Barbecue Serving Ideas

Frozen Potato Skins

Ready prepared frozen potato skins are a invaluable stand by.

Defrost & drop in a very little organic olive oil, drop on some chili powder & cook on the bbq until eventually crispy.

Dip into a sour cream dip or perhaps a tomato salsa!

Go Continental

Crostini is a delightful topped bread slice to hand around - Italian or French style loaves of bread, toasted
and topped with a chunky tomato sauce and shavings of Parmesan cheese, slices of Mozzarella, olives, anchovies or grilled veggies.

Cut a French stick or a ciabatta lf into 1cm (1/2 inch) slices, drizzle with oil and also wipe with a clove of garlic.

Cook on the BBQ until toasted next top by using a spoonful of the warmed marinade along with your personal choice of ingredients.

Scrumptious Loaves of bread

Buttery Garlic bread or Herb bread is definitely well-liked, vanishing within just a few seconds!

Portion a French stick and also spread both sides liberally with all the flavoured butter, reassemble the loaf and wrap in several layers of cooking aluminum foil. Place on the hot barbecue.

Cheesy Goodies

For a funky Brie fondue, wrap an entire little Brie in foil and heat on the bbq right until really soft.

Unwrap, make a cut on the top and dip in in some big vegetables crudites.

Goats Cheese Starter

Here is a quick 'Starter' to set the actual benchmarks!

Warm through a entire individual goats cheese just so that the external skins sets even so the inside of begins
to become softer and liquefy. Offer on a bread croute garnished together with blended salad leaves.

All on a stick

Have the youngsters to help you prepare their own meal simply by threading cubes of bread, cheese, baby tomatoes and frankfurters onto woodskewers.

Place your heatproof big pot of baked beans within the bbq for you to serve together with the kebabs - that are heated through to toast the bread as the cheese is simply starting to melt and ooze!

Corn while in the Husk

Barbecue complete sweet corn in their own individual protective husks: trim any excess silks from the end of the husk and put the corn inside a deep pan.

Cover with cold water leaving so that you can saturate for 2 hours.

Shake off extra water and barbeque grill the corn for 25 - 30 minutes, turning each and every 10 minutes.

Be careful when removing the external husks - you will need stove safety gloves - ahead of serving the sugary
corn together with ample knobs of butter or even a barbecue sauce.

Baked and Grilled Potatoes

Precook large jacket spuds ready for a bbq meeting! Halve the spuds lengthways, criss-cross the actual cut surface with a knife, brush with oil and barbeque grill, cut side down, for 5 minutes until the spud is actually crispy as well as golden brown.

New Potatoes get the Point

A new method of providing new spuds is on a skewer. Parboil measured potatoes, toss in oil and also sprinkle with both chopped garlic or paprika.

Thread upon a wooden skewer and grill on the barbecue, turning frequently, right until sizzling and crisp.

Mushrooms

Garlic mushrooms will always be a popular ‘starter’, as long as everybody has them!

Place even-sized button mushrooms onto skewers and barbecue for 5-8 minutes, turning and also basting with dissolved garlicky butter.