BBQ oily rag style

01:05, Jan 07 2013

Happy New Year! It's summer and for many that means dusting off the BBQ. Some BBQs have more gadgets and style than a Lear Jet but that's not really the oily ragway.

There is no doubt that the BBQing community is divided between charcoal and gas. Most oily raggers are of the charcoal persuasion - it costs nothing to make a wood burning BBQ, and the smoky taste is a bonus. Oily rag BBQs are more likely to be a hot plate and grill supported by a few demolition bricks or blocks. Flashy BBQs are not really the kiwi way - it's more the thing you would see on show near the blunt end of a super yacht in the Auckland viaduct than in the backyard of the frugally happy!

Oily raggers have a fair bit to say about BBQs and it's not an exaggeration to say some consider BBQing to be one of those elusive art forms that can never quite be perfected.

The secret to a good BBQ is in the preparation and the cooking. The preparation starts by preheating your BBQ for about 15 minutes for gas and about 30 minutes for charcoal. Meat usually features large in the BBQ menu so here are some tips:

After the meat come the vegetables.

Freshly caught fish on the barbecue is an icon of summer holidays. Although the fish may be cooked as fillets or wrapped in foil, the 'purist' way is to cook the fish whole after gill-gutting (it's just not the same if the eyes and head aren't intact!).

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And as a final touch for a dash of style - and to make people think you really do know what you are doing - try skewers.

Have lemon wedges available for your guests to squeeze on as a dressing.

One final safety message: Make sure you wear the right protective gear when BBQing. Naturalist BBQing may be hazardous!

Happy holidays around the BBQ.

Do you have a favourite oily rag summer tip? If so, please send it to us at www.oilyrag.co.nz or write to Living off the Smell of an Oily Rag, PO Box 984, Whangarei.

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