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A friendly fire
Inviting friends or family over for a barbecue always turns into a party in which everybody takes part in some way in the preparation of the food. Because barbecues are man�s excuse for spending time with friends, and through the years have become much more than just a way to cook meat.

Although just about everybody has used a barbecue at some point, it is worth pointing out that you should light the charcoal at least 40 minutes before the guests are due to arrive. At first, place the grill close to the hot coals to burn off possible remains of food and so the grill will store heat. Little by little you will have to increase the heat of the coals.

Once all the utensils are ready, it is time to prepare the beverages. It�s best to place a cooler near the table with ice and water and lots of beer. Wine is important too, and choosing one depends on the temperature: both the weather and that of the food you are going to serve. Sangr�a is ideal for this kind of meal, especially if the weather is hot. But why not be a bit more sophisticated? A lemon sorbet, a shot of gin or chilled cava sparkling wine can be the perfect aperitif while waiting for the coals to heat up. And if you don�t want to drink alcohol, there�s nothing better than a Cascade Cooler, composed of half lemon sorbet and half ginger ale. It is delicious and refreshing.

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Salads on the side
Next, prepare the salads. Potato or pasta salads are best. You can also add melon or some other ingredient, and it does not have to be ham. And don�t forget that hors d�oeuvres are great to serve while waiting for late-arriving guests.

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The stars of the barbecue tend to be chops, ribs, organ meat, sausages (spicy, plain or blood sausage) or brochettes of meat, tomatoes, peppers, mushrooms or whatever comes to mind. But these are not the only possibilities.

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You can also cook papillote-style wraps, stuffed with vegetables, ham, cured beef, sardines, shrimp, hake, sea bass or whatever tickles your fancy. Leave them on the grill 8 to 10 minutes. And believe it or not, other foods you can cook on the grill include mussels, anchovies and eel. Season the latter with a bit of wine, herbs or whatever other seasoning you like.

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Marinated meat and fish
Don�t forget that the following are also delicious when prepared on a barbecue: free-range chicken, rabbit, quail, chunks of pork, beef or lamb, marinated in a blend of oil, oregano, savory, garlic, vinegar, salt and pepper. Left them drain for a bit before you put these foods on the grill.

Brochettes are particularly good. You can make them with scallops, shrimp, lobster or prawns. Lobster or Dublin Bay prawns (cigalas) can be placed right on top of the coals, but first split them down the middle. Serve them with all i oli, which is garlic mayonnaise.

If your preference is fish, then dishes like snails, turbot, sea bream or huachinango, a newly arrived Caribbean fish, a good way to cook them is in fish-shaped pans that are also quite decorative in the kitchen.

Don�t forget about sauces either. The most popular ones are all I oil, mayonnaise, vinaigrette, chimichurri for meat, mojo�(Canary Islands-style spicy sauce) and tartar sauce. Just make sure the sauce goes with what you are grilling.