Tongs Check, Spatula Check,
BBQ Time Check
Transcending Tradition
Addison Morphy, Staff Reporter
amorphy@csumb.edu
Summer means a lot of things to a lot of people. For some, summer means time away from the hassle and stress of school or work. For others, the warm weather means getting to get outside and have fun with friends. Though for most, summer is only spelled with three letters: B-B-Q. However, BBQ traditions have changed over the years, especially in this age of reality cooking shows like Top Chef and Anthony Bourdain’s No Reservations. With shows like these in popular demand, people are beginning to realize that they can make dishes they never thought they could before. This, of course includes the art of summer BBQ.
Summer BBQ is more seasonally recognized by 25 year old amateur cook and UCSC graduate, Rachel Battin. “There’s just something about cooking your food outside in the warmer months that makes the whole experience refreshing to me,” said Battin. She and her three house-mates all love to cook and have always tried to make an occasion out of any meal. “Having people over makes BBQing more social and enjoyable for everyone,” said Battin.
People like Battin try to mix things up and test the waters with BBQ because it is so involved and flexible. Traditionally, little else besides a good steak or hot dog would see the inside of a BBQ. However, it is becoming more commonplace to find other options like fish or even vegetables sizzling above hot coals. “I love to slice up and grill veggies like onions, bell peppers, corn, cucumbers and fennel when BBQing because they make great sides and even better toppings for big burgers,” said Battin.
Speaking of the ever-popular burger, that too has been given an extreme makeover that would make Ty Pennington drool. These days, grill-masters are getting out of the frozen market patties and getting excited about pumping a little life into their own. Many like to mix herbs, spices and other ingredients into ground hamburger meat to give their burgers a little something extra.
Anyone like Hawaiian burgers? Just mix in a little teriyaki sauce and fresh ground ginger to your burger meat to get that signature restaurant style taste. How about something a little more savory? Mix in chopped onions, rosemary, cayenne powder, garlic or even your favorite mustard, it’s fun to experiment and it is the only way to find your favorite. This is also true for marinades and dry rubs. As for the veggies, Rachel Battin marinades all her vegetables with olive oil and balsamic vinegar.
Anyone can get creative with BBQ, although it is important to be prepared. Every grill-master should be equipped with protection from the sun and mosquitoes. It is also extremely important that they have these important items on hand at all times: tongs or spatula; beer, wine, or other refreshing beverage; clean plates for finished BBQ items; and any apron with a lame phrase “Kiss the Cook”. However anyone decides to BBQ this summer, it is important to just keep your friends close and your napkins closer.
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