well guys..its time to get you lot thinking about somethings that are essential to good BBQ....
I'll start......HYGIENE.
Wash hands guys....you're serving your friends. DO it regularly.
Use tongs for un cooked meat and a DIFFERENT pair for cooked....
If you are unsure what tongs are used for what meat. (ie you confused them)....PUT THEM IN THE COALS and get them hot....that'll kill the bacteria :)
Dont keep wiping your hands on your trousers....get a tea towel, tuck it into your belt and use that....and if it gets grubby or you get un cooked food on it....change it....they cost nowt...they just get re washed.
Wash your tea towels in a HOT WASH after
Remember not to expect food to stay cool.....it will get all hot and bothered in the sun...and then it gets dangerous...keep it in the fridge until its cooking time.
Whatever food you make in advance....keep it away from uncooked meat, and KEEP IT COLD. I'd guess at just as many people getting food poisoning from rice salads and cold potato salads that got warm :(.
Some meat is WAY safer to keep warm and even to re heat, that others....
So.....if you wanna serve it all at once and can only cook bits at a time and then wanna keep them all piled up on the side....
DO PORK and BEEF first on a serious heat, for a short time and then put aside...you can up the cooking on those safely later on...
Sausages are reasonably safe, but you dont know whats in them....so do these next, along with burgers.
BUT NOT WITH CHICKEN......that needs doing in one hit. CHICKEN LAST if its all for one serving..make EVERYTHING else wait for the chicken. Dont kill your family ;)
We all like to baste food......but REMEMBER what you have used the brush on and DONT PUT IT BACK IN THE JAR...pour out the oil or marinade into a dish and apply from that......DONT CONTAMINATE THE ORIGINAL......
right...who else wants to join in?