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.

Barbeque Cooking: -some Handy Tips That You Can Use to Make Things Better!

Author: parveenkumar

So where should you begin. The first thing that you should consider is of real importance and it too often overlooked by amateur cooks. We're talking about the issue of food hygiene. If you're used to cooking a lot then you may be aware of food hygiene issues already. It's vital that you apply those same rules when cooking on a barbeque.

The way in which you handle meat is of particular importance. You should never allow cooked and raw meats to come into contact with each other. Equally, you should not allow the juices to be contaminated.

What this means for you is that you need to concentrate on how you prepare food, taking particular care to wash hands and equipment at regular intervals. If you're worried about being able to do this on the day then you should consider how much of the food preparation can be done prior to the occasion. Just as you won't want to take risks with the preparation, for more details visit to www.chow-chows-secrets.com you'll also want to cook all food properly. It's vital that you have suitable equipment for the task.

Many like to use Weber BBQ grills, but you should use whatever you are comfortable with. Make sure that you know how the equipment works and which parts of the cooking surface reach which temperatures.

This is important because a failure to have this information will make it very difficult for you to cook food properly. You won't want to serve food that doesn't taste very good, for more details visit to www.300-chicken-recipe.com or that could be harmful to your guests.

Cooking effectively on a barbeque needn't be an impossible task. Keep an eye on all food as it cooks, so that you are ready to step in if there are any problems. You can have an enjoyable day and make it one that your guests will all remember for the right reasons.

Article Source: http://www.articlesbase.com/recipes-articles/barbeque-cooking-some-handy-tips-that-you-can-use-to-make-things-better-738002.html

About the Author

If you have trouble cooking on a barbeque then doesn’t worry - you're by no means alone. Cooking in this way can be tricky, but there are some handy tips that you can use to make things better.

How To Ensure Barbecue Food Safety

Author: Barbecue Smoker Recipe Man

Many friends and work colleagues have phoned in sick because of food poisoning and followed it up with something like "I had a BBQ at the weekend, and I must have eaten something not properly cooked".

To be honest I think some of them probably just drank too much but clearly there's enough of a belief out there that food hygiene is a problem at a barbeque for either a genuine day off work or a cast iron excuse.

In many of the barbecue articles that I've written I've concentrated on the phrase "sizzle is hot, flames are not" which focuses on the need to be patient and control the barbecue flames. If however you still haven't mastered this point then maybe it's time to resign yourself to buying a barbecue thermometer?

Why do I need a BBQ thermometer? Take this barbecue hamburger example:

Many folks assume that when barbecued hamburger is brown in the middle, it is well done but according to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. The internal temperature must be 160°F before its safe to eat.

The bug we're trying to protect ourselves against is e-coli, and bacterium that live on the surface of meat. This is an important point and essential to understand because we can happily eat a rare steak without any chance of food poisoning. Provided the steak is cooked well on the outside, the bacteria are killed.

This is not the case with a hamburger however because the burger is made from ground meat so surface bacteria could be anywhere inside the hamburger.

The signs and symptoms of food borne illness range from upset stomach, diarrhoea, fever, vomiting, abdominal cramps, and dehydration, to more severe illness-even death, but having said all this, please don't be put off having some hamburgers at your next BBQ cookout. With a few simple precautions that follow the rules of basic food hygiene and barbecue food poisoning will be a thing of the past.

Use a food thermometer. Instant-read food thermometers are good for checking the internal temperature toward the end of the cooking time.

1. The food thermometer should be placed in the thickest part of the food and should not be touching bone, fat, or gristle.

2. Make sure to clean your food thermometer with hot, soapy water before and after each use!

The other option is to use a large-dial oven-safe or oven-probe thermometer and these can be inserted in the meat and used for the duration of cooking.

There are many types of food thermometers, so it is important to follow the instructions for your food thermometer to ensure the correct reading. When happy with the method of use you can refer to the USDA Recommended Safe Minimum Internal Temperatures to ensure a safe barbeque cookout.

· Steaks & Roasts - 145 °F
· Fish - 145 °F
· Pork - 160 °F
· Ground Beef - 160 °F
· Egg Dishes - 160 °F
· Chicken Breasts - 165 °F
· Whole Poultry - 165 °F

That's the main one, but to finish off here are a few more tips to help you avoid food poisoning at your next BBQ:-

1. Wash hands and surfaces often

Use warm, soapy water for 20 seconds before and after handling food and wash you're cutting boards after each food item is prepared

2. Don't cross-contaminate, always keep raw and cooked food separate. Never place cooked food on a plate which previously held raw meat, poultry, or seafood.

3. Refrigerate promptly - but do not cover (e.g. with stretch wrap) if the food is still hot

Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours or sooner.

Be Food Safe! Prepare With Care

Know how to prepare, handle, and store food safely to keep you and your family safe. Bacteria can grow on meat, poultry, seafood, eggs, and dairy products, as well as cut-up or cooked vegetables and fruits.

Follow the above and food poisoning should be a thing of the past. Why not pass this onto your employees? You may see a marked improvement in Monday morning attendance - or maybe just a different excuse.

Article Source: http://www.articlesbase.com/cooking-tips-articles/how-to-ensure-barbecue-food-safety-322716.html

About the Author
Free Barbecue Recipes - Free BBQ grill recipes & meat smoker cooking ideas on the ceramic barbecue. Barbecue Grill Guide - Compare electric, gas and charcoal barbecue grills. Easy Barbecue Recipes - Easy recipes for the smoker grill with lots of tips.

Zesty Orange Bbq Chicken

Author: Lewis Theakson

Ingredients

2 1/2 lbs chicken parts

BBQ Sauce:

1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange
slices reserved for salad

Salad:

1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper

Prepare grill; heat coals.

In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin?side?down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes.

Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

Tips:

It is especially important that the poultry be properly thawed before cooking. Allow it to thaw in the refrigerator while it is in the original wrapper.
You can place it on a tray to catch any drips that may fall as it thaws.  

When thawing in the refrigerator is not possible because there is not enough time, there are two other alternatives. For rapid thawing, you can put the bird in watertight wrapping and then submerge in cold water. You should change the water frequently as this will help quicken the process. Smaller birds require about one to two hours.  

The other alternative is to leave the bird in its wrapper and put it into a
heavy paper grocery bag. Close up the bag and put it into a cool room. You
will need to check it frequently, and once the bird is thawed, you must cook
it immediately.

Article Source: http://www.articlesbase.com/advertising-articles/zesty-orange-bbq-chicken-1537035.html

About the Author

Barbecue Party is a leading resource that provides a regularly updated news feed, a BBQ store that stocks BBQ smokers and grills from dozens of popular manufacturers, and provides competition schedules and results, product reviews, guides and hundreds of delicious BBQ recipes, restaurant reviews and much more.

Competition Bbq Secrets Review

Author: Lucy Stone

Have you ever tasted the most delicious barbecue ? And do you expect to enjoy it anytime at home? I suppose so. If you master the techniques of cooking barbecue , you will achieve your puspose. Well , many cookbook can be searched through the internet and you must follow the cookbook step by step. But you don't get the result as you expect. Don't be at a loss. Why not try Competition BBQ Secrets? It can giev you a surprise.

Competition BBQ Secrets not only provide the best sauce, brine or marinade, but also teach you some scientifical ways to cook barbecue. With Competition BBQ Secrets, you will learn what kind of equipment at hand to use and how it will affect your meat's flavor. In a word, it can supply you with what you want to make perfect BBQ. How could you get it? Take it easy! Go on please.

There are two ways to obtain it easily. If you like paperbacked book, you can but it anytime and anyplace. It includes only 73 pages, so you can take it anywhere conveniently. If you prefer an e-book, you can  order it first, and then download it from our secure website fastly. Well, its shipment is free. Otherwise, it turns out to be simple to operate for everybody.  You can also enjoy many colored pictures in the e-book.  Of course, there are many other strengths waiting for you to further explore. And I'm afraid you will fall in love with it.

How amazing it sounds! Go for it as quickly as possible and you'll be success without doubt.Grab A Copy Click here

Article Source: http://www.articlesbase.com/home-and-family-articles/competition-bbq-secrets-review-2032820.html

About the Author

Tips For Choosing A Gas Or Charcoal Barbecue

Author: Janet Ashby

Charcoal or gas barbecues will both cook efficiently and produce delicious food! To help you choose which type to purchase we've put together this guide to set out the features, advantages and disadvantages of both charcoal and gas barbecues.

Charcoal Barbecues

These types of barbecue are usually made from either cast iron or stainless steel, often with a baked on enamel finish. The enamel protects the stainless steel and prevents rusting and this is probably the best choice for a long lasting barbecue. Look for heavy duty plastic wheels which will stand up to cold or hot weather.

Features of Charcoal Barbecues

Cooking grates made from stainless steel or nickel plated are the best as they do not rust and are easy to clean. Plastic or wooden handles are much better than metal as they can be used when the grill is hot. A hinged grate is useful as it makes it easy to add more charcoal and an incorporated work surface that is durable and easy to clean and is also useful.

Advantages & Disadvantages

Charcoal barbecues are cheaper than gas barbecues but can be more expensive to run. There are not so easy to light but to many people lighting the charcoal adds to the fun! Gas barbecues are cleaner and do not need the ashes cleaned out after use. Many people also like the smell and atmosphere of a charcoal barbecue and feel that a gas barbecue does not have the traditional 'feel' of a charcoal barbecue.

Features of Gas Barbecues

The best construction method is stainless steel covered in a baked on enamel finish which is durable and rust free. Leg supports should be welded for greater strength and durability. A lid is useful and most gas barbecues come with two or more burners to allow you to cook more than one dish at one time. Angled steel bars are preferred over lava rocks as they prevent flare ups caused by the juices pooling by efficiently vaporising them. The rising smoke from the vaporised juices enhanced the flavor of the food. Many gas barbecues also have side burners which can be used to cook pasta, sauces etc.

Advantages & Disadvantages

Gas barbecues are cleaner than charcoal barbecues and lighting is easy. Temperature is also easy to control. They are more expensive than charcoal barbecues and the gas bottle can be bulky. Many people miss the traditional smell and atmosphere of a charcoal barbecue.

Barbecue Tips

1. Keep hands away from hot surfaces and do not put your hands directly over the heat.

2. Always pre-heat the barbecue for about ten minutes.

3. Use a wire brush clean off any food debris after use.

4. Replace the grill lid while cooking to help keep the hot air circulating around the food for more even cooking.

5. Always make sure meat and chicken is thoroughly cooked by using a meat thermometer. Undercooked food is one of the leading causes of food poisoning!

6. Do not turn constantly. Turn only once half way through cooking.

7. Steaks and other items that cook quickly can be grilled over a direct heat source, slower cooking foods such as ribs need to be cooked away from a direct source to make them juicy and tender.

8. The outside temperature will affect the cooking time so if you are cooking outside in the winter you will need to allow more time than is given in the recipe.

Article Source: http://www.articlesbase.com/cooking-tips-articles/tips-for-choosing-a-gas-or-charcoal-barbecue-711372.html

About the Author
For information on Weber gas barbecues and information, tips and barbecue recipes visit Weber Gas Barbecue Grills and Weber Genesis Gas Barbecues