Barbecue Maintenance Tips from Rawgarden.co.uk

Author: Jumping Spider Media

It’s a sad fact that in the UK our barbecues can spend more time under cover than in use, thanks to our unpredictable climate. Rawgarden.co.uk, the leading website from which to buy barbecues and garden furniture, has tips on how you can you ensure your barbecue is in tip-top condition no matter how long it has languished under cover.

The first thing to ensure is that your barbecue is kept clean all year-round. Too many people rely on the heat from the coals to burn off the residue of food and fat from the last time the barbecue was used – disgusting but true! Not only is this unhygienic and a potential hotbed for germs, but it’s also going to do no good for the long-term maintenance of your barbecue. Relying on the heat of the barbecue to burn off food remains does work, but only directly after you have used it to cook that food. Allowing it to cool and storing it away with the residue still on the grate will make it very difficult to remove by heat alone next time.

Clean the grates of charcoal barbecues as soon as the coals have died down, when the grate is still warm. Then you can use a brass grill brush to clear off any food remains before washing the grate with warm soapy water. The grates of gas barbecues should be brushed down in the same way, but as you will also need to brush down the flavouriser bars, you will need a long-handled barbecue brush to protect your hands from the heat as you clean. It’s best to put oil on the grill once it has heated up to avoid the food sticking to it in the first place.

Don’t forget to also clean the burner tubes of any residue, using a steel brush and only cleaning upwards and downwards. This will help the burners to maintain an even heat. The bottom tray of your barbecue collects the most grease so use a plastic scraper to clear the build-up each time it is used before washing it with warm soapy water. Work surfaces and warming racks should not be forgotten either; a fine steel wool scouring pad works wonders on warming racks but be careful not to scratch any porcelain areas on control panels, etc. Never use abrasive pads such as these on stainless steel areas as they are too harsh and will scratch the surface. Finally, wipe off any grease or marks from the body of the barbecue, not forgetting the inside of the lid and places that are hard to reach. Grease left on the body of the barbecue over time can damage the paintwork. Never use oven cleaner as this can also harm the paintwork. After each use, charcoal barbecues should always be emptied of ashes once they have cooled down, as the ash absorbs moisture which can cause the barbecue to rust.

Once you have ensured that your barbecue is completely clean for its next use, don’t spoil all of your careful maintenance by storing it improperly. Barbecues need to be kept away from any moist conditions at all if you are to avoid rust, so not only should you ensure that it is in a covered area (ideally a garage or shed) but also that it is in a weather cover. Rawgarden.co.uk features a range of garden furniture covers including barbecue weather covers, as well as barbecue cleaning equipment and barbecue accessories. Stock up on the right cleaning and maintenance equipment and follow this care guide and your barbecue will perform fantastically for years to come and at the drop of the hat - as soon as the sun comes out!

Rawgarden is not only the best place to buy bbqs and the accessories to keep them in great condition, but it is the premier online resource for everything you could want to make the most out of your outside space, from sun loungers and garden parasols to picnic tables and garden benches. To see the full range, visit www.rawgarden.co.uk.

Article Source: http://www.articlesbase.com/home-improvement-articles/barbecue-maintenance-tips-from-rawgardencouk-1396887.html

About the Author

Editor’s Note: Rawgarden is represented by the digital marketing specialists and SEO provider Jumping Spider Media. Please direct all press queries to Louise Byrne. Email: louise@jumpingspidermedia.co.uk or call: +44 (0)20 3070 1959 / +34 952 783 637.

Klose Bbq Pit Smokers

Author: Lewis Theakson

Klose Barbecue Pits were founded in 1986, and have been widely featured in the Mediathroughout the USA, and are in keeping with the principal of maintaining an integrity of the Old Western Trail Drive style of cooking.

Dave Klose of Houston based Klose BBQ pits in Texas keeps a close eye on the workmanship and quality standards of the pits and smokers that they produce.

The company does not shy away from building any custom project, and to date, Klose BBQ pits have built hundreds of custom specced smokers for their customers satisfaction that is backed up by dozens of testimonials sent in by happy owners.

Whether a smal backyard grill is required, or a large-scale trailer pulled catering BBQ rig is required to feed several hundred, Dave Klose takes on the seemingly impossible by producing some of the best built BBQ smokers and grills that are available on the market today.

Ranging in size from 32" across the griddle for a relatively small backyard barbecue that will deal with regular cookups with ease, to huge 30+ foot long trailers that have additional custom features such as square fireboxes, custom handles, storage racks, warming boxes and wheel configurations to suit almost every eventuality.

When it comes to buying a top quality smoker, Klose leaves the options wide open for individual customisation. If the ideas and items are not readily available off the shelf or quickly manufacturered to specification in their production facility, Klose will selflessly go to almost any cost to obtain hard to find parts for a particular project.

With hundreds of sizes and styles in stock to choose from, including wood, charcoal, and gas-fired grills and smokers. Custom cookers include Chuck-Wagons, Pistol Smokers, Trains on real Railroad Tracks, even pits made out of Automobiles, and Semi Rigs.

All Klose BBQ Pits are made by hand, with no machinery involved in the manufacturing process except FOR a welding machine, in the spirit of the old style iron foundries.

One welder is assigned the task of builing a single pit from the beginning to the finished product, and is testament to the quality and durability that Klose smokers are made with.

Article Source: http://www.articlesbase.com/corporate-articles/klose-bbq-pit-smokers-1896074.html

About the Author

You can find more about BBQ Pits at Barbecue Party, a leading BBQ resource that includes daily news updates, competition schedules, BBQ smoker recipes, product and restaurant reviews and much more.

All Americans Barbeque

Author: John Salmon

No matter if it is the 4th of July, or just another day in the summer, chances are someone in your area is barbequing. Barbequing has become a standard American tradition for families. The reason as clear as to why, not only does the food that comes from barbequing have a taste that is unmatched by other cooking methods, but barbequing presents a reason for families to gather together. Some on my most memorial experiences happened outdoors at one of my families many get-togethers.

Planning A Barbeque

First, no barbeque would be complete without guests and proper outdoors weather. Plan ahead of time, checking with your potential guests for scheduling conflicts and issues. Finding a date and time that is suitable for everyone should not be to hard as long as you everyone enough advanced notice. Alternatively, be sure to check the weather for that type of year. If you live in a climate that cannot be predicted, then you may want to have a backup plan just incase unusual weather comes. You cannot predict things like rain and thunderstorms ahead of time, but you can make sure that you hold you barbeque during the time of year that will be pleasant to your guests. A barbeque in cold weather may hold more negative memories of trying to keep warm rather then good memories of family and friends.

Barbequing has been around since early cavemen figured out that food tasted great after being cooked on an open fire. Perhaps one of the main memories attached to a family barbeque is what was on the menu that day. Barbequing opens a whole array of types of foods available. The type of foods you serve should largely depend on your crowd and the event in which you are celebrating. With the wide range of possibilities, you are sure to find at least a few items that will please your crowd.

Make sure that you prepare ahead for your barbeque. 12 to 24 hours before you plan on beginning the party, make sure to thaw, prepare, and marinate the meat you will be cooking. Once you have the meat stored away, soaking up the marinate, then you must start thinking about what types of side dishes you will be having. If you want a completely tradition barbeque, you may want to stick with traditional sizes. Traditional barbeque sides include potatoes and potato salad, baked beans, and coleslaw. Your traditional condiment bar should include pickles, relish, and onions. These foods are typically severed at barbeques because they are easy to prepare and store until the event happens. You may want to cook other items, but any barbeque is complete with just the items listed above.

A themed barbeque may present more opportunities to hold a festive event. With a themed event, you can splurge on the atmosphere and decorations. Matching tablecloths, napkins, and plates can be found at any local store. You can also match your décor to the party. For example, a luau could simply be creative colored utensils, leis, and Tiki torches, all of which are extremely cheap. You can even reuse the Tiki torches later!

Your party area should be set up before guest arrive. It only takes a few minutes to get everything ready, but the reaction you get from your arriving guests may make you feel like you were preparing and decorating all day. Depending on the situation, you may or may not want to have the food already cooking on the grill. The smell will surely be inviting if you start cooking ahead!

Article Source: http://www.articlesbase.com/cooking-tips-articles/all-americans-barbeque-752227.html

About the Author

Learn about barbeque tips and how to barbeque ribs at the How To Barbeque site.

Reviewing the Weber 426001 Q 300 Propane Gas Barbecue Grill

Author: G. Smitty

Currently, people are becoming more and more health conscious. They prefer grilling as a method to cook their meats and have a healthier life. Grilling does not require too much oil and it browns the meat as well as the vegetables uniformly. There are even portable gas grills available that you could just carry wherever you wish. So, if you are visiting a wine yard or just going for an outing with friends, it is so much convenient to buy one of those portable grills and carry it along. Even if you have a party in your backyard, and you want to grill food as well as sit with your guests, it makes sense to buy a portable gas grill. The new Weber 426001 is a product you should consider for your grilling needs.

This novel product from Weber is a high-performance system for cooking. It has easy to grip handles that make it easy to carry from one place to the other. This is a great gas grill and has a stationary cart. With a 2-burner capacity, a push-button enhances this model for quick ignition. You can conveniently carry this grill to any place even if it weighs 85 pounds. The additional features of the Weber 426001 are as shown below.

The model comes with a stationary cart conceals the propane tank completely. The two large capacity cooking grates can cook up to 36 jumbo hotdogs or 18 hamburgers. The folding worktables help to store the grill conveniently. The stainless steel burners provide ample heat. You could turn off the inner burner to increase the grilling possibilities. The built-in thermometer monitors the temperature inside the grill. Weber is a reputable brand in the manufacture of grills and it is popular for its high quality cooking systems.

Because of this, you can be sure that you are going in for a good company's product. All the customers have praised this grill gas from Weber. They are very satisfied with their decision to buy. The Weber 426001 Q 300 Propane Gas Barbecue Grill design suits all kinds of weather conditions such as moisture as well as very cold conditions. It works well even at a place where the salt content in the air is too high or the weather is extremely cold. The materials used in making this grill can be sturdy even in harsh conditions. It is necessary to buy it for the hard-core grill food lovers who travel a lot and like to eat their food outdoors.

Article Source: http://www.articlesbase.com/shopping-articles/reviewing-the-weber-426001-q-300-propane-gas-barbecue-grill-2672142.html

About the Author

G. Smitty is a writer who likes to discuss everything from Weber 426001 to professional basketball.Thanks for reading!

Babrecue Brisket

Author: Adam

A perfectly cooked brisket starts with the perfect cut. When purchasing get first grade untrimmed brisket, pork or beef whichever you prefer. Don't trim off any excess fat as this adds flavour while the brisket is being cooked.

Brisket is one of the easiest and at the same time one of the hardest dishes to prepare on the barbecue.

One of the easiest because brisket doesn't need much in the way of flavouring and seasoning. The hardest because it requires time and patience.

Brisket is natural a tough piece off meat so to get it tender can be quite a challenge.

Preparing and Grilling Brisket

Start by rinsing the brisket under a cold running tap and dry with a paper towel. You may add a few dry rub ingredients if you want to but it isn't required.

Pork or beef brisket has a delicious natural flavour to it so spices are optional. Pre-heat the grill to a low to medium heat and use an in-direct grilling techniques (Heat is not directly under the meat). Place your brisket in an aluminum foil tray.

Grilling Brisket

The trick with grilling brisket is to slow cook it so it turns out nice and tender. The grilling time can be up to 6 hours. Place the brisket with the foil tray on the grill grid away from the direct heat.

When using a charcoal grill you will need to keep adding charcoal every two hours to keep the heat constant. Add damp wood chips to create smoke while you are grilling. Close the lid and wait patiently.

Every hour or so open the lid and coat the brisket with the excess oil and fat that accumulates in the tray. After 6 hours it should be done, slice a piece down to the middle and make sure it is cooked through.

Once done leave brisket to rest for fifteen minutes to let the juices settle.

When serving slice up the brisket into thin slices and pour over the left over juice from the tray. You don't need any other sauces or marinades.

Once you have tried brisket once on the grill you will be having it more and more.

www.bonfeu-bbq.com/bbq-brisket.html

Article Source: http://www.articlesbase.com/cooking-tips-articles/babrecue-brisket-1428271.html

About the Author

Im 24, originally from Johannesburg South Africa but recently moved to Marbella Spain. My hobbies include tennis, gyming and barbecuing.

I have a barbecue and recipe website. I love the outdoors and spend my free time on the beach.