Kathy Murphy -- owner of Ranch Hands BBQ, a catering company specializing in barbecue -- talks about her list of steps for planning the perfect barbecue party. - Decide on the menu. Go with something you know, or consult with some barbecue cookbooks to try something more adventuresome. Don't forget that there are many vegetarians in today's society. Find out whether any of your guests are vegetarians, and prepare a complementary vegetarian entree and vegetable side-dishes to go with your barbecued meats.
- Compile a thorough grocery list (figure A). Make sure you allow for sizeable enough portions so that you don't run short on food for the number of guests you're inviting. For a meat entree, a reasonable guideline is 1/2 to 3/4 pound of meat per person.
- Plan your event based on a timeline (figure B). This will help you to plan your preparations and cooking so that your dishes aren't finished too early (risking that they'll be cold by the time they're served) or too late (keeping your hungry guests waiting). It will also help you be a more relaxed host so that you're not frantically making last-minute preparations or changes of plan.
- Once you've done your grocery shopping and purchased all the necessary items on your list, begin preparing your foods for cooking. Once you've readied your foods for the grill, cover their containers or dishes using plastic wrap or aluminum foil to avoid contamination prior to cooking.
Safety alert: When preparing meats, and especially if you're serving chicken, avoid cross-contamination. Chicken is especially susceptible to bacterial contamination. Prepare it separately -- using a separate cutting board and cooking utensils -- from other meats or vegetables. Keep it refrigerated before cooking, and don't delay cooking it for a long time once you've begun marinating or preparing it. With preparation of any meats, clean utensils, cutting boards and counter surfaces thoroughly after each use. Keep a sink full of soapy water, with a small amount of bleach added, for washing your hands periodically as you cook. Keep a container of soapy water or disinfectant cleaner near your barbecue grill for cleaning utensils and surfaces. - Set up your barbecuing and outside-entertaining area for good traffic flow, and provide ample room and seating for guests. Select an open, out-of-the way area for your grill and food-preparation area so that you'll have good access as you cook -- with minimal obstacles or traffic (figure C). Keep your foods, sauces, seasonings and cooking accessories close to your grill for easy access (figure D). Keep uncooked foods covered until they are ready to be put on the grill.
- Keep in mind the cooking time needed for the dishes you're preparing, and start your grill-fire at the appropriate time. It's best to have the fire under way when guests arrive so that you're not trying to play host and struggle with the fire at the same time. Give your charcoal ample time to burn down to the proper cooking temperature, and don't forget wood chips if you're going to be adding smoke-flavor to your foods (figure E).
- Set up your buffet (figure F) in advance so that it's ready to receive the cooked dishes as soon as they are done. Be creative with decorations. Have adequate amounts of silverware, plates, glasses and ice.
Tip: Place the plates at the head of the buffet and entrees at the far end. Hungry guests are often overly ambitious as they take servings of your featured entree. Placing it at the end of the buffet will encourage people to take ample helpings of side dishes, ensuring that you won't run out of the main dish too quickly.
DIY Grilling and BBQ Quick-Tip: Soak wooden or bamboo skewers in water (figure G) before using them on the grill to keep them from igniting when placed over the heat. Web site resources for gas grills, general barbecue information and Brazilian barbecue (churrasco): Information and supplies for gas grills and accessories Barbecue gift packages and accessories One of the most popular sites about barbecue on the Internet -- great general information. A site dedicated to Brazilian barbecue (churrasco) About.com barbecue information, including a list of associations
RESOURCES :
Skewer Cooking on the Grill
Model: 1558671226
Author: Bob Simmons and Coleen Simmons
(1995)
Bristol Publishing Enterprises
Website: www.bristolpublishing.com
National Barbecue Association
National Barbecue Association
Douglas , GA 31533
Website: www.rbjb.com/rbjb/nbbq.htm
Barbecue Supplies (Barbeques Galore)
Barbeques Galore
Website: www.bbqgalore.com
The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs
Model: 0895948060
Author: Bruce Bjorkman
(March 1996)
Crossing Press
The New Grilling Book: Charcoal, Gas, Smokers, Indoor Grills, Rotisseries
Model: 0696210290
Author: Kristi Fuller
(April 2000)
Better Homes & Gardens Books
National Agricultural Library (USDA)
USDA's national agricultural library
National Agricultural Library
Website: www.nal.usda.gov
Memphis Barbecue, Barbeque, Bar-B-Que, Bar-B-Q, B-B-Q
Model: 0925175161
Author: Carolyn S. Wells
Finger Lickin, Rib Stickin, Great Tasting Barbecue
Model: 0894802089
Author: Jane Butel
Workman Publishing Co. Inc.
Website: www.workman.com
Weber's Art of the Grill : Recipes for Outdoor Living
Model: 0811824195
Author: Jamie Purviance
(1999)
To order this title from Amazon, click here.
Chronicle Publishing Company
Website: www.chroniclebooks.com
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Jerk: Barbecue from Jamaica
Model: 0895944391
Author: Helen Willinsky
The Cook's Encyclopedia of Barbecues, Grills & Outdoor Eating
Model: 0754808025
Author: Christine France
Weber's Big Book of Grilling
Model: 0811831973
Author: Jamie Purviance
Chronicle Publishing Company
Website: www.chroniclebooks.com
The Gas Grill Gourmet: Great Grilled Food for Everyday Meals & Fantastic Feasts
Model: 1558321101
Author: A. Cort Sinnes, John Puscheck
Harvard Common Press
Website: www.harvardcommonpress.com
Better Homes and Gardens Gas Grill Cookbook
Model: 0696000628
Author: Shelli McConnell (Editor)
Better Homes and Gardens Books
Website: www.bhg.com
GUESTS :
Kathy Murphy
Member of the National Barbecue Association
Owner of Ranch Hands BBQ, a catering business
3037 So. Bristol
Santa Ana, CA 92704
Phone: 714-754-6397
Fax: 714-754-0632
E-mail: dsmith@ranchhandsbbq.com
Web site: www.ranchhandsbbq.com
| 
)
)
)
)
)
)
)
)
