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to imbibe…
A barbecue isn't a barbecue without a generous supply of ice cold beer, but there are plenty of other beverages that make for fine summertime drinking as well. As you'll be busy enough manning the grill, you'll probably want to avoid any drinks that require you to slave over cocktails one by one. But anything that can be made up in advance and served in pitchers works perfectly -- try sangria, spiked homemade lemonade, mojitos or margaritas. Just make sure to add the ice at the last minute, so it doesn't dilute the drink before guests even get close to taking their first sips. The same goes for any bubbly ingredients -- if your cocktail calls for any carbonated water, you'll want to stir it in just before serving, so the drink doesn't go completely flat by the time you get around to pouring it our for folks.

Besides the alcoholic libations, you'll also want to make sure you're well stocked on actual hydrating beverages. Big jugs of cold water are a must (add some sliced lemons, limes, or even cucumbers for an extra refreshing drink); it's also a good idea to stock up on some soda pop and juice.

getting ready
True, one of the benefits of the barbecue is that it's a simple enough affair that you could throw one at last minute's notice if you had to. Still, a little advance planning ensures that come barbecue day, you have plenty of time to chill with your guests.

First things first: make sure you know how to use your grill before the big barbecue day. The day of your first big barbecue is really not the time to be learning how to get the grill to work. Figure out how to get the fire started, how to adjust the heat, and approximately how long it takes to get your grill pre-heated so there aren't any big surprises when you're trying to get some food on the grill for your guests.

The day before your big grill-out will probably be your major food prep day. Most meats can and should be marinated the day before -- beef, pork, lamb and chicken can all stand up to a long soaking time. (Seafood, on the other hand, is best bought on the morning of the party for maximum freshness, and shouldn't be marinated for much more than an hour, as the acidity of most marinades will toughen seafood.) Veggies, meanwhile, can be washed, prepped, and cut up, then stored in the fridge in airtight containers. The day before the barbecue is also a good time to make any dips, salsas, or other appetizers and condiments you might be serving up. The more work you manage to get done ahead of time, the more you'll get to kick back and have fun on the day of your cook-out.

keep on ambling, pardner...

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