The days are longer, the grass is green and the sun shines high in the sky. It’s time to open up the window bays, set the table outside, invite some friends over and fire up the barbecue !

Charcoal crackles, a delicious aroma of meat cooking on the embers, and champagne sparkles in the glasses. We all know that wonderful feeling of intense happiness.

Now’s the time to wow your guests, but what’s the best way to do it? Chef and barbecue specialist Peter De Clercq of the restaurant Elckerlijc (Maldegem, Belgium) reveals his secrets.

Clean as a whistle

Underway is only halfway done. Start at the beginning and clean that grill. What’s the best way to clean it ?

• Admit it, after a delicious barbecue cleaning the grill is the last thing that anyone feels like doing.  Yet it’s best done when the grill is still hot. Eliminate everything that sticks by rubbing half a lemon or a slice of pineapple on the grill bars.
• Another option:  wrap the grill up in newspaper, wet it and leave it outdoors for the night. The next morning it will clean up real easy.
• And if you didn’t follow our advice ? Heat up the grill and rub the bars with a ball of aluminum foil and a steel brush.

Prep work

Every barbecue expert knows, prep work is fundamental. It will also save you from incessant trips back and forth to the kitchen while cooking, and you’ll be so much more relaxed.

• Always have in tow pair of tongs, good knife and cutting board.
• It’s nice out ? Leave a freezer block in a breadbox and place the meat or fish there before cooking.

Fill up a spray bottle and put out budding flames. But be careful, fire and water don’t mix.

Be creative

Try something new. Surprise your guests with a dish that’s not the “same old” ribs, shish kebabs and sausages. Our advice :

• Choose aromatic coconut briquettes :
  • olive pits for meats
  • spices for fish and vegetables
  • cascara for white meats, vegetables and fruit.
• Sprinkle a handful of wine or whisky barrel shavings under the meat, it will add aged wine or smoked whiskey flavors
• You can also learn how to inject or marinate meat, it will be all the more juicy and flavorful.

Savory alternatives to meat

You don’t eat meat or simply want to vary the menu ? There are so many flavorful options :

• Begin with the obvious choice, fish. Salt crusted, marinated, papillote or just grilled, it’s delicious.
• There are so many extraordinary vegetarian products as well, like halloumi which is delicious when grilled on the barbecue. Make a savory tart with polenta and vegetables, yes even that can be cooked on the barbecue!

Other yummy ideas are veggie burgers, stuffed figs, vegetable kebabs, grilled tomatoes, etc.…

How to accord it with champagne

Every respectable barbecue must be accompanied with a cool convivial drink. A glass of rose champagne is ideal for the occasion as the charcoal gets to the right temperature.

Did you know that Piper-Heidsieck Rosé Sauvage champagne and (red) meat are the perfect pair ?

Try using divine champagne in the cooking process, fill up a spray bottle and try spritzing turkey or chicken breasts, or even red meat, it will be juicy and flavorful.

A sunset get together with close friends, the aroma of herbs on the embers, a couple of great dishes all topped off with a chilled glass of Rosé Sauvage that just makes it all … perfect !

And that’s what summer is all about !