You Don’t Need to be a Pit Master to Host a BBQ

You Don’t Need to be a Pit Master to Host a BBQ Barbeque season is in full swing and the easiest way to host a party is to invite a bunch of friends over and fire up the grill. Everyone loves the tastes and smells of outdoor cooking and your friends will love you when you invite them over for a barbecued adventure.  Even if the thought of cooking over an open flame fills you with fear, a few simple tips and recipes can make you the belle, or the beau, of the BBQ.  The first rule of thumb is to keep it simple.  Good barbeque does not have to be time consuming or expensive.  We’ve all seen shows on the food channel that have people spending hours upon hours smoking a beef brisket; often even forsaking sleep to achieve perfection!  Marinating a less-costly piece of meat for a few hours with a one of BBQ BROS award-winning rubs will produce a meat that is as tender as an expensive cut and tastes like you grilled it all night. Whether you use a propane grill or charcoal, you’ll get delicious flavor.  Keep these few things in mind when grilling your meat: • Cook low and slow to get the best flavor and the moistest meat  • Turn often to avoid excess charring • Use a meat thermometer to prevent a food-borne illness • Have a fire extinguisher close by for any mishaps  • Stay hydrated as the heat from the fire can deplete you quickly Side dishes are a snap when you grill them alongside your meat.  For a classic potato packet, cube up a few of your favorite potatoes (red or all-purpose white work well), toss with olive oil to coat and add salt and pepper to taste.  Spread out on a piece of heavy-duty aluminum foil and grill 20 to 30 minutes until tender.  Or, slice up some garden fresh zucchini or yellow squash and toss with olive oil to coat, salt and pepper to taste, and add a splash of balsamic vinegar for flavor. Spread on a sheet of heavy-duty foil and grill until tender, about 20 minutes. Side dishes that don’t require the grill can be easy, too.  Peel and cube cucumbers and tomatoes, seeds removed, and toss with bottled Italian dressing to coat.  Refrigerate for at least an hour and serve.  And don’t forget dessert.  Slice up some pineapple rings and some halved peaches or plums with the stone removed.  Brush lightly with olive oil and grill, flesh side down, until lightly charred and softened.  Serve with vanilla ice cream or whipped cream. Keep these few things in mind and you’ll have a grill-fest that everyone will appreciate.  So take a deep breath, light the fire, and get grilling!

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