Summer Sundays

 Everyone loves a summer barbeque, that’s what us Brits are known for!  However, there are some myths and tales floating around about bbqs that need to be put to rest.  Next time you host a barbeque in your garden, or if the topic of conversation at a social gathering turns to barbeques, the following will equip you with everything you will need to know to prove to everyone why you are the no. 1 host!

Myth 1: Barbeque steaks shouldn’t be left pink in the middle as this is a health risk!

This is wrong.  Burgers and other processed products that commonly are cooked on the barbeque must be cooked right through, but steak is different.  Bacteria affects the insides of meats like chicken and pork but bacteria only affects the outer layers of beef steaks, not the inner meat.  Some people have the beef ‘blue’ which means it is just held in a flame for about a minute!  You can barbeque your steak as much as you want without worrying about your health.

Myth 2: Barbeque sausages must be pricked before putting them on the bbq as it will prevent the sausages from bursting!

Even barbeque ‘experts’ do this as standard practice before putting the sausages on the bbq.  All it does is allows the fat to escape onto the bbq which means you lose a lot of the flavour.  If the barbeque sausages you have bought are really cheap then it may be worth doing, so that you aren’t literally drinking pure fat!  But for quality sausages, do not prick them before putting them on your barbeques-the first stab with a fork should be when they are fully cooked and sizzling after a good session on the barbeque.