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BBQ Checklist

June 29, 2017

With summer now in full swing (albeit its a little cold this week) we thought we would put together our BBQ checklist for you so you don't miss a thing!

 

If you cant be bothered with trying not to burn the sausages, slow cooking ribs or doing the washing up then send us an email and we will be happy to help www.info@grapefruitcatering.com   also check out our bbq menus www.grapefruitcatering.com/bbq

 

 

  • One Week Before

    • Make a guest list
      Call or send out invites.

    • Take Inventory
      How many people are coming? You'll need enough meat, beverages, eating utensils and seating equipment to accomodate everyone.

    • Decide on a Menu
      What types of meat will you be grilling? Do any of your guests have special dietary restrictions, allergies, or prefrences? (For example, if you plan on serving seafood, you may have guests allergic to shellfish. Are any of your guests

    • Assign
      Decide who will bring what dishes, other refreshments or necessary equipment such as extra chairs, tables, or utensils.

    • Clean grill
      Ensure the Barbecue grill is clean and in good working order. You may want to clean and test it out first if it's been awhile.

  • Equipment and Utensils:

    • Cooler
      Keep several large coolers and buckets stocked with ice. Separate alchoholic beverages, bottled water, and sodas.

    • Napkins and paper towels.

    • Paper/plastic plates
      A few different sizes. Large plates for food, smaller ones for salads or desserts.

    • Plastic cutlery
      Knives, spoons, and forks.

    • Disposable cups for cold drinks
      If you plan on serving coffee or tea, make sure you have disposable hot-liquid cups, sugar or sweetener packets and stirring straws, as well as tea, coffee and creamer or milk.

    • Tin foil

    • Plastic sandwich bags and plastic wrap

    • Storage containers
      Ideal for leftovers.

    • Trash bags.

  • A few Days Before

    • RSVP
      Call to make sure who's coming and the foods or items they plan on bringing.

    • Setup
      If you can, start setting up tables and chairs.

    • Buy nonperishable items
      Buy all snack foods and non-perishable or long-lasting spreads and dips, if you're not making them yourself.

    • Get all utensils and decorations.

    • Make any foods you can in advance
      Any frozen cakes or home-baked goods can be made in ahead of time.

    • Check to make sure you have enough lighter fluid, gas, coals or wood for your grill.

    • Gather any additional supplies, such as entertainment equipment.

  • Barbeque Day Set Up

    • Marinate
      Marinate desired meats a few hours before (or even overnight)

    • Set up tables and chairs
      Cover tables with paper or plastic tablecloths and secure so they won't blow over.

    • Set up any decorations, such as banners, flags, or other colorful accents

    • If it's a hot afternoon, try to provide shade by setting up a tarp or tent, or placing tables beneath shady trees.

    • Place garbage bags in plain sight for easy trash disposal

    • If it's an evening barbeque, set up citronella candles to ward off mosquitos

    • Set up one or two tables buffet style
      Organize plates and eating utensils at one end, with cutlery in cups for easy grabbing. Salads, side-dishes, spreads and garnishes can go on another table, just be sure you can cover perishables from heat and insect

  • Barbeque Day Grill Prep and Safety

    • Grill preperation
      If you have a gas grill, make sure the tank is full and works properly. If you have a more traditional grill, make sure you have plenty of coal and lighter fluid.

    • Fire up the grill
      Close the top to warm up the grill properly.

    • Clean the grill rack
      Do this with a metal grill brush, and then put half an onion on metal grill fork, dip in oil and rub across the grill. This will ensure the grill is extra clean and the meat won't stick.

    • Ensure you have all grilling tools
      They should be clean, sharp, and ready to use. Have more than one pair of tongs for different types of meat.

    • Never touch the grill or cooking foods with your hands
      When putting meat on the grill, use tools and tongs.

    • Adjust fire levels
      Make sure the fire is strong enough to cook meat though, but not to high, otherwise your food will burn.

    • Place meat on grill by time
      Chicken wings, for example, take longer than other types of meat. Depending on how your guests want their red meat cooked, you may have to leave some steaks or burgers on the grill for longer. Fish is somewhere in the middle,

    • Grill any veggies on a separate rack as well
      Some veggies - like potatoes, onions, and corn on the cob - take longer. Peppers and zuchinnis and tomatoes don't require much time at all.

    • Keep separate plates for different meats, and keep meats covered
      Not only do you want to keep your grilled meats hot, but covering them keeps them from spoiling faster and protects from insects.

    • Wear a hat and sunscreen
      Try to avoid inhaling smoke from the grill.

    • Don't leave the grill unattended for too long
      If you must, close the grill, and warn children to keep clear.

  • Foods To Have:

    • Barbeque beverages for all
      Bottled water is a must-have. Cans of soda or bottles are preferred at bigger parties, but you can also buy large 2-liter bottles and have guests fill their own cups. Beers and assorted bottled cocktails are good grown-up beve

    • Meat matters! Hamburgers, hot dogs, shish-kebobs and grilled chicken, ground lamb or turkey patties, grilled steaks and salmon fillets, tofu or black bean burgers
      ..the list is endless. Find out what the majority of your guests prefer, and go from there

    • Appetizers
      Crisp cut veggies with dip, chips and salsa, pita wedges with hummus or other spreads, various chips and crackers with cheese, mixed nuts and other finger-friendly foods are good for guests to munch on.

    • Salads
      Regular mixed green, with assorted dressings to choose from, potato, pasta, and egg salads, cole slaw and other chopped specialty salads are good to have on hand.

    • Spreads, sauces, and marinades
      Ketchup, mayo, mustard, relish and of course barbecue sauce are all staple flavor enhancers. What about Tobasco for spicy-lovers? Fish-eaters may want tartar or cocktail sauce. Get creative! try setting out Wasabi paste,

    • Garnishes
      Lettuce, tomato, and raw onion are good starters to top off burgers and wraps. Various sliced cheeses for the sandwich and cheeseburger group. Go for chopped or grilled onions and mushrooms, or chili for coney-dog lovers.

    • Various buns, rolls, breads, pitas and wraps
      Who says all burgers have to go in a bun? Give your guests options. Try a whole-grain tortilla or onion roll.

    • Side dishes
      Corn on the cob is a classic favorite. You can roast potatoes and veggies on the grill, or have them as oven-baked sides.

    • Dessert
      Is there really always room for dessert? Leave that up to your guests. Fresh fruit salad is a great option, as it is both light, sweet, and refreshing. Even people who tend to avoid fruit will find themselves sampling this after a big barbecue

  • After the Barbecue

    • Leftovers
      Immediately wrap up perishables (leftover meats, salads, cheeses and spreads) and put in the fridge. If you have lots left over, give to willing guests.

    • Replenish ice in coolers frequently
      Keep your drinks cool.

    • Throw away all trash, including food scraps.

    • Turn off the grill
      Clean the grill thoroughly after use. Make sure it is still warm, as it will clean easier.

    • Disinfect tables and chairs.

    • Store any extra unused utensils for next time.