Break out the barbecue, it's time to grill

By Maggie Beidelman

Barbecuing. One of the few cooking methods that is truly all-American. What could be better than a succulent steak dripping with tangy sauce hot off the grill?

I'm not talking about the mangy and greasy grill of Benson. I mean the portable backyard barbecues that can be transported to any friend's house at a moment's notice for a bit of mouthwatering goodness.

For those of us who are not as barbecue inclined, allow me to provide a step-by-step instruction on just how to get that piece of meat grilled to perfection.

* Make sure that you have all the right materials. Barbecues themselves can be found in various places: a friend's backyard, most residence hall courtyards or on the shelves of many retail stores, if you're going for the mini portable coal kind.

* If you have a full-size, propane barbecue, don't forget to pick up the propane at the gas station. If your grill runs on coal, then, well, you know.

* Food: typical barbecue foods include steaks, hamburgers, hotdogs, sausages and chicken, but feel free to experiment with vegetables and other forms of meat. Basically, anything that won't melt can be barbecued.

There's no excuse not to barbecue if you're a vegetarian. Trade meat for garden burgers or fish. Corn, peppers and eggplant are good sides to try as well.

* How long to cook: for meat, you want to ensure that the center of the meat, whether it be chicken or burgers, is no longer red. Keep a constant eye on the grill so that your burgers don't become bullets.

Be sure to invite friends, neighbors and your sister's ex-boyfriend's brother, for it is best to barbecue in groups. Let the zesty aroma of grilled victuals diffuse into your senses and savor each bite of tasty, non-Benson food.

Contact Maggie Beidelman at (408) 551-1918 or mbeidelman@scu.edu.