When the weekend comes, there’s nothing quite like getting together with family or a bunch of friends over a hearty meal. And with the availability of indoor grills, often fitted into the modern stove top, barbecue parties have never been trendier.
Imagine chunks of meat liberally slathered with delectable marinade, threaded onto giant skewers, and shoved onto a char grill, and the smell of smoke filling the air…bliss! The overcast skies and blustery sky makes the weather perfect too. Ajit Sharma, a sportswriter and barbecue enthusiast says: “I usually host BBQ parties in the evening, as opposed to the traditional Sunday afternoon. I find that people prefer the ambiance of an open terrace at night. The cool breeze, light music and the view of a starry sky generally makes for a more enjoyable BBQ party.”
According to Rohan D’Souza, lead chef, The Corner Courtyard, “A lot can happen over a barbecue. The aroma and the fact that it’s easy to eat, cooked fresh and live, served on the spot, and can be paired with different beverages, provide enough reason for the growing popularity of the BBQ party. It makes for the perfect place to socialise too.”
Daniel Selvaraj, Owner and Chef of Rajulas feels: “The main reason people have taken to barbecue parties is because it involves an interactive live counter. For example, guests get to speak with the chef and discuss how well they want their meat done, etc. They also get to customise flavours according to their palate. The novelty of the smoke emerging from the grill is another reason. The smell whets the appetite of the guests. I think people have had their share of biryani and kebabs. While there’s nothing wrong with that, I suppose people want something different.”
Men appear drawn to the charm of the open flame and don the chef’s cap and apron at a barbecue party. “My husband is not one to enter the kitchen but he’s a fabulous BBQ party host. He has like-minded friends and he researches recipes for marinades online. He experiments with different kinds of meat too. At the parties we host, I notice it is the husbands who cook while the wives catch up on some gossip. It works well for us,” quips Tania Rufus, a homemaker.
As with fashion, music or even movies, trends in the world of food evolve with time. Ajit says: “The first time I hosted a party, I didn’t really give much importance to grilled vegetarian starters. It is good to have some variety. I have heard grilled pineapple cubes are a hot favourite. Today, barbecues are not just restricted to meat lovers.”
Chef Rohan finds that “swanky barbecue grills with user friendly options along with trendy barbecue cooking accessories are in. Also, there are a whole lot of new age meat marinades made with beer and the like. It’s quite fascinating.”
“People are beginning to use flavoured wood chips like hickory and apple wood chips as opposed to the regular coal. Grilling new produce such as octopus, asparagus, artichokes and bean sprouts is also gaining importance. I’ve been experimenting with them a lot of late,” Chef Daniel observes.
Easy (if you have the ingredients and equipment, of course!) and fun to host, now that the weekend is here, there’s no reason why you shouldn’t throw a barbecue party!
