Now that summer is almost here, it is time to bring out the barbecues. This style of dining out is becoming increasingly popular all over the world and not less so in Malta

Anybody who has a terrace or garden would welcome the prospect of eating outdoors and, combined with the concept of actually cooking one’s meal in the open, barbecue meals are winners.

It is fun to plan the meal appropriate to barbecue cooking and this usually takes the form of meat or fish or both and, of course, tasty barbecued vegetables.

The only downside of cooking on a barbecue is that the actual cook is necessarily obliged to stand over the barbecue, slowly turning the food to make sure it is properly cooked and somewhat chargrilled too.

So it is important that the dining area/table is not too far away from the barbecue so that the cook is included in the pre-dining social gathering, preferably over a glass of chilled white wine.

Of course, it is not only those lucky people who have an open space, terrace or garden who can enjoy a barbecued meal. Many people are keen on taking their portable barbecues out to the seaside and combine eating out with swimming and sunbathing.

Another alternative is to have a night-time outdoor barbecue, again by the beach and, usually, this is more of a beach party than a simple family meal. There is something particularly enticing about the idea of a barbecue and cooking outdoors

Although a barbecue is usually cooked in an outdoor environment by cooking and smoking the food over wood or charcoal, a restaurant barbecue may be cooked in large brick or metal ovens.

However, when the novice barbecue cook has decided to invest in a barbecue, it is wise to indulge in a little bit of market research as there is a wide variety of styles and types of barbecue to suit all pockets and ages.

It is possible to buy a simple, small barbecue kit from stores that sell camping equipment and, if you are only a small family, this could be adequate. However, you also need to buy the charcoal or other burning material and it is wise to ensure that all aspects of safety are observed while cooking.

It is generally thought that charcoal is preferable for its flavour, but it is becoming increasingly popular to have a gas barbecue instead of using charcoal or other burning substances.

There is, of course, the potential problem of running out of gas and the bother of having to replace the cylinder when it runs out. However, the benefits and convenience and ease of operation far outweigh any inconvenience.

Gas barbecues are much more responsive, heating up in a fraction of the time and frequently having a lid to retain heat and improve cooking. There are so many different models of barbecue, but the simplest metal frame or half barrel is perfectly satisfactory for most food.

Barbecues have different requirements, depending on how they are fuelled, how many racks they have, how adjustable they are and how big they are.

It is possible, of course, to successfully cook fish fresh from the sea on a fire on a pebble beach fuelled with drift wood, but this is not practical when you are thinking of having a family dinner party of about 10 people or more.

It is interesting to know how the modern day barbecue came into existence.

There is ample evidence that both the word ‘barbecue’ and cooking technique migrated out of the Caribbean and into other lang- uages and cultures, with the word (barbacoa) moving from Carib-bean dialects into Spanish, then Portuguese, French and English.

The Oxford English Dictionary cites the first recorded use of the word in the English language in 1697 by William Dampier.

Home barbecue tips

Use the woody stalks of herbs – rosemary, bay, thyme leaves to add flavour placed over the coals. It is more practical to use tongs for turning steaks, chops or fish or vegetables – if you stick them with a fork, you will lose the juices.

If you are using wooden skewers for kebabs or to link sausages together, soak them well before use or invest in similar stainless steel skewers.

It is imperative that you allow sufficient time for your barbecue to heat up before cooking – for charcoal wait until the fuel is covered in a light white/grey ash. Cover and store raw and cooked foods separately – this is most important to avoid cross contamination.

It is advisable to cook burgers for four to six minutes on each side; sausages 12 minutes in total. Fish must be carefully cooked so as not to overcook and could only take about three to five minutes. Juices should run clear before serving. Remember that burgers need more cooking than steaks.

If you are short of time, want to ensure everything is cooked through or the rain curtails your barbecue, remember this food is ideal for grilling and use your home cooker grill. It is a cheat but it is safe.

In a place like Malta, having a barbecue is almost a requisite if you are keen on outdoor or poolside entertainment. In fact, it is absolutely ideal to have a barbecue lunch or dinner whenever you are planning to eat out.