1. Quick Barbecue Serving Tips And Suggestions
Frozen Potato Skins
Ready prepared frozen potato skins are a handy standby. Defrost & toss in a little olive oil,
sprinkle on some chili powder & cook on the barbecue until crunchy. Dip into a sour cream
dip or a tomato salsa!
Go Continental
Crostini is a delicious topped bread slice to hand around - Italian or French style bread,
toasted and topped with a chunky tomato sauce and shavings of Parmesan cheese, slices of
Mozzarella, olives, anchovies or grilled vegetables. Cut a French stick or ciabatta loaf into
1cm (1/2 inch) slices, drizzle with oil and rub with a clove of garlic. Cook on the BBQ until
toasted then top with a spoonful of the warmed sauce and your choice of ingredients.
Tasty Bread
Buttery Garlic bread or Herb bread is always popular, disappearing in seconds! Slice a
French stick and spread each side liberally with the flavoured butter, reassemble the loaf
and wrap in several layers of cooking foil. Place on the hot BBQ.
Cheesy Treats
For a funky Brie fondue, wrap a whole small Brie in foil and heat on the barbecue until really
soft. Unwrap, make a cut into the top and dip in some chunky vegetables crudites.
Goats Cheese Starter
Here is a quick 'Starter' to set the standards! Warm through whole individual goats cheese
just so that the outer skins sets but the inside begins to soften and melt. Serve on a bread
croute garnished with mixed salad leaves.
All on a stick
Get the kids to help prepare their supper by threading cubes of bread, cheese, baby
tomatoes and frankfurters onto wooden skewers. Place a heatproof saucepan of baked
beans on the barbecue to serve with the kebabs - which are heated through to toast the
bread as the cheese is just starting to melt and ooze!
Corn in the Husk
Barbeque whole sweet corn in their own protective husks: trim any excess silks from the
end of the husk and place the corn in a deep bowl. Cover with cold water and leave to soak
for 2 hours. Shake off excess water and grill the corn for 25 – 30 minutes, turning every 10
minutes. Take care when removing the outer husks – you might need oven gloves - before
serving the sweet corn with generous knobs of butter or a barbecue sauce.

2. Baked and Grilled Potatoes
Precook large jacket potatoes ready for your BBQs gathering! Halve the potatoes
lengthways, criss-cross the cut surface with a knife, brush with oil and grill, cut side down,
for 5 – 8 minutes until the potato is crispy and golden brown.
New Potatoes get the Point
A novel way of serving new potatoes is on a skewer. Parboil even sized potatoes, toss in oil
and sprinkle with either chopped garlic or paprika. Thread onto wooden skewers and grill on
the barbecue, turning frequently, until sizzling and crisp.
Mushrooms
Garlic mushrooms are always a popular ‘starter’, so long as everybody has them! Thread
even-sized button mushrooms onto skewers and throw them on one of the barbecues for 5-
8 minutes, turning and basting with melted garlicky butter.