Being invited to a barbecue can sometimes stir up feelings of dread. A giant plate of blackened, bad-quality meat, plus salads that have been sitting in the sun, is not my idea of a good time or a good meal. It's important to keep things interesting with your salads and your meat, if you're a meat-eater.
I love getting behind the barbecue if I'm hosting. Standing around tending meat and vegetables with a drink in hand and the sun shining is one of the greatest things about summer. Delicious salads are a must, as is fresh bread, ripe avocados and some tasty beverages.
When it comes to meat, I'd rather do a couple of things well. If delving into sausages, I'd rather eat one good-quality one than a heap of processed ones. It's worth investigating whether your local butcheries make their own sausages as some are experimenting with different flavour combinations.
I'm very jealous of my friends who have Weber charcoal barbecues. The smoky flavour that comes from charcoal is hard to beat. Normal barbecue grills do the job well though, as long as you're in a well-ventilated area and you have people to chat to while the tongs are in hand.
