Galway Advertiser 2005/2005_06_26/GA_2606_E1_016.pdf 

Extracted text

16

in summer

June 30 2005

Summer Sizzling
Barbecuing may be the oldest form of cooking, but today it offers a more refined form of e n t e r t a i n m e n t , particularly in the warm balmy days of summer. There is nothing quite like the lingering smell of sausages, but history reveals it was the Arawak Indians of the Caribbean who took the barbecue from an open fire to the next level of sophistication, and using a type of wooden frame, they could smoke and slow cook the limbs of enemies. As a result it is believed the word barbecue comes from the American-Spanish word for those frames, barbacoa. Yet cooking over charcoal has been a common practice for almost all cultures at one time or another. Its simplicity, its ability to produce great heat, and its ability to be moved from location to location, has ensured its longevity. Today's modern barbecue culture comes particularly from Down Under where it is a natural indulgence to throw a chop or prawn on the barbie. In Australia and New Zealand it is one of the favourite forms of entertaining friends and family. And it's easy to understand why. The outdoor setting, the casualness of the occasion, and the unique aroma of cooking over charcoal does impart its own magic. The best thing about barbecuing is that it combines all the pleasure of eating campfire food in the convenience of your own garden and near your own kitchen.

Equipment
Today's equipment is a lot more sophisticated than a small bundle of charcoal, yet essentially it remains an open fire with a grill set

over it to support food. The most popular portable barbecue is the kind known as a hibachi a simple rectangular or round metal tray that holds the fuel, usually charcoal. Today that same formula is used in the hundreds of simple portable trays being sold in your local shop. At the next level is the brazier - like a large round hibachi with long legs and windshields, and then there is the kettle that comes with a hinged lid. However most people today opt for the gas barbecue - the same principle, but with volcanic lava rock which is heated by a gas flame. If you think

they don't have the same flavour as cooking over the charcoal, you're wrong. The lfavour of barbecued fod comes not from the charcoal, but from the smoke produced when fats and juices in the food spit into the coals. The gas barbecue is more expensive, but it takes only 10 minutes to get hot enough for cooking, compared to 45 - 60 minutes when a charcoal barbecue is used. It is also easier to control. When using a charcoal you can increase heat by bringing the coals closer together, and to cool, spread them further apart. You can also adjust the height of the grill.

4 X BBQ STEAKS 4 X BBQ PORK CHOPS 4 X GARLIC CHICKEN FILLETS 4 X BEEF STEAK KEBABS 4 X CHICKEN FILLET KEBABS 4 X ROUND STEAK QUARTER POUNDERS

BBQ PACKS NO 1

All for

29.99

6 X CHICKEN GRILLSTICKS 6 X BEEF GRILLSTICKS 6 X LAMB GRILLSTICKS 6 X JUMBO SAUSAGES 6 X QUARTER POUNDERS 6 X CHICKEN DRUMSTICKS 12 X CHICKEN WINGS

BBQ PACKS NO 2

COLLERAN'S
Mainguard Street

BAR-B-QUE TIME
at

48 items all for

19.99

STEAK, LAMB & TURKEY BURGERS

MANY MORE GREAT OFFERS INSTORE
National Retail Store of the Year
Units 9-10, Westside Shopping Centre, Galway. Tel (091) 523947 / Fax (091) 589856 Unit 5, Coill R inn, Moycullen. Tel (091) 868883

JUMBO SAUSAGES & BLACKPUDDING STEAKS OUR SPECIALITY
70 years in the heart of Galway Tel 562582 - 566377 "An Feoil is Fearr"

AWARD WINNING