Have a Wonderful Bbq Party
Barbeques are popular for events such as the 4th of July, birthday parties, receptions, and going away parties. No matter why you have decided to plan a barbeque party, the memories that will come from it are sure to stick with your guests for many years to come, provided that you plan ahead. Planning the perfect BBQ party is not difficult, as long as you follow a few simple steps. 1) First, no barbeque would be complete without guests. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Remember that not everyone will be able to come, no matter how much notice you give them, so do not get discouraged if you do not get as many RSVPs as your originally hoped for. 2) Be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends. 3) Purchase the type of meat that you will be serving at your party. You will want to have a least a couple of different kinds of meats, as everyone attending may not like a certain kind. It is usually safe to go with pork, sausage, hamburgers, and chicken. If smaller children are going to be in attendance, you should consider child friendly foods such as smaller hamburgers and hot dogs. 4) Once you have the meat purchased, you will then want to consider what type of sides dished you will serve. If you want a completely tradition barbeque, you may want to stick with traditions sides. Traditional barbeque sides include potatoes, potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above. Once again, if children will be present, you may want to consider sides for them as well. The simplest approach to side dishes is chips and dip. Chips and dip do not require any cooking on your part, and will still be loved by the majority of your guests. 5) Depending on the theme of your party, you may or may not want to purchase decorations. Festive decorations can be found at any local party or general store. You may also consider purchasing decorations that can be stored and reused at a different time, such as reusable tablecloths and Tiki torches. 6) The day before you party, you will want to make sure to thaw, prepare, and marinate the meat you will be cooking. Store the meat stored away, soaking up the marinate until it is time for it to go on the grill. Prepare any side dishes that you can ahead of time. 7) The day of the party, get up early and start preparing for it. You do not want your guest arriving while you are still cooking or hanging decorations. It should only take you a few hours at most to prepare the area in which you will be having the party, but the reactions from your guest will probably seem as if you have been planning this for weeks. Try to have the grill already going by time the guests get there as well, because the smell coming from the grill is sure to get everyone in the mood.
Creating the Best Bbq Party
No barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guest for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to far as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends. Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd. Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditions sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above. A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local store. You can also match your décor to the party. For example, a luau could simply be creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even reuse the Tiki torches later! Your party area should be set up before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and decorating all day. Depending on the situation, you may or may not want to have the food already cooking on the grill. The smell will surely be inviting if you start cooking ahead! Barbeque Recipe Ingredients: 5 pounds pork spareribs 1 cup water 1/3 cup butter or margarine 2 tablespoons fresh lemon juice 1/4 cup dry mustard 1/4 cup chili powder 1 tablespoon sugar 1 tablespoon paprika 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspon cayenne pepper Instructions: Place spareribs on broiler pan. Cover with foil. Roast at 400 degrees F. for 1 1/2 hours. Meanwhile, combine remaining ingredients in medium saucepan; mix well. Bring to a boil. Reduce heat; simmer for 30 minutes. Brush sauce on ribs. Broil 5 inches from heat for 7-10 minutes on each side. Serve ribs with additional sauce.
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Pair Some BBQ with a chardonnay
Summer is BBQ time. With Father’s Day, July 4th and summertime in general, many Americans enjoy traditional BBQ. At Naperville’s Ribfest, pork BBQ ribs are king. If you are a little “porked out,” grilled chicken and fish are a welcome change. A wine that pairs well with both of these is Chardonnay. This can be a great patio wine while enjoying backyard grilling with family and friends this summer.
Wine Facts
Chardonnay is one of the most widely planted and successful white wines in the world, and is recognized as one of nine classic grape varietals. Chardonnay grapes prefer cooler climates. Chardonnay offers appealing flavors of tropical fruit, apple and butterscotch and has a creamy, full-bodied style. Quality Chardonnay is briefly aged in oak barrels to impart a creamy richness and a long, pleasing finish. Wine makers must be careful about the length of time the wine is in contact with the wood, as an “over-oaked” wine can loose its fruit flavors and balance, and taste unpleasant.
Chardonnay’s major growing areas include California and the Pacific Northwest, Chile, Australia, France, Italy and South Africa. The major difference is the “old world” style French Chardonnay tends to be leaner, crisp with mineral and apple notes, while American Chardonnay tends to be big and oaky with vanilla and butterscotch notes. As American tastes have shown preference for a lighter style of Chardonnay, American winemakers have moved away from their reliance on oak and are using stainless steel vats, resulting in a crisper, more food friendly wine.
The Wine Spectator’s July issue reports that the 2007 vintage of California Chardonnay is outstanding, with the Northern California regions (Napa, Sonoma, Carneros) all receiving 96 out of 100 points. They described this vintage as “Ripe, complex, balanced and age worthy wines.” This is great news to share and hopefully encourages you to try some 2007 Chardonnay soon.
Food Pairing
While Chardonnay is widely planted and consumed, it is not a food friendly wine for several reasons. Chardonnay’s flavors tend to be complex, so it pairs best with simple dishes and sauces. Chardonnay tends to have a lower acidity level, which does not cleanse your palate after a sip. California Chardonnays present additional food pairing challenges, as they tend to have a toastier oak flavor and higher alcohol levels.
So why the popularity? The rich, buttery character of shellfish pairs beautifully with Chardonnay’s buttery taste (think Lobster). In general, seafood, shellfish and chicken offer a simple flavor profile that will not compete with Chardonnay’s complexities. And Chardonnay’s bold flavors can stand up to a rich sauce that might accompany your entrée.
We suggest that you consider trying both “old” and “new world” styles of Chardonnay. When charcoal grilling or smoking meat, a toasty California Chardonnay can compliment the smoky flavors of your BBQ.
An unoaked, stainless steel aged Chardonnay will pair well with light summer salads or fish and chicken dishes that are cooked on a gas grill. The wine label may specify either unoaked or unwooded Chardonnay — or ask your local wine merchant for their suggestions. It always comes down to personal taste preferences.
Directionally, Americans have moved away from heavily oaked Chardonnay and are now seeking out less oaky versions. The good news is more quality unoaked Chardonnay is now being produced worldwide.
Bill’s Wine Picks (with suggested retail prices)
Oak levels in descending order
Foxglove, Central Coast, CA. — Light oak $12
Columbia-Crest, Columbia Valley, WA. — Medium oak $8
Chateau St. Jean, Sonoma, CA. — Heavy oak $9
Un-Oaked Chardonnay
Yalumba, South Australia $9
Four Vines Naked Chardonnay, Santa Barbara, CA. $13
Elderton, Barossa, Australia $13
The Wishing Tree, Western Australia $13
Wine of the Month
Foxglove Chardonnay
The Varner Winery in the Santa Cruz Mountains in California consistently offer one of the of best values in the marketplace. Robert Parker gave the 2007 vintage 90 points and described this terrific medium-bodied cuvee as offering tropical fruit, pear and mineral notes. The good news is that 25,000 cases were produced, which should make this wine readily available. This wine should be consumed within 2 years, $12.
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