The southern coast of California enjoys blissfully warm weather practically all year round. As a result, there are plenty of opportunities to have the best BBQ in San Diego. A barbecue is an outdoor meal. At its most basic, a barbecue is just meat cooked over an open flame in a specially designed grill and eaten outdoors.
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.
Dad usually presides over the family barbecue, often dressed in a silly apron and a chef's hat. Sometimes, when the adults get involved in talking and drinking, the kids can take over the barbecue, kindly and deftly keeping everyone's plate topped up. This is safest after the flame has died down and the coals have developed a white, ashy coat. This is the perfect time to add the meat to the grill.
This is a brilliant time to try out different marinade recipes, from steak to chicken or even fish. I doesn't even need to be that complicated, simple hot dogs and hamburgers taste great when cooked outdoors. Of course, vegetarians and vegans can enjoy barbecue, too. Potatoes wrapped in foil and placed directly onto the coals taste wonderful. There are also lots of imaginative things that can be done by sticking vegetables, cheese cubes and other meat-free delicacies on a skewer and calling it a kebab.
No barbecue would be complete without a complement of salads. This is where granny's recipes for macaroni or potato salads really shine. Your own concoction for a tossed green salad dressing would be welcome here, too. If you have a garden, it is the perfect place to source your salad vegetables.
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.
Finish the meal off with jello, ice cream or fruit salad. Depending on your culture, whether or not you serve alcoholic beverages is up to you. Beer goes down well in the hot San Diego weather. A popular camping favorite that translates well to the back yard is smores. These consist of a toasted marshmallow sandwiched in between two layers of chocolate and graham cracker. Create a great barbecue and the world will be coming around for s'more!
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.
Dad usually presides over the family barbecue, often dressed in a silly apron and a chef's hat. Sometimes, when the adults get involved in talking and drinking, the kids can take over the barbecue, kindly and deftly keeping everyone's plate topped up. This is safest after the flame has died down and the coals have developed a white, ashy coat. This is the perfect time to add the meat to the grill.
This is a brilliant time to try out different marinade recipes, from steak to chicken or even fish. I doesn't even need to be that complicated, simple hot dogs and hamburgers taste great when cooked outdoors. Of course, vegetarians and vegans can enjoy barbecue, too. Potatoes wrapped in foil and placed directly onto the coals taste wonderful. There are also lots of imaginative things that can be done by sticking vegetables, cheese cubes and other meat-free delicacies on a skewer and calling it a kebab.
No barbecue would be complete without a complement of salads. This is where granny's recipes for macaroni or potato salads really shine. Your own concoction for a tossed green salad dressing would be welcome here, too. If you have a garden, it is the perfect place to source your salad vegetables.
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.
Finish the meal off with jello, ice cream or fruit salad. Depending on your culture, whether or not you serve alcoholic beverages is up to you. Beer goes down well in the hot San Diego weather. A popular camping favorite that translates well to the back yard is smores. These consist of a toasted marshmallow sandwiched in between two layers of chocolate and graham cracker. Create a great barbecue and the world will be coming around for s'more!
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