to me, but I admit – that could just be me.
Anyways, back to BBQness. Being a Texan by birth, I need a little BBQing to get me through life. We’re sticking to the basics – burgers and sausages. We’re not going overboard with sides; there’s going to be some finger food, chips/crisps, and guacamole, but I think that’s the extent planned (unless our guests are bringing more than cider – we shall see!). I’m not a huge fan of cole slaw or potato salad, so that wipes out the ‘important’ American side dishes. And as there’s only four and a half of us, there’s really only so much you can really do anyways.
It also makes me think of ‘real’ BBQ – barbeque. I’ve been thinking of shredded meat lovingly basted in sauce and slapped in a plate or in a bun; it is the tasty. My mother would probably claim I am a bit of a philistine, because I don’t like it propre, which is vinegary, and pork. I like it a bit ketchupier on beef, but not as far gone as pouring generic squeezy-bottle sauce on meat and calling it done (though having said that, I loved this stuff when I worked at Subway a gazillion years ago). I’m going to have to pester my expert friends for some ideas, but yeah… I think that I need to learn how to make it.
For now, company is nigh, so I should probably run around panicking, even though everything that needs doing for the exact second is already done. 😉
Enjoy your BBQ, it sounds like a grand time! We are also heading to a BBQ this afternoon with some friends before Brad’s parents arrive tomorrow and the next week is spent with them. I love a good picnic/BBQ.
I also hate unsolicited advice, it leaves me in quite the sorry state. I have been known to do it to others on occasion but I really do make a conscious effort not to. Sometimes my mouth/fingers work faster than my brain though and it never ends well. I really don’t understand the people who regularly give their advice when they know it’s not welcomed, especially if they know the recipient will definitely not take it well.
That’s exactly it – I don’t know anyone that responds well to unsolicited advice, so I don’t know why anyone thinks it wise. I sometimes wonder if there is an element of compulsion; I DO know there is/was a level of delusion at one point.
And the BBQ is going well, thank you. 😀
On the subject of BBQ bastes, I’m obviously not American, but I do have a very tasty sticky marinade recipe, which you may (or may not, up to you) want to have a go with.
1 tsp mustard powder
1 tsp nutmeg
1 tsp salt
1 tsp ground cumin
you could add in some pepper here too, obviously I don’t, but that’s just me – I’d suggest a tsp as well
2 tbsp of dark brown sugar
2 tbsp of virgin olive oil
1 tbsp of lemon juice (or orange if you want to go a slightly sweeter route)
whizz together all of the above in a blender, pour into a plastic bag and add the meat to the bag, squiding so that the entire surface of the meat is in contact with the goo and then seal the bag and put it in the fridge for at least overnight, but preferably 24 hours, before retrieving and barbecueing. If there’s any goo left in the bag, this can be used as a baste 🙂
That sounds like a great place to start – thanks for sharing!
*squidging, not squiding