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No one should ever be short of Barbecue recipes. There are endless ideas, tips techniques and tools to give you the widest possible choice. You can subscribe to many of the websites on the internet to delve into the endless possibilites available.

Now whilst that is extremely convenient, every now and again it's good to sit down and relax with a good book.

You can find good Barbecue books online and offline. Charity shops and boot fairs usually have their fair share. Amazon and eBay have many new and used books so you can always keep fresh and innovative ideas into your next barbecue.

It's not just about the fish, chicken, beef,and ribs it's also about using a good barbecue sauce to go with it. You don't need to stick with the same type of barbecue just because it's what you have always done.

Get new ideas, find new techniques and specialist sauces and it will bring a whole new meaning to your next barbecue.

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Click Here For all your Barbecue Grilles and Accessories

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Barbecued Chicken : Using A Weber Charcoal Grill

The Barbecue Web shows you how to use a Weber charcoal grill, and cook a tender and juicy barbecue chicken in one easy to follow video recipe. This is not for Girlie-men and Girlie-girls afraid to get their hands dirty over a little old-style BBQ. If you have what it takes, then sit back and learn the tips and tricks about how you can serve up the best barbecue chicken in town

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There are two bitter ironies in the culinary/social year; Christmas and party dresses, and barbeque season and bikinis. Why are we surrounded by invitations to eating and drinking festivals at the two times of the year when we want to look good in smaller amounts of clothing? Well there isn't much we can do about it; what's the point in being super slim and gorgeous and sat at home on your own?

If you go to a barbecue this weekend, you may eat a serving of potato salad, a grilled burger, 2 sausages in a bun, a tablespoon of Helmans Mayonnaise, a serving of Pringles (no that doesn't mean the whole box, just a handful) a scoop of pistachios and a can of beer, you will go home with 1185 calories and 62g fat in your tummy. If you have another can of beer and a Magnum ice cream the number soars to 1600 calories (78.5g fat).

Woops!

You can see how it starts to add up. I don't know about you, but I have seen people eat considerably more hot dogs and drink rather more beer than that; the average US barbeque would total 2260 calories, 126 grams of fat, and 109 grams sugar. That is more than a whole days calories at one sitting. Big woops!

However, if you ignore all of the health warnings associated with incinerating your dinner outside, the barbecue can be a much healthier affair;

Ignore ready prepared marinades which can contain additives and large amounts of salt and fat, and experiment with your own; use tonnes of fresh herbs, garlic, chili, olive oil, honey and lemon and lime juice; pound it in a pestle and mortar and coat everything in it, leaving the flavours to infuse.

Swap sausages and burgers for skewers of prawns, mackerel baked in tin foil, skinless free-range chicken breasts, or lean steaks. Make vegetable and tofu kebabs with big chunks of mushroom, onion, tomatoes, courgette and pepper (fry the tofu a little first).

Swap bowls of crisps and snacks for dips; homemade hummus or natural yoghurt mixed with finely chopped onions, cucumber, chives and salt and pepper, and serve with strips of pita, carrot, pepper, celery and cucumber sticks. Make a scrummy salsa to add to fish, meats or use as a dip by finely chopping red onion, tomatoes, coriander, garlic and fresh chili, and dress with lime juice.

Ditch the pale and pasty burger buns and rolls for pita, tortilla wraps, (go for organic as many others contain hydrogenated fats) granary rolls, or just leave them out; there is no law saying you have to wrap everything in bread.

Make a potato salad swapping mayo for natural yoghurt (no-one will notice if you season with salt and pepper and chop in some onion, garlic and herbs). Try my scrummy fat-burning coleslaw; cut up red cabbage, red or spring onions, chunks of apple, grated carrot, avocado, baby spinach leaves, chopped chives and mix up with low-fat natural yoghurt (I also add chopped fresh chilli and raw garlic).

Instead of a heavy pudding make a huge fruit salad, or serve giant wedges of chilled watermelon. For the kids make ice lollies out of smoothies, or slit a banana length-ways and push in 2 squares of green and blacks dark chocolate, wrap in tin foil and bake over the coals, serve with half-fat crme fraiche.

A barbecue is the perfect social occasion on a beautiful summer day; make your outdoor meal an excuse for some seriously healthy eating! Until next time, happy scoffing.

Author: Vikki Scovell

Vikki Scovell BA(hons) PG DIP is a fully qualified Personal Trainer and Fitness Coach. She is a qualified Nutrition Adviser, GP Referred Trainer and runs successful Community and Corporate Exercise classes and events. Vikki is a consultant in Healthy Eating and Exercise initiatives to schools in the independent sector and publishes School and General Healthy Living newsletters. Vikki believes passionately that everyone can make small changes to their lifestyle to ensure that they live happier, longer and healthier lives. She lives in Bristol in the U.K. with her partner Jeremy and two young children Apple and Honey. For enquiries for nutritional advice, personal training, corporate wellness and general enquiries visit http://www.getfitter.net to view newsletters online visit http://www.getfitternews.moonfruit.com, and for exercise videos, demonstrations and more visit http://www.fitbite.co.uk

Article Source: http://EzineArticles.com/?expert=Vikki_Scovell

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It is one of life's oddities that we take a lot of trouble refrigerating meat, keeping food sealed and washing our hands before touching it, only to throw out the rule book when we have a barbecue. The meat is left out in the sun waiting it's turn to be cooked, exposed to the elements and there is no washbasin to be seen.

Another oddity is that it is men that do most of the barbecue cooking: 7 out of 10 according to the American Dietetic Association (http://www.eatright.org) in a survey. They also found that only 44% of these men washed their hands when cooking at the barbecue. Shame on us men! Why is it that, more often then not, it is women who get to do the day-in, day-out drudgery cooking, while men suddenly muscle in for those special occasions? Is this right, or am I imagining it?

Anyway, back to food hygiene. I am not suggesting that we plumb washbasins into our back yards but I would suggest that at least the following two precautions are still maintained.

The first one is that, even though it can be difficult to arrange, it is an absolute necessity that cooked meats never come into contact with raw meats either directly or via utensils, plates, bowls, trays or cutting boards. This is a very easy mistake to make, especially if you are not the usual cook of the house.

The other precaution is to try to keep wasps and flies away. You may know that their main purpose in life is to spoil your barbecue by diving at you and your guests and depositing some nasty germs - from nearby rubbish tips or animal dung - onto your food; and there is always the risk of being stung by a wasp.

A little tip is to avoid wearing yellow, as they are attracted to it. Of course, if there is someone you don't like very much, you could make a point of inviting them, but telling them to wear only yellow clothes (just say it is part of a role-playing game you have laid on). The unwanted guest can act as a decoy, attracting all the wasps and flies, while the rest of you enjoy yourself.

As this is a particularly nasty thing to do to anyone, an alternative is to lay out some yellow objects in a circle around the barbecue area. For example, you could wrap 10 bricks in bright yellow paper and place them evenly in a circle at a radius of, say, 8 feet from the picnic/barbecue area. Drop some treacle on each. They will act as decoys and reduce the threat of wasps and flies.

An even better way is to save some time by buying a few fly & wasp traps from Arkay Hygiene at www.eeeee.co.uk As well as attracting wasps and flies, they will keep them trapped at least until you have finished your feast. Then you go and release them at your old boss's house.

Author: Vernon Stent

Please note that Vernon has a wicked sense of humour and asks that you do not release any flying insects at anyone's house! Fly & Wasp Traps for the garden can be found at this page

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Yes, it's true, vegetarians can enjoy barbecues too! If you are a meat-eater with some vegetarian guests coming round for a barbecue, it is very easy to rustle up some tasty vegetarian food. There are also some more challenging options for the vegetarian host or the brave carnivore!Option number one for vegetarians is to cook some shop-bought veggie burgers or sausages.

If it's a 'bring your own meat' barbecue this is probably what vegetarians will bring. Now, some people hate meat substitutes, but most vegetarians quite like them, and will be quite happy with a veggie sausage, particularly with some good relish and salad in a bun.

However, there are lots of other things you can cook for vegetarians which will be a little more impressive - and more than likely the meat-eaters will like them too. Halloumi cheese is always popular, and very easy to cook. This is a firm cheese that doesn't melt when cooked, so you can slice it, or cube it and stick it on skewers, and cook over the barbecue until browned on the outside, and soft on the inside. If cooking on skewers, you could alternate cubes of halloumi with cooked new potatoes.

Grilled vegetables are another good option, as they really taste of 'barbecue'. For something slightly unusual, try brushing thick asparagus spears with olive oil and grilling for about 5 minutes, until browned in places. You can also easily grill aubergine or sweet potato slices (1-2 cm) or courgettes (halved lengthways), having coated them in olive oil and seasoning. You can also grill whole aubergines on the barbecue, having pierced them in several places with a fork. When they are soft you can scoop out the inside and spread it on some bread, or use it to make an aubergine dip.

Wrapping vegetables in foil prevents charring, so is useful if your vegetables tend to burn on the outside but are raw inside. For an authentic barbecue taste though, it is a good idea to cook for a few minutes without foil at the end, until it looks char-grilled. This is one way of cooking corn on the cob, an essential part of any barbecue for meat-eaters and vegetarians.

Lots of other vegetables, such as mushrooms, peppers and onions, work well on a barbecue, but can be quite fiddly to work with. The classic option is to thread vegetable pieces on to skewers to make vegetable kebabs. A quicker way is to use a barbecue 'wok' or grill pan (try Lakeland), which you can place on top of the barbecue and keep all your vegetable pieces together. Then you can easily cook smaller vegetables without them falling through onto the barbecue, while retaining that barbecue flavour. This is also a simple way of keeping vegetarian food separate from meat.

A good accompaniment for all your guests is to brush some slices of baguette or ciabatta with olive oil and seasoning, and grill on each side until golden brown. If you wrap a whole garlic bulb in foil and barbecue until the cloves are soft, you can squeeze the roasted garlic out of the cloves and spread it on the bread. Garlic roasted like this becomes much milder and sweeter.

For the really ambitious, why not try making your own veggie burgers? Then you can have complete control over the ingredients and will feel very satisfied with your creativity. There are loads of recipes for different kinds of veggie burgers, but typically you could use mashed beans or lentils as a base, and add any kind of cheese, chopped onions, nuts, herbs or spices for flavouring, breadcrumbs to help make it a bit more solid, and beaten egg to help bind it.

Then simply grill it! You may have to experiment to get a burger that doesn't fall apart too easily - if you are worried, start by cooking it on foil or a baking sheet, and finish up with a few minutes directly on the barbecue.

Author: Alastair Taylor

For more consumer advice visit http://www.whatprice.co.uk Whatprice contains useful household information from cooking techniques through to how to fix the kitchen sink.

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For a patio to become an effective outdoor dining and living area that will be conducive for outdoor lunches, dinners and for parties, a patio has to be able to accommodate not only tables and chairs but also a cooking appliance such as a barbecue. A good patio barbecue design requires careful deliberation and thought.

If you want to create a versatile and functional barbecue-cum-patio area in your house, there are some key factors you must consider. First, you should determine what your vision for the area is. Will it be used primarily for entertaining guests during parties or as a quiet and private nook where the family can get-together on weekends or special occasions? Will it be used as play space for children or for sunbathing? Do you want a patio barbecue design that that offers partial or full privacy from your neighbors? What type of features would you like to have in your patio barbecue?

When you find out the answers to the abovementioned questions depending on your needs, this can help you decide what type of patio you want. You can also decide on what type of materials you will be using. For barbecues, you can use either concrete or brick. There are also concrete grills that are inlaid with brick for added appeal and durability. Concrete is generally more durable but brick is more attractive. Another excellent material you can consider is decorative concrete, which gives you the durability of concrete and the beauty of other materials such as brick or slate.

Other materials you can consider include natural stone such as limestone and bluestone. These stones provide a timeless beauty but are generally more expensive and require careful installation. Of course, you can always use these stones as a form of investment, especially if you are planning to sell your home in the future, as it will definitely increase the value of your home.

You can design a barbecue grill that doubles as a storage area for barbecue equipments as well as a fireplace or fire pit that will be quite useful during the winter months. Some companies offer consultation and construction services of concrete or brick barbecues. Others provide a complete service, from patio barbecue design to execution.

If you have limited experience in building your own barbecue, it is always better to consult a professional, for better results. You can work with your landscape architect or consultant to create a patio barbecue that will complement and harmonize with your home. Just make sure that your patio barbecue will conform to your local zoning laws. More importantly, make sure that your patio barbecue design will fit your families living, dining and entertainment needs and preferences excellently.

Author: Albert Lee

For patio design ideas, visit http://www.patiodesigns101.com

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Summer is the season our thoughts go to cooking outdoors - grilling.

We are all familiar with cooking meat on the grill - juicy steaks, hamburgers and tangy ribs. But how about some lighter fare?

Here are three lighter recipes for summer grilling - a salmon with citrus flavored sauce, grilled vegetables and a light grilled halibut (or any solid white fish) with a herb and lemon flavored crust.

So any time you are in the mood for something a bit different and a little on the lighter side, try these out.

Grilled Citrus Salmon

1/4 cup honey garlic barbecue sauce
2 tablespoons lemon juice
2 teaspoons chopped chives
2 teaspoons melted butter
2 teaspoons honey
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
pepper to taste
hot pepper flakes (optional)
2 pounds salmon fillet, one large fillet or individual portions (works best with one large fillet)

Preheat the grill to medium high and grease well. Pierce a piece of nonstick foil several times and place on a baking sheet. Stir the barbecue sauce with the other ingredients (except the salmon). Put the salmon on the foil, skin side down.

Brush half the sauce mixture over the salmon. Slide the foil on to the grate. Cook, covered, without turning for 15 to 17 minutes or until salmon is cooked but still slightly cook in the center. Brush with the remaining sauce mixture during the last 5 minutes of cooking.

To serve, slice salmon into portions and use a thick metal spatula to remove from the portions from the foil. Leave the skin behind. Garnish with added chives if desired.

Makes 6 servings.

Cedar Plank Version:
Soak an untreated cedar plank in clean water for 2 hours. Place the plank on the grill and preheat for 5 or 10 minutes or until wood begins smoking. Place the salmon on the cedar and proceed as directed above. Use skinless salmon for best results.

Grilled Vegetable Platter

1/2 cup garlic and herb flavor barbecue sauce (or your favorite marinade)
3 tablespoons melted unsalted butter or olive oil
1 tablespoon fresh parsley, chopped (or 1 teaspoon of dry)
1 tablespoon fresh thyme, chopped (or 1 teaspoon of dry)
3/4 pound each of small red and white potatoes
4 cobs corn, cut in half or thirds if larger
1 pound assorted summer squash such as green or yellow zucchini or patty pan squash

Whisk the marinade or barbecue sauce with the butter, parsley and thyme until well combined. Reserve.

Bring a large pot of salted water to a boil. Working in batches, blanch the potatoes for about 10 minutes. Blanch the corn for 2 minutes. As the vegetables are finished, use a slotted spoon to transfer them to a large bowl of water to chill. Drain well and pat dry. Toss all the vegetables with the marinade mixture until evenly coated.

Preheat the grill to medium high. Grill the potatoes corn and squash, turning as needed and basting with any remaining marinade. As vegetables become tender, remove from the grill to a warm platter or bowl. Tent the cooked vegetable platter with foil until all vegetables are cooked.

Makes 6 servings.

Grilled Halibut with Lemon-Herb Crust

3/4 cup fresh bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon finely grated lemon zest
salt and pepper to taste
1 tablespoon butter or margarine
2 tablespoons mayonnaise
1 tablespoon fresh tarragon, chopped
1 pound halibut fillets, about 1/2" thick, skin left on
2 tablespoons fresh lemon juice

In a small bowl, combine bread crumbs, Parmesan cheese, lemon zest, salt and pepper. Add butter and toss with a fork to form a crumbly mixture. In another bowl, combine mayonnaise and tarragon.

Arrange the fish, skin side down, on a platter. Spread each fillet with the mayonnaise mixture. Press crumbs mixture onto each fillet.

Preheat barbecue on high for 10 minutes. Reduce the heat to medium-high. Arrange fillets on barbecue skin side down. Lower lid and cook until fish flakes easily with a fork and topping is browned, about 10-12 minutes. Drizzle lemon juice over each fillet and serve immediately.

Makes 4 servings.

By: KarenC

Article Directory: http://www.articledashboard.com

Karen Ciancio is a cook and a fan of all things cooking related. Her website www.cookingnook.com contains recipes for all occasions, cooking tips, cooking measurement conversions and lots of kitchen ideas. Look for more great fish and vegetable recipes here.

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