Simple Ways to Make Your BBQ a Memorable Family Event
Since Americans in the South began roasting pigs publicly, Barbecues have been a staple of North American living. For many, grilling becomes a routine mealtime activity, while for the most devoted grillers, summer is ruled by massive barbecue parties. But grillers do not have to choose between boring repetition and outrageous get-togethers: every barbecue can and should be an exciting family event. Here are 5 ways to make your routine evening barbecue a more unique experience:
1) Who said you have to stick to meat? Much can be done with bread and fruits over an open flame. To make this into a fun activity with your kids, use cookie cutters to make the bread and fruit into shapes. You can decide on themes like “animals” and “letters” or ask that each shape be different from the others! Then, let your kids decide which toppings they would like to put on. Add cheese, onion and various spices to bread and cinnamon and honey to fruit.
2) Try foil-wrapped surprise meals. Place different combinations of chicken, fish and vegetables with sauces and spices in foil packets. These cook in less than 20 minutes and lead to no-mess, lip-smacking results. Children will love the surprise element and can easily switch packets. You can even ask your family for combo suggestions before the barbecue, or draw ingredient names out of a hat to create new meal ideas.
3) A little variety goes a long way. If you tend to stick to the same old beef burgers and pork wieners, why not try grilled pizza or salmon steaks? Similarly, try to mix it up with condiments and seasoning. Sick of ketchup? Try salsa instead. Look online where you’ll find hundreds of easy recipes for barbecue rubs. These give your food that extra pizzazz and prevent the mess and drip that comes with barbecue sauces.
4) Barbecues don’t have to be rushed. In fact, barbecue devotees will tell you that today’s quick broiling is an insult to the term, which should represent a process of slow cooking on low heat. You can find many slow cooker recipes online, and the wait is a great opportunity to pass some quality time with your family and friends. Entertaining backyard activities include creating an outdoor canvas to paint on or playing backyard bowling with household items.
5) Mom said not to play with your food, but there’s always an exception! Barbecue games are great fun and tasty at the same time. In the game Glutton, each player gets a certain amount of mashed potatoes, macaroni and cheese or any other side dish. Various kitchen utensils are put in a box and the players blindly pick a few. On the go, they begin to eat their dish with the items that they took out. The first to finish his or her food wins the prize!
Finally, don’t fret! Far too many people get lost in the details of planning the perfect barbecue party and forget to enjoy the social atmosphere and delicious food. So kick back, bask in the relaxing sun and prepare for a summer of unforgettable barbecues!
How To Clean a Trout Fish
Cleaning trout. Does that bring back memories! I think I was about 9 years old when I first learned how to clean trout. It is really pretty easy. A little practice and you will soon be cleaning trout with ease. If at all possible, use clean, running water to rinse the trout as you clean.
Scaling the trout.
For this step, you will need a fish-board with a clip to hold the tail or you can hold the tail with your hand. You will also need a fish scaler or use the unsharpened side of a good sturdy knife (short blade is best). With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides. This will remove the scales so you don’t have to deal with them later. No one wants to find them in a bite of grilled fish!
Gutting the trout.
To properly gut the trout without tearing into the stomach or intestines, you will need a sharp, short bladed knife. The short blade gives you better control. The first cut you want to make is just at gill level from the belly side. This results in a cut between the jawbone and the tongue. Do not cut through the spine. Next, place 1 or 2 fingers inside the trout’s mouth with the palm of your hand pressed firmly on the top of its head and your thumb in the gill to hold it solid. Then, carefully, begin to slit the trout’s belly starting at the anus and working your way up to the cut under the gills. You need to be careful not to cut into the guts themselves, as this will foul the flesh, making it inedible. Keep your knife just under the skin. To pull the guts out, hold the trout firmly with your thumb under the jaw and your index finger in the mouth. Then get a firm grip on the guts and pull them out. All that is left to do is to scrape your thumb along the spine in the gut cavity to clean out the bloodline.
To behead or not to behead.
This last step can be a matter of personal preference. Removing the head of the trout. Some people like it left on, but, personally, I don’t like my food looking back at me.
To do this, you need a good sturdy knife. The same one you used to cut the belly open will work. Just be sure to rinse it good first. To cut the head off, grasp the trout firmly in the middle with your thumb in the gut cavity and the rest of your hand wrapped around it. Hold the trout so that the head is pushed down on your cutting surface. With your knife, make a firm slicing motion through the spine at gill level, preferablywith the gut cavity up. Once this is complete, rinse the trout and you are ready to proceed with the rest of your trout cleaning.
Of course, you could use my favorite method to clean a trout. Filet it!
