Wendy Hobson - Real Food Salads and Barbecues

The hibachi (the word is Japanese for firebowl) is one of the most popular and simplest portable barbecues. A grate holds the charcoal just above the base, so that air can circulate beneath through vents and the food is cooked on a rack set above. On the largest versions, enough food can be cooked for 1012 people. Covered kettles are free-standing, round barbecues, which come in several sizes. The rounded metal lid reflects heat all over the cooking area, so the food cooks evenly. Set on a rectangular portable trolley, hooded barbecues are similar to covered kettles in that they can be used covered or open.

They have dampers, which regulate air flow, and movable racks that allow you to control the heat and they often come with extras such as warming racks and rotisseries. At the cheapest end of the market are disposable barbecues , consisting of a ready-to-use tray already filled with charcoal and firelighter. You simply light the charcoal in the tray and wait about 20 minutes for it to get hot. Theyre perfect for barbecue picnics, camping and places where space is limited, such as patios and even roof gardens! With most barbecues, food is cooked over charcoal. In a gas or electric barbecue, lava rock is heated by an electric element or gas flame. The temperature is easy to control and the barbecue only takes 10 minutes to heat up ready for cooking, compared to a standard barbecue, which takes about 40 minutes.

The distinctive flavour comes from the aromatic smoke, which is made when fats and juices in the food drip on to the coals, whether charcoal or lava rock. Barbecue equipment Barbecuing doesnt require much in the way of specialist utensils you can manage with ordinary kitchen implements. However, long-handled utensils make life easier when you are cooking over hot coals. You do need special fuel. Most people find briquettes of compressed charcoal are the best choice. They burn more slowly and at a higher temperature than lump charcoal, although this can light more quickly and so is useful for starting the barbecue.

The following lists contain everything you need to make barbecuing simple and safe. For the fire

• Charcoal or briquettes; firelighters, tapers, matches
• Heavy-duty foil to line the barbecue (it makes it easier to clear up afterwards)
• Tongs for spreading the glowing coals
• A poker for flicking grey ash off the charcoal
• A spray bottle of water to douse flare-ups
• A small shovel for adding coals and for clearing ash afterwards
• Bellows for encouraging the fire if it is dying down
• Sand for dousing the fire after cooking
• A bucket of water, just in case!
• A wire brush and barbecue cleaner for cleaning up afterwards

• Tongs and spatula with long wooden handles for transferring food to and from the coals and for turning foods
• A basting brush with a long wooden handle and a jug to stand it in
• Kebab skewers long, flat, metal skewers for heavy foods, bamboo and wooden skewers for light, quick-cooking foods (these must be soaked in water for about 1 hour first, to reduce the chance of them charring on the barbecue)
• Hinged wire racks that hold soft food between layers of mesh so that it doesnt break up during cooking ideal for fish, burgers and other similar foods
• Knives, forks, chopping board
• Heavy-duty foil for covering and wrapping food
• Heat-resistant gloves and a large apron
• A trolley or small table for holding plates, uncooked foods, etc.
• Kitchen paper (paper towels) to wipe up any spills and for messy eaters!

• A serving table
• Crockery and cutlery, including serving cutlery, such as salad servers, tongs and serving spoons
• Drinks and glasses; bottle and can openers; water jug, ice bucket or a coolbox with icepacks to keep drinks cold
• A tablecloth, napkins and finger bowls barbecue eating can be a messy business!
• Condiments and relishes

• Always let your neighbours know that youre planning to have a barbecue.
• Avoid accidents by setting the barbecue on a level surface, away from the house and overhanging trees or shrubs. Dont use petrol or lighter fuel to light the barbecue, and douse the fire when youve finished cooking.
• Keep children and pets well away from the barbecue and never touch it once lit. Remember, very hot charcoal looks white and powdery, not glowing red. If you do get burnt, place the injury under cold, running water until it no longer stings. Cover with a dry, sterile dressing, if necessary, and seek medical attention if severe.
• Keep your eye on the barbecue at all times; this is vital for safety reasons.

  Also, should a flare-up occur, youll be able to rescue the food before it gets burnt.

• Keep food chilled and covered until you are ready to cook.
• Check that food is cooked through before serving. If the heat is too high, the outside may char, while the inside is still raw. Dont overcrowd the rack by cooking everything at once. Space allows the heat to penetrate more efficiently and cook the food thoroughly.