Summer Tips: Mastering Barbecue (BBQ) II

Hello there, Hungry People! Summer time is sure a great time for barbecuing, so lets us continue with mastering it. Last post I spoke about the grills and barbecue accessories. It is important to have a good research done before any purchase is done. This is a key step for a successful barbecue.

Part of a barbecue is to have a menu planned out before the planned day. You will need to buy some coal, beverages, ice, plastic utensils, bread, etc. However there is something more special that I would like to talk about. FOOD. You knew that was coming. Below you will find a couple of suggestions for your next barbecue. I hope they will be great addition to it.

Menu Planning



Must in all barbecues as it is a crowd pleaser. Add salt, pepper, lemon, paprika, some beer for marinate and your chicken is ready to be grilled. There is definitely nothing easier than grilled chicken, except sausages because they come already seasoned πŸ™‚


Depending on your guests, you will need to get deboned chicken. Breasts are the way to go because they can easily be marinated and easily cut as well when ready. If the guests like dark meat, you will have to debone the drumsticks. Don’t be so worried, there are a ton of videos online that teach you how to do this beautiful piece of art deboning is in a fraction of a second.


They are absolutely great for hot dogs or to accompany a nice salad and some grilled chicken. Easy to eat for pork meat lovers. The best part of sausages is that you do not have to season them πŸ˜€


There is no secret when grilling a sausage, the only thing to keep in mind it to make sure you do not expose the sausage to direct heat in the beginning. This is to allow the sausage to cook properly and evenly. Once grilled, make sure to place it in direct heat to give a little bit of color.

Mastering sausage is absolutely a must if you are a sausage lover πŸ™‚


I love ribs! My absolute favorite part of grilled pork meat. Although I also love to eat them oven baked, they are deliciously unforgettable. I know, I say that all the time.

Ribs can be seasoned in many ways, but start simple if you are not confident about the combinations to make. You can use a store bought rub, but I use the same base seasoning for everything (garlic, salt, pepper, lemon / vinegar) tweaking a bit with some paprika, cayenne, herbs or beer (light / dark).


An important step about ribs is to grill them in 3 – 4 ribs depending on the size, not the whole rack. Try not to overcrowd the grate with them as they need space to grill evenly without accumulating any additional moisture. Try to cook the ribs in high heat for proper grilling.


Why burgers? Because. No special reasons, they are just a grab and bite dish which pleases everyone.


Buy a high quality and affordable ground meat, preferably sirloin which is tender. Add your favorite seasoning to the meat and let it rest. By the way, what is your favorite seasoning? I will share a seasoning that has been given to me by a friend. The seasonings entails in the perfect balance of garlic smashed with garlic, soy sauce, beer, black pepper, diced red onions and vinegar. Simple πŸ™‚

Get that grill ready for some awesomely delicious burgers. And do not forget the bread πŸ˜€

Sirloin Cap (Picanha)


Delicious piece of meat requiring only salt. That is it! The meat itself is already so tasty at the salt is there to enhance it. At least the simplest versions of picanha. Super tender meat packed with a fat blanket to deliver a nice unique flavor and moisture.

Like most cuts of meat, you can season the picanha any way you would like. The way I usually consume it is plain with salt or salt and garlic. Try to go with simple seasonings so you avoid hiding the flavor of the picanha.

There needs to be precautions with the picanha. First the fire needs to be really high and the fat blanket from the sirloin needs to be grilled first. The direct heat will help the fat to shrink by loss of fluid and toast a little. Once you are done with that, cut the picanha in a 1/2 in of thickness. Grill each side for 45 – Β 60 seconds each side for a medium-rare. Remember that you can also have a feel of the meat with your eyes. As each sides cooks, take care of the juiciness of the picanha. Nobody likes dried up picanha πŸ˜‰

Taking all the small precautions above, your picanha will become your must item on the following barbecues.

Side Dishes


Oven Roasted Vegetables

You need me to say very little about this because I am sure you are aware of the grilled vegetables from the postΒ Summer Tips: Grill ON.

Make a list of your favorite vegetables, season them and let the grill do its work.

Potato,Β Couscous orΒ Green Salad


I mean you have to choose one of them, it is a must!

Potato salad is sort of a must in barbecues. Couscous is deliciously refreshing and full of variations. All barbecues need a starchy ingredient for you to be able to handle all that fun. And if you do not feel like vegetables, go for a salad. Green salad is for the people who not only are on a day, but also care about their health. And also love salads πŸ™‚

Sauces and Dips


Just for the sake of the barbecue, you need a sauce to compliment it. Summer Tips: Salad DressingsΒ andΒ Tasty Garlicky Seasonings and DipsΒ have some tasty and easy sauces and dressings to be added to your barbecue day.




Why bother making a hard dessert when you can be amazed by a grilled pineapple, apple or peaches with ice cream? No need for a difficult recipe, after all you still have to enjoy the rest of your barbecue day.

This is it for me today. Please, do not let my options limit your creativity. You can make a peach cobbler, grill some lamb chops, make a rice / pasta salad. Use this post as a guidance.

Until next time, Hungry People.

3 thoughts on “Summer Tips: Mastering Barbecue (BBQ) II

  1. This is such a great post! I thoroughly enjoyed reading it. <3 Mmm that grilled pineapple sounds divine!! As does everything else you mentioned, haha, but fruit makes me so happy! πŸ˜€

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