Backyard party planned?  Check.
Guest list invited and RSVPs confirmed?  Check.
Menu? Ho hum...

Once again, we can count on Dad to offer up his best barbecue tips to ensure party perfection.  Don't be stuck in the kitchen with a hot stove when you could be outside expertly working the grill with an ice cold Corona in hand and your cousin's hot roommate in sight.

Appy #1: Grilled Oysters

With apologies to coastal dwellers, oysters can be a mystery to some ground pounders so a bit of explanation may be in order.

Oysters are traditionally named for the location from which they were harvested, though many are farmed these days. Generally, it's best to buy them alive.  If they are dead they are bad-- and I mean really bad smelling. There is no halfway on this issue! Live oysters are closed tightly; in water they may be slightly ajar but will snap shut when pulled out of the water. Check them out at the store and keep them cool at home. There is no need to keep them in water.

For raw enjoyment nothing beats the cold Atlantic oysters from Rhode Island up through Price Edward Island. They are relatively smaller and less fleshy than those from the West Coast. However, for BBQ purposes I like the large West Coast oysters the best. They are cheaper than their Atlantic cousins and can easily be as large as the palm of your hand.

Here's my recipe for an irresistible appy that will convert anybody who has qualms about eating oysters:

For 6 large oysters, combine:

2 cloves garlic, crushed or chopped
2 Tbsp olive or vegetable oil
10-20 jiggers of Tabasco

Oysters usually have a flat side and a cupped side. Place them (unopened) cup side down on a hot BBQ and close the lid for a minute or two (they will then open on their own). Pull them off one at a time and remove the upper flat shell, loosing the meat from both shells. Spoon on a tsp of the sauce mix, return to the BBQ for about 2-3 more minutes. When they are done they somewhat resemble a poached egg. You may need to experiment with timing according to size.

Appy #2: 3 Pepper Prawns

Easily and best done on an outside burner (and you'll soon see why), but can be made inside with skill and a proper fire escape plan in place.

For 1 lb prawns or big shrimp, combine in a small bowl:

3 cloves chopped garlic
2 TB chopped chives

Add to taste:
1 1/2 tsp salt (prefer Kosher or coarse sea salt)
1/2 tsp coarse black pepper
1/4-1/2 tsp cayenne pepper
1/2 tsp chili flakes

Allow spice mixture to sit and let flavors mingle.

Superheat a frying pan with canola oil. When the dark cloud of Hades begins to rise from the pan add half of the shrimp, keeping heat source high. Turn the prawns over as they turn pink and add half of spice mixture. Continue frying another minute or two and then (here's where the fun begins) either ignite the oil in the pan with the open flame of your burner or add a shot of whiskey and a match. A quick flare up adds some neat flavor, then dump it all into a waiting dish and make the second batch.

Appy #3: Veggies and Goat cheese

You can use eggplant or zucchini, but I'm sure other squash varieties would work as well. Goat cheese is sometimes sold as Chevre. All goat cheeses taste great by the way, but for some reason North Americans are not as familiar with the stuff as most other inhabitants of this planet.  If this is your first taste, buy the soft variety which has a texture near to cream cheese but a bit more crumbly.

Slice the veggies 1/4-inch thick and in convenient lengths depending on how you will serve them. Lightly coat them with olive oil, a sprinkling of salt and coarse pepper.

Grill on medium high heat. You want to get a bit of charring and crisping going yet not create jerky. Cook about 2 minutes per side, until soft through. Turn off the heat or move to the side and top with the cheese. It is easier to do this with two knives as the cheese is a bit sticky and does not spread. Lay on 1/2-inch cubes about an inch apart, close the lid and warm for a few minutes. The cheese will not melt much but should warm through.

Looks superb on the side of a plate with a nice steak or alone as an appy. Serve also with BBQ'd bread: use white bread, preferably baguette, ciabatta or the like. Spread liberally with margarine and BBQ on high, dry side first then margarine. Should blacken up a bit on the edges. Goes well with everything!

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Now all that's left for your party planning is a quick stop by the hardware store for a fire extinguisher.  Are you brave enough to try these recipes?

By: Harry Loewen (Dad) and Claire Rahn