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Home > Home & Garden > Articles > The nation seems to have gone barbeque mad. Where did this enthusiasm for outdoor cooking come from

The nation seems to have gone barbeque mad. Where did this enthusiasm for outdoor cooking come from

00:00 Tue 17th Jul 2001 | Home & Garden

A.� The word barbeque is thought to come from the Spanish. Although meat has been roasted over an open fire since time immemorial. The technique of filling a tray with wood or charcoal and then grilling over it is said to have been borrowed by Spanish conquistadors from native American Indians who they saw cooking over a pit filled with wood or charcoal.

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The idea really took off over here in the 1960s, partly due to greater travel between Britain and the great barbequing nations, the US and Australia, and partly as a result of less formal and more adventurous attitudes towards eating and the rise of the patio.

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Q.� What different types of barbeque are there

A.� There are essentially two: charcoal or wood and gas. Gas barbeques work on bottled gas in much the same way as a cooker does, but there are plenty of variations to the charcoal barbeque, from the one off portable trays you can buy at the cornershop to pits or DIY permanent structures in the garden.

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Q. How do I go about choosing the right barbeque for me

A. The first thing to consider is how many people you are going to be cooking for and how often. If it's just for you and the kids a standard 18" portable barbeque from the garden centre or DIY store should do the trick.

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If you're planning to host barbeque parties or cook for more than four people you'll need something bigger. At this stage it is probably worth splashing out a bit more to get one with some practical extras. The rounded kettle style charcoal barbeques usually come with a lid that allows you to shut off the air and cool down the grill if it starts spitting, flaming and charring the food. It is also worth thinking about getting one that has a built on shelf for plates and utensils to make life easier.

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Q. Charcoal or gas

A.� That's entirely your decision. Gas barbeques are more expensive, generally �100 upwards, but all you have to do is light it and your ready to go. For many people it is the smoky taste of the charcoal that is the essence of barbequing and you don't get that with gas.

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Q.� What about building your own freestanding barbeque

A.� Self-built barbeques are increasingly becoming a feature of British gardens. First off buy a tray for the charcoal and a grill so you know how big your structure needs to be. Make sure the site is far enough away from fire hazards such as overhanging branches or wooden fences. Next decided on a comfortable height for cooking, which won't have you hunched over all the time. This is usually about 75cm.

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Lay the first course in either a rough circle or three sides of a square, without ant mortar and a 1-2cm gap between them for good air circulation. Then place with second course, with mortar, on top of the gaps, so they are staggered, and carry on until the structure reaches 0.5 metres or so. The next layer of bricks are laid across the existing structure and the tray rests on these bricks.

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Add another two layers of bricks and then rest the grilling tray over these and then add another two more courses as to stop the food rolling off.

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If you've got a question about your home or garden, click here.

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By Tom Gard

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