a typical bbq:wings required.potato and corn needed too.lots of soft drinks and satay
something atypical:no wings,juz a few piece of chicken cutlets,lots of fishballs,hashbrowns,nuggets and honey.and wait...some special for the guest of honour.

now my hair's tastier than any normal smoked salmon in the supermarket.yawn...so before i exit,here's a recipe for some of the most stylish steak you'll ever eat,especially from a bbq grill

200g or so hunk of ribeye,striploin or tenderloin(prefably organic.if you can't get French imported ones,go to Cold Storage Bukit Timah or Jelita or Paragon Marketplace,Raffles City or Tanglin Mall for the better Australian beef.those gourmet shops in Bukit Timah also stock great beef)

marinade

it's odd,but there's just 1 ingredient.XO(what we usually call cognac).pour so that everything's covered in the special stuff.marinate in the fridge for 4-9 hours(4 for a hint,9 if you want something assertive),flipping the meat every hour.half way through,jab the meat with a sharp knife and pour some more XO.if it is to be brought to somewhere else to barbecue,wrap it in foil right after the fortification.otherwise put back to fridge

baste

melt some butter,enough to last you the whole bbq-ing process.whip in thoroughly the same brand of XO,a bit of sugar that has been flavoured with the XO(to do so,pour a suitable amount of XO such that it flavours the sugar and makes it moist.flavour again just before starting to put in butter).(note that i prefer a French butter bought from Carrefour.if not any European butter should do the trick)

grilling

a good fire is essential.normal firewood would suffice in all but the most stylish versions,where oak chips would be better.build a fire in the normal way,and when it's quite hot,add more coals.the pyre would be quite hot.careful and put the meat on the grill when the embers are red hot and at it's peak.

cooking

flip the meat every 1-2 mins for medium and 3-4 mins for well done(not so stylish),basting the meat with the butter liberally(be careful of the virulent smoke) and flip for 5-10 times either side.for the last time,baste as per normal,when you flip,add some XO so that it sizzles.turn again,repeat the trick,dish up and serve with potatoes,hashbrowns or just straight

Don't try this at home!

warm a bit of brandy,pour on the steak with the juices,light up and put on a metal plate