Technology has played catch-up when cooking food out in the open.
Sunshine, good company, a beer and a burger... barbecues are a clear winner when it comes to making the most of the great outdoors during the summer months.
Safety and ease-of-use are among the niggling worries that may be holding pubs back from going for the full-on barbie experience, but leading liquid propane gas (LPG) supplier Calor is encouraging pubs to make the most of garden and terrace spaces from the Easter bank holiday onwards.
With Easter falling in mid-April this year, there's a better-than-average chance of the weather being clement enough over the peak trading weekend to launch an al fresco offer that could keep customers coming back all summer long.
Culinary theatre
While pub food classics such as sausages and burgers are de rigeur on the menu, modern gas barbecues are versatile enough to let customers enjoy the theatre of more unusual culinary delights being cooked in front of them. From teriyaki beef kebabs and crispy balsamic duck to Java grilled snapper and Medit-erranean lamb kebabs, the possibilities are endless.
Julie Moore, marketing controller for food supplier 3663, says: "Eating outdoors, barbecues and picnics have all become more fashionable as we become influenced by the lifestyles of warmer climates. Soggy sandwiches, cold chicken and burnt sausages are now a thing of the past with the introduction of more sophisticatedchoices that require little or no preparation.
"Publicans have a wider variety of foods to offer that include old favourites as well as contemporary alternatives, healthy choices, vegetarian and non-grill items that will meet the demands of a wider consumer market."
Calor has commercial gas barbecues for venues of all sizes, powered by Patio Gas cylinders. Most models fold flat for easy storage and transportation, while clip-on regulators make it easy for staff to change cylinders, and an indicator shows when the gas supply is getting low. Top of the range is the Cinders Hog Roast, a commercial model which has glass panels either side of the roasting spit, as well as internal lighting to make it a real centrepiece for an outdoor space.
"With the increasing popularity of al fresco dining, a barbecue party gives patrons a real taster of the continental lifestyle," says Calor market development manager Rachel Hodge.
Lager lovers are in for a grilling
Over the past four years Scottish & Newcastle (S&N) has invested more than £6m on driving barbecues at pubs, supplying licensees with both the hardware - barbecues, patio heaters and gazebos - and marketing material. This summer will see that activity ramped up once more with a £2m campaign that will see at least 5,000 pubs taking part in Foster's Big Summer Barbie.
The main aim this year will be to encourage licensees to increase the frequency of their barbecues, explains S&N customer marketing manager Graeme McKenzie.
"People want to eat al fresco in the summer, and as well as selling more food, we've seen that pubs which have a barbecue can expect a 10 to 15 per cent uplift in their beer sales.
"The big prize for us now, though, is to get licensees to see the barbecue not as just a one-off event but as a regular part of their business, and run them right through the summer. Make it a standard offering and customers will get used to the idea that your pub is the one for a barbecue and they will keep coming back."
Tailor-made menus
The obvious potential problem with this to this is the weather. But this year, while it can't exactly roll back the rain clouds, S&N will be equipping licensees to be prepared. The Big Barbie Club, which will be launched in the spring, is open to all pubs, and members will be emailed with weather updates so they can better plan when to fire up the charcoal.
A Big Barbie Club website - found through www.fosters.co.uk - will also include menus, recipes, barbecue tips and offers on such things as Calor gas and publicity materials.
Devised with the help of food supplier Brake Brothers, the 2006 barbecue menus have been matched to the style of outlet. So while community pubs might want to stick to the wholesome bangers and burgers formula, more upmarket gastropubs can choose something more sophisticated.
Make the most of meat
Keith Fisher, butchery and product development manager for the Meat and Livestock Commission, offers tips on barbecuing meat:
- Choose flat skewers for kebabs - meat and vegetables spin on rounded ones, making turning tricky
- Most meats can be marinated prior to barbecuing and others such as spare ribs, sausages or chops may be glazed
- By marinating meat in advance, not only will the marinade impart flavour but it will also protect meat on the barbecue from the intense and direct temperatures. And it will cut down on the preparation time needed
- Oil-based marinades are particularly good as the meat will then baste itself, which will prevent sticking
- Cooking times are similar to those for grilling
- For best results choose steaks at least 2.5cm (one inch) thick so they seal over the high heat without the centre becoming dry
- Make burgers about 2.5cm (one inch) thick
- Turn steaks and burgers only once or you will lose all the juices onto the coals
- When making kebabs don't pack the skewers too tightly or the cooking will be uneven.
Pictured: Sausage kebab dishes benefit from the meat being glazed first.