The perfect barbecue: a how-to guide for sophomore summer
First and foremost, it's not a barbecue without the meat. Sorry, vegetarians, we’ll save a few inches in the corner of the grill for your veggie burgers, but we won’t be happy about it. Nicola Zimmer ’14 recommends diversifying with sweet Italian sausages, a delicious, easy-to-grill alternative that adds a little international flair to your Hanover barbecue party. For Freddie Fletcher ’14, it's great to try something new, but if you’re sticking with the classic, you’ve got to do it right. He recommends handmade patties that are 70 percent ground beef and 30 percent ground pork and promises you’ll “never taste a more juicy burger!”
Seasoning is key, and so are condiments. Fletcher recommends Lawry’s Seasoned Salt and Worcestershire sauce, with the dry rub coming first, followed by the sauce. Then it's time for the burger to meet the grill. The “key secret,” according to Fletcher, is to put a dimple in the middle of the burger, which guarantees it will stay flat and makes for an even cook. Ketchup, mustard, onions and relish are a must, all cheese must be melted and bacon and fried eggs are always a welcome and exciting addition.
Finally, a barbecue is only as good as the mood it generates. Henry MacQueen ’14 encourages making a playlist beforehand, specifically of country music. Fletcher says good classic rock can also do the job. And as important as the meat is, don’t get too caught up in it. Both MacQueen and Fletcher said that watermelon and cold soda on the side go a long way. For MacQueen, the devil’s in the details, and he insists that whoever is grilling must have a mustache, and there must be an American flag within 25 feet of the grill. It's good to over-buy the food, because leftovers are better than hungry masses.
And the final suggestion for barbecuing over sophomore summer?
“The most important tip about barbecuing in the summer is to do it often,” MacQueen said.