Choose a theme for your barbecue.
Outdoor barbecues are an informal way to entertain during warm summer months. The atmosphere is relaxed as guests mingle and mix. Since most dishes can be prepared ahead of time and the main dishes prepped, the host and hostess are less stressed as well. Hot dogs and hamburgers are the classic barbecue offerings and are always welcome. However, this time choose a theme for your next outdoor barbecue.
Beach Themed
Lobster fests usually take place at the beach, but don't let that stop you from throwing one at your next outdoor barbecue. You'll need more than one grill to get everything ready at once if you're serving a crowd. Make packets of double layers of heavy duty aluminum foil. Fill each packet with a whole lobster, small red potatoes, chunks of corn on the cob, carrots and onion wedges. Top with fresh spinach and herbs. You will have to kill the lobster to keep it from crawling off the foil. If you can't bring yourself to dispatch that delectable creature from the deep, use lobster tails instead. Close the packet and seal the edges by crimping with your fingers. Grill at about 350 F for 30 minutes. Turn over the packet and grill for an additional 30 minutes. Serve with melted butter and lemon wedges. And napkins, lots of napkins. Other beach themed barbecues include an oyster roast or clam bake.
Tropical
Think luau and you think roast suckling pig. That's quite an undertaking and suckling pigs are not usually found at the corner grocers. Instead, barbecue a whole pork loin roast; avoid the smaller pork loins that weigh less than one pound and choose the center cut of meat in pork chops. Throw some shrimp on the grill as an appetizer with a honey, garlic, orange juice and soy sauce dipping sauce. Sweet and sour grilled chicken compliments the pork roast and tropical theme. Grill slices of pineapple, onions and whole sweet potatoes or yams. Serve with an assortment of fresh salads. For dessert, serve coconut ice cream and lots of tropical fresh fruits, such as mangoes, kiwi, star fruit and papayas. Throw in some strawberries and grapes for those who aren't the adventuresome types. Besides luaus, consider a tiki beach theme, or South Seas.
Southwest
Texas, New Mexico, Nevada and Arizona are all considered the Southwest. Hefty ribs smothered in sweet and spicy sauce, Porterhouse steaks 2-inches thick and beef brisket all say the Southwest. Grill tortillas to warm them up before serving. Brush corn on the cob with lime juice mixed with cayenne pepper and grill in their husks. Serve with black bean salad, tomato, tomatillo, jicama and jalapeno salad and coleslaw to take the edge of the heat. For desert, chocolate ice cream dusted with cayenne pepper; don't knock it till you've tried it. Other Southwest barbecues include Fajita, Cinco de Mayo and a fill-it-yourself taco bar.
Vegetarian
It is possible to have a vegetarian barbecue. Select vegetables that will stand up to the flame of the grill, then stuff them with brown rice, couscous or bulgur wheat. Try thick slices of eggplant topped with a mixture of bulgur wheat, fresh chopped parsley, lemon juice and tomatoes. Drizzle with olive before serving. Portabella mushrooms are meaty tasting with a satisfying chew. After grilling the mushrooms, stuff with a mixture of brown rice, chopped mushrooms and garlic. Serve the vegetables with a fruit salad, green salad and a potato dish.
Tags: Serve with, barbecues include, before serving, brown rice, bulgur wheat, cayenne pepper