The last bbq of the season is a tempting one to leave “as is”: food items caked all over the gas grills; ash still in the bottom; tomato marinade covered ignition switch. We have just about all done it, but you are risking both serious irritation come your first bbq in Springtime, and most importantly you will shorten the life of the much loved grilling machine. Regardless of whether gas or charcoal, we run through a selection of ideas to clean and protect your own barbecue throughout the year.
The Barbeque Grill
Existence will be easier if the dirt is loosened prior to scrubbing. A fast way to achieve this is to scrub at the end of a cookout when the bbq is still warm, and also the muck hasn’t had time to cake on yet. If you're still entertaining and do not fancy this, or simply overlook, then there are still possibilities. For lidded bbqs, a nice method of softening up dirt is actually to place a water-soaked newspaper or equivalent within and make use of a mild heat again for half an hour approximately. This will basically steam clean the whole inside, and you'll laugh as you lightly clean away the grime afterwards. Obviously this is simple for gas models, but for those who have charcoal try using several little pieces of wood or even other easily combustible material to obtain some heat going, or just a few coals if you must. Keep close track of the newspaper though and make sure this does not burn or you will have more mess to deal with! Regardless of whether you steam or not, chemical cleaners are also a good choice. Take away the barbeque grill and place on some newspaper, and spray liberally with stove cleaner or other spray on cleansers (like you would use in your kitchen area) and leave for an hr approximately.
Now it’s time to get scrubbing. Do not make use of balled up pieces of aluminum foil on your nice new grill, instead make use of special scrubbing stones or even scrapers which you canl buy to break off difficult, brittle dirt. Much softer mess can be removed with a normal soft cloth or skillet scourers. Be careful with enamel-coated grills, you need to release dirt very well first and then make use of a gentle pressure as possible. Lastly, give the barbeque grill a good wash and leave in order to dry.
Inside
If you have were able to steam-soften the inside of the barbecue itself then things should be simpler. For straightforward grilling with charcoal barbecues, scoop or tip away any coal mess, and wipe up the last bits with some damp kitchen roll. Now clean the surfaces down with a soft cloth covered in spray cleaner, lightly scrubbing any kind of stubborn places. If there are places that have burnt on food you cannot get rid of, you might have to spray on some stove cleaner and leave for some time but read the solution directions to ensure it is suitable for the surface in question (i.e. enamel, painted, metal and so on). Don’t worry about the base where the hot coals sit because this is unlikely to be looking great because scuffs and burns develop here.
As long as it is clean and free from old waste materials you won’t get any nasty smells in the next cookout. Gas bbqs can be a little more tricky. Many places could be cleaned just as with the methods above, however gas outlets and lava rocks etc add extra work. Begin by getting rid of any lava rocks or ceramic coals and place all of them into a bucket of warm soapy water. If you can now thoroughly clean around the burners and flavouriser bars with ease - excellent. However, you may have to remove some parts to clean them properly, so consult your manual, and remember to not start removing any gas-ferrying components that you are unclear about. Place them back when you're done, and scrub the actual lava rocks/coals in the bucket if requirements be and wash all of them in fresh water. You might find these need replacing after a year or so if they are accumulating dirt. Finally, wash the interior of the charcoal or gas bbq with a hose or a bucket of water until it appears nice and sparkly, and replace the actual lava rocks and so on. Replace the actual grill and stand back to appreciate your work.
Outside
The outside of the barbecue is easy. Simply clean it down with a moist cloth, adding a suitable cleaner - normal washing up liquid should be good, but you can get stainless polishing spray or other material-specific cleaners. Gas control knobs can often be removed to clean, which is essential as you do not want grime to accumulate and trigger tightness. Be cautious with any flaky paint or even chipping enamel – you can always retouch these areas but make sure you consult either a manual or even the manufacturer first on what exactly to use. Once thoroughly clean, buff the outside with a dry cloth and add any kind of preservative films you wish. Some people recommend cleaning down stainless versions with oil (even baby oil) to keep the weather at bay, but don’t worry too much. It’s a good idea to take time to protect any kind of wooden areas though with a dedicated bbq wood oil treatment. Please, please beware of chemical preservatives or even treatments you use somewhere else in the home. Some might be combustible and also have no place on a bbq!
Now it is all clean and polished, it will be prepared for the next cookout. If you wish to reduce work later on, try squirting the actual grill with oil before you cook to really make it more non-stick. In addition, when the coal area is looking tired, add a thin layer of fine sand which will safeguard this. Don’t forget to cover your barbeque or place it in the shed if you have 1.
You’ll be thankful you did when you move it looking all gleaming for the next time.
Thursday 4 November 2010
3 Innovative BBQ Recipes
3 Innovative BBQ Recipes
Written by BBQBarbecues.co.uk
Bored of the bangers, hamburgers, bread buns and ale that you seem to usually buy for your barbecues? We have enclosed a few barbecue recipes which will have your guests salivating at the mouth and speaking of your talent everywhere. It is time for you to roll out the red carpet on your barbeque menu.
Marinaded Spatchcock Poussin
Ingredients
Four poussin (spatchcocked)
For the marinade:
one bottle of ale (bitter)
two tablespoons of essential olive oil
1 tbsp Dijon mustard
3 tablespoons of clear honey
1 tbsp paprika
4 cloves garlic, crushed
2 tablespoons of finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper
For the marinade:
3 tbsp tomato ketchup
one tsp soft dark brown sugar
one tsp cornflour
Poussin is a expression used to describe a chicken below 28 days old and weighing less than 750g. Available these days in several supermarkets, it’s not as expensive as you think, and the flavor delivered in this recipe is actually worth the effort. Nevertheless, you can always make use of a small chicken instead if you feel more comfortable. In order to cook it on a bbq, the backbone needs to be removed and also the chicken flattened – a procedure known as spatchcock. Get your butcher to do it if you can but otherwise follow the quick tips below and you’ll be on your way.
1) Spatchcock:
Place the bird breast down. Using a set of scissors, cut along one side of the backbone completely from the neck to the bottom, cutting through the ribs as you proceed. Replicate with the other side of the backbone.
Remove the backbone and flip the bird over. Push firmly using the heel of your hand to crack the ribs and flatten the bird out evenly.
To prevent the meat contracting throughout cooking, make use of two kebab sticks in order to skewer through each breast on one side into the thigh on the opposite side in a criss-cross diagonal fashion
2) Marinade:
Whisk the marinade ingredients together inside a large dish and add the spatchcocked poussin. Cover with clingfilm and marinade in the fridge for four hours or even ideally overnight. An hour or so before cooking, remove the poussins and any leftover marinade into a pan and bring to the boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.
3) Cook:
Once the barbecue is hot, place the poussins on the barbeque grill and cook for about twenty minutes depending on size, turning and basting with the marinade every 3-4 minutes. The chicken is ready when the juices run clear after pricking with a knife.
Monkfish, Rosemary and Cherry Tomato Skewers
Ingredients (for 8 skewers)
250g Monkfish cut in to sixteen cubes
Few slices of Parma ham shred in to pieces
five tbsp olive oil
3 cloves of garlic, peeled and chopped
nine rosemary sprigs
200g cherry tomatoes
1) Lightly heat the oil, garlic and one rosemary sprig in a pan till bubbling. Take away the rosemary and blitz the garlic oil with a hand mixer.
2) Using the remaining rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover with the garlic oil for 30 minutes.
3) To barbecue, get rid of any excess oil and cook for about one minute on each side, until cooked through.
Spiced Bbq Mushroom Hamburgers (Veggie)
Ingredients (for eight hamburgers)
8 big field mushrooms
Olive oil
two little red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
Good pinch ground coriander
180g baby spinach
2 red chillies, deseeded as well as finely cut
Grated zest of 1 lemon
120g feta, crumbled
eight flatbreads and Greek yogurt, in order to serve
1) Heat a tablespoon of oil inside a frying pan and gently fry the onions and garlic for five mins until soft. Throw in the spices and cook for a further two minutes more, then transfer to a dish.
2) Put the spinach in a colander and pour over boiling water from the kettle in order to wilt it. Refresh under chilly water, squeeze dry, then roughly chop.
3) Mix the spinach, chillies, lemon zest and feta into the red onion mixture and season to flavor.
4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq them for five minutes with the stalk facing down. Remove from barbeque grill and place stalk side up, and divide the actual filling between them. Place back stalk-up on the medium-hot part of the bbq for a further ten minutes until cooked through. The filling should be warm.
5) Toast the flatbreads on the bbq for one minute, remove, and place a mushroom inside. Spoon over a dollop of yogurt and serve.
To purchase Gas BBQs, Patio BBQs, and more please visit our user friendly site at BBQbarbecues
Written by BBQBarbecues.co.uk
Bored of the bangers, hamburgers, bread buns and ale that you seem to usually buy for your barbecues? We have enclosed a few barbecue recipes which will have your guests salivating at the mouth and speaking of your talent everywhere. It is time for you to roll out the red carpet on your barbeque menu.
Marinaded Spatchcock Poussin
Ingredients
Four poussin (spatchcocked)
For the marinade:
one bottle of ale (bitter)
two tablespoons of essential olive oil
1 tbsp Dijon mustard
3 tablespoons of clear honey
1 tbsp paprika
4 cloves garlic, crushed
2 tablespoons of finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper
For the marinade:
3 tbsp tomato ketchup
one tsp soft dark brown sugar
one tsp cornflour
Poussin is a expression used to describe a chicken below 28 days old and weighing less than 750g. Available these days in several supermarkets, it’s not as expensive as you think, and the flavor delivered in this recipe is actually worth the effort. Nevertheless, you can always make use of a small chicken instead if you feel more comfortable. In order to cook it on a bbq, the backbone needs to be removed and also the chicken flattened – a procedure known as spatchcock. Get your butcher to do it if you can but otherwise follow the quick tips below and you’ll be on your way.
1) Spatchcock:
Place the bird breast down. Using a set of scissors, cut along one side of the backbone completely from the neck to the bottom, cutting through the ribs as you proceed. Replicate with the other side of the backbone.
Remove the backbone and flip the bird over. Push firmly using the heel of your hand to crack the ribs and flatten the bird out evenly.
To prevent the meat contracting throughout cooking, make use of two kebab sticks in order to skewer through each breast on one side into the thigh on the opposite side in a criss-cross diagonal fashion
2) Marinade:
Whisk the marinade ingredients together inside a large dish and add the spatchcocked poussin. Cover with clingfilm and marinade in the fridge for four hours or even ideally overnight. An hour or so before cooking, remove the poussins and any leftover marinade into a pan and bring to the boil. Mix in the ketchup, sugar and cornflour and reduce the liquid to thicken it to sauce consistency.
3) Cook:
Once the barbecue is hot, place the poussins on the barbeque grill and cook for about twenty minutes depending on size, turning and basting with the marinade every 3-4 minutes. The chicken is ready when the juices run clear after pricking with a knife.
Monkfish, Rosemary and Cherry Tomato Skewers
Ingredients (for 8 skewers)
250g Monkfish cut in to sixteen cubes
Few slices of Parma ham shred in to pieces
five tbsp olive oil
3 cloves of garlic, peeled and chopped
nine rosemary sprigs
200g cherry tomatoes
1) Lightly heat the oil, garlic and one rosemary sprig in a pan till bubbling. Take away the rosemary and blitz the garlic oil with a hand mixer.
2) Using the remaining rosemary sprigs as skewers, thread 2 monkfish cubes, parma ham pieces and cherry tomatoes per sprig, alternating as you go. Lay them in a bowl and cover with the garlic oil for 30 minutes.
3) To barbecue, get rid of any excess oil and cook for about one minute on each side, until cooked through.
Spiced Bbq Mushroom Hamburgers (Veggie)
Ingredients (for eight hamburgers)
8 big field mushrooms
Olive oil
two little red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
Good pinch ground coriander
180g baby spinach
2 red chillies, deseeded as well as finely cut
Grated zest of 1 lemon
120g feta, crumbled
eight flatbreads and Greek yogurt, in order to serve
1) Heat a tablespoon of oil inside a frying pan and gently fry the onions and garlic for five mins until soft. Throw in the spices and cook for a further two minutes more, then transfer to a dish.
2) Put the spinach in a colander and pour over boiling water from the kettle in order to wilt it. Refresh under chilly water, squeeze dry, then roughly chop.
3) Mix the spinach, chillies, lemon zest and feta into the red onion mixture and season to flavor.
4) Clean the mushrooms generously with oil and season with salt and pepper. Bbq them for five minutes with the stalk facing down. Remove from barbeque grill and place stalk side up, and divide the actual filling between them. Place back stalk-up on the medium-hot part of the bbq for a further ten minutes until cooked through. The filling should be warm.
5) Toast the flatbreads on the bbq for one minute, remove, and place a mushroom inside. Spoon over a dollop of yogurt and serve.
To purchase Gas BBQs, Patio BBQs, and more please visit our user friendly site at BBQbarbecues
Wednesday 3 November 2010
What to Look for When Choosing a Charcoal BBQ
What to look for when choosing a charcoal bbq
Written by BBQbarbecues.co.uk
For most people, the idea of a bbq entails a white hot, charcoal fuelled animal, pumping out plumes of smoke to supply that scrumptious flavour we all know and love. Although a lot more easy to choose than a gas barbecue, you may still find several options – some more interesting ones which you might have never actually considered in fact – which have to be weighed up to unite master with the correct barbeque grill.
Size and portability
Unlike gas where you need to also think about coordinating overall size with the number of burners, with charcoal the bigger the area, the more charcoal you throw in. For any portable bbq that you are planning to consider to the beach or recreation area, you needn’t be worried about anything but price. However, if you're planning on entertaining more visitors, then you will start needing bigger grilling areas and quality. Additionally, don’t forget that the good thing about charcoal means you could use your bigger bbq to do small cookouts; simply add less charcoal and keep everything tightly packed in the middle instead.
Build and temperature control
If portability is not an issue, do not attempt to cut costs with a cheap build. The thing you don't want is it blowing over, or the handles of the grill falling off and dropping your meat or burning your self. In the event that you opt for classy versions you can have the look of the slinky gas bbqs but put charcoal in instead. Do not bother - the best part about charcoal bbqs is simplicity. In the end, charcoal barbecuing is basically a process of chucking a sizable bag of coals into a metal container and hanging a grill over it. Get a strong, durable grill with good handles which rests firmly in position on the bbq. Many grills arrive in the form of chrome-plated metal, but even better ones will be solid stainless steel or even enamel-coated. Enamel coated areas are much more common on charcoal bbqs than with gas, which permit simple cleaning, heat retention as well as weather protection, however are susceptible to chipping. Complete the package with welded or even strong-bolted legs to keep it firmly in place.
So what kind to choose? The main method to control the temperature within charcoal cooking is to raise or even lower the height of the barbeque grill, so think about getting a variety of levels, in addition to additional grills to keep different levels all the time (allowing you to cook a lot more delicate foods simultaneously). Heat can also be controlled with covers and air vents, so if you fancy roasting as well as grilling go for an enclosed design such as a kettle drum. A temperature monitor can be purchased separately should you not with your enclosed system. Small details also assist upon more industrial models such as 1 touch coal waste removal slots as well as hinged grills you can match it in the dishwasher.
Simple models: Braziers
A good starting point for periodic barbecuing needs is a mid-size Brazier model. One of the most familiar to all of us, Brazier simply means a charcoal tray without any vents or even lid, where temperatures are controlled solely by the height of the barbeque grill. They are obtainable as hemispherical cookware, drums or even as long rectangle-shaped trays such as “trolley” versions, complete with wheels and often table areas at the side to place numerous bits and pieces. They range in dimensions from medium to huge and are affordable, however do not anticipate them to last forever or be made of the best stuff.
Price: <£50
Kettle bbqs
The lidded, vented and more flexible abilities of the kettle style are a recommended purchase, and still do not carry a hefty price tag. You should anticipate build quality to be better, therefore if bought in a shop test the lid – it should be heavy and well hinged. Look for coated or stainless vents which will resist rust, and consider the grill, as often the handles are so small you will have trouble picking up the grill with oven gloves on. The beauty of kettle models is in the versatility; open the lid and grill as normal, but close it and you suddenly gain the ability to roast. Additionally, with the lid closed you can allow that beautiful smoky flavour to permeate much more into the actual food, and flare ups from the drippings are no longer a problem in the enclosed environment. Classy models have heat probes, but to be honest you can stick a simple chef’s thermometer in there and save your self some dosh. Charcoal dividers are a nice touch, allowing you to place the coals on 1 side and cook the meat at the far end to roast much more gently with the lid on.
Cost: £50
Something different: Slow cookersIn the event that you are used to flash burning (ahem, “cooking”) your typical range of sausages and burgers then you might have never thought of slow cooking. The best part of charcoal cooking is actually that flavoursome smoke, so why give your meats such little time in to soak it up? Slow cooking food versions are more gentle version of the pot design, using controllable air vents in order to determine how warm the charcoal becomes. Crucially, the slow cooked, smoky tenderness is achieved with a water pan at the bottom - keeping meats, vegetables and fish moist. Big enough to cook a whole roast in, you’ll certainly be wowing your visitors with something a little different.
Cost: ~ £200
Written by BBQbarbecues.co.uk
For most people, the idea of a bbq entails a white hot, charcoal fuelled animal, pumping out plumes of smoke to supply that scrumptious flavour we all know and love. Although a lot more easy to choose than a gas barbecue, you may still find several options – some more interesting ones which you might have never actually considered in fact – which have to be weighed up to unite master with the correct barbeque grill.
Size and portability
Unlike gas where you need to also think about coordinating overall size with the number of burners, with charcoal the bigger the area, the more charcoal you throw in. For any portable bbq that you are planning to consider to the beach or recreation area, you needn’t be worried about anything but price. However, if you're planning on entertaining more visitors, then you will start needing bigger grilling areas and quality. Additionally, don’t forget that the good thing about charcoal means you could use your bigger bbq to do small cookouts; simply add less charcoal and keep everything tightly packed in the middle instead.
Build and temperature control
If portability is not an issue, do not attempt to cut costs with a cheap build. The thing you don't want is it blowing over, or the handles of the grill falling off and dropping your meat or burning your self. In the event that you opt for classy versions you can have the look of the slinky gas bbqs but put charcoal in instead. Do not bother - the best part about charcoal bbqs is simplicity. In the end, charcoal barbecuing is basically a process of chucking a sizable bag of coals into a metal container and hanging a grill over it. Get a strong, durable grill with good handles which rests firmly in position on the bbq. Many grills arrive in the form of chrome-plated metal, but even better ones will be solid stainless steel or even enamel-coated. Enamel coated areas are much more common on charcoal bbqs than with gas, which permit simple cleaning, heat retention as well as weather protection, however are susceptible to chipping. Complete the package with welded or even strong-bolted legs to keep it firmly in place.
So what kind to choose? The main method to control the temperature within charcoal cooking is to raise or even lower the height of the barbeque grill, so think about getting a variety of levels, in addition to additional grills to keep different levels all the time (allowing you to cook a lot more delicate foods simultaneously). Heat can also be controlled with covers and air vents, so if you fancy roasting as well as grilling go for an enclosed design such as a kettle drum. A temperature monitor can be purchased separately should you not with your enclosed system. Small details also assist upon more industrial models such as 1 touch coal waste removal slots as well as hinged grills you can match it in the dishwasher.
Simple models: Braziers
A good starting point for periodic barbecuing needs is a mid-size Brazier model. One of the most familiar to all of us, Brazier simply means a charcoal tray without any vents or even lid, where temperatures are controlled solely by the height of the barbeque grill. They are obtainable as hemispherical cookware, drums or even as long rectangle-shaped trays such as “trolley” versions, complete with wheels and often table areas at the side to place numerous bits and pieces. They range in dimensions from medium to huge and are affordable, however do not anticipate them to last forever or be made of the best stuff.
Price: <£50
Kettle bbqs
The lidded, vented and more flexible abilities of the kettle style are a recommended purchase, and still do not carry a hefty price tag. You should anticipate build quality to be better, therefore if bought in a shop test the lid – it should be heavy and well hinged. Look for coated or stainless vents which will resist rust, and consider the grill, as often the handles are so small you will have trouble picking up the grill with oven gloves on. The beauty of kettle models is in the versatility; open the lid and grill as normal, but close it and you suddenly gain the ability to roast. Additionally, with the lid closed you can allow that beautiful smoky flavour to permeate much more into the actual food, and flare ups from the drippings are no longer a problem in the enclosed environment. Classy models have heat probes, but to be honest you can stick a simple chef’s thermometer in there and save your self some dosh. Charcoal dividers are a nice touch, allowing you to place the coals on 1 side and cook the meat at the far end to roast much more gently with the lid on.
Cost: £50
Something different: Slow cookersIn the event that you are used to flash burning (ahem, “cooking”) your typical range of sausages and burgers then you might have never thought of slow cooking. The best part of charcoal cooking is actually that flavoursome smoke, so why give your meats such little time in to soak it up? Slow cooking food versions are more gentle version of the pot design, using controllable air vents in order to determine how warm the charcoal becomes. Crucially, the slow cooked, smoky tenderness is achieved with a water pan at the bottom - keeping meats, vegetables and fish moist. Big enough to cook a whole roast in, you’ll certainly be wowing your visitors with something a little different.
Cost: ~ £200
BBQ Food Safety Tips
Barbecue Food Safety
Instances of food poisoning double within the summer months, therefore be sure you know the easy steps that will help to keep food safe.
Food poisoning is generally mild, and most individuals get better inside a week. But occasionally it can be worse, even deadly, therefore it’s important to take the dangers seriously. Kids, older people and people along with weakened natural defenses are especially vulnerable to food poisoning.
"The safest option would be to cook food indoors using your oven," says a spokesperson from the Food Standards Agency (Fsay). "You may then put the cooked food outside on the barbecue for flavour." This can be an simpler option if you are cooking for a number of individuals at the same time.
But if you prefer to cook on the barbeque, the two primary risk elements are:
Undercooked meat
Spreading germs through uncooked meat onto food that’s ready to eat
This is because uncooked or undercooked meat can contain germs that cause food poisoning, for example salmonella, E.coli as well as campylobacter. However, it’s easy to destroy these types of germs by cooking meat until it's piping hot throughout.
Cooking meat on a bbq
When you are cooking any kind of meat on a barbecue, such as poultry (chicken or even turkey), pork, steak, burgers or sausages, make certain:
The hot coals are glowing red with a powdery grey surface before you begin cooking, as this means that they're hot enough.
Frozen meat is properly thawed out before you decide to cook it.
You turn the meat regularly and move it around the barbecue to cook it evenly.
Keep in mind that meat is safe to consume only when:
It is actually piping hot in the middle.
There isn't any pink meat visible.
Any juices are clear.
"Don’t assume that simply because meat is charred on the exterior it will be cooked properly inside," states the Fsa spokesperson. "Cut the meat at the thickest part and ensure none of it is pink inside."
Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the exterior has been properly cooked. This can kill any kind of germs that might be on the exterior of the meat. However, food produced from minced meat, for example sausages and hamburgers, must be cooked completely all the way through.
Uncooked meat
Germs from raw meat can move easily onto your hands, and then on to anything else you touch, including food that is prepared and ready to consume. This is known as cross-contamination.
Cross-contamination can happen if raw meat touches anything (such as plates, utensils, tongs and chopping boards) which then comes into contact with other food.
Some simple steps to help avoid cross-contamination are:
Wash both hands after each time you touch raw meat.
Use separate utensils (plates, tongs, storage containers) for cooked and uncooked meat.
Never put cooked food on a plate or surface that has had uncooked meat on it.
Keep raw meat in a covered pot away from foods that are ready to eat, such as salads and buns.
Don’t place uncooked meat next to cooked or partly-cooked meat on the bbq.
Don’t put sauce or marinade on cooked food if it was already used with uncooked meat.
Keeping food cool
It’s also vital that you keep a few foods cool to avoid food-poisoning bacteria multiplying.
Be sure you keep the subsequent foods cool:
Salads
Dips
Milk, cream, yogurt
Desserts as well as cream cakes
Sandwiches
Ham along with other cooked meats
Cooked rice, such as rice salads
Do not leave food out of the fridge for more than a couple of hours, and don’t leave food under the sun.
See the Food Standard Agency's GermWatch campaign.
Fire safety
Make certain your barbecue is steady on a level surface, away from vegetation and trees and shrubs.
The fire Service recommends covering the bottom of your bbq with coal to a depth of a maximum of 5cm (2in). Use only recognised firelighters or starter fuel, and then only upon cold coals.
In no way use petrol on the bbq.
Looking for a Gas BBQ or a Charcoal BBQ or even a Patio Heater
Instances of food poisoning double within the summer months, therefore be sure you know the easy steps that will help to keep food safe.
Food poisoning is generally mild, and most individuals get better inside a week. But occasionally it can be worse, even deadly, therefore it’s important to take the dangers seriously. Kids, older people and people along with weakened natural defenses are especially vulnerable to food poisoning.
"The safest option would be to cook food indoors using your oven," says a spokesperson from the Food Standards Agency (Fsay). "You may then put the cooked food outside on the barbecue for flavour." This can be an simpler option if you are cooking for a number of individuals at the same time.
But if you prefer to cook on the barbeque, the two primary risk elements are:
Undercooked meat
Spreading germs through uncooked meat onto food that’s ready to eat
This is because uncooked or undercooked meat can contain germs that cause food poisoning, for example salmonella, E.coli as well as campylobacter. However, it’s easy to destroy these types of germs by cooking meat until it's piping hot throughout.
Cooking meat on a bbq
When you are cooking any kind of meat on a barbecue, such as poultry (chicken or even turkey), pork, steak, burgers or sausages, make certain:
The hot coals are glowing red with a powdery grey surface before you begin cooking, as this means that they're hot enough.
Frozen meat is properly thawed out before you decide to cook it.
You turn the meat regularly and move it around the barbecue to cook it evenly.
Keep in mind that meat is safe to consume only when:
It is actually piping hot in the middle.
There isn't any pink meat visible.
Any juices are clear.
"Don’t assume that simply because meat is charred on the exterior it will be cooked properly inside," states the Fsa spokesperson. "Cut the meat at the thickest part and ensure none of it is pink inside."
Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) as long as the exterior has been properly cooked. This can kill any kind of germs that might be on the exterior of the meat. However, food produced from minced meat, for example sausages and hamburgers, must be cooked completely all the way through.
Uncooked meat
Germs from raw meat can move easily onto your hands, and then on to anything else you touch, including food that is prepared and ready to consume. This is known as cross-contamination.
Cross-contamination can happen if raw meat touches anything (such as plates, utensils, tongs and chopping boards) which then comes into contact with other food.
Some simple steps to help avoid cross-contamination are:
Wash both hands after each time you touch raw meat.
Use separate utensils (plates, tongs, storage containers) for cooked and uncooked meat.
Never put cooked food on a plate or surface that has had uncooked meat on it.
Keep raw meat in a covered pot away from foods that are ready to eat, such as salads and buns.
Don’t place uncooked meat next to cooked or partly-cooked meat on the bbq.
Don’t put sauce or marinade on cooked food if it was already used with uncooked meat.
Keeping food cool
It’s also vital that you keep a few foods cool to avoid food-poisoning bacteria multiplying.
Be sure you keep the subsequent foods cool:
Salads
Dips
Milk, cream, yogurt
Desserts as well as cream cakes
Sandwiches
Ham along with other cooked meats
Cooked rice, such as rice salads
Do not leave food out of the fridge for more than a couple of hours, and don’t leave food under the sun.
See the Food Standard Agency's GermWatch campaign.
Fire safety
Make certain your barbecue is steady on a level surface, away from vegetation and trees and shrubs.
The fire Service recommends covering the bottom of your bbq with coal to a depth of a maximum of 5cm (2in). Use only recognised firelighters or starter fuel, and then only upon cold coals.
In no way use petrol on the bbq.
Looking for a Gas BBQ or a Charcoal BBQ or even a Patio Heater
Tuesday 2 November 2010
Charcoal vs Gas - Which kind of barbecue is ideal for you?
Created by BBQBarbecues.co.uk
Charcoal or gas ? Which form of bbq is ideal for you personally?Pay a visit to a soft furnishings retailer with a female and there's a serious possibility that she will devote an unimaginable quantity of time choosing amongst pillows that look to be virtually impossible to tell apart. Go to the bbq area of a retail outlet and you’ll see groups of men doing some thing quite comparable, scratching their chins, pretending to turn burgers and commonly evaluating each minute element of those that are available. “Just pick out 1 !”, your companion will exclaim, but little do they realize that buying that ideal meat grilling device is extremely important , for it's you who will be evaluated with out mercy by your neighbors come the day of its initial outing. Besides dimensions and appearance, the main question that presents itself is whether to go for a gas-powered or more traditional charcoal appliance. Quite a few purists would argue that to barbecue is to use charcoal, end of discussion, but maybe there are several of you who are far more open minded? To that end, we pitch gas and charcoal in opposition to each other utilizing a variety of key elements to help you decide on what may perhaps be right for you.
Preparing
Whether or not it’s tossing in a sack of coals or turning on the fuel valve, neither bbq form will test you intellectually. However, about 40 minutes are required in order for the initial flames of charcoal to die down, providing you with the whitened cinders needed for your 1st burger. Gas is virtually instant, and needs no serious warm-up time (five minutes might be useful to get the griddle nice and sizzling in the event you wish to though) and you will not be using up a entire box of matches attempting to get it going on a blustery day. Choice: Gas
Clean-up
Messy coals that need to be cleared up afterwards lead a lot of individuals to look at gas, the cleaner alternative. Nonetheless, more sophisticated gas bbqs have difficult elements to scrub just like those bothersome kitchen gas hobs you never enjoy washing. Decision: Gas
Control
Although both sorts can utilise a higher shelf for lower heat, gas barbecues have genuine adjustable heat range regulation. Gas is therefore way more food friendly, as you are able to fine-tune the heat range to your own needs and not overcook things. As a result additional challenging or delicate things can commonly be grilled with ease on gas. In addition, larger gas barbeques have increasingly more burners, split the overall cooking region into separately controllable zones. Even so, you can find generally numerous “dead” regions on less costly versions, so uneven cooking could be a issue. With charcoal, you're the boss, and can spread the coals out for even grilling, but stacked up regions for many types of heat is just too tricky to bother. One particular final consideration is convenience – if you've got quite a few folks arriving in staggered shifts you are able to always stop and start gas bbqs with ease, whereas charcoal is way more tricky to keep going or restart. Winner: Gas
Flavour
Gas barbeques rely on heat diffusing substances which work to vaporise drippings and generate a flavoursome smoke. Gas enthusiasts will tell you that this produces a flavour just as great as charcoal, but then it does not explain why people today make a whole lot of profit supplying packs that you simply burn on a gas barbecue to achieve a far more “woody” taste. You can find animated and conflicting views on whether or not you can inform the difference between meat prepared on gas or charcoal, but it is usually a question of if gas tastes as good as charcoal, not the other way around. As the discussion rages on, it is apparent that it's actually the inherent smokiness discovered in charcoal cooking that all barbecues aspire to.Verdict: Charcoal
Price
The initial expense on a gas bbq is normally a lot more than with charcoal. Having said that, the cost of every single pack of charcoal is in reality considerably more than the amount of gas you will use in contrast. Consequently it truly is a balance concerning the regularity of barbecuing and the size you need . Moderate quantities of folk every now and then ? Go charcoal. Lots of folk frequently? Gas may cost you a lot more in the long run. Outcome: Draw
To summarize
Gas wins the contest 2-1, but the pros and cons fall in such diverse areas that you just may well still find your selection hard. Try and stop thinking too much, and ask your self what you realistically have to have . If the straightforwardness and versatility of gas will be the most appealing feature, then possibly you do not even need a barbecue, and the simple kitchen grill will accomplish the same job for no extra charge. On the other hand, if you're set on that outdoor grilling appliance then you need to visualize yourself manning the station. Do you need to fire it up swiftly, have minute heat management to achieve that perfectly cooked hamburger, and not be required to faff with coals? Go gas. Having said that , I bet several of you will be visualizing the watering eyes, the white hot smoky coals plus the oddly luscious over-done steak that nothing but charcoal will offer. Should you appreciate the usual image of a collection of males huddling around and arguing over the most effective time to commence grilling, then gas will just be no fun. Finally, when you are just trying to find a fast blast every now and then and do not definitely care an excessive amount then a low-cost,small-scale charcoal barbeque will help save you a great deal of hassle, and no one will shout at you whenever you leave it out virtually all winter to go rusty
Charcoal or gas ? Which form of bbq is ideal for you personally?Pay a visit to a soft furnishings retailer with a female and there's a serious possibility that she will devote an unimaginable quantity of time choosing amongst pillows that look to be virtually impossible to tell apart. Go to the bbq area of a retail outlet and you’ll see groups of men doing some thing quite comparable, scratching their chins, pretending to turn burgers and commonly evaluating each minute element of those that are available. “Just pick out 1 !”, your companion will exclaim, but little do they realize that buying that ideal meat grilling device is extremely important , for it's you who will be evaluated with out mercy by your neighbors come the day of its initial outing. Besides dimensions and appearance, the main question that presents itself is whether to go for a gas-powered or more traditional charcoal appliance. Quite a few purists would argue that to barbecue is to use charcoal, end of discussion, but maybe there are several of you who are far more open minded? To that end, we pitch gas and charcoal in opposition to each other utilizing a variety of key elements to help you decide on what may perhaps be right for you.
Preparing
Whether or not it’s tossing in a sack of coals or turning on the fuel valve, neither bbq form will test you intellectually. However, about 40 minutes are required in order for the initial flames of charcoal to die down, providing you with the whitened cinders needed for your 1st burger. Gas is virtually instant, and needs no serious warm-up time (five minutes might be useful to get the griddle nice and sizzling in the event you wish to though) and you will not be using up a entire box of matches attempting to get it going on a blustery day. Choice: Gas
Clean-up
Messy coals that need to be cleared up afterwards lead a lot of individuals to look at gas, the cleaner alternative. Nonetheless, more sophisticated gas bbqs have difficult elements to scrub just like those bothersome kitchen gas hobs you never enjoy washing. Decision: Gas
Control
Although both sorts can utilise a higher shelf for lower heat, gas barbecues have genuine adjustable heat range regulation. Gas is therefore way more food friendly, as you are able to fine-tune the heat range to your own needs and not overcook things. As a result additional challenging or delicate things can commonly be grilled with ease on gas. In addition, larger gas barbeques have increasingly more burners, split the overall cooking region into separately controllable zones. Even so, you can find generally numerous “dead” regions on less costly versions, so uneven cooking could be a issue. With charcoal, you're the boss, and can spread the coals out for even grilling, but stacked up regions for many types of heat is just too tricky to bother. One particular final consideration is convenience – if you've got quite a few folks arriving in staggered shifts you are able to always stop and start gas bbqs with ease, whereas charcoal is way more tricky to keep going or restart. Winner: Gas
Flavour
Gas barbeques rely on heat diffusing substances which work to vaporise drippings and generate a flavoursome smoke. Gas enthusiasts will tell you that this produces a flavour just as great as charcoal, but then it does not explain why people today make a whole lot of profit supplying packs that you simply burn on a gas barbecue to achieve a far more “woody” taste. You can find animated and conflicting views on whether or not you can inform the difference between meat prepared on gas or charcoal, but it is usually a question of if gas tastes as good as charcoal, not the other way around. As the discussion rages on, it is apparent that it's actually the inherent smokiness discovered in charcoal cooking that all barbecues aspire to.Verdict: Charcoal
Price
The initial expense on a gas bbq is normally a lot more than with charcoal. Having said that, the cost of every single pack of charcoal is in reality considerably more than the amount of gas you will use in contrast. Consequently it truly is a balance concerning the regularity of barbecuing and the size you need . Moderate quantities of folk every now and then ? Go charcoal. Lots of folk frequently? Gas may cost you a lot more in the long run. Outcome: Draw
To summarize
Gas wins the contest 2-1, but the pros and cons fall in such diverse areas that you just may well still find your selection hard. Try and stop thinking too much, and ask your self what you realistically have to have . If the straightforwardness and versatility of gas will be the most appealing feature, then possibly you do not even need a barbecue, and the simple kitchen grill will accomplish the same job for no extra charge. On the other hand, if you're set on that outdoor grilling appliance then you need to visualize yourself manning the station. Do you need to fire it up swiftly, have minute heat management to achieve that perfectly cooked hamburger, and not be required to faff with coals? Go gas. Having said that , I bet several of you will be visualizing the watering eyes, the white hot smoky coals plus the oddly luscious over-done steak that nothing but charcoal will offer. Should you appreciate the usual image of a collection of males huddling around and arguing over the most effective time to commence grilling, then gas will just be no fun. Finally, when you are just trying to find a fast blast every now and then and do not definitely care an excessive amount then a low-cost,small-scale charcoal barbeque will help save you a great deal of hassle, and no one will shout at you whenever you leave it out virtually all winter to go rusty
Monday 1 November 2010
Helping you Make all the Right Decisions
Used to a typical charcoal barbeque but wish to take your first steps into gas grilling? You will find a minefield of various choices which present themselves, but really do not panic – we are going to run via several considerations which you'll be able to chew through in order to select what you think you have to have. We’ve also noted a couple of beneficial styles and several ranges to aid you in what to look for.
Build and size
This isn’t a low-cost throw in the bin charcoal barbecue you can leave out all year round – gas barbecues are much more costly and should be constructed to last a long time. Stainless steel or metal with a “porcelain enamel” finish are the very best constructions, giving a combination of sturdiness, rust-protection and simple cleaning. Think about the lid – the heavier the greater – as this commonly indicates build quality. Also contemplate your own DIY abilities – welded pre built barbecues are likely to be a lot more sturdy, but you may buy one and assemble your self if you like which may save you funds In terms of dimension, look at if you want different height grills or extra touches like plate warming areas, utensil storage, table areas etc. As expected, more unique touches equals more cash
Burners and warmth distribution
Gas barbecues rely on a system of gas burners which are covered by heat distributing materials which also act to burn off drippings to smoke the food. Less expensive brands use lava rocks or ceramic coals for this purpose, and do an ok job, although grease can accumulate and cause flash fires which we all know and hate from charcoal. Should you actually want the most beneficial look out for long bars or “flavourisers” that are designed to vaporize drippings incredibly rapidly to keep away from flares and create a smoky flavour (although you still won’t match charcoal in many an opinion)!
As for the number of gas burners, you get what you pay for. More affordable one burner models only allow the flame to be controlled over the entire cooking surface, and can have “cold spots” which may lead to uneven temperatures. Two/three burner models are truly worth it, offering you differing regions of temperature to cook different foods. Even so, in case you are genuinely feeling flush it is possible to go for even extra burners (£££!), infrared heat sources (a bit over the top) and rotisserie back burners for that Michelin-starred experience. Try and stay away from side burners as these are high priced added touches and you’ll most likely come across you really do not use them. You've variable warmth control on the primary grill anyway, as well as the side space is better off reserved for your raw meat or a large glass of beer!
Energy use
As burner numbers and size increases, you may anticipate the amount of gas you need to power the barbecue to increase. That being said, efficiency is also a consideration, so if you're in doubt look for the BTU (British Thermal Unit) score of the barbecue to see how much fuel you will will need. Do not get too worried about it though the only real time to worry is if a large design has a strangely low BTU rating when compared to similar sized types. Far from being much more efficient, a considerably lower score can indicate poor power output and you’ll have a colder barbecue - this is rare though. The gas utilised in most designs, known as Propane, is truly substantially more affordable than charcoal, and a single canister can last for a number of cookouts.
Low budget
Should you just want a uncomplicated gas barbecue that can do a good job go for a one or two burner model. Prices and features will vary, but search for a medium size with lava rocks or ceramic coals, and try your best to get a product with as even cooking as achievable. Side burners or storage areas will only push up the cost so a high quality primary burner is much much more essential in this range. Also, really don't expect swanky looks, concentrate instead on durability.
Price tag: < £200
Mid Range
If you would like a mid range barbecue go for three burners. You’ll want to look for stainless steel construction and a large grilling area, but still not be tempted by too many additional touches. In addition, at this selling price go for flavouriser bars instead or lava rocks or ceramic coals – you’ll end up with a better flavour. Landmann excels at this selling price - their three burner types are made of stainless steel with enamelled grills and excellent dripping vaporisation. You get even cooking, highly controllable cooking parts and overall you’ll be thanking every pound you have spent.
Price tag: £200-£400
High and luxury
When you move into the luxury barbecue market things start getting quite serious, and much more pricey However, have a search around at the 4 burner models from Landmann, Electrolux and Beefeater when you truly want some impressive kit. At this size anticipate sleek and solid metal with warranty, infrared rotisseries, enough space to cook for a mob and plenty of envy from your friends.
Price tag: £400 online
Whatever you decide, remember that gas barbecues require a little extra care than charcoal ones. With a lot more technology, there is much more to go wrong, so contemplate a service every now and again should you be buying one to last. Finally, do not get too drawn in with fancy extras – think about which ones you seriously require and remember that space is a premium, so only get one as big as you think you’ll require
Build and size
This isn’t a low-cost throw in the bin charcoal barbecue you can leave out all year round – gas barbecues are much more costly and should be constructed to last a long time. Stainless steel or metal with a “porcelain enamel” finish are the very best constructions, giving a combination of sturdiness, rust-protection and simple cleaning. Think about the lid – the heavier the greater – as this commonly indicates build quality. Also contemplate your own DIY abilities – welded pre built barbecues are likely to be a lot more sturdy, but you may buy one and assemble your self if you like which may save you funds In terms of dimension, look at if you want different height grills or extra touches like plate warming areas, utensil storage, table areas etc. As expected, more unique touches equals more cash
Burners and warmth distribution
Gas barbecues rely on a system of gas burners which are covered by heat distributing materials which also act to burn off drippings to smoke the food. Less expensive brands use lava rocks or ceramic coals for this purpose, and do an ok job, although grease can accumulate and cause flash fires which we all know and hate from charcoal. Should you actually want the most beneficial look out for long bars or “flavourisers” that are designed to vaporize drippings incredibly rapidly to keep away from flares and create a smoky flavour (although you still won’t match charcoal in many an opinion)!
As for the number of gas burners, you get what you pay for. More affordable one burner models only allow the flame to be controlled over the entire cooking surface, and can have “cold spots” which may lead to uneven temperatures. Two/three burner models are truly worth it, offering you differing regions of temperature to cook different foods. Even so, in case you are genuinely feeling flush it is possible to go for even extra burners (£££!), infrared heat sources (a bit over the top) and rotisserie back burners for that Michelin-starred experience. Try and stay away from side burners as these are high priced added touches and you’ll most likely come across you really do not use them. You've variable warmth control on the primary grill anyway, as well as the side space is better off reserved for your raw meat or a large glass of beer!
Energy use
As burner numbers and size increases, you may anticipate the amount of gas you need to power the barbecue to increase. That being said, efficiency is also a consideration, so if you're in doubt look for the BTU (British Thermal Unit) score of the barbecue to see how much fuel you will will need. Do not get too worried about it though the only real time to worry is if a large design has a strangely low BTU rating when compared to similar sized types. Far from being much more efficient, a considerably lower score can indicate poor power output and you’ll have a colder barbecue - this is rare though. The gas utilised in most designs, known as Propane, is truly substantially more affordable than charcoal, and a single canister can last for a number of cookouts.
Low budget
Should you just want a uncomplicated gas barbecue that can do a good job go for a one or two burner model. Prices and features will vary, but search for a medium size with lava rocks or ceramic coals, and try your best to get a product with as even cooking as achievable. Side burners or storage areas will only push up the cost so a high quality primary burner is much much more essential in this range. Also, really don't expect swanky looks, concentrate instead on durability.
Price tag: < £200
Mid Range
If you would like a mid range barbecue go for three burners. You’ll want to look for stainless steel construction and a large grilling area, but still not be tempted by too many additional touches. In addition, at this selling price go for flavouriser bars instead or lava rocks or ceramic coals – you’ll end up with a better flavour. Landmann excels at this selling price - their three burner types are made of stainless steel with enamelled grills and excellent dripping vaporisation. You get even cooking, highly controllable cooking parts and overall you’ll be thanking every pound you have spent.
Price tag: £200-£400
High and luxury
When you move into the luxury barbecue market things start getting quite serious, and much more pricey However, have a search around at the 4 burner models from Landmann, Electrolux and Beefeater when you truly want some impressive kit. At this size anticipate sleek and solid metal with warranty, infrared rotisseries, enough space to cook for a mob and plenty of envy from your friends.
Price tag: £400 online
Whatever you decide, remember that gas barbecues require a little extra care than charcoal ones. With a lot more technology, there is much more to go wrong, so contemplate a service every now and again should you be buying one to last. Finally, do not get too drawn in with fancy extras – think about which ones you seriously require and remember that space is a premium, so only get one as big as you think you’ll require
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