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<\/a><\/p>\nDon’t know the first thing about al fresco grilling? Here are seven tips that ought to make barbecuing a simple post-ceremony comedown.<\/p>\n
Gas or Charcoal?<\/h3>\n
If you\u2019re hiring a wedding caterer, find out what type of barbecue they will be using. Gas tends to cook the meat more evenly, but charcoal gives that authentic flavour and smell. If you want an extra smoky flavour to your food you can put wood chips in with the hot charcoal.<\/p>\n
Meat, meat and more meat!<\/h3>\n
The first rule of barbecue catering is to ensure you have enough meat, and then to get a whole lot more. Select a wide range including steaks, burgers, kebabs, sausages, and chicken drumsticks, or pull out the all stops and serve up a full hog roast.<\/p>\n
But don’t forget the veggies!<\/h3>\n
You might have plenty of meat but don’t forget to cater for any non-meat eaters on your guest list. Make sure there are plenty of fresh salads and make up veggie kebabs with halloumi cheese or tuna steak for those that eat fish. When you are catering for vegetarians make sure that there is a separate grill or a totally separate barbecue and that different cooking utensils are used.<\/p>\n
Let the guests do the cooking!<\/h3>\n
Provide an interactive catering experience by supplying a selection of marinades and letting guests pick and grill their own steaks. As well as being engaging, this means that invitees can have their steak as well done or as rare as they want. For this to work you will need to dedicate a very large grill area on the barbecue for guests to use.<\/p>\n