BBQ Hints and Tips

Grill Care & Maintenance

Grilling Tips

Safety

Recipes

Grill Care & Maintenance

Gas Barbecue - Before or after grilling, burn off any residue by simply turning the grill on high until the smoke stops, then brush the cooking grates with a brass wire grill brush. After use always clean the rack, lid, drip trays and gas burners before putting away. Never use oven cleaner on your barbecue as it is not friendly to the painted surfaces of your grill and could remove the paint.

Charcoal Barbecue - Once cold, remove the grill rack and scrub off any residue with a wire brush, then wash with a soapy scouring pad and dry. Remove the cold ashes from the grate and brush it out. Remove cold ashes from the barbecue grate and brush it out as they may prevent airflow problems next time you grill.

Grilling Tips

1. Preparation is key. Make sure everything is ready before cooking, so you can serve up straightaway.

2. Remove chilled meats from the fridge and allow them to reach room temperature.

3. Do not leave raw food out in the sun before cooking. Keep it covered and away from children and pets.

4. Do not pack food onto a skewer too tightly as this will not allow each piece to cook thoroughly.

5. Turn food regularly and check each piece is cooked thoroughly before serving.

6. Food will cook best over glowing embers rather than a flame; have a spray bottle of water handy to extinguish any flames as they appear.

Safety

1. Choose a suitable location for your barbecue: keep away from combustible materials.

2. If you have a gas barbecue, check that the gas bottle is properly connected and that the hose is not cracked or perished.

3.Only ever light a barbecue with firelighters and fuels specially made for the purpose. Read the manufacturers' instructions carefully.

4. Keep matches, firelighters and fuels well away from lit barbecues.

5. Never use petrol or other flammable products to light a barbecue.

6. Once alight, never leave unattended - keep children and pets safe and away.

7. Do not attempt to move a barbecue once lit.

8. Always leave a barbecue to cool down completely before cleaning, covering and storing.

Recipes

“Hurry Up I’m Hungry Chicken Breasts” from Weber’s Real Grilling™ by Jamie Purviance

Prep time: 5 minutes
Marinating
Grilling time: 8 to 12 minutes

Rub
1 teaspoon granulated onion
1 teaspoon granulated garlic
3/4 teaspoon kosher salt
1/2 teaspoon prepared chili powder
1/2 teaspoon freshly ground black pepper

4 boneless, skinless chicken breast halves, about 8 ounces each
Extra virgin olive oil

1. In a small bowl mix the rub ingredients.

2. Lightly brush or spray the chicken with oil and season with the rub, pressing the spices into the meat. Grill over direct medium heat (350°F to 450°F) until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Keep the lid closed as much as possible during grilling. Serve warm.

Makes 4 servings.

"Rotisserie Five Spice Chicken" From Weber’s Real Grilling™ by Jamie Purviance

Prep time: 20 minutes
Marinating time: 4 to 6 hours
grilling time: 1 to 1-1/4 hours

Marinade
1/4 cup orange juice concentrate, defrosted
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground black pepper

1 whole chicken, about 4 pounds

1. In a medium bowl whisk the marinade ingredients.

2. Remove and discard the wing tips, giblets and any excess fat from the chicken. Place the chicken in a large, re-sealable plastic bag, and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

3. Remove the chicken from the bag and discard the marinade. Truss the chicken with twine. Following the grill’s instructions, secure the chicken in the middle of the rotisserie’s spit, put the spit in place, and turn the rotisserie on. Let rotate over indirect high heat (450°F to 550°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 to 1-1/4 hours. Keep the lid closed as often as possible during grilling. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to indirect medium.

4. When the chicken is fully cooked, turn off the rotisserie and, using thick pot holders, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for about 10 minutes before carving into serving pieces. Serve warm.

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