B is for Barbecue

B is for Barbecue

Barbecue is both something you do and something you eat. It’s the classic American backyard activity that we do from the moment there’s good enough weather to be outside. Luckily, in Southern California, that’s nearly year-round. Still, nothing says a summer party like a backyard barbecue. Many people think that the barbeque you eat is any type of grilled meat, but purists will say that it’s a slow, smoky method of cooking. There are many schools of thought on how to properly barbecue a rack of spareribs, a brisket or a tri-tip. In our region, it’s all about Santa Maria-style barbecue — and you can read all about that here.

The intricacies of selecting the best type of wood and arranging the coals are best left to the barbecue aficionado. Count yourself fortunate if you have one in your family or circle of friends. If not, you can still throw a successful backyard barbecue party by grilling something and serving it with some classic accompaniments.

Fish and chicken are fantastic on the grill and don’t take hours, like ribs or brisket. Season them ahead of time by marinating them in a mixture of olive oil, lemon juice, honey, mustard, garlic, salt and pepper. Put it in a large dish or bowl, cover and pop it in the refrigerator. Even 20 minutes in a marinade will do wonders, but feel free to leave it for a couple of hours. Then grill over hot coals until just done. How long this will take depends on what you are cooking, how hot the coals are, etc. An instant-read grilling thermometer is your friend. And be prepared to keep a close eye on it.

That’s why grilling is best done after your guests arrive, so it can become a communal activity. Nearby snacks and beverages will keep everyone happy. Aside from guacamole and chips, you might also put out a platter of carrots, celery, and every other tasty raw vegetable you can come up with, accompanied by an old-school favorite like sour cream onion dip or ranch dressing. If there are kids at the party or finicky adults, throw some hot dogs on the grill. These take very little time and are easy to serve and eat.

As for what else to serve, the sky’s the limit. It’s a truism that everything tastes better outside. But some things work particularly well for a backyard party. Potato salad is the classic side dish. The best potato salads don’t try to do too much. Keep it simple with perfectly boiled potatoes, finely diced scallions and/or celery, combined with mayonnaise mixed with an equal amount of sour cream or crème fraiche and a touch of Dijon mustard. Be sure to season generously with salt and pepper and add lots of finely minced fresh dill and/or parsley. Diced hard-boiled eggs are a nice addition but not necessary, in my opinion.

Some people also insist on serving coleslaw, macaroni salad, deviled eggs, grilled corn on the cob, baked beans and garlic bread. I say, do as much as you like. Or just open a bag of potato chips and call it a day. You can also encourage your guests to bring a side dish, dessert, or a beverage of their choice.

Speaking of dessert, my first choice would have to be brownies. They are deliciously decadent and yet easy to eat while standing around. For people who don’t like chocolate (are there any?), blondies are a good alternative. Slices of watermelon would be welcome, too. Cookies, hand pies, ice cream bars — anything you like that reminds you of summer would be perfect.

And, finally, if you have a campfire, wait until the sun goes down and bring out the marshmallows. Few people can resist the lure of roasting marshmallows over an open flame. The host with the most will have some graham crackers and chocolate bars for anyone who wants to make s’mores. It would be quite a treat to finish off the night.