And goes best with what sort of food: Holiday food, turkey or ham or venison sausages, anything with a bold flavour that can stand up to the spice and not be overwhelmed. Or even a nice dessert like creme brulee.
My formula for a successful barbecue is: Lots of fire. A good barbecue to me has a small number of friends and family and lots of meat and marinades. I like to stand at the barbecue with a few mates and grill the heck out of everything - steaks, sausages and veges. I don't like too many at the barbecue with me, only the inner circle, but those there all get a hand in. It's heaps more fun that way.
My dream barbecue machine is: Big, with lots of flame and several zones for different cooking and warming needs. I prefer ones that have a lid so you can get a bit more smoky flavour or keep a bit of residual heat to keep the food at temperature.
The best barbecue guests are: Close friends who bring something they have worked on so we can cook it together. However, one should never barge in on another man's grill unless invited.
My never-fail barbecue recipe: I like to use soy-based marinades, maybe with a bit of mustard and whatever I can find in the kitchen. Oyster sauce is always nice in it too. I never seem to make the same one twice and just do things as the mood strikes. Hey, it is just a barbecue, not some complex exotic dish.